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Post by BBQ Butcher on Dec 16, 2006 6:21:03 GMT -5
this is a greek rub that is recommended by steven raichelin Makes about 1/2 cup 2 tablespoons coarse salt (kosher or medium-grained sea salt) 2 tablespoons dried parsley 1 tablespoon oregano, preferably Greek 1 tablespoon dried ground rosemary 1 teaspoon dried mint 1 teaspoon dried marjoram 1 teaspoon lemon pepper 1 teaspoon crushed red pepper (optional) 1 teaspoon garlic powder 1 teaspoon onion powder Combine the ingredients in a small bowl and whisk. Transfer to a jar, cover, and store away from heat and light. The rub should keep for six months. Make sure to use some fresh garlic, olive oil and fresh squeezed lemon juice too ![:)](//storage.proboards.com/forum/images/smiley/smiley.png) Can also be used on chicken and fish ![:P](//storage.proboards.com/forum/images/smiley/tongue.png)
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