The Cheap Way To Add Flavor To Your Barbecued Meats And Veggies - Tasting Table

"Citrus peels are a grill-master's secret weapon. When tossed onto hot coals, lemon peels release natural oils and aromatic compounds, resulting in a gentle smoke that carries a bright, citrusy note. This infuses the food with a freshness that's different from traditional wood or charcoal smoke. Unlike squeezing lemon juice directly onto your meat, which can sometimes overpower other flavors of the dish, this method delivers a more balanced, nuanced flavor."

"One important tip: Make sure your lemon peels are completely dry before tossing them onto the coals. If there's any moisture left, they'll just steam instead of getting charred. You can dry the peels in a dehydrator or an oven, or leave them out in the sun. Once dried, they'll keep well and be ready to use the next time you fire up the grill (you could also use these dried lemons to elevate any salad dressing or a robust homemade seasoning)."

Citrus peels add flavor to barbecue by releasing natural oils and aromatic compounds when charred over hot coals. The resulting smoke is gentle and imparts a bright, citrusy note that freshens meats and vegetables differently than wood or charcoal smoke. Tossing dried lemon peels onto coals avoids the overpowering acidity that direct lemon juice can cause and yields a more balanced, nuanced flavor. Peels must be fully dried to prevent steaming; drying can be done in a dehydrator, oven, or by sun-drying. Once dried, peels store well and can be reused for grilling, dressings, or seasonings. Many other fruit peels also provide distinct aromas and pairings.

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