){kind=link}
Venison Kolaches with Pretzel Thyme Streusel
Put that ground venison to more creative use with these fluffy, buttery, savory venison kolaches.
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, Texas.
Want to request a recipe?
More Recipes
Cranberry Glazed Smoked Turkey Breast
When a whole turkey is just too much, try the breast instead. Try this recipe for Cranberry-Glazed Smoked Turkey Breast.
Charcoal roasted goose with pan dripping taters
Adventurous carnivores won't just settle for regular 'ol turkey this holiday season, so why not try this incredible charcoal roasted goose recipe?