BASQUE DRY RUB

By BobD

Ingredients

• This rub is simple, but decidedly delicious, making use of the fire of Epelette peppers and the foresty-flavor of mushrooms.

Details

Adapted from dartagnan.com

Preparation

Step 1

1. Thoroughly combine equal measures of porcini flour and piment d Espelette. (The chili powder can be found at most fine gourmet stores or elsewhere online.)

2. Store in plastic container or bag until ready to use.

3. Rub into meat that’s been patted dry just before grilling.