Sunday, June 11, 2006

Chef Clinton's Dry Rub

Chef Clinton gave out this super-simple rub recipe at his lecture at this June's Second Sunday on Main. Use on beef or pork for a nonfat way to bring out the flavor of the meat.

Pink Peppercorns
Thyme (dry)
Black Peppercorns
Salt (must be sea or Kosher)

  1. Mix equal parts of all ingredients in a spice or coffee grinder (just depends on how much you need whether you use 1 Tb or 1 cup of each).
  2. Apply rub to meat and grill.

No comments: