John Myers
Rosemary Ash
The perfect rosemary ash recipe with a picture and simple step-by-step instructions.
- 3 Rosemary fresh
- Black pepper from the mill
- Incense Gun
- Please do not hesitate to use the word “ashes”. I promise if you try it out and taste it on the meat, you won’t want to be without it again; especially to surprise your friends with it. For four of the quantities shown in the picture, I buy 3 bunches of rosemary at the weekly market or in the Turkish shop around the corner. Not as a plant. Cut the three bunches into pieces approx. 3 cm long. Cut the rosemary immediately after purchasing it; otherwise the dried needles will “fly” around your ears. Then let the rosemary dry for at least 3 weeks. To make the ashes, please choose a nice day with no wind. I always let the shrub burn in the grill with the lid. Put the ½ amount in the grill and light the rosemary in two places. Close the lid and sniff the scent right now. After approx. 10 minutes the ash has cooled down. Immediately put into a bowl and use a mortar to grind everything to ash as you find it now. Now flavor number 2 is added. Place a foil over the vessel, fix it with a rubber band and insert the hose from the small smoker. The smoke can drag for 30 minutes. Now pour the ashes into small, dry bowls. I always make a lot with plenty of fresh pepper. Sprinkle the rosemary ash generously on the freshly grilled meat. A HIGHLY PLEASURE for all taste buds.
- All recipes are published on Amazon as paperback and e-book under “Christian’s Caboose” in two books “Comfortable & Enjoy” and “Invitation to Taste”.
- 4th
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