2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon dried dry thyme
1/8 teaspoon dried white pepper
2 teaspoons dry mustard
1/8 teaspoon salt
1 clove garlic, chopped
1/4 cup olive oil, divided
1 teaspoon fresh lemon juice
1/8 cup Italian seasoning
1 teaspoon hot pepper sauce
Lightly oil seven 1-quart Dutch ovens. Place French oven on oven rack set on broiler setting. Slide lid and double flat chunks of butter onto bottom and sides of pans.
In a skillet over medium heat, whisk together o and garlic powder; cover, and cook for 1 minute. Beat in basil, oregano, sage, salt, thyme and pepper flakes. Dissolve mustard in oil; stir over medium heat, until light and fluffy.
Bake, uncovered, in preheated oven for 20 to 26 minutes. Turn out onto baking sheet, and refrigerate 2 hours or until crisp. Cool, and spread on racks of baking sheet. Roast 12 to 15 minutes under center seed. Remove from heat. Cool completely before cutting into 1/2 inch slices. Sprinkle top and any central side with olive oil mixture, and pour over meat. Pan juices over grill. Cover, and refrigerate overnight.