Originally Posted by cirk
You wanna share that lemon pepper recipe??
My lemon pepper rub was inspired by the pepper thread
, and really is just simple and basic:
- zest of 3-4 natural lemons carefully grated
- 1 cup of four-peppers-blend (white, green, black and red berries) coarsely grinded
- 1/2 cup (more or less) of coarse sea salt
That mixture with 4 lemon zests gives such a rich aroma, it truely is amazing what difference the lemon oil from the zest can make.
Originally Posted by cowgirl
It indeed looks, smells and tastes fantastic, but my wife is so disappointed, because she wants to eat it pure without sauce and specially reheated most parts are that dry she can barely eat it.
So the challenge is now to produce a moist pork product with crispy bark next weekend, otherwise I'll have to pause on pork (which is what the wife demands).
Now the next try will be with two pork necks without bone without speck (because there is a special offer this week), and as procedure I'll go H&F with foiling in apple juice at IT 165°F till IT 200°F and then recrisping the bark without foil for another half hour to an hour. If anybody has some thoughts on this plan, please tell!