Garlic Lover's Rub

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.

Ingredients

8 cloves  garlic, minced

1 tablespoon  extra-virgin olive oil

2 teaspoons  stone-ground mustard

1 1/2 teaspoons  kosher salt

1/2 teaspoon  freshly ground pepper

1/2 teaspoon  freshly grated lemon zest

Directions

1. Combine garlic, oil, mustard, salt, pepper and lemon zest in a small bowl. Using your hands, spread the rub evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.

Tips:
Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results.

EXTRA-FIRM TOFU

30 minutes to overnight

2-3 minutes per side

SALMON FILLET

30 minutes

3-5 minutes per side

CHICKEN BREAST boneless, skinless

2 hours to overnight

6-8 minutes per side; 165 degrees F

CHICKEN THIGHS boneless, skinless

2 hours to overnight

6-8 minutes per side; 165 degrees F

CHICKEN THIGHS bone-in, skinless

2 hours to overnight

15-25 minutes, turning occasionally; 165 degrees F

DUCK BREAST boneless, skinless

2 hours to overnight

4-8 minutes per side; 150 degrees F

PORK CHOPS bone-in, 3/4 inches thick

2 hours to overnight

3-4 minutes per side; 145 degrees F

PORK TENDERLOIN

2 hours to overnight

14-16 minutes, turning occasionally; 145 degrees F

FLANK STEAK

2 hours to overnight

6-8 minutes per side; 140 degrees F for medium

STRIP STEAK bone-in, 3/4"-1" thick

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