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I go back and forth on this question all the time, I have tried both of those rubs on poultry... I learned that I am not sure what I like on chicken, so have been experimenting with my own rubs on chicken.
Right now I am at Garlic, Rosemary, Parsley, Dill, Lemon Zest, Black Pepper, Onion powder or flakes -- seems to work pretty good... I have been doing salt separately on everything, more control that way.
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Doing a spatchcocked chicken as we speak. Here's what I did.
Wet brined the whole bird in 1 Gal water, 1 C table salt, 1C sugar. Let it brine 2hrs in fridge.
Removed, drip dry few seconds, then place on plate covered in few layers papers towels, pat dry top well, turn over and pat dry bottom well.
Spray lightly with PAM on all surfaces and all nooks.
Light dusting garlic powder all around
Fresh ground pepper all around
Herbs De Provence all around
On kettle with Slow 'N Sear, half chimney well lit charcoal added. Chicken goes on when kettle is at or about 325, cook at avg temp of 340. One half fist sized apple wood chunk.
The salt and sweet from the brine with the savory spices on the (crispy) skin is magical.
Sometimes when we want bbq smoked chicken without sauce I'll use my rib rib, it's awesome too if I do say so.
Usually I dry brine too but last time I did this it was fantabulous. I'd say an average chicken would take closer to 90 min at 325. Cooking at 350ish they tend to get done in about 75-80 min. I usually use 4-6lb chickens. Breadhead
I wet brine my chicken too though I throw in pickling spices and typically go for 6 to 8 hours. For some reason my family just loves the flavor the pickling spices impart to the chicken. I'm not gonna argue with 'em 'cause I love chicken outta the PBC and will use ANY excuse to throw a couple of birds on!
​Green Mountain Davy Crockett pellet grill/smoker
Weber Summit Gas grill
Masterbuilt 30" electric smoker
Maverick ET-733
Thermapen
ThemoPop thermometer
Favorite beer: Fuller's ESB
Favorite cheap beer: Old Chub or Robert the Bruce if they are ever on sale.
Favorite wine: Cabernet Savignon, some Super Tuscans
I used S&G on a couple of Cornish game hens a little while back and it was outstanding! Rotisserie cooked 'em on the Weber gasser. Haven't spatchcocked a bird yet; that'll be the next poultry experience.
Huskee, Curious about the brining time that you use. I use a little weaker Brine (1# salt=about 3/4 C table salt or 1C kosher per gallon) but brine at least eight hours but usually 12 on whole chickens. I've been doing it this way for many years and love the results but wonder if all the goodness is happening in the first few hours.
Last chicken I did I took someone at another forum's advice and used Montreal seasoning, which is pretty much salt, pepper, and garlic. It was pretty damn good.
The cook is done. All went well. It took about 90 minutes, just like Huskee said it would. I used Simon and Garfunkel rub because I already had it mixed.
Thanks to all that offered other options. I'll try those next time.
I served it to my 68 year old neighbor and her husband. She said... I believe this is the best chicken dinner I've ever had.😋
I also baked a loaf of sourdough bread to serve with it.😎 You all know I love baking bread as much as I love BBQ.
All of us breadhead's bake much more bread than we could possibly eat. My family, friends and neighbors love it when I take them a loaf or 3 of bread. I bake about 50 loaves of bread per month. I'm always looking for people that like good bread.ðŸ‘Â
The thread of teaching Steve Vojtek to make sourdough bread is very complete and instructional. Both Steve Vojtek and chudzikb baked beautiful loaves of sourdough bread using that thread.
Give it a go and if you have any questions feel free to ask me anything about bread making.
Very Nice. I think I might try the sour dough bread sometime. You guys/gals/????, are giving me so many ideas from, Sous Vide, pizza, bread, dry and wet brining, to different kinds of meat it's hard to keep track and do it all. BUT, I love it.
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