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View Full Version : Rub ingredient....help


BobBrisket
04-27-2009, 02:03 PM
I want to mess around with some combinations and come up with a personal rub for chicken. Is there such a thing as the lemon ingredient that you find in lemon pepper? What I mean is, can that component be bought by itself so I can add it by itself to my own combination?
I could just use lemon pepper, but I like to get without the pepper and salt, etc.

jocosa
04-27-2009, 02:12 PM
Dehydrated lemon peel - one such source for it is:

http://www.savoryspiceshop.com/spices/lempldehy.html

StrikeEagle
04-27-2009, 02:13 PM
Try using dried lemon zest. It is available from many spice suppliers. The Spice House is a good example:
http://www.thespicehouse.com/spices/minced-dehydrated-lemon-peel-zest

For something a little 'different' you could try a bit of dried lime, or orange zest as well. Also, generally available from better spice houses.
http://www.thespicehouse.com/spices/minced-dehydrated-lime-peel-zest
http://www.thespicehouse.com/spices/minced-dehydrated-orange-peel-zest

BobBrisket
04-27-2009, 02:20 PM
Did a bit of research and came across sumac as well. Any of you have any experience with it? Never used it or even heard of it myself. Thanks again!

CAustin919
04-27-2009, 02:33 PM
I have used both lemon and lime juice powder from this spice site.

If you try them in their raw form they are very concentrated but after the rub down and cook they mellow out.

Lemon Juice Powder
http://spicebarn.com/lemon_juice_powder.htm

Lime Juice Powder
http://spicebarn.com/lime_juice_powder.htm

iceman78
04-27-2009, 02:51 PM
Wasn't even my post, but thanks for the good idea~

BobBrisket
04-27-2009, 02:59 PM
Thanks for the quick responses. I'll look into the sites. I want to make a a rub that is kinda like pico de gallo in flavor. garlic, onion, lime, tomato, and jalapeno. Don't know if it will turn real good, but something I'd like to try.
Thanks again.

barbefunkoramaque
04-27-2009, 03:04 PM
Ive been having my stripper friends separate all the grains...

BobBrisket
04-27-2009, 03:06 PM
Ive been having my stripper friends separate all the grains...

LMAO!!! That's one way to go about it.........:-D

Cliff H.
04-27-2009, 03:07 PM
Did a bit of research and came across sumac as well. Any of you have any experience with it? Never used it or even heard of it myself. Thanks again!


I had poison sumac once. Poison Ivy with an attitude.:shock:

Good luck with your rub venture.

BobBrisket
04-27-2009, 03:10 PM
That kinda sumac might be a little too potent for my rub.......:shock:

http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssumac.html
Here's the one I came across, but it seems to be red in color, and not really what I wanted.
Thanks again!

jocosa
04-27-2009, 03:11 PM
Smooth sumac grows wild around here and some folks make a lemonade-like drink from it. I hope to make some later this year... but that's not what you're asking. :)

It's a slightly different variety than the sumac that is native to the Middle East that the fruits are dried and ground for the spice. But it's one of those spices that I'd really like to try and I bet it could be used nicely in a rub.

Opusfxd
04-28-2009, 12:10 AM
Dehydrated lemon peel - one such source for it is:

http://www.savoryspiceshop.com/spices/lempldehy.html

I'm fortunate enough to live near this shop and I can say it is amazing. I love to walk in and get a nosefull of freshly done spices. Two thumbs up for their spices and spice mixes.

smokindorf
04-28-2009, 06:10 AM
Thanks for the quick responses. I'll look into the sites. I want to make a a rub that is kinda like pico de gallo in flavor. garlic, onion, lime, tomato, and jalapeno. Don't know if it will turn real good, but something I'd like to try.
Thanks again.

I hope you are able to nail it! Sounds good, I love lime flavor. John

RichardF
04-28-2009, 08:21 AM
have you tried powdered lemon or lime drink. works great in poultry rub.

http://www.buythecase.net/uploads/products/200/4300095117.jpg

garyk1398
04-28-2009, 09:04 AM
Thanks for the quick responses. I'll look into the sites. I want to make a a rub that is kinda like pico de gallo in flavor. garlic, onion, lime, tomato, and jalapeno. Don't know if it will turn real good, but something I'd like to try.
Thanks again.
If you are looking for a pico-style rub why wouldn't look for something in the lime version, not lemon. Here's another suggestion...
http://ecx.images-amazon.com/images/I/414GQ3FM6NL._SL500_AA280_PIbundle-12,TopRight,0,0_AA280_SH20_.jpg

I found this link for lime powder, not too bad for 7 bucks!
http://www.kingarthurflour.com/shop/items/all-natural-lime-powder-8-oz

Mark
04-28-2009, 09:26 AM
Bob:

I've used amchur powder in rubs with good results:
http://www.bbq-brethren.com/forum/showpost.php?p=132675&postcount=4

BobBrisket
04-28-2009, 12:15 PM
Thanks again. I thought about the powdered drink mixes but didn't want the sweet component present. I'm sure there are some with no sugar added so those may be a possibility. For some reason lemon came to mind first as I didn't think I'd find anything in lime. Good to see that lime is just as available an option. That amchur powder sounds very interesting. Is there any noticeable hint of mango? That would be a nice and different flavor profile right there. Thanks again everyone.

What do you guys think about this part.......I could buy dried cilantro and find some powdered or minced japs, but I thought it would be a better route if I smoke/dried both. Figure I could buy a bunch of each and then dry them in one of the pits and at the same time they get the smoke flavor. From there I could process them in the grinder and let them further air dry to eliminate any leftover moisture. You all think that would work?

Mark
04-28-2009, 12:23 PM
Smoked cilantro? Yeah; that should work. I smoke dry chives and garlic tops.

One not of caution however. I made some smoked poblano rub that I used on some fattys at one of Greg's bashes. It was very powdery and seemd to act as a smoke ring retardent. Still tasted great though. I guess my advice is to keep the rub a rough chop.

BobBrisket
04-28-2009, 12:33 PM
Smoked cilantro? Yeah; that should work. I smoke dry chives and garlic tops.

One not of caution however. I made some smoked poblano rub that I used on some fattys at one of Greg's bashes. It was very powdery and seemd to act as a smoke ring retardent. Still tasted great though. I guess my advice is to keep the rub a rough chop.


Good to know. Maybe I'll just hand crush the cilantro and and just a few quick pulses for the japs to keep them from going to powder form.

Now onto to tomato part............what would guys go with for the tomato component. THis one has me stumped. I thought about smoke/drying some but those have a ton of moisture to get rid of and never really dry out completely so I fear they would cause the whole mixture to clump.

Mark
04-28-2009, 12:58 PM
Tomatoes are easy to dehydrate and make into powder; assuming you've got a dehydrator. Powdered tomatoes can also be purchased in bulk.

Mark
04-28-2009, 01:17 PM
There is a potential problem when using tomato powder in humid climates but I think it can be solve with "anti-caking agents" :

Tomato powder is extremely hydrophilic which means it just loves water. In fact, it will absorb moisture right out of the air. I've had more than one person call me and say their tomato powder was ok when they opened it, "but now it's as hard as a rock." This happens when it has absorbed too much moisture. http://waltonfeed.com/old/self/deh-veg.html

Cigarbque
04-28-2009, 09:14 PM
Ive been having my stripper friends separate all the grains...

So that explains all the cool young college chicks in the Funk videos........:rolleyes: