When using herbs straight from the garden, you can create a nice Herb de Provence without having to wait for all the ingredients to dry. Instead, use the fresh ingredients to create a Marinade and Brush-on Rub that will bring incredible flavor to your food.

• 2 tbsp each of herbs finely chopped (using the above ingredients except salt & pepper)
• 1 cup of oil
• If using garlic or onion powder, use only 1 teaspoon
• If using fresh onion, use only 1 teaspoon of finely chopped onion and if using garlic, use only 1 smashed and/or finely chopped clove.

Finely chop and/or run all the fresh ingredients through a food processor. Add 1 cup of oil and run the food processor just enough to thoroughly mix the ingredients. Pour approximately ¾ of the mix (marinade) into a large plastic sealable bag or plastic container and put the remainder of the mixture (rub) into a small container or cup. Marinate the meat in the plastic bag or container for at least an hour before cooking. Make sure the entire surface of the meat is covered or coated. Remove meat from marinade and cook. Use the brush-on rub (remaining mix) as you would a barbeque sauce, brushing it on occasionally when you flip the meat while cooking. Optional: you may wish to only use the mix as a marinade or skip the marinade and only use the mix as a brush-on rub. Add salt and pepper to the meat to taste. This should be enough marinade/brush-on rub for about 1 lb of meat. Adjust the quantities as needed.