Yep. Truth is, all of my rub recipes start with my basic Mother Rub, and either dehydrated lemon or orange rind is a part of that mix. I have been using lime powder of late, because I have a bunch of it that needs to go away. But, I really like adding a little citrus zest to any meat dish.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."