chicken rub

[Jack Wimberly]

Smoking a few birds today and want to try something different. Anybody got a
good chicken rub recipe I can try? I usually just with salt and pepper but
feel like branching out today.

Thanks

Jack in Jackson

[Melvin Boneau]

Jack

This has been a family favorite for years. My wife prefers a little less
salt.

MJB

Bourbon Street Seasoning/Rub +

Recipe By :Charlie & Ruthie Knote
Serving Size : 2 Preparation Time :0:00
Categories : Rubs
4 tablespoons non-iodized salt
2 tablespoons onion powder
1 tablespoon black pepper
1 tablespoon Cayenne pepper
1 tablespoon paprika
2 teaspoons garlic powder
1 1/2 teaspoons ground thyme
1 1/2 teaspoons allspice
1 1/2 teaspoons sugar
3/4 teaspoon ground nutmeg
3/4 teaspoon ground bay leaf

Used as a rub it can be used generously. Use lightly as a seasoning. Stores
3 to 6 months in closed glass container.

Source:
""Barbecuing & Sausage-Making Secrets""
Yield:
"3/4 cup"

[Jack Wimberly]

Thanks, Melvin, that looks good. I'm doing two birds so I will have 4
halves...may try 4 different rubs to see which I like best.

Jack in Jackson

[John Douglas]

Jack,

 

If you have never tried this I would highly recommend it. I have had more complements on this than any other I have tried.

I put it on the chicken at the start of the cook and then as needed during the cook.

 

That's it, thanks for posting the original, I also add some gran garlic,
onion flakes and Old Bay seasoning. Depending on the chicken I may or may not add
salt.

John

Original Cornell Chicken Sauce

1 Large Egg (Not for flavor, to hold ingredients together)
1 C. Vegetable Oil
2 C. Cider Vinegar
3 Tbs. Coarse Salt (Kosher or Sea)
1 Tbs. Poultry Seasoning
1/2 Tsp. Freshly Ground Black Pepper

[Jack Wimberly]

Do you use this when cooking direct?

 

Jack in Jackson

-----Original Message-----
From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com]On Behalf Of John Douglas
Sent: Friday, July 03, 2009 9:24 AM
To: SmokeR...@googlegroups.com
Subject: [BBQ] Re: chicken rub

[Jon Stine]

This is my current favorite from Penzey's.  They also make a more mild Northwoods seasoning.

http://www.penzeys.com/cgi-bin/penzeys/p-penzeysnorthwoodsfire.html

Jon

[Roy Kennedy]

John How do you cook the chicken when you use this

Roy

----- Original Message -----

From: John Douglas

To: SmokeR...@googlegroups.com

Sent: Friday, July 03, 2009 10:24 AM

Subject: [BBQ] Re: chicken rub

[Big Krabba]

I just finished making a double batch of the Cornell marinade/sauce.  I reduce the salt to 2 Tblsp. and sub 1/2 cup of water for 1/2 cup of the vinegar in each batch.  I chill the marinade overnight, then add the chicken in the AM.  Expecting to start grilling around 5PM tomorrow in the forecasted 98 degrees.  It's currently only 93, but the humidity is "up there".  I save back a little marinade to use as a baste.  No one in my family really likes smoked chicken due to the internal appearance.  Thermapen, 170 degrees and all that jazz, I still grill it.

This requires no rub.  Probably would be too salty.  When grilling a lot of chicken, I prefer leg quarters as they are cheap and mostly the same shape and size.  I am cooking 2 ten pound bags tomorrow.  I trim away necessary fat, skin, and any bone associated with the back or hip.  That way they are just nice drums and thighs.  I only had 4 broken legs and a few weird looking thighs. LOL

Paid $.59 per pound.  I like them more when they are $.49 per pound.

Cornell marinade is recommended by me and my family.

Les

[Big Krabba]

 I trim away necessary fat, skin, and any bone associated with the back or hip.  That way they are just nice drums and thighs.  I only had 4 broken legs and a few weird looking thighs. LOL

When I do that spell check, I forget whatever is the second step in Gmail.  I trim away UN-necessary fat,...

Les

[John Douglas]

Direct over coals. It will be soggy if tried on an indirect method...........I think

John

 

John

[Roy Kennedy]

John Definetly would be I do a very similiar reciepe