ShadowDriver
somebody shut me the fark up.
Hrmph... interesting timing. Almost exactly a year ago, we tried a new Ethiopian spice mixture/rub on chicken legs called berbere.
It's a mixture of fenugreek, coriander seeds, black peppercorns, whole cardamom, chiles de arbol (or cayenne), smoked paprika, dried basil, Kosher salt, ginger, and cinnamon.
Here's the link to the cook thread w/ the recipe.
This time around, I made this into a wet rub with some lemon juice and some EVOO.
I almost went with a whole chicken (with a lemon and garlic down in the cavity), but decided to spatchcock the bird instead.
I'm thinking higher heat/indirect around 325F or so. More to come.
It's a mixture of fenugreek, coriander seeds, black peppercorns, whole cardamom, chiles de arbol (or cayenne), smoked paprika, dried basil, Kosher salt, ginger, and cinnamon.
Here's the link to the cook thread w/ the recipe.
This time around, I made this into a wet rub with some lemon juice and some EVOO.
I almost went with a whole chicken (with a lemon and garlic down in the cavity), but decided to spatchcock the bird instead.
I'm thinking higher heat/indirect around 325F or so. More to come.
op2:
