With Thanksgiving approaching I think I shall share a few of my turkey dinner ideas. We are making a turkey dinner tomorrow so I will begin with the rub we are trying out. We decided to go with a lemon, orange and thyme combination after seeing a few different recipes and articles.
1 Tbs lemon zest
1 1/2 tsp orange zest
2 Tbs coarse salt
1 tsp black pepper
2 tsp dried thyme
Combine all ingredients. Pat turkey dry and rub all over tossing any extra inside the cavity. Refrigerate uncovered overnight.
We are using a 14 pound turkey and this made enough rub for one turkey. In the morning we will set it out for about an hour before baking. I will continue the recipe tomorrow once we get this turkey roasted!
I’ve been alluding to this pork roast in a few posts recently. I thought I would share today our rub and technique. This pork has been delicious it’s gone well with our mexican style dishes as well as our barbecue dishes; very versatile and flavorful.
Cumin and Coriander Rub
1 Tbs cumin seed
1/2 tsp onion powder
1 tsp crushed red pepper
2 tsp black peppercorns
1 tsp coriander seed
1 Tbs mexican oregano
2 tsp coarse salt
2 Tbs paprika
4 cloves minced garlic
2 Tbs brown sugar
1 Tbs granulated sugar
In mortar combine everything but garlic and sugars.
Mash together well crushing peppercorns, coriander, and cumin well; work in garlic and sugars.
Rub all over pork; massaging into meat. We had a 7 pound pork butt.
Charles used a combination of smoking and indirect grilling to cook the meat. We cooked it for about 7 hours over low charcoal heat and used a bit of apple wood for the smoke. We could have gone a couple of hours longer for it to be falling apart but it was still very tender at this point and we sliced and diced the meat for our dishes. Adjust the cooking time and technique as desired to suit your needs.
I decided to make Charles some ribs for dinner today but I knew I wouldn’t be able to smoke them like I wanted since I had to be at work at 1 and Charles wouldn’t be home till 6 so I went with a slow oven roasted technique. I will start by sharing the rub recipe I used; I think could have gone more intense on the rub but the sauce I made (which I will share tomorrow) finished them very nicely.
Spicy Lime Rib Rub
1 teaspoon each
crushed brown mustard seed
2 teaspoons each
Mix together all ingredients and rub generously over raw ribs.
Lamb is a rare treat around here. I don’t often find it at the grocery store so when I found the 8 pound leg of lamb marked down a few couple of days ago I couldn’t resist giving it a try. I have eaten lamb plenty of times but had never roasted a whole one myself. I suppose I still haven’t roasted one as we decided to grill and I let Charles do all the hard work today!
Grilled Leg of Lamb ~ plus a coriander and rosemary rub recipe
1 Tbs coriander ~ crushed
1 Tbs dried rosemary ~ crushed
1 1/2 tsp black pepper
1 Tbs kosher salt
1 1/2 tsp paprika
1 1/2 tsp garlic powder
7 – 8 pound leg of lamb
Combine first 6 ingredients.
Use as much as needed to coat lamb; rub in well ~ I used all of the rub on ours.
Heat grill to relatively high temperature. We like using charcoal so begin with hot direct coals.
Sear lamb on all sides ~ this should take about 10 minutes.
Move coals to side and indirect grill until desired doneness; we opted for medium and indirect grilled another 2 1/4 – 2 1/2 hours.
Cooking time will vary by the temperature of your grill. A charcoal chimney comes in handy for this type of cooking so you can get more coals hot at anytime (you will need them). Allow roast to rest for at least 15 minutes before carving and serving.