Rub ingredient....help

BobBrisket

BobBrisket

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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.
 
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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!
 
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.
 
Ive been having my stripper friends separate all the grains...
 
BobBrisket said:
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!
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I had poison sumac once. Poison Ivy with an attitude.:shock:

Good luck with your rub venture.
 
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.
 
BobBrisket said:
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.
Click to expand...

I hope you are able to nail it! Sounds good, I love lime flavor. John
 
have you tried powdered lemon or lime drink. works great in poultry rub.

4300095117.jpg
 
BobBrisket said:
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.
Click to expand...
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...
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
 
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?
 
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.
 
Mark said:
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.
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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.
 
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