"When a man's stomach is full
it makes no difference whether he is rich or poor."
Euripides (BC 480 - 406 Greek Tragic Poet)
Grizzlys BBQ
This
is
a
delicious
rub
from
“Meathead”
Goldwyn,
award
winning
BBQ
Guru
and
author.
Keep
a
jar
of
this
on
hand.
It
is
not
only
excellent
on
poultry and steaks but also on potato’s and vegetables.
What You’ll Need
1 Tbs - Parsley - dried and crushed
2 Tbs - Sage - dried and crushed
1 Tbs - Rosemary - dried and crushed
1 Tbs - Thyme - dried and crushed
1 Tbs - Oregano - - dried and crushed
1 Tbs - Basil - dried and crushed
1 Tbs - Bay Leaf - dried and crushed
1 Tbs - Ground Black Pepper
1 Tbs - Sugar
How it’s Done
Place
all
ingredients
into
a
blender
or
other
grinder
and
pulse
until
you
have
a
powder.
Store
in
airtight
container
and
keep
it
close at hand…you will be using it often.
Tips
According
to
“Meathead”
salt
was
intentionally
left
out
of
the
recipe
since
rubs
are
primarily
a
surface
treatment
while
salt
will
permeate
the
meat.
The
amount
of
salt
used
on
meat,
especially
when
brining,
is
dependent
on
the
weight
of
the
meat.
Most
sauces
and
especially
rubs
contain
salt
so
it
is
very
easy
to
over
salt
your
meat.
I
would
rather
salt
the
meat
seperately
and
to
taste. As my mother always used to say…”You can always add more but you cant take it away”.
Simon & Garfunkel Rub
____
Grizzlys BBQ
"When a man's stomach is full
it makes no difference whether he is rich or poor."
Euripides (BC 480 - 406 Greek Tragic Poet)
Grizzlys BBQ
____
This
is
a
delicious
rub
from
“Meathead”
Goldwyn,
award
winning
BBQ
Guru
and
author.
Keep
a
jar
of
this
on
hand.
It
is
not
only
excellent
on
poultry
and
steaks
but
also
on
potato’s
and
vegetables.
What you Need
1 Tbs - Parsley - dried and crushed
2 Tbs - Sage - dried and crushed
1 Tbs - Rosemary - dried and crushed
1 Tbs - Thyme - dried and crushed
1 Tbs - Oregano - - dried and crushed
1 Tbs - Basil - dried and crushed
1 Tbs - Bay Leaf - dried and crushed
1 Tbs - Ground Black Pepper
1 Tbs - Sugar
How it’s Done
Place
all
ingredients
into
a
blender
or
other
grinder
and
pulse
until
you
have
a
powder.
Store
in
airtight
container
and
keep
it
close
at
hand…you
will
be
using it often.
Tips
According
to
“Meathead”
salt
was
intentionally
left
out
of
the
recipe
since
rubs
are
primarily
a
surface
treatment
while
salt
will
permeate
the
meat.
The
amount
of
salt
used
on
meat,
especially
when
brining,
is
dependent
on
the
weight
of
the
meat.
Most
sauces
and
especially
rubs
contain
salt
so
it
is
very
easy
to
over
salt
your
meat.
I
would
rather
salt
the
meat
seperately
and
to
taste.
As
my
mother
always
used
to
say…”You
can
always
add
more
but
you
cant
take it away”.
Simon & Garfunkel Rub
Grizzlys BBQ
