Tuesday, October 16, 2012

DIY ~ Lemon Pepper Dry Rub

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Award winning grillers know, if you want spicy depth of flavor when you barbecue ~ Rub it in! Rub it in!

Rubs don't have to be complicated to bring home great flavor! This recipe is simple to make and uses only 3 ingredients!

Lemon Pepper Dry Rub takes only minutes to make . . .

You'll need:

A spice mill/coffee grinder

2 tablespoons whole black peppercorns (I used a mixture of black, pink, green and white)

3 tablespoons finely grated lemon peel (peel from 3 washed lemons)

1 tablespoon Kosher salt

  • Place peppercorns in spice mill and process until finely ground (you don't hear pieces hitting the lid).
  • Place freshly ground pepper in a small bowl.
  • Finely grate the thin colored part of the lemon peel; add to bowl.
  • With fingertips break up any clumps of lemon zest.
  • Add Kosher salt and stir.
  • Can be made 3 days ahead of time.
Lemon zest from 3 ripe, yet still green, lemons from our orchard.

Lemon Pepper Dry Rub

Preparing Chicken Pieces for the Grill ~

I have heard from so many cooks, "I don't like cutting up chicken, or handling raw meat"! I don't particularly enjoy cutting up chicken because of the smell it leaves on my hands, but I still do it . . . If this causes you anxiety, pick up a tub of non-latex gloves at your hardware store (you will find them in the paint section). I keep them under my kitchen sink to use when I don't want to have smelly hands or when I'm working with hot peppers.

Thighs are the most flavorful part of the chicken, but contain quite a bit of fat.

  • Use kitchen scissors to cut off fat; it's much quicker than using a knife!
Snip, snip and you have a cleaned up thigh ready for seasoning!

  • Place chicken pieces (I have 4.5 lbs) in a large bowl; add 2 tablespoons olive oil.
  • Toss with (glove-clad) hands to coat evenly.
  • Sprinkle with 2 tablespoons Lemon Pepper Rub and rub into the individual pieces.

Chicken will look like this after you have rubbed the seasoning into the meat.

  • Prepare a small handful of mesquite chips in a foil pouch; place in corner of grill under grill grate.
  • Preheat grill on HIGH for 10 minutes.
  • Lower heat to LOW, OFF, LOW.
  • Place chicken bone-side down first; grill for 30 minutes, leaving the lid down.
  • Turn chicken pieces using tongs or a spatula, taking care not to pierce the skin, and grill the other side for 30 minutes.
  • You are are using indirect heat to give your chicken a nice smokey flavor and juicy interior.
Cook until meat is tender and juices run clear (Will says, "About 1 hr".)

Juicy, and full of flavor . . . you won't be needing a dipping sauce!

This rub is very versatile. Use it as a rub on steaks, pork chops, chicken or sprinkle it on burgers. It's also very good sprinkled on asparagus! Don't be afraid to experiment with it.
I love lemon pepper on fresh pork chops, grilled low and slow. We fried up some burgers and seasoned them with my DIY Lemon Pepper and they were great!

P.S. I've heard it's difficult to leave a comment unless you have a blog (google address). I have eliminated the "typing out the letters" before you can leave a comment. The easiest way I know to leave a comment is to sign in as anonymous but at the end of your comment please leave your name so we know who you are! I really want to get to know you! I am so pleased that you stop by and enjoy hanging out . . . Over at Julie's!


Recipe for Lemon Pepper Rub from Bon Appetit.


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