Fire Spice

My "Fire Spice" meat coating is This recipe is for meat; be it:  fish, fowl, beef, pork, or lamb--actually, any kind of meat at all.  Although I created it for the grill, it's become our favorite meat preparation for any manner of cooking: grill, oven, or pan.

Clean and it up, and do this:

• liberally coat the meat with olive oil,
• sprinkle on salt (coarse grained Kosher is best),
• sprinkle on cayenne pepper,
• sprinkle on onion powder,
• sprinkle on garlic powder, and
• sprinkle on paprika (for color, usually used on chicken or pork only, but okay on everything as well).

You should adjust the cayenne to taste--as we like it spicy.  Just sprinkle stuff on.  Neatness or absolutely even distribution isn't necessary.

Throw your meat on the grill, being sure not to over cook it.  Enjoy!