ADVERTISEMENT
- Real Recipes from Real People -

ISO: Stephenson's brisket rub

Misc.
Did you ever find the recipe for Stephenson's brisket rub? I have been trying to find it also.
Thanks.
Diane
MsgID: 1432749
Shared by: Diane - Olathe, KScgl
In reply to: ISO: Stephensons apple farm Brisket Rub Recip...
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Easy-Mix Flaky Mazola Biscuits (using oil) (1951)
  • EASY-MIX FLAKY MAZOLA BISCUITS 2 cups sifted all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 1/3 cup Mazola Salad Oil 2/3 cup milk Mix and sift dry ingredients together. Combine Mazola Salad Oil and mil...
  • French Tomato Sauce (using bacon, carrot, and onion)
  • FRENCH TOMATO SAUCE 3 tablespoons olive oil 4 ounces bacon, diced 1 cup carrot, chopped 1 cup onion, chopped 1/4 cup flour 6 1/2 pounds fresh tomatoes, skinned,, seeded, and diced 1 chopped tablespoon garlic 4 cups li...
  • Sangria Glazed Prawns and menu suggestion
  • Incredible. They turned out just like the photo. The taste was wonderful. Served over hot cooked white rice and a simple salad of red onion, cucumber and tomatoes with bleu cheese dressing. What a wonderful meal. An...
  • Homemade Vanilla
  • If you take a vanilla bean or two and put it in a bottle of volka (I was told to crush the bean I do not) I also use "vanilla" flavored volka. Let it sit for 6 months (I let mine sit for a year and it was great) I also...
  • Quick Taco Casserole (using Minute Rice)
  • QUICK TACO CASSEROLE 1 pound ground beef 1/2 cup chopped onion 1 (14 1/2 or 16-ounce) can whole tomatoes, undrained cut up 1 (11 ounce) can Green Giant Mexicorn whole kernel corn, undrained 1 1/2 cups uncooked quick-c...
  • Asian-Style Pork Roast Tenderloin
  • ASIAN-STYLE PORK ROAST TENDERLOIN 1/4 cup hoisin sauce 3 tbsp. vegetable oil 2 tbsp. lime juice 1/4 tsp. ground ginger 1 (10 oz.) package mushrooms, cleaned and halved 2 cups carrot slices 2 cups broccoli spears 8 oz....
ADVERTISEMENT
  • Asian Skewered Chicken
  • ASIAN SKEWERED CHICKEN 6 to 8 wooden or metal skewers 1/4 cup soy sauce 3 tablespoons dry white wine 3 tablespoons lemon juice 2 tablespoons vegetable oil 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/4 teas...
  • Old Fashion Caramel Icing
  • OLD FASHION CARAMEL ICING 3 1/3 cups cups sugar, divided use 1 stick (1/2 cup) butter 1 cup canned evaporated milk 1 egg Mix 3 cups sugar, butter, evaporated mik, and egg together in a saucepen; bring to a boil. Mea...
  • Turtle Bars (using pecans)
  • TURTLE BARS 2 cups all-purpose flour 1 1/2 cups packed brown sugar, divided use 1/2 cup butter or margarine, softened 1 cup pecan halves FOR THE TOPPING: 2/3 cup butter or margarine 1/2 cup packed brown sugar 1 cup ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Stephenson's brisket rub
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!