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Nairobi Meat Rub

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.6467
Energy (kCal)200.4185
Carbohydrates (g)49.5405
Total fats (g)0.5575
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine salt, black pepper, red pepper, sugar, and ginger, garlic powder, and onion powder. | 2. Put into a storage container for barbecues. | 3. Rub this mixture into the fatty parts of the ribs, pork, or skins of chickens with the fingers. | 4. Cook meat over grill until done. | 5. Meats should never be basted with sauces, or oil. | 6. If your meat appears to be dry, keep a light salad oil ready to brush on during cooking. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salt 1/2 cup coarse - - - -
    black pepper 2 tablespoons coarse 34.638000000000005 8.8251 1.4338 0.4499
    red pepper 1 tablespoon ground 3.75 0.8259 0.1753 0.0412
    sugar 2 1/2 tablespoons 137.655 34.431 0.0 0.0
    ginger 1/2 teaspoon ground 0.8 0.1777 0.0182 0.0075
    garlic powder 1 1/2 1/2 15.3915 3.3819 0.7696 0.0339
    onion powder 1 teaspoon 8.184 1.8989 0.2498 0.025

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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