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A little chicken help...Please

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    A little chicken help...Please

    I will be cooking two whole chickens this afternoon on the Weber Performer. On one bird I will be using my rub and the other the wife wants me to use Lawry"s Chicken & Poultry rub because she loves that stuff. My question is since Lawry"s poultry rub has sea salt in it do I skip adding salt to the bird? I will be salting the bird that will have my rud on it because I didn't put any salt in the rub Click image for larger version

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ID:	70109 . I don't want to screw her bird up by making it to salty (Lord have mercy on me if I do). Thanks

    I would not add salt to the Lawry's bird. I tend to cook with less salt, because I think that non-cooked salt just tastes better.


    You can always add more salt at the table, I would err on the side of much less if any salt on the Lawry bird.


      Yeah no extra salt before cooking.


        I have wondered how that Lawry's bird rub tastes... I even had a jar of it in my hands on Sunday at Sam's Club, but I set it back down. I think I'll buy one next time I see it... I too think I'd pass on the salt brine until I tasted the rub on the bird to see. I hate over salting anything...


          Hondo it tastes great on rotisserie chicken but I haven't try it on smoked chicken yet but I will this afternoon then I will let you know how good or bad it was.



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