George Foreman GR80 - Manual (Page 31)

Rubs*
Any spice or herb can be used for a dry rub on virtually any kind of
meat: roasts, chicken, steaks, and fish. These, of course, are just
suggestions. The possibilities for rubs are endless...
Here are some examples:
Red Meat Rub
1 Tablespoon cracked peppercorn
2-4 Tablespoons salt
2-4 garlic cloves (chopped or minced)
1 Tablespoon rosemary
1 Tablespoon paprika
Fish Rub
1 Tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper
pinch paprika
Chicken Rub
1 Tablespoon pepper or cracked peppercorn
2-4 Tablespoons salt
1/2 Tablespoon tarragon
*Measurements will vary due to sizes of the meat. As a rule, use
1-2 Tablespoons of rub ingredients per pound of food. For a 6 lb.
chicken, use up to 12 Tablespoons of spices.
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