I've seen some recipes with grilled poultry where the seasoning is applied under the skin. I've never done that and I wonder if maybe the flavor gets into the meat better? Anybody done that?
Seasoning poultry
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IamMadMan
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I do it all the time.
I make a paste using a little mayo with Gamebird and chicken rub. Start under the skin, and then rub the rest of the chicken pieces. The paste is easier to push under the skin and rub on the surfaces. Lastly, I'll then lightly dust the top when it is on the grill.
Yes, mayo; like mustard on pork and beef, it acts as a glue to keep the seasoning in place, and as it cooks the oils help to crisp the skin.
For something different Salamida Cornell Chicken makes an awesome brine with deep flavors, Chiavetta's Marinade is a great second choice.
I make a paste using a little mayo with Gamebird and chicken rub. Start under the skin, and then rub the rest of the chicken pieces. The paste is easier to push under the skin and rub on the surfaces. Lastly, I'll then lightly dust the top when it is on the grill.
Yes, mayo; like mustard on pork and beef, it acts as a glue to keep the seasoning in place, and as it cooks the oils help to crisp the skin.
For something different Salamida Cornell Chicken makes an awesome brine with deep flavors, Chiavetta's Marinade is a great second choice.
Inthewoods
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I've always wondered over the "BBQ rule" of patting dry the meat, but the turning right around and reintroducing "moisture" by way of slather. I've done it and have not done it with no appreciable difference.
I'll admit, I have not used mayo...I got a tad of mental block there.
-D
I'll admit, I have not used mayo...I got a tad of mental block there.
-D
I'm also a fan of Chiavetta's. Takes grilled chicken to another level.
Me too. Love mayo, but can't picture it on the grill.
I always put jub under the skin of my bone in thighs when I cook them on the egg then I put it on the skin and the back of the thigh. I also put them in a brine before I apply the rub
My wife seasons the birds underskin - bacon grease, thyme, sage, salt and pepper.
No complaints from either of us. :-D
No complaints from either of us. :-D
Inthewoods
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Bacon grease is probably the most reasonable and rational binder I've never thought of.
-D
-D
I always place seasonings, bacon drippings, butter, smoked sausage, spicy sausage, italian sausage, etc.. under the skin on chicken. I like the added flavor and moisture.
You can change up the flavor of poultry a bit by having spicy mexican chicken one time, italian chicken another.... boudin, smoked, etc.. I do this with thanksgiving turkeys too.
You can change up the flavor of poultry a bit by having spicy mexican chicken one time, italian chicken another.... boudin, smoked, etc.. I do this with thanksgiving turkeys too.
IamMadMan
somebody shut me the fark up.
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I'm with you, I don't care for mayo, but after seeing it used and tasting it, I'm a believer.
If you think about it, it's simply emulsified vegetable oil with the proteins acting as the binding agent. No taste from the mayo. But it also helps to really crisp up the skin.
sandro
Full Fledged Farker
We like to mop the chickens we roast on direct heat with lemon juice, rosemary, and chili flakes as the cook is nearing its end. Give it a shot.
I was a skeptic as well, but then tried it just for the heck of it, and became a convert as you did. This was the cook that caused my conversion:
https://www.bbq-brethren.com/forum/showthread.php?t=250207
Many subsequent cooks yielded excellent results. The mayo seems to help render the fat on the chicken skin, paving the way for the coveted slightly crispy skin. :thumb:
I like to get seasoning under the skin in poultry. One thing you can do with whole chickens/turkeys is after pulling back the skin on the breasts and seasoning, use toothpicks to keep the skin in place. I've also used mayonnaise when smoking chicken to help with the skin and liked the results.
Noted and saved, Jeanie. I'm definitely going to put this to use! :-D
I thought the same thing until I tried it. It really works.
Adopting this. Thanks! :-D
IamMadMan
somebody shut me the fark up.
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Thanks for sharing Jeanie.
Hey John, I may have to experiment with this for the Scholarship Awards Luncheon this year.
I'm in!
JAKs Q & brew
is one Smokin' Farker
I find seasoning under the skin does 3 things that improve whole chicken, and any skin on cut piece other than wings
1. Season the meat directly
2. Can protect the seasoning from burning, this can be important for garlic as well as other ingredients
3. Break some of the membranes which attach the skin to the meat making it render a bit better.
1. Season the meat directly
2. Can protect the seasoning from burning, this can be important for garlic as well as other ingredients
3. Break some of the membranes which attach the skin to the meat making it render a bit better.
