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Liquid gold: how to render fat
Rendering your own fat at home is a great way to get the most from your meat purchases, and make your favorite dishes even more delicious.
Sichuan Pepper Dry Rub
Fragrant five spice mingles with freshly toasted lip-tingling Sichuan peppercorns to create this exotic rub, perfect for beef, pork, duck and game birds.
Print Recipe
Sichuan Pepper Dry Rub
Ingredients
- 3 tablespoons sichuan peppercorns
- 1 teaspoon five spice powder
- 1/2 teaspoon garlic powder
- 1.25 tablespoons kosher salt
Instructions
- Toast the peppercorns in a dry skillet over low heat until fragrant, swirling them in the pan to keep from burning (about 2 minutes).
- Allow the peppercorns to cool slightly, then add to a spice grinder or mortar and pestle, along with the five spice, garlic powder and salt. Blitz or crush until a fine powder has formed.
By Jess Pryles
Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, and TV personality with a particular passion for beef and meat science. She's also a respected authority on Texas style barbecue. Born in Australia, she now resides in Austin, Texas.
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