April 14th - Lemon Pepper

Today I made the lemmon pepper from Raichlen's recipe in his ribs and sauces cookbook. It is very simple, but instead of drying the lemon peels in the oven, I did it in the BBQ. The smell was fairly pungent and none too pleasant. Better to do it outside. Plus you can infuse some smoke.

Combine with peppercorns of your choice (I only had black. I would have preferred white or even green):