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
Can also be used on chicken and fish
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
Can also be used on chicken and fish
