Anonymous Tue May 23 19:23:20 2006

***RUB***

2 anchos, stemmed and seeded

5 dried chipotles, stemmed and seeded

5 cloves garlic, peeled

1 tablespoon Mexican oregano

1/3 cup kosher salt

***RED CHILE SAUCE***

2 anchos

2 cascabels

1 pasilla

1 canned chipotle

4 cloves garlic, unpeeled, pan roasted

1 large tomato, pan roasted and seeded

water

salt

sugar

Bill Ackerman has improved a rub from 'La Parilla'. It is pretty basic--just anchos, chipotles,

oregano, garlic and salt. But, boy howdy, is it good! Last night I rubbed pork chops and

grilled them. Served with a basic red chile sauce. Pan roast chilies and oregano until

fragrant. When cool, grind in spice mill with garlic and salt. I'm not sure of Bill's proportions

but this is what I have been using. For the sauce, stem and seed the dried chilies. Toast

them in a heavy skillet until fragrant. Grind when cool in a food processor. Add tomatoes,

garlic and chipotle. Add enough water to make it pourable. Strain in a food mill. Pour it back

in the skillet and heat to bubbling. Salt to taste. Sugar to taste, if necessary. I tried the rub

on chicken. Then I started a lump charcoal fire, put the chicken in the cold cooking

chamber, threw on heavy apple wood smoke initially and slowly ran the temp up to 350F

over 1.25 hours. The chicken was moist with a crispy skin. Posted to the BBQ List o

n June 8, 1998 by Kit Anderson