You start by firing up the grill, which, by all accounts, should have been preheated about 15 minutes ago. But you know what they say. The second best time to start the grill? Right. Now.
Chicken? Boneless or skinless? Or a thick cut of steak?
A delicious dry rub makes no judgements.
Now, for the pioneers…
Add this blend to freshly baked potato chips, popcorn, and house french fries.
Perhaps mix in some olive oil before turning it into a salad dressing.
Fire up that grill.