DRY POULTRY SEASONING (RUB)

      Title: DRY POULTRY SEASONING (RUB)
  Categories: Rubs
       Yield: 1 Servings
  
       6 tb Salt
       3 tb Black pepper
       2 tb Garlic Powder
       1 tb Paprika
       2 tb Dry mustard
       2 tb Ground bay leaves (optional)
  
   Sprinkle this on chicken and fowl before barbequing or grilling. Makes
   about one pound of dry seasoning.
   
   Source:  Walter Jetton's LBJ Barbeque Cook Book

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