Plant a Rosemary bush!

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e9999

e9999

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a tasty grill maneuver...

Put a branch high up enough on the grill that it will smoke but not catch fire.

Oh man, the aroma...! Take a whiff of that smoke, it'll make your head spin (literally :eek:). And it even smells like errr... never mind....

Can't keep up with my rosemary bush, it's growing faster than I can use it...

that is all, have a good grilling. Lamb chops next for me... :)


oh, and of course, take some with you on your next camping trip!
 
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I have to thin my rosemary bush every year...the branches make superb skewers for kabobs. I leave the needles on the ends for fancy smancy entertaining.

Take an old paring knife and sharpen the ends to a point and the same knife to scrape the stalk 'scale' off...

Soak in water to slow down the burn.

I wish all herbs were as easy to grow as rosemary!
 
darn, these Mudders are smart...! Hadn't thought of that I must admit...
Excellent tip. A must try.
 
It's the only spice I hate. I don't know why but for some reason it just doesn't taste good to me. I've tried it on everything. I think my biggest problem is my folks have a giant bush right out their back door as a kid I'd brush up against it all the time and smell like rosemary all day long.
 
I put the stems left over from my rack of lamb marinade in a foil "boat". I use the boat to catch the drippings from the lamb and avoid flare up's. The stems slow smoke in the hot drippings and give the rack a nice smokey flavor.

Lamb Marinade;
Lemon zest
Lemon Juice
Garlic
Fresh Rosemary leaves
Course salt (Kosher)
Course cracked pepper
Olive oil

Combine the dry ingredients in a pestle and mash, add a little olive oil to lube things up.
Mix the mashed stuff with the wet stuff. using the usual 2:1 oil to acid ratio. Marinate the rack for an hour or so before cooking.

I usually French the rack myself it gets a lot of the extra fat off. Also peel the silver skin off the back of the rack before you marinate it.
 
spressomon said:
I have to thin my rosemary bush every year...the branches make superb skewers for kabobs. I leave the needles on the ends for fancy smancy entertaining.

Take an old paring knife and sharpen the ends to a point and the same knife to scrape the stalk 'scale' off...

Soak in water to slow down the burn.

I wish all herbs were as easy to grow as rosemary!
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Can you winter over rosemary? Mine always freeze off, OTOH Mom has a bush that is probably 10 years old.
 
rusty_tlc said:
Can you winter over rosemary? Mine always freeze off, OTOH Mom has a bush that is probably 10 years old.
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Our rosemary bush is on the south side of the house so its a little micro climate that keeps me in fresh rosemary all 12-months. I doubt if it would do so well on the shaded north side of the house...
 
Trollhole said:
It's the only spice I hate. I don't know why but for some reason it just doesn't taste good to me. I've tried it on everything. I think my biggest problem is my folks have a giant bush right out their back door as a kid I'd brush up against it all the time and smell like rosemary all day long.
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Try cutting back a block of 1200 1 gallon containers.;)
Yuck..

Still works for me with Lamb.
 
I like to brine chickens and then stuff rosemary underneath the skin. I then slow cook it in the weber with wood chips or oven bake it. Rosemary also tasty in chicken gravy!!!!
 
rusty_tlc said:
Can you winter over rosemary? Mine always freeze off, OTOH Mom has a bush that is probably 10 years old.
Click to expand...


my bush is 20 yrs old. Has a nice tan -unlike your mountain ones, probably- but I never even need to water it. That thing is tough. And yet, it nevertheless brings in the hummingbirds. Kinda split personality... :)
 
My rosemary bush turned twelve this past summer.
It's been useful every day of that, even been backed over by the neighbor's dump trucks and backhoe, and still going strong.
I can't choose a favorite use for it. Rosemary-lemon beer butt chicken, rosemary on lamb, I use it in my pork shoulder brine. Cube up red potatoes, hit them with a light amount of olive oil ans salt. Roast until crisp. Stir these into melted butter with black pepper and rosemary, serve alongside brisket.
 
spressomon said:
Our rosemary bush is on the south side of the house so its a little micro climate that keeps me in fresh rosemary all 12-months. I doubt if it would do so well on the shaded north side of the house...
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Sounds like I could plant one in front of the veggie garden. I think I'll annex that whole flower bed and devote it to herbs.
 
rusty_tlc said:
Sounds like I could plant one in front of the veggie garden. I think I'll annex that whole flower bed and devote it to herbs.
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yup, what are inedible flowers good for anyway...? :D and as long as you use it to surprise the :princess:es every so often as a rugged masculine culinary contribution, you are golden and in good standing for more tools purchases... :D :D


and while we're at that, why is it that Mechanically-oriented people -if Mud is any indication but not counting myself there (yet)- are so great at grilling stuff? Is it the fire (as in prehistoric inclinations)? Is it the minutiae? :)
 
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e9999 said:
yup, what are inedible flowers good for anyway...? :D and as long as you use it to surprise the :princess:es every so often as a rugged masculine culinary contribution, you are golden and in good standing for more tools purchases... :D :D


and while we're at that, why is it that Mechanically-oriented people -if Mud is any indication but not counting myself there (yet)- are so great at grilling stuff? Is it the fire (as in prehistoric inclinations)? Is it the minutiae? :)
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Not to mention all the extra bee traffic the rosemary will draw to the area come spring. That's a win/win for the flowers and the fruits/veggies.
I would wager I see more bees around my rosemary bush than anywhere else near home, and I live in a forest!
 
I always plant a rosemary bush, a bayleaf tree and a lemon tree wherever I go. With those 3 you can add taste to anything (especially if you have a couple chillies too!).
 
e9999 said:
yup, what are inedible flowers good for anyway...? :D and as long as you use it to surprise the :princess:es every so often as a rugged masculine culinary contribution, you are golden and in good standing for more tools purchases... :D :D


and while we're at that, why is it that Mechanically-oriented people -if Mud is any indication but not counting myself there (yet)- are so great at grilling stuff? Is it the fire (as in prehistoric inclinations)? Is it the minutiae? :)
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Fire, beef, and steel with beer on the side, what man wouldn't want to spend time grilling? Spend enough time doing something and eventually you get good at it. Did I mention fire and beer?


Actually I loved cooking even before I got hooked on Cruisers, I started cooking long before I got my learners permit. Then I bought an FJ40, then I got my license.
 
This reminds me...there's a killer little indy bakery in Bishop CA, Great Basin Bakery, that makes a taste addicting rosemary shortbread. They've won a State Blue Ribbon for it too. It may sound weird...until your first bite then its all down hill from there.

Gotta stop in there to/fro DV for my rosemary shortbread fix.
 
e9999 said:
and while we're at that, why is it that Mechanically-oriented people -if Mud is any indication but not counting myself there (yet)- are so great at grilling stuff? Is it the fire (as in prehistoric inclinations)? Is it the minutiae? :)
Click to expand...

I grew up around machinery - Dad worked as an electrical technician at what-used-to-be Hewlett Packard, and his older brother was a mechanic, and I spent alot of my childhood at his shop. I've always been comfortable at a bench, or under a car, but I always had fun cooking. It was because of this I spent four years pursuing a culinary education, and two years apprenticing as a butcher, got burned out, and now I'm a desk jockey at a hotel who's handy with a wrench and a grill.

My personal passion for true-form barbecue comes from listening to the audiobook of Charles Karault's America regularly on those long truck rides to campouts as a wee Scout.
 
spressomon said:
This reminds me...there's a killer little indy bakery in Bishop CA, Great Basin Bakery, that makes a taste addicting rosemary shortbread. They've won a State Blue Ribbon for it too. It may sound weird...until your first bite then its all down hill from there.

Gotta stop in there to/fro DV for my rosemary shortbread fix.
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We'll have to check that out next trip through the area.
 
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