End Zone Barbecue Rub, as needed (recipe below)
¼ fresh lemon
2 ounces vodka
6 ounces chilled tomato juice
2 ounces your favorite barbecue sauce
Celery stick, for garnish
1 cooked jumbo shrimp, for garnish
Lay the rub on a saucer large enough for rimming the glass. Wet the rim of a large glass with the lemon. Fill the glass two thirds of the way with ice. Add the vodka, tomato juice, barbecue sauce, and the juice from the ¼ lemon. Mix well. Put the celery stick in the glass and hang the shrimp on the rim.
Makes 1 serving
This rub is a little on the salty side, with a unique taste from the coffee.
Recipe from the NFL Gameday Cookbook
½ cup salt
½ cup packed brown sugar
2 tablespoons good-quality chili powder
1 tablespoon ground coffee
1 tablespoon lemon pepper
Combine the ingredients in a small bowl and mix well. Store in an airtight container for up to 1 month.
Makes about 1¼ cups