Looks good inchr48, and congrats on your non smoking- guys. Bison sounds good Bruce but I have trout that I caught this morning that is going on the BBQ later today, but I have elk thawing in the refer for tomorrow...that I may do the same thing too.
From BBQ Guru, Steven Raichlen FAJITA DRY RUB o 1/4 cup paprika o 3 tablespoons coarse salt o 2 tablespoons pure chili powder (not the usual mix, but pure ground chili pepper -- your choice) o 2 tablespoons cracked black pepper o 2 tablespoons garlic powder o 1 1/2 tablespoons sugar o 1 tablespoon onion powder o 1 tablespoon dried cilantro o 1 1/2 teaspoons ground cumin o 1/2 teaspoon ground allspice
Combine all the ingredients in a bowl and mix with a fork. Transfer to a jar, cover, and store away from heat and light. The rub will keep for several months. Makes 1 cup.
To make a wet rub, add 3 tablespoons Worcestershire sauce and 3 tablespoons olive oil to the rub and stir to make a thick paste. Spread this mixture on the meat and marinate in the refrigerator for 1 hour before grilling.