Has anybody used the BBBR on chicken quarters? Curious how the flavors worked out. Also what chicken rub recipe is a favorite on here that you've found, I'm looking for a go to chicken rub
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- May 2014
- 20072
- Clare, Michigan area
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I have used BBBR on chicken. It's spicy, gives it a real Cajun style kick, delicious but likely not a favorite for everyone. I really like using my rib rub on chicken, and others report liking Meathead's Memphis Dust on chicken. I've used MMD on ribs & pork loins but not chicken yet.
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Founding Member
- Jul 2014
- 3331
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
I love, love, love Meathead's Simon and Garfunkel rub on chicken. Also, Weber's Roasted Garlic and Herb Seasoning is a favorite of mine for chicken. Haven't tried the BBBR on chicken.
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Founding Member
- Jul 2014
- 3331
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Oh, and here's a Raichlen rub I used to use for beer chicken, until I quit doing beer can chicken. But the rub is good!
It's a Memphis Dry Rub that has a bit less sugar than MMD. If you want to brine before using it, just leave out the salt.
http://www.food.com/recipe/memphis-r...aichlen-376801Last edited by Thunder77; March 9, 2017, 11:05 AM.
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I deboned some thighs a couple days ago and sprinkled with salt and let that sit in the fridge until today. I put a little black pepper on the skin side just now and they are currently in the kettle with some B & B and a very small chunk of cherry wood.
All I need for chicken.
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I use this:
2 Tbls Onion powder
1 Tbls Sugar
2 tsp Dried parsley
1 tsp Paprika
1 tsp Garlic (used granulated)
1 tsp Crushed oregano
1 tsp Black pepper
1/2 tsp Cayenne pepper
Dry brine with Kosher salt for up to overnight. Can go ahead and apply rub before putting in fridge for the night, or just the salt, then rub just prior to smoking.
I think I found the base for this rub recipe here somewhere in the fowl section of AR, and added a couple of things myself to suit our taste.
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Charter Member
- Nov 2014
- 3063
- Chico, CA
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Lately I've been going one of two ways with Chicken. First, let me say that I usually grill boneless, skinless breasts. But sometimes I like to grill legs and thighs. On breasts we like to dry brine with garlic salt for about an hour. Then a light coating of extra virgin olive oil and Lawry's Lemon Pepper. I know it ain't sexy to use store bought stuff....but we like it. Alternatively, we dry brine with kosher salt. Then apply the EVOO and Meathead's Simon & Garfunkel Rub. I particularly like this on legs & thighs. And if we were going to smoke the chicken I would definitely go with option #2. But most important. EXPERIMENT! Find what you like. Cheers!!
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I usually make two batches of chicken:
One with my Cajun seasoning liberally applied, will post recipe a bit later.
Other, simply use regular Mrs. Dash.
I always make some of both...folks can take their choice.
The Mrs. Dash is pretty underrated for chicken, give it a try.
Sometimes make lemon pepper chicken, as well, less frequently.
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