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Meat-Up in Memphis 2021

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Chicken Rubs / marinade suggestions please!

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  • Meat P
    Club Member
    • Dec 2017
    • 43

    Chicken Rubs / marinade suggestions please!

    So next weekend I’m going to be doing my second big cook for around 40/50 people! I’m going to be smoking up a lot of pulled pork (I’m English and my smoker blows my guests minds!) then the plan is to accompany them with hotdogs and chicken drumsticks/thighs and side dishes etc.

    If I’m not using a commercial rub my current go to for chicken is to marinade for a few hours in the following;

    olive oil
    red red wine vinegar
    lemon juice

    which give a nice Greek style flavour. However, I want to serve up a few different types of flavours so has anyone else got any go tos? I need to go fairly low hassle for preparing en mass and will be grilling on high heat on my Weber gas with a lot of turning so can’t try some of Meatheads recipes on this occasion (although I think i’ll Give the Simon Garfunkel rub a try!)

    thanks as always!
  • Mudbeaver
    Former Member
    • May 2018
    • 457
    • Marathon NY

    I love Weber kickin’ chicken
    Last edited by Mudbeaver; July 10, 2018, 04:29 PM. Reason: not McCormick


    • fuzzydaddy
      Charter Member
      • Nov 2014
      • 4963
      • Winchester TN
      • Hardware
        Blackstone 36” Griddle
        Slow 'N Sear Deluxe Kamado.
        Slow 'N Sear Kettle Grill.
        Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
        Weber Chimney starters (regular and half).
        Maverick XR-50 [my favorite].
        ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

        Consumables / Favorites
        KBB (short cooks), Weber (long cooks)
        Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
        SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
        MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

      I'd recommend looking at Old Bay Seasoning. Ditto on Weber kickin' chicken.


      • Thunder77
        Thunder77 commented
        Editing a comment
        Old Bay is Delicious on chicken!
    • SierraBBQGuy
      Former Member
      • Jan 2018
      • 173
      • Shingle Springs CA

      Plowboys BBQ Yardbird Rub, you can get almost anywhere, Amazon too.


      • Frozen Smoke
        Club Member
        • Nov 2017
        • 1528
        • Northern Mn

        Oak Ridge BBQ has several award winning chicken, pork and beef rubs I love all their stuff. I don't make my own anymore since I hooked up with them and cooking for crowds so often I appreciated finding a good rub I could purchase in bulk of this quality and freshness.


        • Troutman
          Troutman commented
          Editing a comment
          +1 on Oak Ridge, been using Secret Weapon lately and lovin’ it !!!!

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          ???What th Hail do folks from Muhzurrah know bout BBQ, anyhow?
          (They're ~6-7 miles from where I growed up...)
          I love theirs, too!!!
          Frozen Smoke Troutman
      • Mudbeaver
        Former Member
        • May 2018
        • 457
        • Marathon NY

        Any kind of Cajun too, dinosaur foreplay I think


        • FireMan
          Charter Member
          • Jul 2015
          • 7707
          • Bottom of Winnebago

          I ‘m a HUGE fan of Simon & Garfunkel. Peeps love it also.


          • CaptainMike
            CaptainMike commented
            Editing a comment

          • Attjack
            Attjack commented
            Editing a comment
            This is the only meathead rub I've tried so far that I did not like.
        • Donw
          Club Member
          • Jul 2017
          • 3134

          For something different look at Vivian Howard’s blueberry bbq sauce recipe. http://biggreenegg.com/wp-content/up...ry-Chicken.pdf It is really good and unique.


          • CaptainMike
            Club Member
            • Nov 2015
            • 2509
            • The Great State of Jefferson
            • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
              Old school big'ol Traeger w/Pro controller (Big Tex)
              2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
              20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
              20 x 30 Santa Maria grill (Maria, duh)
              Bradley cabinet smoker (Pepper Gomez)
              36" Blackstone griddle (The Black Beauty)
              Thermoworks Smoke and Thermapen.

            MMD, make up a big batch and use on some of your pork.


            • ssandy_561
              Charter Member
              • Apr 2015
              • 1250
              • Central OHIO

              Simple but so good

              Weston Mills volunteer fire department chicken marinade

              1 cup vegetable oil
              1/2 cup white vinegar
              2 tsp. poultry seasoning
              2 tsp. salt
              2 tsp. pepper
              1 egg

              Blend together

              Marinate chicken over night


              • Mr. Bones
                Birthday Hat Master
                • Sep 2016
                • 9449
                • Kansas Territory
                • Grills / Smokers

                  Kingsford 24" grill (Free) 'Billy'
                  Brinkmann Smoke n Grill
                  Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
                  Weber 18" Kettle ($30 CL) 'Lil' Feller'
                  Weber Smokey Joe ($25 CL) 'Lil' Brother'
                  Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                  Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                  Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                  Weber 22.5 OTS DO Code Black ($15 CL)
                  Weber 22.5 OTS E Code Black ($20 CL
                  Weber 22.5 OTS EE Code Black ($20 CL

                  Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                  Weber "H" Code 18.5" WSM '86 ($75 CL)
                  Weber " " Code 18.5" WSM

                  Weber 26.75, $199 NFM clearance !!!
                  Weber SJS AH 'Lil' Brother'
                  Weber SJS AT 'Lil' Sister'
                  Weber SJS DE Code (FREE) 'Lil' Helper'
                  Weber SJG M Code 'Lil Traveller'
                  Weber SJS AH Code 'Kermit'
                  (Lime Green)
                  Horizon 20" Classic, w/baffle/tuning plate (FREE)
                  Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!

                  Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                  Maverick ET-732, (Black)
                  Thermopops, (Red, Yellow, Green)
                  ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                  Blue ThermaPen Mk4
                  Orange Thermapen Mk4
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                  ThermoWorks Smoke
                  ThermoWorks Open Box Smoke
                  4 Pro Series cable extensions
                  Smoke Gateway

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                  BBQ Vortex, 2 Hovergrills, Top Deck
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                  MyWeigh KD-8000Kitchen Scale
                  Backyard Grill marinade injector
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                  Meat Rakes
                  BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)

                  Probably a ton of cast iron, mostly very old...still cookin'
                  G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                  '60's Revere Ware (Mom's), + others found elsewhere
                  60's CorningWare 10-cup percolator (Mom's) Daily driver
                  50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
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                  Tramontina 6.5 qt Dutch Oven

                  Cutlery, etc.:
                  Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                  Dexter 12" slicing knife, 6" Sani-Safe boning knife
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                  Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                  Dinner: Guests: Washington Forge, Town and Country
                  Fancy / Formal: Family silverware

                Even regular Mrs Dash makes fer some mighty fine yardbird. So does lemon pepper. Others have already listed many of my go-to's, above!


                • Troutman
                  Troutman commented
                  Editing a comment
                  My wife uses Mrs Dash and lemon pepper on chicken as well.
              • Scout789
                Club Member
                • Jun 2018
                • 154
                • Texas Gulf Coast
                • Smoker: Lyfe Tyme Offset. Firebox 16" Diameter X 16" Long. Cooking chamber 16" Diameter X 32" Long
                  Grill: Lyfe Tyme 16" Diameter X 24" Long.
                  Thermometer: Maverick ET-732 and XR50
                  For smoking, I am a committed stick burner.
                  For grilling, it's all about charcoal. Almost always HEB brand mesquite charcoal. If not that, then Kingsford mesquite charcoal.

                I use Tony Chachere's on pork, ribs, beef and chicken. Just enough kick to blend nicely with the smoke. I've tried several rubs, and keep coming back to Tony's.


                • Troutman
                  Troutman commented
                  Editing a comment
                  Love Tony C’s as well, especially on seafood!!

                • Scout789
                  Scout789 commented
                  Editing a comment
                  I forgot seafood, Troutman! Olive oil on fillets, sprinkled with Tony's and grilled over hot coals are the bomb!
              • Meat P
                Club Member
                • Dec 2017
                • 43

                Thanks for all the suggestions, seems like ordering tubs is the way forward! I’ve already made a big tub of MMD for the pork butts so going to scope out the above suggestions on amazon for the chicken! Btw just to confirm, the Weber kickin chixken os the rub recipe on the website? It can’t be bought ready made and I haven’t seen it?



                • Stevo
                  Club Member
                  • Jul 2016
                  • 484
                  • Georgetown, TX
                  • Cookers:
                    • RecTec RT-590 Stampede Pellet Grill
                    • RecTec RT-B380 Bullseye Pellet Grill + GrillGrates
                    • Camp Chef PG24 DLX Pellet Grill
                    • TL-20 Offset Smoker from Texas Longhorn BBQ Pits
                    • Weber Genesis E310 Propane Grill with GrillGrates
                    • A-MAZE-N Smoke Tubes
                    • Thermoworks Thermapen Mk4
                    • Thermoworks Smoke Cooking Alarm
                    • Thermoworks Big & Loud Timer
                    • IR surface temp probe

                  Malcolm Reed's Cajun Rub! From his Cajun Turkey recipe/process:


                  I adapted it to be no salt so I can dry-brine the chickens for a few hours, then rub (under skin and on top) with this:
                  • 1 Tablespoon Garlic Powder
                  • 2 Tablespoons Paprika
                  • 1 Tablespoon Dried Oregano Leaves
                  • 1 Tablespoon Dried Thyme Leaves
                  • 1 Tablespoon Onion Powder
                  • 1 Tablespoon Dried Parsley Leaves
                  • ½ Tablespoon Course Ground Black Pepper
                  • ½ tsp Cayenne
                  • ¼ tsp White Pepper


                  • wrgilb
                    Club Member
                    • Jan 2018
                    • 207
                    • Santa Cruz, Ca. area


                    Home made Italian dressing recipe marinade
                    From the Neely's

                    2 tablespoons ground mustard
                    2 garlic cloves, smashed
                    1 tablespoon crushed red pepper flakes
                    1/2 teaspoon dried basil
                    1/2 teaspoon dried oregano
                    1 tablespoon sugar
                    2 tablespoons your favorite barbecue seasoning, I like Oakridge BBQ’s Secret Weapon
                    1/3 cup red wine vinegar
                    1 cup canola oil
                    Salt and pepper

                    Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste




                    Meat-Up in Memphis 2021

                    SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                    Click here for details. (https://amazingribs.com/memphis)
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                    Meat-Up in Memphis


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