I have tried all of them but changed a few recipes to meet what I had in the spice department. All are good, the key is the moistness of the chicken when all is said and done.
That recipe for the pork with Rotel and pineapple sounds ike a great recipe
I can promise you it is. I have been taking pictures of all my meals lately, just havent posted them to the site. I plan on posting the Pork photos. It is part of the treat seeing it being made....plus I got a new camera...hehe!
I don`t use any rub on chicken qtrs or halves.
I put the chicken on,bone side down,brush on some Carolina Treat Sauce,and let em cook.I do the same about 1/2 hour before they are done.
I put the chicken on,bone side down,brush on some Carolina Treat Sauce,and let em cook.I do the same about 1/2 hour before they are done.
OK, this is a new thing I have been working on, but this sounds like the place to bring it up. I used a brine at Thanksgiving for my turkey, that a friend suggested, that was based in A&W Root Beer. It turned out wonderful. So I have tried it with Chicken and I am getting rave reviews. I am presently looking to add the same flavor with a rub. So I was thinking about ground, dried, sassafras root. comments?
Well here's the newb resurrecting another old thread. Actually it was still close to the top. Not a lot of activity here. I guess a rub would depend on what you're going for in the end result. I'm as green as a newborn's diaper when it comes to smoking, but I have been cooking for a coupla decades. Hey singles guys that cook eat better. Home made curry powder (I recently moved, the book's packed away still) or the ingredients would make a neat rub for chicken. That one book has about 6 or 7 curry recipes. Do a real coarse grind. Same thing with Chinese 5 spice powder, get the sutff, coarse grind, rub.
For your current (3 year old recipe) cumin, just a touch.
For your current (3 year old recipe) cumin, just a touch.