Lemon Pepper Thyme Rub Food

LEMON PEPPER RIBS

Steps:

• Preheat your grill for indirect cooking; Place an aluminum drip pan filled with water under the grate and pour a chimney of hot coals alongside to separate the two cooking zones;
• Mix all Lemon Pepper Rub ingredients in a bowl and set aside;
• Using a butter knife and a folded paper towel, remove the membrane under each rack of ribs by inserting the knife between the membrane and one of the bones, use the paper towel to get a better grip on the membrane and remove it completely; Brush the ribs with yellow mustard and season both side with the lemon pepper rub;
• Place the ribs on the grill for indirect cooking and toss a handful of wood chips onto hot coals for smoking; Cook for 1h30 to 2h at about 350°F.
• Prepare the Lemon Pepper BBQ Sauce while the ribs are cooking; First, sauté the garlic in canola oil until golden brown then add all remaining ingredients and simmer for 20 minutes;
• You know the ribs are done when the meat have shrunk of about 1 inch from the bones; Glaze the ribs with lemon pepper bbq sauce and sear over high heat for 1 minutes per side.

LEMON-PEPPER TURKEY WITH BACON GRAVY

Steps:

• Let the turkey sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
• Remove the neck and giblets from the turkey; set aside for the gravy. Finely grate the zest from all 4 lemons; combine with the peppercorns and 1 tablespoon salt. Pat the turkey very dry with paper towels. Season the inside with about one-quarter of the lemon-pepper mixture, then rub the rest all over the skin. Cut one of the lemons into quarters; stuff inside the cavity along with the onion, celery and thyme sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.
• Cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Transfer to paper towels to drain, reserving the drippings in the skillet. Chop the bacon; set aside for the gravy. Add the butter to the skillet with the drippings and stir until melted, then pour into a bowl and stir in the juice of 2 lemons. Let the lemon butter cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make the Classic Gravy.
• After the turkey has roasted 1 hour, baste it with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
• Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Stir the bacon into the finished gravy.
• Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.
• Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
• Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.

LEMON-HERB RUB

Steps:

• Combine all ingredients in a small bowl.
• Immediately rub on fish, seafood, chicken or pork and let rest 15 minutes before cooking on the grill.

LEMON PEPPER SALMON

Steps:

• Remove the salmon from the refrigerator, and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a rimmed baking sheet large enough to hold your piece of salmon with a large piece of aluminum foil. If you prefer the salmon not to touch the foil, lay a sheet of parchment paper on top.
• Lightly coat the foil with baking spay, then arrange 5 sprigs of the thyme down the middle. Cut one of the lemons into thin slices and arrange half of the slices down the middle too. Place the salmon on top.
• Drizzle the salmon with the olive oil. Zest the second lemon over the salmon and sprinkle with the salt and pepper. Lay the remaining thyme and lemon slices on top of the salmon. Juice the zested lemon, then pour the juice over the top.
• Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
• Bake the salmon for 18-21 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
• Remove the salmon from the oven, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon is slightly golden and the fish is cooked through completely. Watch the salmon closely as it broils to make sure it doesn't overcook. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long-salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
• To serve, cut the salmon into portions. Sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired.

HERBED LEMON PEPPER RUB

Steps:

• Mix the rub ingredients together in a bowl.
• Massage the rub into the chicken and cook until done.

HOMEMADE LEMON PEPPER SEASONING

Steps:

• Start by taking a handful of black peppercorns and crushing them.
• In a mixing bowl grate some lemon zest from 6-8 lemons.
• Mix them and add salt as per your living enhancing flavor, adding extra spices of your choosing.
• To achieve the desired flavor, use the precise amounts you would if you were using lemon pepper.

LEMON PEPPER DRY BRINE FOR TURKEY

Steps:

• In a small bowl, whisk together the kosher salt, brown sugar, lemon zest, and black pepper.
• Use dry brine for whole turkey, chicken, roasts, and more!

REAL LEMON PEPPER RUB

Steps:

• In a bowl, mix a good pour of olive oil, the juice of 1/2 a lemon, a fistful of chopped herbs (parsley, rosemary, chives, thyme), salt, and pepper. After you cook the chicken (see notes), slice it and top with the mix.

LEMON-THYME RUB

Steps:

• Combine all ingredients in small bowl; press evenly onto beef steak(s).
• Grill, pan-broil or broil steaks; place roast in oven and cook according to chart. Cook to medium rare (145°F) to medium (160°F) doneness.Visit our Rubs page for more information.

LEMON-PEPPER RUB

Steps:

• Combine all ingredients in small bowl; press evenly onto beef steak(s) or roast.
• Grill, pan-broil or broil steaks; place roast in oven and cook according to chart. Cook to medium rare (145°F) to medium (160°F) doneness.Visit our Rubs page for more information.