Quote:
Originally Posted by jonumberone
Also, I still haven't figured out a way to incorporate fresh garlic into my rub without the spice sticking and making huge garlic/spice clumps, any tips?
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I am guessing you could wait til it's on the grill and FLING it at the meat off of a plastic fork or something.
You mean that prepared minced stuff in oil, or just hand sliced or chunked or whatever?