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More Plowboy Chicken

Pig Headed said:
Todd,

I did some thighs today. Rub is excellent. Just a hint of heat, with a very good taste. Sorry, no pics. Chicken is my weakest entry, but I wouldn't hesitate to turn in these pieces. Some of the best I've made. Let us know when it's available commercially. Thanks again for the sample.
Click to expand...

Thanks for the feedback. Well, I'm moving forward. Got my shakers ordered on Friday. Hope to have some ready for sale by the end of the month. If you want some for comp before then, just shoot me a PM. I can send in a mason jar or baggie in any amount you need.

Thanks, again.
 
Hey Todd, I finally had the time to try out the rub sample today. Sorry for the delay, but originally you had said 3 or 4 weeks. You just moved fast and ordered them shakers and I'm glad you did. Since you have already pretty much got the feedback you need I'll keep it simple. I just wanted to hold up my end of the bargain.

As mentioned in a previous post I really like the grind and the texture you're producing with your Yardbird Rub. It is a nice touch to have everything a more uniform size and is something I am going to look into for my homemade rubs. Flavor is excellent as well. Most rubs that focus on chicken seem to have that roasted bird stuffing type flavor. I suppose this is what is meant by savory. I had my big chicken fans out for dinner and it went over well. I will definately buy it and recommend it to anyone. :eusa_clap

Here is a pic of the finished product. Just click on the thumbnail image to view life sized. Again sorry for the delay. We're still waiting on this baby and I figured as soon as I got a project going it would be time. Finally couldn't stand the suspense anymore.

 
I got mine yesterday. My wife brought in the mail and said "....I think some guy named Ployboy from Blues Springs MO sent you some sand....is that for your smoker thingy?.....".
I think I'm gonna follow cmcadams lead and rub a whole chicken and smoke it with a beer in its rear. I WILL POST begining and finished pics.

Thank you for sending it Mr. Plowboy!
 
Single Fin Smoker said:
I got mine yesterday. My wife brought in the mail and said "....I think some guy named Ployboy from Blues Springs MO sent you some sand....is that for your smoker thingy?.....".
Click to expand...

Yeah, my wife too when I got mine a couple days ago..."what's that, who sent you that, just some random guy you don't know, etc....":lol:

IF it doesn't rain Saturday, will try it on some bone in breasts and legs on the smoker.
 
LMAO!!!! Wives just don't get it. Mine was looking at me like a drug dealer when I was making up the samples. Had my baggies, scale, and "dope" on the table stuffing envelopes.

Eric -I still owe you a sample. All that I had made up when into shakers and I'm waiting on a couple of ingredients to get the next batch made up.

Gave out my first three shakers to Poobah, HoDeDo and Jeff_in_KC at the KCBS banquet last weekend. Got my first two order this week from Brethren... even without labels. LOL.

You guys are great. I really appreciate the support. At the same time, I'm trying to lay off promoting my products here. I don't want to come across like the only reason I'm on this forum is to push product. That isn't the case at all. Ya'll know I sell certain sauces and rubs. Ya'll know where to find me. That's all. Again, thanks everyone for the interest and the orders.
 
ultramag said:
Hey Todd, I finally had the time to try out the rub sample today. Sorry for the delay, but originally you had said 3 or 4 weeks. You just moved fast and ordered them shakers and I'm glad you did. Since you have already pretty much got the feedback you need I'll keep it simple. I just wanted to hold up my end of the bargain.

As mentioned in a previous post I really like the grind and the texture you're producing with your Yardbird Rub. It is a nice touch to have everything a more uniform size and is something I am going to look into for my homemade rubs. Flavor is excellent as well. Most rubs that focus on chicken seem to have that roasted bird stuffing type flavor. I suppose this is what is meant by savory. I had my big chicken fans out for dinner and it went over well. I will definately buy it and recommend it to anyone. :eusa_clap

Here is a pic of the finished product. Just click on the thumbnail image to view life sized. Again sorry for the delay. We're still waiting on this baby and I figured as soon as I got a project going it would be time. Finally couldn't stand the suspense anymore.

Click to expand...

Thanks for the feedback. I got a chance to visit with ScottD this weekend who gave me some ideas to tweak the heat just a bit. Scott creates rubs at his work everyday, so he's the best expert I know of. He told me that different heat sources hit different regions of the palate: white pepper in the front of the tongue, black pepper in the middle, and red pepper in the back. He felt like there was a good bit of heat in the back. Suggested I play with my pepper blend a bit to even it out, but thought that it was really subtle difference. I recall he said the sweet and salty was in good proportion.

Thought I'd share that since it was something I didn't know. Good learning for you homemade rub makers.
 
Plowboy said:
LMAO!!!! Wives just don't get it. Mine was looking at me like a drug dealer when I was making up the samples. Had my baggies, scale, and "dope" on the table stuffing envelopes.
Click to expand...

That is funny, and also one of the things my wife mentioned to me
 
Plowboy said:
LMAO!!!! Wives just don't get it. Mine was looking at me like a drug dealer when I was making up the samples. Had my baggies, scale, and "dope" on the table stuffing envelopes.
Click to expand...

This wife gets it:mrgreen: .....I guess its because I've been around the "bbq arena" since Andy and I met over 12 years ago.
 
OK. I just want to give my feedback on the rub.

I knew when I tasted it by itself I would like it. I like the salt amount and it has just enough spice and heat without being too over powering.

I brined some split breasts overnight, applied the rub 30 mins before going on the smoker. Smoked for 3 hrs w/ hickory and apple wood, went on the grill for a few minutes to crisp the skin, and into the oven on warm for 45 mins.

6 of us tried it, and all had positive reviews. I like it better than the all purpose rub I generally use. It has a really nice flavor. It is probably some of the best I have cooked even as I had to avert pit temp issues and near disaster all day. I will buy it.

My pron and issues will come tomorrow or monday. I had real pit temp issues, and need ideas why....more to come in a seperate thread.
 
Tonite I rubbed a whole chicken and had little bit left over so I rubbed a small butt with it. Added some spiceier rub the butt.

Taking pics of the process and will post pics from start to porn finish. Also writting my wife and I's review. Thanks again for the sample Plow!
 
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