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Found this while surfing drunk in the heat of the night. It sounds majorly good! I know I'm makin' some:

1 tb Dried minced onion
1 tb Onion powder
2 ts Dried thyme
1/2 ts Salt
1 ts Ground allspice
1/4 ts Ground nutmeg
1/4 ts Ground cinnamon
2 ts Sugar
1 ts Coarsely ground black pepper
3/4 To 1 teaspoon cayenne pepper
1/4 c Snipped chives
1/2 c Finely chopped onion
4 tb Lime juice
2 To 3 teaspoons hot pepper
Optional: 1 tablespoon oil

1. In a blender or food processor, combine the dried onion, onion powder,
thyme, salt, nutmeg, cinnamon, sugar, black pepper, cayenne, chives,
chopped onion, lime juice and pepper sauce. Blend to a thick paste. (If
using skinless chicken, add the oil to the paste.)
2. Rub the paste over the chicken, cover and refrigerate overnight.
3. Grill the chicken - do not remove the spice paste before grilling.
Note: Makes enough for 3 1/2 lb. cut up chicken, or 4 large chicken breast
halves, skin removed.
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Sounds good, Andi.

Since we can't get pimento wood[Allspice] locally,I've adopted the Jamaican community's techique of soaking 3 or 4 oz. whole Allspice in water for a few hours,place in a foil packet with a few holes,and place on apple and hickory in the woodbox.

Did it this mornin' on yardbirds and boneless pork loin.

Finish on the grill and its almost like Boston Bay,Mon. Big Grin
Wish to report Burning Spear will be in the BBQ cupboard from now on. Delicious! We made Beer Can Chix on Precious and they were wonderful! Juiciest ones yet!

Burning Spear will go on pork ribs, too.

I put some soaked allspice berries in my wood pan for the barbie, Tom. That is the BEST! Went perfect with The Spear! That is one way cool idea! There was NO bitter taste when the seed burnt, as with most spices that burn. The soaking is the trick. What if I soaked some in rum? Big Grin

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