Simon And Garfunkle Dry Rub Recipes

SIMON & GARFUNKEL SPICE RUB FOR POULTRY RECIPE

Simon & Garfunkel Spice Rub For Poultry Recipe image

Green herbs love poultry and visa versa. As background for this recipe, please read my article on the Science of Rubs.

Provided by Christine Bucher

Time 10m

Number Of Ingredients 9

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
10 bay leaves
1 tablespoon ground black pepper
1 tablespoon sugar

Steps:

Measure everything and dump it into a blender; see "Measuring" note about the bay leaves. 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.
How to use this stuff. If the food has not been been brined, then sprinkle with salt, ½ 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.
Grill, smoke, or roast.

Nutrition Facts : Calories 1 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SIMON & GARFUNKEL RUB

Simon & Garfunkel Rub image

From the community section at Taste of Home. If you use a powdered herb, cut the quantity in about half. Shake container before using. Sprinkle this rub on grilled/sauteed veggies or scrambled eggs. To use for chicken, pork or turkey: coat meat with oil, apply rub. If time permits, let sit in refrigerator for at least an hour. Grill or bake as you normally would.

Provided by Kats Mom

Categories Low Protein

Time 10m

Yield 1/4 cup

Number Of Ingredients 11

Ingredients

2 tablespoons salt
2 tablespoons sugar
1 teaspoon parsley, dried crushed
1 tablespoon sage, dried crushed
1 tablespoon rosemary, dried crushed
1 tablespoon thyme, dried crushed
1 tablespoon oregano, dried crushed
1 tablespoon basil, dried crushed
1 tablespoon bay leaves, dried crushed or 8 bay leaves, crushed
1 tablespoon ground black pepper
1 -3 teaspoon hot red pepper flakes, dried crushed (cayenne or chipotle)

Steps:

Measure everything into a blender.
Put the lid on the blender, and run it on high for a few seconds, turn it off, and run it again; continue pulsing about 10 times until you have small flakes about the size of the letters in a newspaper.
Place in a jar with a tightly sealed lid.

SIMON AND GARFUNKEL POT ROAST

Simon and Garfunkel Pot Roast image

Very tender traditional roast made with beef gravy.

Provided by desimoneray

Categories Pot Roast

Time 8h10m

Yield 6

Number Of Ingredients 8

Ingredients

2 (12 ounce) jars beef gravy (such as Heinz®)
3 cups water
1 tablespoon dried thyme, divided
1 tablespoon dried rosemary, divided
1 tablespoon dried sage, divided
1 tablespoon onion salt, divided
⅛ cup extra-virgin olive oil
1 (3 pound) boneless beef chuck roast

Steps:

Pour the gravy into a slow cooker, and mix with water until smooth. Stir in half the thyme, rosemary, sage, and onion salt.
Mix the remaining thyme, rosemary, sage, and onion salt in a bowl, and stir in the olive oil to make a paste. Rub the paste all over the beef roast, and place the roast into the gravy. Place the lid on the slow cooker, and set to low setting.
Cook until the roast is very tender and the gravy is thickened, 8 to 9 hours.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 7.5 g, Cholesterol 107.6 mg, Fat 24.5 g, Fiber 1.1 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 1635.3 mg