Quote:
Originally Posted by jonumberone
Also, I still haven't figured out a way to incorporate fresh garlic into my rub without the spice sticking and making huge garlic/spice clumps, any tips?
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It's easy, just use a mini-food processor and add a bit of oil (or prepared mustard). It turns your rub into a paste and you just slather it on with your hands or a basting brush.
Word of advice, make more than you think you are going to use, because it goes down thick, you'll end up using more.
I do this all the time with fresh garlic, fresh rosemary, thai chilies, cumin, black pepper, salt and olive oil for coating lamb. It makes a killer bark.