wanting to do a few chickens this weekend. Maybe 5 or more. Besides the S&g rub and poultry rub (which I already have waiting to be used), does anyone have some others that they would like to share? Wanted to have a variety. Plus I eat a lot and like extra drums,legs,thighs,wings and lots of breasts.any help and I would be mighty grateful.
-
-
My rib rub is pretty tasty on chicken too. I use it as the dry brine for ribs, butts, and chicken since it has salt in it. -
Thanks a bunch. I'll whip up a batch and give it a shot. Any others?Comment
-
Here's a great one I have used that I learned in Harry Soo's class. It seems weird but gives chicken a beautiful color and tastes great!
First, use a 50/50 mix of Tang (yes that weird orange drink) and Country Time Lemonade powder. Apply to chicken and let rest about 1/2 hour.
After chicken has sweat and the tang and country time are on and tacky, apply a coat of SYD all purpose rub- 4 tbsp Kosher Salt
- 2 tbsp White Granulated Sugar
- 2 tbsp Brown Sugar
- 2 tbsp California Mild Chili Powder
- 2 tbsp Paprika
- 1 tbsp Ground Cumin
- 1 tbsp Granulated Garlic
- 1 tbsp Black Pepper
- ½ TSP Cayenne Pepper (use sparingly or not at all)
Comment
-
Anxious to see what others have to say. I like S&G rub but don't love it and I too am looking for some more options so not to wear out my typical use.
My wife and I both like to marinate chicken in Italian Salad Dressing for a day or two... Not a rub but is a good option.
My other typical option is MMD... Like MBMorgan said... I tend to use Meathead's Memphis Dust with great results... especially when I'm doing ribs too since I only have to mix up one kind of rub then!
I want to try Huskee 's and smokinfatties 's recommended rubs...Comment
-
Mr. Bones , sounds good. I have used a rib rub before and sauce after doing the marinade but kind of felt like it was a waste of doing the marinade when I did it that way... may sprinkle some dash or Tony's on it next time though... Actually have a bag marinating right now for Friday night. -
Another for the Italian Dressing. It's especially good when we're baking it - put it and the chicken (parts) in a pan and let them get friendly. Then toss in some onion and lime and bake. When its done, mark on grill. I then save the juice (skim the fat and chunkies) and use it in risotto.
-
+1 on MMD. Also, Herbs de Provence I get from Penzeys, and salt+pepper+garlic powder.Comment
-
Weber roasted garlic and herb seasoning. It is awesome on chicken and pork, and veggies too.Comment
-
This is close to the Thai blend we like to use on Chicken (goes great on pork too). The one we use is from the Little Thai Cookbook. I make a big batch in advance and when we use it we add diced onions and some "rooster sauce."
4 parts paprika <-- next batch will have smoked paprika to see how it tastes
2 parts turmeric
2 parts coarsely ground black pepper
2 parts ground coriander
2 parts ground fenugreek
1 part dry mustard
1 part ground cumin
1 part ground ginger
1/4-1/2 part cayenne powder (to taste) <-- I omit and use the rooster sauceLast edited by Atalanta; October 7, 2016, 08:00 AM. Reason: trying to do recipes in parts rather than volume (easier international conversion IMO)Comment
-
BBBR is good on chicken, nice and spicy.
Herb Rub:
1 tblsp terragon
1 tblsp powdered fennel
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
BBQ Rub:
2 tblsp chili powder
2 tspn brown sugar
1 tspn white sugar
1 tspn powdered ginger
1/2 tspn nutmeg
1 tspn black pepper
1 tsp onion powder
1 tsp garlic powder
pinch cayenne to tasteComment
-
Feel free to try my chicken rub if you like.
Comment
-
That's going to make a lot of rub. Obviously, I don't put the peel on until I have put the rub on. Don't mix the peel with the jar you are keeping the rub in. I finish w/ my favorite BBQ sauce.Comment
-
This rub has served me well.- 2 1/2 tablespoons fine ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon Lawry’s seasoning salt
- 2 tablespoons mild New Mexico style chili powder
- 1 to 2 tablespoons chipotle or cayenne powder (how hot do you want it?)
Comment
-
So what did you end up using?Comment
-
Sorry it took so long to get back to ya work has been crazy. Starting 6 day work weeks till feb. anyway, I tried some but only had 5 chickens. When I got home, kim asked me why on earth did I buy "tang" and lemonade as her eyes were rolling to the back of her head. After I explained why I needed 5 chickens for the two of us (our daughter is very picky when I cook. I think it's a teenager thing. Her loss my gain. More for me). Kim thought it was a gross concoction. But being a believer of this website and members (havnt been steered wrong yet) I proceeded. Kim wanted plain. Only salt pepper and garlic. Go figure. 2nd was S&g. 3rd was bbbr, 4th was tbob4 receipe and low and behold was tang man smokinfatties. To cook was pretty basic. 275 with apple and cherry for a couple of hours ( I keep it low cause that gave me time away from the house so I wouldn't hear the complaining, also gave me time to put the grill I got for 10 bucks up and running for this cook. Added a high pressure line 5 psi to it that i can adjust the flame. Now it's an ultimate searer. A blow torch. I DO NOT recommend this unless you know what your doing. Replace hose and regulators with manufactures recs only, or you will have a bomb waiting to blow yourself up)
when they it got to 140, I removed and to the searing station they went. (the gasser) I noticed the skin was already crispy but wanted more (that's what kim wanted,crispy skin, so that's what I gave her). When thermo works had a sale awhile ago it bought a few of em and used them for spot checking which is not easy working 5 chickens at a time. I will say, it keep me busy. Anyway I got em done and I must say all was good.
now I've done plain, S&g and bbbr before which is good, but like I said I wanted something different. I knew the tang and lemonade would give it a citrus flavor so I knew it would be a hit.
Tbob4 receipe was also very good
now the real test. The woman. Will it pass the "family test".
I gave kim a hunk of plain. Which she liked. Then mfs (more food syndrome), which is a cousin of MCS, got the best of her. Out of the corner of her eye I see her take another chunk outta both of the new receipes. I didn't say nothing.
Later that night she admits to me that they both were really good. Asked her if they were to spicy for her and she said no. Go figure. I didn't tell her which one had the tang and lemonade. It was a successful cook. and had lots of leftovers that I froze and used thru out the week in salads and beer and cheese and crackers.
Since I didn't have time for pics, it never happened. But my tummy says different.
Now when I do some more chickens, I have this thread and will be trying the others that I didn't have time to make. Thanks everyone for the inputs.
Today it's not chickens, it's a 6 lb beef tenderloin from the chest freezer. Kims says I have to cook the meat in thar before I can buy more and I know meat sales are right around the corner.
Comment
Comment