Text 22925, 77 rader
Skriven 2012-03-27 05:23:57 av Dave Drum (1:18/200.0)
  Kommentar till text 22922 av JIM WELLER (1:123/140)
Ärende: BBQ 1, 2, 3 Rubs
========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 -=> Quoting Dave Drum to Jim Weller <=-

 DD> little company in the Arthur, IL Amish area. It seemed expensive when I
 DD> first saw it - but, when I realised that I was not buying salt with a
 DD> little pepper and some lemon zest ... Boy, Howdy! a little goes a long
 DD> way.

 JW> One can also take lemon peels which are free, slice off the bitter
 JW> white pith, dry them and grind them in a coffee or spice mill to add
 JW> to homemade blends. I save all my citrus peels for that or for
 JW> tossing in the teapot and infusing vodka.

I use a potato peeler to get strips of citrus peel without the pith. It works
pretty well for my purposes and my hands always smell so nice afterward.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon-Pepper Barbecued Chicken
 Categories: Poultry, Bbq, Sauces, Chilies, Citrus
      Yield: 8 Servings
 
      8    Chicken leg quarters

MMMMM-----------------------BARBEQUE SAUCE----------------------------
    1/4 c  Chopped onion
  1 1/2 ts Vegetable oil
      1 cl Garlic; crushed
      8 oz Tomato sauce
      1 tb Brown sugar
      1 ts Dried basil
      1 ts Dry mustard
    1/4 ts Paprika
    1/4 ts Coarse ground black pepper
    1/8 ts Cayenne pepper; or more
    1/8 ts Ground allspice
      1    Lemon; grated zest only
      2 tb Lemon juice
      1 tb Cider vinegar
 
  Preheat oven to 350øF/175øC. Strip skin from chicken and
  discard. Trim off fat. Coat each piece of chicken with
  about 2 tablespoons Lemon-Pepper Barbecue Sauce. Arrange
  in single layer in baking pan. Bake 45 minutes to 1 hour,
  or until juices run clear when thickest part is pierced.
  
  LEMON-PEPPER BARBECUE SAUCE
  
  Makes 1 cup (Enough to cover 8 chicken pieces)
  
  Use this as a basting sauce and/or marinade for skinless
  chicken pieces or for lean pork roasts and chops.
  
  In small heavy saucepan over medium heat, cook onion in
  oil until softened, stirring often. Stir in garlic and
  cook a minute longer. Stir in tomato sauce, brown sugar,
  basil, mustard, paprika, black and cayenne peppers,
  allspice, lemon zest, lemon juice and vinegar. Bring to a
  simmer over lowest heat setting and cook, covered, 15
  minutes. 

  Cool to room temperature for use right away, or
  refrigerate in glass or plastic container for up to 2
  weeks.
  
  Francis Price writing in the Oregonian's FOODday, 1/12/93.
  
  Posted by Stephen Ceideburg
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The earth gets 100 tons heavier each day due to falling space dust.
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