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Blackening Rubsauces, hot, cajun 1 tablespoon salt 1 tablespoon +2 ts white pepper 1 tablespoon +3/4 ts black pepper 2 1/2 teaspoon dry mustard 2 1/2 teaspoon garlic powder 1/2 teaspoon thyme leaves (dried) 1/4 lb butter 2 1/2 teaspoon cayenne pepper (to taste) Use unsalted butter, melt over low heat. Heat a cast iron pan to just before melting over high heat. Should take 5 to 8 minutes. If you think you are going to ruin the pan, the heat is just about right. Make sure the meat, poultry or fish is at room temp. and dry. Thin cuts do not work well. Dip the meat, poultry or fish into the melted butter and apply an even amount of rub to each side. Put into pan and leave alone for a minute or so then check the underside of the meat for a nice dark crust. Adjust as needed. By this time you will know if your smoke detectors are working and if you should of done this outside. Turn the meat and repeat till the desired doneness is achieved. The trouble is well worth it, the taste is, in a word, fantastic! You can add more or less cayenne pepper to your taste, I've found more is usually better.
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