Tuesday, March 10, 2009

greatest herb mix ever

Thanks to David Liebowitz, I discovered the great use of meat rubs, that can be prepared, saved and used any time to provide a robust flavor to a variety of meats.  I rarely get to save it because I usually make it right before preparing some large turkey which uses most of it up.  I will discuss the preparation and use.

First, the preparation.  As you can see in the picture above, you use a healthy amount of the following: rosemary, garlic, marjoram (or originally sage), and salt.  I am being pretty vague, because frankly, as long as you are using lots of fresh herbs, the precise proportions are not too important.  I will include David's instructions below.  Chop all of these together and it looks like this:

at this point if you don't use it, spread it on a cookie sheet to let it dry.  it will be dry in 24-48 hours.  The smell is amazing!

As for use, it is pretty straightforward.  Rub it on the meat.  Cook the meat.

Ok, but if you really want to know why I love this rub so much, I will tell you how I use it on turkey, for which I have received some pretty rave reviews...

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