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Post by smokey on Nov 3, 2014 10:42:44 GMT 10
Here is a little gem that I've been using for some years. Sometimes I change it but this is the basic one I seem to go back to. It's Basicly a chicken salt and can be used as such. I use it to flavour a brine, as a Quik rub on chicken before grilling or baking and as a conderment sprinkle. Can also be added to a glaze or sauce Its secret is the Norri and the lemon rind powder. They add umami and zing to what is a fairly basic list. The nutmeg finishes it and if you didn't know it was there, leaves a mistry. To make Norri powder place the sheets in a warm oven for a few ours to fully dry them out then wiz in a coffee grinder. To make lemon peel powder is a simple matter of drying the peel without any pith and grind. Smokeys Chicken Rub 4 TBS Chicken stock powder 4 TBS Nori sea weed sheets powdered 2 TBS flake or Kosher sea salt 1 TBS sage powder 1 TBS Thyme powder 1 Tsp Lemon rind powder 1 Tsp onion powder 1 Tsp garlic powder 1 Tsp white pepper 1/2 Tsp nutmeg I kept this to myself for a number of years thinking I might compete but as I no longer wish to do that, It's all yours  Ive also used it on pork as a crackle rub. |
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Post by Gus65 on Nov 3, 2014 17:26:53 GMT 10
Perfect timing Mick,
Got 9 or 10 14 year old boys camping here for the eldest blokes birthday on the weekend and he wants a heap of drumsticks as well as the pulled pork I did Saturday. Planning to do about 4 kilos at least three different ways.
If I'm going to dehydrate lemon peel, may as well make heaps because its that time of year for impromptu BBQ's.
If I make a big batch, how long will it keep in a tightly sealed jar?
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Post by nath on Nov 3, 2014 18:09:25 GMT 10
That sounds delicious Mick. I knew you had a few secrets up your sleeve  thanks for sharing. |
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Post by smokey on Nov 3, 2014 18:11:43 GMT 10
It will all loose after a while. Save the zest whole and use it as needed.
Bit like coffee beans, Once ground the shelf life is less.
But realistically, the small batch above will be acceptable for a few months.
You can also add it to flour as a breading.
It is very bold but I designed it to be that way. It was to be my killer comp chicken Thigh winner.
Bentley take an eye ball.
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Post by Gus65 on Nov 4, 2014 7:54:10 GMT 10
Thanks Mick,
Couple of months was about how long I reckon it would stay in the pantry before a new batch was needed, if it even lasts that long.
Go through a lot of rubs lately, despite the regular questions "Do you really need all this?" and "Why don't you use the last one before you get any more?"
I'll give it a try on the weekend and let you know what the boys think.
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Post by Bentley on Nov 4, 2014 10:26:54 GMT 10
Always looking for an Edge in a Competition, and seeing as how Chicken is the hardest of the 4 meats to do well in...I will have to give it a go...Although, it maybe a little tough getting Nori sea weed sheets to powder in Mayberry!
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Post by smokey on Nov 4, 2014 11:59:54 GMT 10
Can you buy nori dried in square sheets and packaged ? That's the stuff I'm talking about however they need a little more drying.
A microwave might work
A variation I've done instead of powdered lemon peel was saturate salt with lemon juice then dry it in a food drier back to a dry flavoured salt
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Post by noelstevo on Nov 4, 2014 12:07:02 GMT 10
this looks so good, just got to find the nori sheets
not always easy up here
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Post by smokey on Nov 4, 2014 13:08:31 GMT 10
this looks so good, just got to find the nori sheets not always easy up here Maybe you might be able to order some online. If you get stuck, I'll post you a packet. Same with you Bent. There is heaps of it at my local Coles. |
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Post by noelstevo on Nov 4, 2014 20:29:00 GMT 10
Thanks for the offer, if I have no luck I will get back to you
Cheers
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Post by smokey on Nov 5, 2014 10:07:20 GMT 10
Here it is mixed up. An option I forgot was a teaspoon of celery salt however it totally changes it. The list above makes 3/4 cup and I find that it goes a long way. You could water it down with more salt if it's too concentrated for you. Also, If your wizzer has a clear plastic lid, do the lemon peel last and wash the grinder out immediately as the acid will melt it and turn it opaque as I discovered some time ago    |
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Post by noelstevo on Nov 5, 2014 17:04:24 GMT 10
Smokey,
have been able to get the sheets..
thanks for the offer & info about the lemon
Cheers
Noel
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Post by Gus65 on Nov 10, 2014 15:29:21 GMT 10
Tried this on the weekend on chicken drumsticks and it was very, very nice indeed.
No photos because I was cooking for a tribe of teenage boys. No idea where all the food goes but they can sure eat.
Did a few for myself because it was a test and gave the boys a few other flavours to try out.
Made a half batch to see how it would go and it's definitely on the do again list. Got enough for a couple of butterflied birds left so I'll take photos of that cook hopefully.
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Post by smokey on Nov 10, 2014 16:55:33 GMT 10
Glad you liked it. Ten years man  The original uses Yuzu peel and first I had to source and grow the tree. But in the big sceam of things, Lemon works just as good. Its a play on fusion between French chicken and Japanese flavour. The stock is purely to make chicken taste like chicken. And could be omitted. Im just so glad I finally fest up with it |
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Post by shayneh2006 on Nov 10, 2014 19:33:50 GMT 10
I am liking the sound of this....
Nori sheets crumbled???, wow, never heard of this being used as an ingredient for a rub but i am getting excited in that,,, i have to try this.
Thanks for sharing and i will report back SOON after i have tried this.
Shayne
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thanks for sharing. 
