Thanks Disco, appreciate the Point.Great meal but I really like the idea of putting the rosemary under the chicken. I have done something similar with sage leaves with great result and will have to try rosemary. Points for the idea!
Disco
Like I told Cranky this method of herb flavor infusion works on the grill and in the frying pan, with any fish, fowl or meat and with most herbs.
This works great with fresh Sage & Chicken or try combining Marjoram & Thyme with some seriously thick Porkchops.
I've tried many herbs in rubs and I'm just not crazy about them in a rub.Wait until you use a little rosemary in your rib rub...outstanding results.
If I'm going to use herbs, I'm going to encrust with herbs rather than rub.
I've a Herb Crusted/Garlic Studded Pork Roast recipe that is awesome, http://www.smokingmeatforums.com/t/253270/herb-crusted-garlic-studded-pork-roast
And I've a Roasted Garlic Smeared/Herb Crusted Rib recipe that works great for any style of pork ribs, that I have yet to make again and post.