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-   -   More Plowboy Chicken (http://www.bbq-brethren.com/forum/showthread.php?t=23302)

thirdeye 01-08-2007 07:34 PM

More Plowboy Chicken
 
Todd,

I did another couple of skinless/boneless breasts with your rub tonight. I'm still likin' it. Are any other reviews in yet?

http://img.photobucket.com/albums/v3.../DSC01314a.jpg

Plowboy 01-08-2007 07:37 PM

Ha! Looks familiar, Wayne! Glad you're liking it. Haven't heard from anyone yet except Mr & Mrs HoDeDo.

ReverendRed 01-08-2007 07:50 PM

ill review as soon as it hits my doorstep :)

ultramag 01-08-2007 08:01 PM

Looks wonderful as usual thirdeye!

Todd, rub and sauce was in the mail box this afternoon. Smells good even through the plastic but thats as far as I got so far.

HoDeDo 01-08-2007 08:04 PM

I havent done a write-up yet Wayne... But we really liked it. I usually use something more savory on chicken... thyme, coriander, etc... But this rub had a nice base, and just enough heat at the end to be fun. Kids could still eat it. We did Boneless breasts, bone-in skin on breasts, and we did a batch of 8 thighs as we would for comp. -- substituting the Ployboy Rub for our standard Chicken rub. Also used the honey mustard Blues Hog to finish 1/2 of them. We really liked that.

Kirk 01-08-2007 08:14 PM

I like thirdeye's pics. I have the same plates (stashed away since we got the new set) and I can imagine his food on my table. I would've rather had some of that chicken tonight instead of the crappy leftover lasagna I had.

bowhnter 01-09-2007 06:15 AM

Mine hasn't showed up yet...plan to try it next weekend.

SmokeyBear 01-09-2007 06:43 AM

Those breasts look great. I'd appreciate a rundown on times and temps.

backyardchef 01-09-2007 06:45 AM

If someone wants to write a review for The Cook's Kitchen (my other site)-- even if it appears here first, that would be great....spread the word, Todd!

Write a review here first though........

thirdeye 01-09-2007 07:04 AM

Quote:

Originally Posted by SmokeyBear
Those breasts look great. I'd appreciate a rundown on times and temps.

No skin, no rib bones and not much fat pretty much demanded grilling. I did them on a small but hot fire for about a half hour. Pulled them off at 155.

biffleg 01-09-2007 07:57 AM

Quote:

Originally Posted by backyardchef
If someone wants to write a review for The Cook's Kitchen (my other site)-- even if it appears here first, that would be great....spread the word, Todd!

Write a review here first though........

Thanks for pointing to your other site ... the Get Your Grill On blog has alot of useful information ... threw it into Google Reader so I can keep an eye on it! Thanks again.

thillin 01-09-2007 08:24 AM

I got the rub yesterday along with my sauce order. I'll try to use it this weekend if the weather cooperates.

bbqpigskin 01-09-2007 11:13 AM

Plowboy,

I have not received my samples yet. I got your PM letting me know that they were being sent.

Leeper 01-09-2007 12:28 PM

My pack showed up today, probably thur/fri till I can do it justice.

Plowboy 01-09-2007 02:17 PM

Quote:

Originally Posted by biffleg
Thanks for pointing to your other site ... the Get Your Grill On blog has alot of useful information ... threw it into Google Reader so I can keep an eye on it! Thanks again.


www.getyourgrillon.net has an amazing staff of writers. :wink: I hear the compensation sucks though.:cool:


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