This is my "Secret Essence" or powder, or whatever. It ain't Emeril's, but it will do!
I use this on all beef, chicken and pork before grilling. Don't put too much on . . . use it more like shaking out salt than applying a dry rub.
I have found when used judiciously this is really a great addition to entree meats.
Posted by Tim Christensen at Recipe Goldmine May 31, 2001.