Sledneck
Full Fledged Farker
Wait i minute..how come i didnt get any of the rub?
thirdeye said: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°.
SmokeyBear said:Thanks. I've never been able to grill chicken to my own satisfaction.
SmokeyBear said:Thanks. I've never been able to grill chicken to my own satisfaction.
Sledneck said:Wait i minute..how come i didnt get any of the rub?
thirdeye said:Chicken is just too good and too cheap not to practice on....
Plowboy said:One question I'd like to get you guys to answer is would you buy it (if you buy commercial rub)? Is it worthy of sharing shelf space with other good commercial rubs?
tumpedover said:TOdd,
YES I would buy it:biggrin:...that said I probably would only use it on Chicken though. Not that I don't think I'd like it on beef or Pork. I just ussually like a little more sweetness for my pork and, personally I like a little more black pepper and less other stuff for my Briskets. For chicken ,It's jright on time for me:biggrin:!! I just have to figure out what the heck is going on with your rub and my sauce,not so good together !!
Leeper said:Todd,
I finally got a chance to test out the rub and here are my thoughts:
* - I really like the grind on the rub. There were no parts that were really out of line size wise. Having a consistent size helps with distribution of the rub. When I cook quicker items I don't want a chunky rub that won't melt down.
* - I put the rub on 4 chicken thighs, 2 breasts and 3 pork sirloin patties. I agree with others that this is a much better chicken rub than a pork rub, it worked on the pork but I prefer a stronger flavor base with my pork leaning towards sweet. On the chicken the rub was great and totally different than other chicken rubs. There was no single flavor that stood out but produced an excellent savory flavor on both the thigh and the breasts. It also was able to develop a decent crisp crust when I put it over a hot flame. If there was anything I would change would be to tone down the salt in it, I might have just been a bit heavy handed with the application of it but it was a bit salty for my tastes. I find that when I judge chicken I look for more salt in the bites than what I would put on my chicken at home.
Overall it is a great rub and I would buy it again, especially if I was looking for a comp rub.
Plowboy said:I agree. I think its a good grilling rub for chicken, fish, and chops. Ribs, Butt, Brisket... not so much. I don't know why that is, but those seem to be the best uses. Others are confirming that for me.
Its a little different than most rubs that are called Chicken Rubs, too. It isn't a real savory rub. Most chicken rubs have savory herbs in them. We don't so much.
tumpedover said:I know others would disagree on the savory issue ,but I think the type of rub you have there (being less savory) is best for chicken. At least it's is a little different, as you said. I really like the spiciness of it as opposed to the herbs such as thyme or even sage. possibly experiment with adding sugars as well as, peppery spices for you other meats ,ie brisket,butts, etc...Again Great rub.
:wink: