GARLIC LOVER’S RUB

GARLIC LOVER’S RUB

Makes about ¼ cup

INGREDIENTS:
8 cloves garlic
1 tbsp. extra-virgin olive oil
2 tsp. stone-ground mustard
1-1/2 tsp. kosher salt
½ tsp. freshly ground pepper
½ tsp. freshly grated lemon zest

INSTRUCTIONS
Combine garlic, oil, mustard, salt, pepper and lemon zest in a small bowl. Using your hands, spread the rub evenly onto 1-1/2 lbs. (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^

CHICKEN THIGHS boneless, skinless
2 hours to overnight; 165^

CHICKEN THIGHS bone-in, skinless
2 hours to overnight
15-25 minutes; 165^

PORK CHOPS bone-in, ¾" thick
2 hours to overnight
3-4 minutes per side; 145^

PORK TENDERLOIN
2 hours to overnight
14-16 minutes, turning occasionally; 145^

FLANK STEAK
2 hours to overnight
6-8 minutes per side; 140^ for medium

STRIP STEAK bone-in, ¾"-1" thick
2 hours to overnight
4-5 minutes per side; 140^ for medium

LAMB LOIN CHOPS
2 hours to overnight
5-6 minutes per side; 145^ for medium
* All cooking based on medium-high grill temperature and cooking with the grill lid closed.