Potter 8 Ranch

Using Rubs and Pastes

Admin — Mon, 18 Jul 2011 20:11:42 +0000

One of the best ways to complement the flavor of grassfed meats is by applying an herb or spice rub, or paste, before cooking the meat. When roasting, frying, or grilling, this creates a wonderful savory crust on the outside of the meat.

The most important ingredient in all of these rubs and pastes is the salt. Salt, when applied to meat before cooking, blends with the melting fats and sugars, contributing to the overall flavor profile of the meat (by contrast, when it is added after cooking, it just makes the meat taste salty).

From The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods, by Shanon Hayes, Eating Fresh Publications, 2004.

Rosemary, Thyme, and Mustard Paste

Admin — Sun, 29 May 2011 13:40:00 +0000

When roasting, frying, or grilling, this creates a wonderful savory crust on the outside of the meat.

3 cloves garlic, minced
2 teaspoons black peper
2 teaspoons dried thyme
6 tablespoon olive oil
1 tablespoon course sea salt
1 tablespoon dried rosemary, crumbled
1/2 teaspoon dried mustard

Add the above ingredients to a food process and blend.

From the Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods, by Shannon Hayes, Eating Fresh Publications, 2004

Basic Herb Rub

Admin — Fri, 27 May 2011 23:21:12 +0000

One of the best ways to complement the flavor of grass fed meats is by applying an herb or spice rub before cooking the meat.

3 cloves garlic
2 teaspoons black peper
2 teaspoons dried thyme
1 tablespoon course sea salt
1 tablespoon dried rosemary, finely chopped