Lemon Pepper Thyme Rub Recipes

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Wash and dry the lemons. Peel away the zest from both lemons using a vegetable peeler, making sure not to get any of the pith. Spread out peels in a single layer on the prepared baking sheet.
• Bake in the preheated oven until the peels have curled up and dried, about 30 minutes. Turn off oven and allow lemon peels to cool inside turned off oven, propping the door open with a wooden spoon to allow moisture to escape, about 20 minutes. Remove and allow to cool completely before proceeding to the next step.
• Combine dried lemon peels and peppercorns in a food processor fitted with a blade. Blend until coarse. Add dehydrated garlic and onion. Blend until fine and thoroughly combined.
• Remove and allow to rest for a few hours before using so flavors can meld.

Steps:

• Mix all ingredients together with a large spoon, removing all lumps.
• Apply generously to steaks or burgers.
• Marinate for 30 minutes or up to 2 hours before grilling.
• Stores for 3 to 6 months.
• Makes 5/8 cups.
• Store in covered glass container.

Steps:

• Finely crush whole black peppercorns in a spice mill. Transfer to a small bowl; stir in lemon zest and kosher salt. Rub seasoning between your fingertips to break up any clumps of zest. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

Steps:

• Combine all ingredients in a small bowl.
• Immediately rub on fish, seafood, chicken or pork and let rest 15 minutes before cooking on the grill.

Steps:

• Mix the rub ingredients together in a bowl.
• Massage the rub into the chicken and cook until done.