Simon and Garfunkel Spice Rub for Poultry

Rubs

Cook Time: 10 minutes Servings: Makes. about 1/4 cup Source:

Ingredients

1 tablespoon dried crushed parsley

2 tablespoons dried crushed sage

1 tablespoon dried crushed rosemary

1 tablespoon dried crushed thyme

1 tablespoon dried crushed oregano

1 tablespoon dried crushed basil

1 tablespoon dried crushed bay leaf

1 tablespoon ground black pepper

1 tablespoon sugar

Directions

1) Measure everything and dump it into a blender. Put the lid on the blender (very important), and run it on medium for a few seconds, turn it off, and run it again. Continue pulsing about until you have a powder. Dump the whole thing in a jar and label it.

2) How to use this stuff. If the food has not been been brined, then sprinkle with salt, 1/2 teaspoon per pound. If it has been brined, then skip the salt. Lightly coat your chicken or potatoes or asparagus or whatever with water (the ingredients dissolve better in water than oil), sprinkle on the rub liberally, even if you are a conservative. If time permits, let the seasoned meat sit in the fridge for an hour or three.

3) Grill, smoke, or roast.