More Plowboy Chicken - Page 2

Plowboy · 01-09-2007, 02:18 PM

Quote:

Originally Posted by bbqpigskin

Plowboy,

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

I'm traveling this week. I'll check when I get back in case you don't get it by Friday.

Plowboy · 01-09-2007, 02:18 PM

Could be problems with our shipping department again. Those guys are lousey!

tommykendall · 01-09-2007, 02:39 PM

Quote:

Originally Posted by bbqpigskin

Plowboy,

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

Quote:

Originally Posted by Plowboy

Could be problems with our shipping department again. Those guys are lousey!

I got like 20 samples already. Thanks a million Plowboy

thillin · 01-09-2007, 04:01 PM

What? TK needs rub? Pass it on!

Sledneck · 01-09-2007, 05:20 PM

Quote:

Originally Posted by Plowboy

www.getyourgrillon.net has an amazing staff of writers.

I hear the compensation sucks though.

They suck

Sledneck · 01-09-2007, 05:20 PM

Wait i minute..how come i didnt get any of the rub?

SmokeyBear · 01-09-2007, 05:30 PM

Quote:

Originally Posted by thirdeye

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°.

Thanks. I've never been able to grill chicken to my own satisfaction.

Kevin · 01-09-2007, 05:57 PM

Quote:

Originally Posted by SmokeyBear

Thanks. I've never been able to grill chicken to my own satisfaction.

I grill offset and with much patience. It's a lot of fun, but not for anyone in a hurry.

thirdeye · 01-09-2007, 06:03 PM

Quote:

Originally Posted by SmokeyBear

Thanks. I've never been able to grill chicken to my own satisfaction.

Chicken is just too good and too cheap not to practice on....Brining the breasts as well as pulling off at the right moment helps on the moisture factor.

Dark meat is easier to grill or barbecue because of the higher fat content. Keeping the skin on adds more fat and traps moisture too if you cook them skin down, shower cap style.

If you don't like skin (or like me, shouldn't eat it) skinless thighs like these below are way more flavorful because the rub is in contact with more of the meat. Again, you have to be more careful on your finish temps, since the skin is not there to add that extra fat and act as a heat shield. But by not having the skin to eat, I can have an extra piece.

Plowboy · 01-09-2007, 09:09 PM

Quote:

Originally Posted by Sledneck

Wait i minute..how come i didnt get any of the rub?

You didn't ask. Sled, I promise you a comp of the first production batch!

Plowboy · 01-09-2007, 09:10 PM

Quote:

Originally Posted by thirdeye

Chicken is just too good and too cheap not to practice on....

I agree. I do a lot of chicken thighs/quarters for that reason.

bbqpigskin · 01-09-2007, 10:33 PM

Thanks! I'll keep looking for it!

SmokeyBear · 01-10-2007, 02:03 AM

Thanks for the tips on the chicken.

tumpedover · 01-10-2007, 09:48 PM

Todd,
I got my rub a couple days ago....did two halves yesterday and came out great!!
I thought overall it was a very well balanced rub. For some reason it DID NOT go well with my sauce...Alone each tasted great but together...NOT !!! Overall rub was great though. Great on the bird not too salty and just enough heat to let me know it's there.

Plowboy · 01-10-2007, 10:55 PM

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?

01-09-2007, 02:18 PM	#17
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO Downloads: 0 Uploads: 0	Could be problems with our shipping department again. Those guys are lousey! __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

01-09-2007, 04:01 PM	#19
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	What? TK needs rub? Pass it on! __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

01-09-2007, 05:20 PM	#21
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	Wait i minute..how come i didnt get any of the rub? __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

01-09-2007, 10:33 PM	#27
bbqpigskin Full Fledged Farker Join Date: 01-31-06 Location: Auburn, Ca Downloads: 0 Uploads: 0	Thanks! I'll keep looking for it! __________________ Mike Bar-B-Chef offset Ancient Weber Kettle Weber Kettle Gold Proud owner of "The Hog"

01-10-2007, 09:48 PM	#29
tumpedover is one Smokin' Farker Join Date: 10-21-06 Location: Odessa WEST TEXAS Downloads: 0 Uploads: 0	Todd, I got my rub a couple days ago....did two halves yesterday and came out great!! I thought overall it was a very well balanced rub. For some reason it DID NOT go well with my sauce...Alone each tasted great but together...NOT !!! Overall rub was great though. Great on the bird not too salty and just enough heat to let me know it's there. __________________ [B]John,[/B] [B][B]Texas Legend -Ok, At least I used to own it !![/B][/B] [B][B]SmokeMaster [/B] [/B][B]Lyfe Tyme off set trailer[/B] [B]55 gal drum/Texas Hibachi [/B] [B]55 gal drum/ offset smoker[/B] [B][I][U]Jesus Loves Barbecue[/U][/I][/B]

01-10-2007, 02:03 AM	#28
SmokeyBear Take a breath! Join Date: 12-29-06 Location: Northeast, GA Downloads: 0 Uploads: 0	Thanks for the tips on the chicken.

01-10-2007, 10:55 PM	#30
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO Downloads: 0 Uploads: 0	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? __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

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