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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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use of Rosemary herb
We have a Rosemary bush in the back yard. It is a couple years old and
doing quite well. I love the aroma. Was wondering if anyone knows any good uses for it in Q'ing. I thought about putting a few sprigs on the coals, but really don't think that would do much. Also thought about cutting a few limbs and drying it and then crushing it with a rolling pin. Then what? Anyone have any good ideas? Thanks |
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use of Rosemary herb
"Bob" > wrote in message nk.net... > We have a Rosemary bush in the back yard. It is a couple years old and > doing quite well. I love the > aroma. Was wondering if anyone knows any good uses for it in Q'ing. I > thought about putting a > few sprigs on the coals, but really don't think that would do much. > > Also thought about cutting a few limbs and drying it and then crushing it > with a rolling pin. Then what? > > Anyone have any good ideas? Thanks > > A little rosemary goes a long way so think pinches and not tablespoons. It especially shines when used with lamb or pork and even better if used together with garlic (which a little goes some way, but a lot goes a lot longer!). Another good combo is chicken-lemon-garlic-rosemary. Jack |
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use of Rosemary herb
Bob typed:
> We have a Rosemary bush in the back yard. It is a couple years old and > doing quite well. I love the > aroma. Was wondering if anyone knows any good uses for it in Q'ing. I > thought about putting a > few sprigs on the coals, but really don't think that would do much. > > Also thought about cutting a few limbs and drying it and then crushing it > with a rolling pin. Then what? > > Anyone have any good ideas? Thanks Throw the dry limbs on the fire with fish or lamb. BOB |
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use of Rosemary herb
BOB wrote: > Bob typed: > > We have a Rosemary bush in the back yard. It is a couple years old and > > doing quite well. I love the > > aroma. Was wondering if anyone knows any good uses for it in Q'ing. > I > > thought about putting a > > few sprigs on the coals, but really don't think that would do much. > > > > Also thought about cutting a few limbs and drying it and then crushing it > > with a rolling pin. Then what? > > > > Anyone have any good ideas? Thanks > > Throw the dry limbs on the fire with fish or lamb. > > BOB I have seen several recipes where the sprigs are skewered thru what is being cooked like a kabob stick. Never tried it but if you like rosemary taste I suspect that would give you a large dose of it. |
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use of Rosemary herb
"Jack Schidt®" > wrote in message .com>...
> "Bob" > wrote in message > nk.net... > > We have a Rosemary bush in the back yard. It is a couple years old and > > doing quite well. I love the > > aroma. Was wondering if anyone knows any good uses for it in Q'ing. > I > > thought about putting a > > few sprigs on the coals, but really don't think that would do much. > > > > Also thought about cutting a few limbs and drying it and then crushing it > > with a rolling pin. Then what? > > > > Anyone have any good ideas? Thanks > > > > > > A little rosemary goes a long way so think pinches and not tablespoons. It > especially shines when used with lamb or pork and even better if used > together with garlic (which a little goes some way, but a lot goes a lot > longer!). Another good combo is chicken-lemon-garlic-rosemary. > > Jack Bob, A particular favourite in the UK is to get a lamb shoulder (or 1/2 a leg). Have your butcher bone & tie it and make about 20-30 small incisions all over the meat. Push a small sprig of rosemary and a small piece of garlic into each incision (You'll find that the garlic pushes the rosemary into the meat) Marinate in olive oil for an hour or so then roast in the oven for about 1 hour then finish off on the BBQ. Works well with mint sauce. Also, your rosemary bush will benefit from a good pruning each autumn. This encourages new growth in the spring and stops your bush becoming to "woody". Dry the cuttings and keep for further use |
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use of Rosemary herb
wonderful with lamb, use the branches as skewers for scallops and shrimp
Prettyn good rubbed on roast chicken too Italians use it a lot in cooking |
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use of Rosemary herb
Bill > wrote in message >...
> BOB wrote: > > > Bob typed: > > > We have a Rosemary bush in the back yard. It is a couple years old and > > > doing quite well. I love the > > > aroma. Was wondering if anyone knows any good uses for it in Q'ing. > I > > > thought about putting a > > > few sprigs on the coals, but really don't think that would do much. > > > > > > Also thought about cutting a few limbs and drying it and then crushing it > > > with a rolling pin. Then what? > > > > > > Anyone have any good ideas? Thanks > > > > Throw the dry limbs on the fire with fish or lamb. > > > > BOB > > I have seen several recipes where the sprigs are skewered thru what is being > cooked like a kabob stick. Never tried it but if you like rosemary taste I > suspect that would give you a large dose of it. The Kabob stick (or Kabab stick) should use small square cuts of lamb, skewered with the rosemery impregnated in the lamb prior to putting on the BBQ Its whats the turks and greeks know as a rosemary shish kebab |
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use of Rosemary herb
Leg of Lamb on the grill
Bob wrote: > > We have a Rosemary bush in the back yard. It is a couple years old and > doing quite well. I love the > aroma. Was wondering if anyone knows any good uses for it in Q'ing. I > thought about putting a > few sprigs on the coals, but really don't think that would do much. > > Also thought about cutting a few limbs and drying it and then crushing it > with a rolling pin. Then what? > > Anyone have any good ideas? Thanks |
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use of Rosemary herb
Bob wrote: > We have a Rosemary bush in the back yard. It is a couple years old and > doing quite well. I love the > aroma. Was wondering if anyone knows any good uses for it in Q'ing. I > thought about putting a > few sprigs on the coals, but really don't think that would do much. > > Also thought about cutting a few limbs and drying it and then crushing it > with a rolling pin. Then what? > > Anyone have any good ideas? Thanks > > > A couple of things. How about alternating the fresh rosemary with lamb chunks and cooking on a skewer? Or imbedding the lamb with the rosemary? I've seen packages of dried & ground rosemary you can add to smoking woods while soaking, but I really don't know if that works. |
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use of Rosemary herb
Put a whole sprig of it under the skin of chicken before roasting, and
remove before serving. It gives the chicken a wonderful flavor. I also put, under the skin, a marinade of basil, balsamic vinegar, garlic, adolphs meat tenderizer, freshly ground pepper and a tsp of sugar. Then baste the bird with the same marinade.try it, you'll like it!!! Marinate just a few hours or overnight. -- Olde Hippee Life's Riches Other Rooms Adorn, But It's In the Kitchen Home is Born |
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