{"id":212,"date":"2012-12-28T12:24:26","date_gmt":"2012-12-28T12:24:26","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=212"},"modified":"2012-12-28T12:24:26","modified_gmt":"2012-12-28T12:24:26","slug":"southwestern-wet-rub","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=212","title":{"rendered":"Southwestern Wet Rub"},"content":{"rendered":"<p><span style=\"font-size: small;\">(f\u00fcr Brisket oder Rinderschmorbraten)<br \/>\n2 EL Cayenne-Pfeffer, 1 EL Paprikapulver (edels\u00fc\u00df), 3 EL brauner Rohrzucker, 1 EL Salz,<br \/>\n1 EL Zwiebel-Pulver, 1 EL frisch gemahlener schwarzer Pfeffer, 1 TL K\u00fcmmel-Pulver,<br \/>\n3-4 Knoblauchzehen, 2 EL Worcestershire Sauce, 1 EL Tabasco, evtl. etwas Rotwein.<br \/>\nDie trockenen Zutaten gut vermischen, die fein p\u00fcrierten (Mixer) Knoblauchzehen untermischen, Worcestershire Sauce und Tabasco zugeben und Alles gut verr\u00fchren (K\u00fcchenmaschine). Sofern die Paste zu dick sein sollte, etwas Rotwein dazu geben und unterr\u00fchren. Mu\u00df im verschlossenen Glas im K\u00fchlschrank aufbewahrt werden. Haltbarkeit nur 1 &#8211; 2 Wochen!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>(f\u00fcr Brisket oder Rinderschmorbraten) 2 EL Cayenne-Pfeffer, 1 EL Paprikapulver (edels\u00fc\u00df), 3 EL brauner Rohrzucker, 1 EL Salz, 1 EL Zwiebel-Pulver, 1 EL frisch gemahlener schwarzer Pfeffer, 1 TL K\u00fcmmel-Pulver, 3-4 Knoblauchzehen, 2 EL Worcestershire Sauce, 1 EL Tabasco, evtl. &hellip; <a href=\"https:\/\/www.american-cooking.de\/?p=212\">Weiterlesen <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[25],"tags":[],"class_list":["post-212","post","type-post","status-publish","format-standard","hentry","category-flussig-marinaden"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-3q","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/212","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=212"}],"version-history":[{"count":1,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/212\/revisions"}],"predecessor-version":[{"id":215,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/212\/revisions\/215"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=212"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=212"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}