Bone Dust BBQ Seasoning is used in many of the recipes in my book. Make a big batch and use it all summer long.

Makes about 2 1/4 cups

1⁄2 cup paprika
1⁄4 cup chili powder
3 Tbsp kosher salt
2 Tbsp ground coriander
2 Tbsp garlic powder
2 Tbsp granulated sugar
2 Tbsp mild Indian curry powder
2 Tbsp dry hot mustard powder, such as Keen’s or Coleman’s
1 Tbsp freshly ground black pepper
1 Tbsp dried basil
1 Tbsp dried thyme
1 Tbsp ground cumin
1 Tbsp ground cayenne

In a large bowl, whisk together all the ingredients. Transfer the seasoning mixture to a container, seal tightly, and store in a cool, dry place for up to 6 months.

Ted Reader’s recipes come from Napoleon’s Everyday Gourmet Plank Grilling (Key Porter Books Limited, Toronto, Ontario, 2009). Reprinted with the permission of the publisher.

© Edible Toronto, Summer 2009
All rights reserved.