Advertisement

Garlic Lover's Rub

May/June 2007

Your rating: None Average: 3.6 (47 votes)

In this wet rub, we let the aromatic champion take center stage—a sure winner for the garlic lover in all of us. This rub is so versatile, we think it's great with virtually any meat or vegetable. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, duck, pork, beef, lamb.



READER'S COMMENT:
"I used this rub on grilled steak. I was afraid it might be too salty because of what a previous reviewer said but surprisingly it was fine. I still think I might cut down on the salt though because I would like to taste the garlic and...
Garlic Lover's Rub

9 Reviews for Garlic Lover's Rub

09/22/2009
Anonymous

I made this a few months ago and my boyfriend and I loved it. I used it on boneless chicken breasts, and I was quite satisfied. I just served it with Ramen. =D Grilled chicken and Ramen is an awesome meal when you're young and broke.

WS, Newport, OR

Comments
09/22/2009
Anonymous

Gotta love garlic-and I do!!!! Try it with a whole roasted chicken!!

Tammie C, Lexington, SC

Comments
09/22/2009
Anonymous

This rub would have been great if I'd cut the salt by about 1/2. I doubled the recipe and let the chicken breasts absorb the rub overnight. All my guests (save my Dad, who would salt a salt block because it wasn't salty enough) that ate the chicken the next day agreed it was great but to definitely cut down on the salt next time.

Olivia, Carol Stream, IL

Comments
09/22/2009
Anonymous

This was wonderful and so simple. I used it on Bone-in Chicken Thighs and the flavor was right on. I thought the Rub would be overwhelming with 8 cloves of garlic but it was not, and I rubbed it on the chicken about 10 minutes before grilling. I will be sure to use this on other cuts of meat and vegetables like the recipe recommends. Yum.

Michael , Vancouver, BC

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner