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...
No comments:
Post a Comment