Fresh Herbs and citrus zest

hurriken

Smoke Blower

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Apr 23, 2011

118

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Chicagoland

• Jul 4, 2011

• #1

I was wondering if any of you have tried a rub that uses fresh herbs or citrus zest? I have an herb garden and I roasted a turkey breast on my Weber using fresh sage and lemon zest. I have used that recipe over and over again and would like to try something new. Any recipes or ideas would be appreciated.

 

cliffcarter

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Feb 28, 2010

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Old Town, Maine

• Jul 6, 2011

• #2

I made orange sugar for a rub once.

1/2 cup of turbinado sugar

1 TBS orange zest

combine and let sit for 24 hrs in a sealed container.

For chicken I think I would add-

2 teaspoons garlic granules

1 teaspoon 5 spice powder

1 teaspoon black pepper

1/2 teaspoon kosher salt, if you like salt

Maybe an orange honey glaze to finish.

 

SmokinAl

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• Jul 6, 2011

• #3

That sounds pretty good Cliff!

 

hurriken

Smoke Blower

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Apr 23, 2011

118

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Chicagoland

• Jul 6, 2011

• #4

That would work very nicely on a pork roast! Thanks.I have not tried 5 spice, do you make that or buy it?

 

cliffcarter

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Old Town, Maine

• Jul 6, 2011

• #5

I buy Frontier brand spices at a local boutique grocery, here's a link for it on Frontier's website, looks like it is being discontinued. I have seen 5 spice powder at WalMart but the brand they carry used different spices in the mix. I may have to look into making it myself.

http://www.frontiercoop.com/prdDisp.php?I=22030&br=&full=y

 

Last edited: Jul 6, 2011

hurriken

Smoke Blower

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Thread starter

Apr 23, 2011

118

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Chicagoland

• Sep 10, 2011

• #6

I'm attempting this Orange sugar on a pork roast tomorrow. I couldn't find turbinado sugar but I admit I didn't look that hard. I'm using brown sugar instead. I will add my spices tomorrow and let you know how that goes.

My wife and I are sitting here laughing because I have tried so many different rubs I can't remember which are my favorite recipes!

 

mdboatbum

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Apr 22, 2011

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• Sep 11, 2011

• #7

I've added fresh grated ginger to my rub with good results. Only problem is that it's not really practical to store it due to the moisture content. I tend to make rub each time I smoke though, so it's not been a problem. I'd guess fresh herbs and citrus zest would have less moisture though.

 

cliffcarter

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Feb 28, 2010

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Old Town, Maine

• Sep 11, 2011

• #8

Hurriken said:

I'm attempting this Orange sugar on a pork roast tomorrow. I couldn't find turbinado sugar but I admit I didn't look that hard. I'm using brown sugar instead. I will add my spices tomorrow and let you know how that goes.

My wife and I are sitting here laughing because I have tried so many different rubs I can't remember which are my favorite recipes!

Click to expand...

OOPS! Took me awhile before I figured I'd better write them down.
 

 

hurriken

Smoke Blower

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Apr 23, 2011

118

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Chicagoland

• Sep 11, 2011

• #9

Ok, this stuff is amazing. My wife said the orange sugar smells like Christmas! I have two 5+lb pork loin roasts that I'm going to put on my Weber Kettle on indirect heat.

Roast 1:

3TBLS Orange sugar

1TBLS Fresh sage Minced

2 Tsp Fresh Rosemary minced

1 Tsp Kosher Salt

1/2 Tsp Pepper

1Tsp Garlic Powder

Roast 2:

3 TBLS Orange Sugar

1 Tsp Kosher Salt

1/2 Tsp Pepper

After about an hour I'm going to apply a glaze.

2 TBLS Apricot Preserves

2 TBLS Dijon Mustard

1Tsp Fresh Rosemary Minced

~1 TSP EVOO

1 Clove Garlic

1/4 Tsp Dried Pepper mix from my neighbor (normally I would have used cayenne)

I brought this to a boil and then simmered it for 5 minutes.

I read that Rosemary brings out sweetness in recipes. I'll let you know what happens.

 

hurriken

Smoke Blower

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Apr 23, 2011

118

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Chicagoland

• Sep 14, 2011

• #10

Both roasts were a hit. The glazed roast was the favorite though. At first I was asked why I would put jam on meat, then they tasted it. By the end my guests were slicing the bark off! The sage roast was very good but out-shined by the other. The Orange sugar is a keeper.