Brush meat with GC Savory Extra Virgin Olive Oil and rub in a thin layer of Meat Rub. Roast or grill until done. Let meat rest for 5 minutes. Brush with the Extra Virgin Olive Oil and then add a pinch of GC Meat Rub, Wild Fennel Finishing Sea Salt and Culinary Lavender Tellichery Pepper before serving.
INGREDIENTS: Ancho chili, garlic, smoked bittersweet paprika, Hungarian paprika, brown sugar, California chili, Tellicherry black peppercorn, Tuscan Rosemary*, dry yellow mustard. *Estate Organic
