Instructions: Combine 1 Tbsp. each: ground thyme and paprika with 4 tsp. of allspice. Add 1 tsp. each of: cayenne pepper, garlic powder, onion powder salt and black pepper. Store this in an airtight jar and use about 1 Tbsp. of the seasoning per pound of meat as a rub, letting the meat or poultry restEcovered in the fridge for at least 1 hour before grilling it. To use itEas a marinade, combine 2 Tbsp. of the seasoning with 1/2 c. of vegetable oil and 1/2 c. dry white wine (per pound of meat) then pour it over your meat or chicken. Turn the meat in the mearinade to coat it well, cover and chill for at least 2 hours. You can marinate meat in this for up to 24 hours. If you are using this seasoning for fish or seafood such as shrimp (to die for!!!) dont marinate it or let it sitEbefore cooking for more than 30 minutes. ThisEseasoning is on the hot side, so if you have a tender palate, reduce the cayenneEand black peppers to half of the amount. Doing this will not affect the taste of the dish, just the heat level.

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