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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-09-2007, 02:18 PM   #16
Plowboy
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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.
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Unread 01-09-2007, 02:18 PM   #17
Plowboy
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Could be problems with our shipping department again. Those guys are lousey!
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Unread 01-09-2007, 02:39 PM   #18
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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
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Unread 01-09-2007, 04:01 PM   #19
thillin
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What? TK needs rub? Pass it on!
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Unread 01-09-2007, 05:20 PM   #20
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Quote:
Originally Posted by Plowboy
www.getyourgrillon.net has an amazing staff of writers. I hear the compensation sucks though.
They suck
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Unread 01-09-2007, 05:20 PM   #21
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Wait i minute..how come i didnt get any of the rub?
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Unread 01-09-2007, 05:30 PM   #22
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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.
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Unread 01-09-2007, 05:57 PM   #23
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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.
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Unread 01-09-2007, 06:03 PM   #24
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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.

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Unread 01-09-2007, 09:09 PM   #25
Plowboy
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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!
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Unread 01-09-2007, 09:10 PM   #26
Plowboy
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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.
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Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

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Unread 01-09-2007, 10:33 PM   #27
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Thanks! I'll keep looking for it!
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Unread 01-10-2007, 02:03 AM   #28
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Thanks for the tips on the chicken.
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Unread 01-10-2007, 09:48 PM   #29
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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.
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Unread 01-10-2007, 10:55 PM   #30
Plowboy
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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?
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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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