This wonderful spice blend goes on chicken, turkey, grilled potatoes, even on the outside of baked potatoes, grilled asparagus, and in omelets or sprinkled on eggs. This rub was actually created by Simon and Garfunkel for chicken after their song "Scarborough Fair", a tale of a young man seeking love. Parsley, sage, rosemary, and thyme are said to represent bitterness, strength, faithfulness, and courage, and they also make a pretty darn good all purpose BBQ rub!
Prep Time: 10 minutes
Cook Time: ---
Total Time: 10 minutes
Servings: Depends on usage.
*Makes about 1/4 Cup*
- 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
- 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.
- Run it again. Continue pulsing about until you have a powder.
- Dump the whole thing in a jar and label it with a date.
- Where's the salt? I have left the salt out of this recipe because it is NOT needed in the rub! See the following notes.
- 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.
- Then Grill, Smoke or Roast.
- Measuring: Measuring the ingredients is a bit tricky since some of the herb leaves may be powdered, not crushed. The big chunks, like oregano have more air in them, so try to compensate by adding more or less depending on how much air in your raw materials. If your measurements are not precise or if you lack one or two ingredients, no wars will break out, but I think the sage, bay leaf, and rosemary are essential. Crushed bay leaf may be hard to find so you can use whole bay leaves. Just take about 10 leaves and crumble them in your hand, measure the crumbled amount and add more if necessary. The pepper will add a little heat, but not much, but you can cut it out if you're a wimp or amp it up if you're a tough guy.
- Optional: At one time I had included 1 tablespoon dried crushed hot red pepper (cayenne or chipotle) in this recipe. I have removed it because I decided I like the recipe better without the heat. If you want a capsaicin jolt, go for it.
- Note: All spices start to lose their potency one year after they are unsealed. (This does not mean that they have gone bad, but older spices may require more for the same results.)