Spicy San Antonio Rub Recipe

A Recipe for
Spicy San Antonio Rub

 

Never eat more than you can lift.

Miss Piggy , character on "The Muppet Show," U.S. television show

A food is not necessarily essential just because your child hates it.

Katharine Whitehorn

This Spicy San Antonio Rub recipe is one of many in our Barbecue Category.

He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.

Henry David Thoreau

This Recipe for Spicy San Antonio Rub is one of thousands in the Recipes-to-go Barbecue Cookbook.

I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli.

George Bush , U.S. president, 1990

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When one has tasted watermelon he knows what the angels eat.

Mark Twain

I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning.

John Barrymore

This is a recipe for Spicy San Antonio Rub from the recipe cookbook of Recipes-to-go (Barbecue)

Herb Tip Using Basil: Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

Spicy San Antonio Rub recipe - a tasty recipe for you to add to your collection!

Food Tip To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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The west wasn't won on salad.

ND Beef Council, billboard advertisement, 1990

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

Charles Pierre Monselet

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If only it was as easy to banish hunger by rubbing the belly as it is to masturbate.

Diogenes the Cynic

Spicy San Antonio Rub

"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy."

Ginette Olivesi-Lorenzias