October 20, 20187 yr Basically, every Sunday I either smoke or gill chicken (Thighs, Legs, drumsticks usually) kinda getting burned on the generic rub I use. (Salt, pepper, paprika, Cayenne, maybe some brown sugar) What do yall use?
October 20, 20187 yr Do you make a paste with butter and then rub it under the skin? If not, then do that. Look up a recipe for tandoori chicken. Do that. Whole Foods makes a herb blend called Mediterranean Herb Poultry run, (or something like that). Rub your bird with olive oil and then liberally apply. Trader Joe's makes a blend called Sambal Matah. It's an Indonesian inspired wet spice blend. Use that.
October 20, 20187 yr 16 minutes ago, drt said: Where the fuck is the garlic? Step up your game and do an overnight brine with salt, sugar, garlic and thyme. Then grill it (or better, smoke it) simply seasoned with salt and pepper.
October 20, 20187 yr Dry brine overnight with salt, baking powder, and what ever seasonings you like. Baking powder makes the skin really crispy.
October 20, 20187 yr Author 2 hours ago, drt said: Where the fuck is the garlic? yeah, garlic is in there too. Forgot I usually do a brine when I do a whole Chicken or Turkey, but never on smaller pieces. Just seemed like a lot of work for a drumstick. But, I can try that next weekend.
October 20, 20187 yr Author 1 hour ago, Jerry Callo said: Dry brine overnight with salt, baking powder, and what ever seasonings you like. Baking powder makes the skin really crispy. On the baking powder. do you just mix it in with the seasonings? Whenever i make my generic one, I make about a quart at a time and save them in mason jars. Can I just add the baking soda to that, or should I add that separately?
October 20, 20187 yr I generally just brine with salt and baking powder mixed together. IIRC, 1 tablespoon baking powder to 1 cup salt. I would put additional spices under the skin.
October 20, 20187 yr I generally just brine with salt and baking powder mixed together. IIRC, 1 tablespoon baking powder to 1 cup salt. I would put additional spices under the skin.Actually, it's closer to one part baking powder to three/four parts salt.
October 21, 20187 yr I grill a whole chicken once a week and use this that I found at Central Market. It's pretty solid.
October 21, 20187 yr Dry brine overnight with salt, baking powder, and what ever seasonings you like. Baking powder makes the skin really crispy.Is this for real? I've never heard of this method.
October 21, 20187 yr I usually use either jerk seasoning or an equal mixture of Tony Chachere's and Paul Prudhomme's Poultry Magic.
October 21, 20187 yr 1 hour ago, Spur08 said: 23 hours ago, Jerry Callo said: Dry brine overnight with salt, baking powder, and what ever seasonings you like. Baking powder makes the skin really crispy. Is this for real? I've never heard of this method. Yes. And do the same for when you spatchcock your turkey in a few weeks. Hmm, do we have a spatchcock thread yet...
October 21, 20187 yr Yes. And do the same for when you spatchcock your turkey in a few weeks. Hmm, do we have a spatchcock thread yet... That's when I do it. I usually don't waste a lot of time on cooking chicken. Spatchcocked the turkey last year for the first time and practiced on a chicken the week before (not the way aggy practices with livestock).
October 21, 20187 yr Rudy's Turkey Rub is really good on bird. Used to be a copycat recipe for it floating around on the net that's pretty close. Think it had Poultry Seasoning, Salt, Black Pepper, and Garlic Powder.
October 22, 20187 yr On 10/20/2018 at 10:59 AM, Wiler77 said: How about some Jerk seasoning? That pretty much kills on all poultry. Does anyone have a good jerk recipe? I want to make some jerk chicken here soon. Would buy pre-made if I have to, but I'd rather be able to make it (and tweak it) myself.
October 22, 20187 yr Plowboys makes a rub called Yardbird and is great on smoked chicken. It may have too much sugar for grilling.
October 22, 20187 yr 2 hours ago, Chewbacca said: Does anyone have a good jerk recipe? I want to make some jerk chicken here soon. Would buy pre-made if I have to, but I'd rather be able to make it (and tweak it) myself. Dry jerk seasoning or jerk marinade? The below dry rub is awesome on wings. It's what Plucker's used. I imagine it's great on other cuts as well, and I plan to try it on salmon in the near future. I have't found a marinade that particularly blew me away. I've tried my own and I've tried stuff in a jar. It was all a bit "meh".
October 22, 20187 yr Used to cook a whole chicken in the oven about once a week or so. All I ever used was EVOO, S+P and Herbs de Provence. If I was to start doing it again, I think I'd draw some inspiration from the rotisserie chickens they've got at Central Market. They do 4-5 different variations it seems.
October 22, 20187 yr 8 minutes ago, Wiler77 said: Dry jerk seasoning or jerk marinade? The below dry rub is awesome on wings. It's what Plucker's used. I imagine it's great on other cuts as well, and I plan to try it on salmon in the near future. I have't found a marinade that particularly blew me away. I've tried my own and I've tried stuff in a jar. It was all a bit "meh". Does that have any heat to it like real jerk does?
October 22, 20187 yr dad used to make a paste of dried herbs, chopped garlic, and mustard and rub that stuff all up underneath the skin, then grill. was pretty damn tasty.
October 23, 20187 yr 7 hours ago, Limp Brisket said: For jerk chicken buy Walkerswood jerk seasoning paste. It’s the real deal. Yeah, but get the hot variety. It's a very thick paste. You'll want to shake/wipe off the excess before you grill your chicken or the skin won't get crispy. You might want to thin it out with a little oil so it can get into all the nooks and crannies of your bird. The hot & spicy has a nice kick but you can add hot sauce if you want to jack it up further. Here's the jerk marinade recipe from the Sugar Reef Caribbean Cookbook: 1 Tbsp ground allspice 1 Tbsp dried thyme 1 1/2 tsp cayenne pepper 1 1/2 tsp freshly ground black pepper 1 1/2 tsp ground sage 3/4 tsp ground nutmeg 3/4 tsp ground cinnamon 2 Tbsp salt 2 Tbsp garlic powder 1 Tbsp sugar 1/4 cup olive oil 1/4 cup soy sauce 3/4 cup white vinegar 1/4 cup orange juice Juice of one lime 1 Scotch bonnet pepper, seeded and finely chopped 1 cup chopped white onion 3 green onions finely chopped That's their recipe. I use a half dozen habaneros, seeds and all, a half dozen garlic cloves instead of garlic powder, brown sugar instead of white, more thyme, a little more allspice, and throw in a few shots of dark rum. I'll throw that all in the blender and blend until smooth. They just use it as is. There's a lot of room for customization but it's a good base to start from. It's really good as a dipping sauce.
October 23, 20187 yr I'm sure this warning is unnecessary, but just in case...don't use the marinade you used to marinate the chicken as a dipping sauce or you might get sick and die. Reserve some to use as a dipping sauce.
October 23, 20187 yr 18 hours ago, Chewbacca said: Does that have any heat to it like real jerk does? Not particularly. At least not to me. YMMV
October 23, 20187 yr 16 hours ago, Limp Brisket said: For jerk chicken buy Walkerswood jerk seasoning paste. It’s the real deal. Just ordered 2 bottles of the hot & spicy. That is what I'm talking about.
October 23, 20187 yr I'm a fan of some the rubs these guys make https://www.oakridgebbq.comWe've had and recommend the Jamaican jerk, dominator sweet rub for ribs, secrete weapon for chicken and the santa Maria for trip tip
October 23, 20187 yr 1 minute ago, Smax said: I'm a fan of some the rubs these guys make https://www.oakridgebbq.com We've had and recommend the Jamaican jerk, dominator sweet rub for ribs, secrete weapon for chicken and the santa Maria for trip tip You cannot go wrong with those guys. This is a good rec. Simply Marvelous rubs are another quality rub.
October 26, 20187 yr On 10/23/2018 at 2:26 AM, WhatTheBuck said: Yeah, but get the hot variety. It's a very thick paste. You'll want to shake/wipe off the excess before you grill your chicken or the skin won't get crispy. You might want to thin it out with a little oil so it can get into all the nooks and crannies of your bird. The hot & spicy has a nice kick but you can add hot sauce if you want to jack it up further. Here's the jerk marinade recipe from the Sugar Reef Caribbean Cookbook: 1 Tbsp ground allspice 1 Tbsp dried thyme 1 1/2 tsp cayenne pepper 1 1/2 tsp freshly ground black pepper 1 1/2 tsp ground sage 3/4 tsp ground nutmeg 3/4 tsp ground cinnamon 2 Tbsp salt 2 Tbsp garlic powder 1 Tbsp sugar 1/4 cup olive oil 1/4 cup soy sauce 3/4 cup white vinegar 1/4 cup orange juice Juice of one lime 1 Scotch bonnet pepper, seeded and finely chopped 1 cup chopped white onion 3 green onions finely chopped That's their recipe. I use a half dozen habaneros, seeds and all, a half dozen garlic cloves instead of garlic powder, brown sugar instead of white, more thyme, a little more allspice, and throw in a few shots of dark rum. I'll throw that all in the blender and blend until smooth. They just use it as is. There's a lot of room for customization but it's a good base to start from. It's really good as a dipping sauce. OK, how much of this shit do you put on something like chicken thighs. Don't want to blow my kids' heads off with the heat. The directions on the bottle are quire vague and the seasoning is quite spicy, but delicious.
October 26, 20187 yr On 10/23/2018 at 1:39 AM, WhatTheBuck said: I'm sure this warning is unnecessary, but just in case...don't use the marinade you used to marinate the chicken as a dipping sauce or you might get sick and die. Reserve some to use as a dipping sauce. Or, throw it in a saucepan and bring it to a boil to kill all the bad shit and let the flavors meld even more.
October 26, 20187 yr 59 minutes ago, Chewbacca said: OK, how much of this shit do you put on something like chicken thighs. Don't want to blow my kids' heads off with the heat. The directions on the bottle are quire vague and the seasoning is quite spicy, but delicious. I use enough to coat the meat and let it marinate in a plastic storage bag overnight. I'll rotate the bag and massage it around a couple of times. I just use my hand to wipe most of the excess spice off the meat before cooking.
October 27, 20187 yr 17 hours ago, WhatTheBuck said: I use enough to coat the meat and let it marinate in a plastic storage bag overnight. I'll rotate the bag and massage it around a couple of times. I just use my hand to wipe most of the excess spice off the meat before cooking. Exactly what I do.
October 27, 20187 yr I use enough to coat the meat and let it marinate in a plastic storage bag overnight. I'll rotate the bag and massage it around a couple of times. I just use my hand to wipe most of the excess spice off the meat before cooking.Couldn't wait and had some last night with a 3 hour marinade. Wow. I'm hooked. And the family loved it.
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