Greek Rub

Must be the season.

Pags sent me a Greek Rub also, home made; haven't cooked with it yet.

quote:

Originally posted by SmokinOkie:
Must be the season.

Pags sent me a Greek Rub also, home made; haven't cooked with it yet.

Ha, my wife is Greek, and she has not cooked in a month. If the smoker dies, so will we.

Glad to see I'm not the only Greek in the Forum family.

quote:

Originally posted by Pags:
So as not to threadjack, I started a separate one.

SmokinMAINEiac--

Que'n RN mentioned you sent him a Greek rub in his exchange package. Is it a commercial rub or homemade? If homemade, care to share your recipe?

Pags

PS If personal or family secret, I can deal with it.

Hey Pags,

No secret recipes in my collection. I am always glad to share but appreciate that there are some folks who don't.

Sorry, the rub is not homemade. It is Cavender's All Purpose Greek Seasoning. It was recommeded to me by the owner of my favorite meat shop as the best selling seasoning in his store. He even gave me my first container. It is good on everything, but I like it on chicken. In fact, I'm going to rotisserie a chicken on my Weber Summit this w/e and I'll be using Cavender's (we use the salt free version).

In my package I included Nantucket Off-shore Cajun seasoning. I also have a N O-S greek blend called Mt. Olympus I have yet to try.

MAINEiac

My stupid buddy Tim gave me some Cavenders to try. I also think it is very good on chicken, use it in the brine mix on occasions.

Olive oil then Cavender's. Mom always threw the olive oil on the leg of lamb before adding her Greek spices. It was awesome. More of the spice adhers with the olive oil.

I still can't duplicate her flavor. I think it's cause she cooked it very, very well. I always stop short of her temperature achievements.

quote:

Originally posted by cal:
My stupid buddy Tim gave me some Cavenders to try. I also think it is very good on chicken, use it in the brine mix on occasions.

I am planning to brine a chicken with Cavender's before rubbing with Cavender's and cooking it on the rotisserie. Now I'll slather it with olive oil too thanks to Pags' suggestion.

I put Cavender's on my briskets, along with cookshack brisket rub. Very unique flavor. It's good!

Update: the chicken turned out very well. The basic brine with the single addition of Caverder's, slathered with olive oil and Cavender's rub was delicious!

I've used Cavender's for years. Recently I had a friend get a bad headache after eating chicken I cooked. She ask if I used anything with MSG. Cavender's has it.

Joe--

Try this.

Greek Rub

2 tsp dried parsley flakes
2 tsp dried oregano (preferably Greek)
1 ½ tsp pepper
1 tsp salt, sea, or kosher, or iodized
1 tsp onion powder
1 tsp garlic salt
1 tsp corn starch or arrow root
1 tsp sugar
1 tsp beef bouillon granules or powder without MSG
1 tsp mustard powder
1 tsp lemon zest
½ tsp meat tenderizer without MSG
½ tsp celery salt
¼ tsp cinnamon powder
¼ tsp nutmeg powder
¼ tsp ground thyme

Easy to make.

quote:

Originally posted by Joe M:
I've used Cavender's for years. Recently I had a friend get a bad headache after eating chicken I cooked. She ask if I used anything with MSG. Cavender's has it.

We use the salt-free version. Has no MSG.

Thanks Pags, I copied it to my computer to save and print out. I will be making this on a flank steak in the next couple weeks (one I got at RD)!!!

I think marinaded with some lemon and olive oil and a little of this rub, then rub with more before grilling will be excellent!

Bingo. Perfect Vicki.

I told Smokin in a personal message with my rub/sauce exchange to use olive oil and the rub. But a true Greek would add the lemon.

Also, shared this personal memory with him. When I was a toddler, my grandfather would on special occasions grill up a juicy steak...olive oil, Greek spices, lemon juice in that order, then grill. My brother and I would sit at the table and watch him cook and eat his delicacy...and then we'd get an occasional morsel. Delicious. I think Pa used to look forward to the sharing as much as we did.

I love lemon! I have similar memories of day gone by with family members involving food, thanks for reminding me of them.

He never said a word. He would just start grilling with a smile on his face, and the smell would bring us running.

Smoked 4.5# New Zealand boneless leg of lamb using Pags' Greek Rub, including Lakonia Greek Oregano. Big hit! Will do again. Took out at 145* which was medium to med-rare.

Mmmmm sounds good. The Lakonia is pretty powerful stuff. My wife says it smells up the whole pantry. I think it smells great.

I'm almost done working off current inventory, and the next batch gets the Lakonia. Probably this week.

Pags, just got off the Lakonia website. I ordered their wild Bay Leaves, the bag of oregano and the lg. container of Cavendars. Shipping was only $7.00 so can't complain too much about that. I am looking forward to my pantry smelling good