The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 17, 2009
Made this for my husband's birthday party dinner and we were all really impressed. Grilled on indirect heat on the Weber. This recipe is going in the vault for sure.
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Cooking Level: Intermediate

Living In: Redmond, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 19, 2009
I like food with a lot of flavor and a lot of flavor is what you get with this rub. Fresh herbs are a must.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 27, 2008
This was very tasty! I didn't have a food processor, so I chopped it fine and left the rub on for about 12 hours. The meat was very tender. My only issue was that the rosemary was a little overpowering - I would go with 1 tbsp next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 25, 2008
This was just ok...it didn't wow me. A little too strong, in my opinion.
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Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 23, 2008
Absolutely delicious!! Flavorful and fantastic. I made no changes, prepared exactly as instructed and it came out perfect. Will make this again! Perfect easy and delicious recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 25, 2008
Excellent rub with a slight Jamacian flair. I used this for a party of 30 people and they loved it
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 20, 2008
Fantastic! I made this roast using all fresh herbs from our garden. It had incredible flavor which carried throughout all the meat, not just the end pieces. I will be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 31, 2007
Made this for a holiday party. It got rave reviews from all of my guests.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 29, 2007
Awesome! It was a HUGE hit at Christmas Dinner. I added the juice of the orange I zested and I also poked holes in the meat with a fork because I forgot to marinate it for 6 hours - YIKES! I also created two sauces - a RED WINE SAUCE by adding red wine to the juices from the meat after it was cooked and then a little cornstarch mixed with wine and heated until thickened... and a WHITE SAUCE using some of the left over marinade mixed with milk and then adding a little cornstarch mixed with milk and heated until thickened. They were both delicious and a nice addition!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 14, 2007
A nice idea to start with but a little plain for my taste. The end pieces and outer layer of the roast were very good but the bulk of the meat just tasted like...meat. If I were to make this again, I would mix the spices with a lot of olive oil and inject it in the meat before marinating overnight.
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Cooking Level: Expert

Home Town: Valrico, Florida, USA
Living In: Seaside, California, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 5, 2007
So good, I used on a piece of roast beef and everyone loved it!
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Cooking Level: Expert

Living In: Quakers Hill, New South Wales, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 15, 2007
This recipe was easy to prepare and the reward was fantastic! It made the whole house smell great. My husband even said this recipe is definitely a keeper!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 10, 2007
The meat was very tender but we felt the rosemary overwhelmed the taste. Would probably not make again. Thanks for letting us try.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 28, 2007
I used this recipe for a beef rib eye roast. It was very aromatic but I felt it overwhelmed the smell of the beef. Next time I will only use salt and pepper. The flavor of the herbs did not seem to affect the taste of the meat. Sorry, I will not use this recipe again.
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Cooking Level: Expert

Living In: Moorestown, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 20, 2007
This is the best beef tenderloin we have ever had. We made a 1 lb. tenderloin but made enough marinade for 2 lbs. VERY moist!! We had to cook it for an extra 10 minutes to get it to 140 degrees but our roaster is very heavy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 23, 2006
Tried this recipe for a christmas party and it was awesome. The flavors are complex yet subtle and recieved rave reviews from the guests.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 9, 2006
This was a great recipe. I used a beef roast instead of a tenderloin and cooked it for 3 hours. It was great. I had the whole family over for my first big meal and they loved it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 31, 2006
This meal was a big hit, with a request for the recipe. The meat was tender and loaded with taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 7, 2006
I made this roast for Christmas and the good quality of the meat with the fresh herbs and spices made this the most delicious holiday meat I've tasted. The cloves especially add the festive flavor and blend well with the meat. I made it with roasted garlic mashed potatoes and honey glazed carrots.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 29, 2005
Made this for Christmas dinner. Got good reviews from the family (not young kids). However, I could not get the rub to be smooth enough in the food processor. This should have been done in a spice grinder or w/ mortar & pestle. As it was, we had to scrape rosemary from the servings.
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