DRY RUB FOR RED MEAT
(From Chef Kevin Enright Of Oakland Community College, Farmington Hills, Mi.)

1 T. rosemary
1 T. thyme
1 T. granulated garlic
1 T. black pepper
1 T. ground fennel
1 T. salt

Mix all together. Store in a tightly covered jar. For more flavor, toast lightly in a skillet for 10-20 seconds over a medium heat before using. Rub into red meats before grilling. Chef Kevin says try rubbing into ribs a day or two ahead for extra flavor.

July, 2001, Menu Minder