My wife and I love the Walmart lemon pepper rotisserie chicken if it is real fresh. But I think I can do better if I had a good recipe. I have a brand new Cajon bandit rotisserie for my Weber kettle that is screaming out to me to be used.
So... Does anyone here have a great recipe I can try?
Thank you
I am sure someone that is more experienced with Chicken will jump in soon. In the meantime if you like the Wal- Mart seasonings, ask the Deli Clerk if they know what they use. Can't hurt to ask.
I personally don't, and I checked AR and couldn't find one. But Googling lemon pepper chicken results in tonnes of recipes.
I did that to. There where many. But I have learned to trust the people here. You all have great ideas and I'm learning a lot. I like making things from scratch. Surprised Meathead doesn't have a good rub recipe for it, at least I couldn't find one.
Since you do like the Walmart version, the suggestion Pirate Scott made seems like a good one. I started reading some of the recipes, and making your own seems relatively simple.
Try this as a rub. 2T hand crushed bay leaves, 2T dry mustard, 1T salt, 3T black pepper, 1T garlic powder, 1T smoked Paprika, 2T Lemon Pepper, Zest of two lemons. Inject with 1/4 cup olive oil, 1/2 mild beer 6 0z) 1t pepper, two caps full of lemon juice. You can substitute basil for the bay leaves or add basil if you like.
Well, hail, I jus' rub stick butter all over my chicken, then liberally coat with Lemon Pepper seasonin'; sounds like tbob4 has a morether betterer way, to me
Last edited by Mr. Bones; September 16, 2017, 10:48 PM.
So Mr. Bones - I had a few breasts already rubbed with some lemon pepper rub as shown above. A light bulb went off in my head. I had a lemonade hard cider (which I don't drink) sitting in solitude in my fridge. I replaced the beer above with the lemonade hard cider as my injection. I will report back tonight if it worked. Thanks Joetee for the question. I'm trying something new because of you.
Sounds intriguin'; I like Mike's Hard Cider Lemonade; it ought to be yummy as an injection!
I'm equally certain it would be effective as a marinade ingredient, given all th' citric acid...
Hmmm (Strokes beard) Ya' have given me much to think about!
Last edited by Mr. Bones; September 16, 2017, 05:54 PM.
Well Mr. Bones - the experiment is in the smoker now. After about an hour an a half it will go on the grill with a baste that includes the second half of that hard cider.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I buy the lemon pepper seasoning that Costco sells. I use it on chicken breasts on the grill all the time. Since my wife and daughters like it, I haven't been very tempted to try and create my own.
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