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Juicy Smoked Lamb Leg
Juicy and perfectly pink, this smoked lamb leg takes an overnight marinade before being immersed in a smoke bath.
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 cook, author, and TV personality specializing in the field of meat, with a particular expertise in beef. She’s also a respected authority on live fire cooking and BBQ. Born in Australia, she now resides in Austin USA, Texas.
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