Walter Jetton's Dry Poultry Seasoning

Walter Jetton was one of the pioneers of barbecue in Texas during the 50's and 60's. He became famous as the pit-master of President Johnson and also wrote a cookbook. This is his poultry dry rub recipe. You can leave out the MSG if you are so inclined.

Prep Time: 10 minutes

Ingredients:

• 6 tablespoons salt
• 3 tablespoons black pepper
• 2 tablespoons MSG
• 2 tablespoons garlic powder
• ground bay leaves
• 2 tablespoons dry mustard
• 1 tablespoon paprika

Preparation:

Mix all ingredients together. Store in an airtight container. Keep in a cool, dark place.

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