Poultry Dry Rubs

[Jameslaw121 4448]

Basically, every Sunday I either smoke or gill chicken (Thighs, Legs, drumsticks usually) kinda getting burned on the generic rub I use. (Salt, pepper, paprika, Cayenne, maybe some brown sugar)

 

What do yall use?

[DoobieWah 1463]

Do you make a paste with butter and then rub it under the skin? If not, then do that.

Look up a recipe for tandoori chicken. Do that.

Whole Foods makes a herb blend called Mediterranean Herb Poultry run, (or something like that). Rub your bird with olive oil and then liberally apply.

Trader Joe's makes a blend called Sambal Matah. It's an Indonesian inspired wet spice blend. Use that.

 

[drt 640]

Where the fuck is the garlic?

[DalTxHornFan 3117]

16 minutes ago, drt said:

Where the fuck is the garlic?

Step up your game and do an overnight brine with salt, sugar, garlic and thyme.  Then grill it (or better, smoke it) simply seasoned with salt and pepper.

[LW Goatman 1125]

Agreed, brine that bitch.

[Wiler77 1576]

How about some Jerk seasoning?  That pretty much kills on all poultry.

[Jerry Callo 8731]

Dry brine overnight with salt, baking powder, and what ever seasonings you like.  Baking powder makes the skin really crispy.

[Jameslaw121 4448]

2 hours ago, drt said:

Where the fuck is the garlic?

yeah, garlic is in there too. Forgot

 

I usually do a brine when I do a whole Chicken or Turkey, but never on smaller pieces. Just seemed like a lot of work for a drumstick. But, I can try that next weekend.

[Jameslaw121 4448]

1 hour ago, Jerry Callo said:

Dry brine overnight with salt, baking powder, and what ever seasonings you like.  Baking powder makes the skin really crispy.

On the baking powder. do you just mix it in with the seasonings? Whenever i make my generic one, I make about a quart at a time and save them in mason jars. Can I just add the baking soda to that, or should I add that separately? 

[Jerry Callo 8731]

I generally just brine with salt and baking powder mixed together. IIRC, 1 tablespoon baking powder to 1 cup salt. I would put additional spices under the skin.

[Jerry Callo 8731]

I generally just brine with salt and baking powder mixed together. IIRC, 1 tablespoon baking powder to 1 cup salt. I would put additional spices under the skin.

Actually, it's closer to one part baking powder to three/four parts salt.

[South Austin 52620]

I grill a whole chicken once a week and use this that I found at Central Market. It's pretty solid.

 

[Spur08 382]

Dry brine overnight with salt, baking powder, and what ever seasonings you like.  Baking powder makes the skin really crispy.

Is this for real? I've never heard of this method.

[baboso 6057]

I usually use either jerk seasoning or an equal mixture of Tony Chachere's and Paul Prudhomme's Poultry Magic.

[PantsTent 2002]

1 hour ago, Spur08 said:

23 hours ago, Jerry Callo said:

Dry brine overnight with salt, baking powder, and what ever seasonings you like.  Baking powder makes the skin really crispy.

Is this for real? I've never heard of this method.

Yes. And do the same for when you spatchcock your turkey in a few weeks.  Hmm, do we have a spatchcock thread yet...

 

[Jerry Callo 8731]

Yes. And do the same for when you spatchcock your turkey in a few weeks.  Hmm, do we have a spatchcock thread yet...
 

That's when I do it. I usually don't waste a lot of time on cooking chicken. Spatchcocked the turkey last year for the first time and practiced on a chicken the week before (not the way aggy practices with livestock).

[LosIllini 91]

Rudy's Turkey Rub is really good on bird.  

Used to be a copycat recipe for it floating around on the net that's pretty close. 

Think it had Poultry Seasoning, Salt, Black Pepper, and Garlic Powder.

 

[JSB 677]

For something quick and easy, I’m a big fan of TexJoy Rooster Booster

[Chewbacca 7787]

On 10/20/2018 at 10:59 AM, Wiler77 said:

How about some Jerk seasoning?  That pretty much kills on all poultry.

Does anyone have a good jerk recipe?  I want to make some jerk chicken here soon.  Would buy pre-made if I have to, but I'd rather be able to make it (and tweak it) myself.

[ChampKind 1314]

Here ya go. Thank me later

 

http://www.texasbbqrub.com/gc.htm

[SurlyBDR 22849]

 

[Both Tacos 1806]

Plowboys makes a rub called Yardbird and is great on smoked chicken. It may have too much sugar for grilling. 

[Sbbruin 21894]

I'm a fan of this

[Wiler77 1576]

2 hours ago, Chewbacca said:

Does anyone have a good jerk recipe?  I want to make some jerk chicken here soon.  Would buy pre-made if I have to, but I'd rather be able to make it (and tweak it) myself.

Dry jerk seasoning or jerk marinade?  The below dry rub is awesome on wings.  It's what Plucker's used.  I imagine it's great on other cuts as well, and I plan to try it on salmon in the near future.

I have't found a marinade that particularly blew me away.  I've tried my own and I've tried stuff in a jar.  It was all a bit "meh". 

[C-Man 27274]

Used to cook a whole chicken in the oven about once a week or so. All I ever used was EVOO, S+P and Herbs de Provence. If I was to start doing it again, I think I'd draw some inspiration from the rotisserie chickens they've got at Central Market. They do 4-5 different variations it seems.

[Chewbacca 7787]

8 minutes ago, Wiler77 said:

Dry jerk seasoning or jerk marinade?  The below dry rub is awesome on wings.  It's what Plucker's used.  I imagine it's great on other cuts as well, and I plan to try it on salmon in the near future.

I have't found a marinade that particularly blew me away.  I've tried my own and I've tried stuff in a jar.  It was all a bit "meh". 

Does that have any heat to it like real jerk does?

[elfenix 34334]

dad used to make a paste of dried herbs, chopped garlic, and mustard and rub that stuff all up underneath the skin, then grill.  was pretty damn tasty.

[Limp Brisket 546]

For jerk chicken buy Walkerswood jerk seasoning paste.  It’s the real deal.

[WhatTheBuck 28801]

7 hours ago, Limp Brisket said:

For jerk chicken buy Walkerswood jerk seasoning paste.  It’s the real deal.

Yeah, but get the hot variety. 

It's a very thick paste. You'll want to shake/wipe off the excess before you grill your chicken or the skin won't get crispy. You might want to thin it out with a little oil so it can get into all the nooks and crannies of your bird. The hot & spicy has a nice kick but you can add hot sauce if you want to jack it up further. 

Here's the jerk marinade recipe from the Sugar Reef Caribbean Cookbook:

1 Tbsp ground allspice
1 Tbsp dried thyme
1 1/2 tsp cayenne pepper
1 1/2 tsp freshly ground black pepper
1 1/2 tsp ground sage
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/4 cup orange juice
Juice of one lime
1 Scotch bonnet pepper, seeded and finely chopped
1 cup chopped white onion
3 green onions finely chopped

That's their recipe. I use a half dozen habaneros, seeds and all, a half dozen garlic cloves instead of garlic powder, brown sugar instead of white, more thyme, a little more allspice, and throw in a few shots of dark rum. I'll throw that all in the blender and blend until smooth. They just use it as is. There's a lot of room for customization but it's a good base to start from. It's really good as a dipping sauce. 

[WhatTheBuck 28801]

I'm sure this warning is unnecessary, but just in case...don't use the marinade you used to marinate the chicken as a dipping sauce or you might get sick and die. Reserve some to use as a dipping sauce. 

[Wiler77 1576]

18 hours ago, Chewbacca said:

Does that have any heat to it like real jerk does?

Not particularly.  At least not to me.  YMMV

[Chewbacca 7787]

16 hours ago, Limp Brisket said:

For jerk chicken buy Walkerswood jerk seasoning paste.  It’s the real deal.

Just ordered 2 bottles of the hot & spicy.  That is what I'm talking about.

[Smax 3800]

I'm a fan of some the rubs these guys make https://www.oakridgebbq.com
We've had and recommend the Jamaican jerk, dominator sweet rub for ribs, secrete weapon for chicken and the santa Maria for trip tip

[Limp Brisket 546]

1 minute ago, Smax said:

I'm a fan of some the rubs these guys make https://www.oakridgebbq.com
We've had and recommend the Jamaican jerk, dominator sweet rub for ribs, secrete weapon for chicken and the santa Maria for trip tip

You cannot go wrong with those guys.  This is a good rec.  Simply Marvelous rubs are another quality rub.

[Chewbacca 7787]

On 10/23/2018 at 2:26 AM, WhatTheBuck said:

Yeah, but get the hot variety. 

It's a very thick paste. You'll want to shake/wipe off the excess before you grill your chicken or the skin won't get crispy. You might want to thin it out with a little oil so it can get into all the nooks and crannies of your bird. The hot & spicy has a nice kick but you can add hot sauce if you want to jack it up further. 

Here's the jerk marinade recipe from the Sugar Reef Caribbean Cookbook:

1 Tbsp ground allspice
1 Tbsp dried thyme
1 1/2 tsp cayenne pepper
1 1/2 tsp freshly ground black pepper
1 1/2 tsp ground sage
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/4 cup orange juice
Juice of one lime
1 Scotch bonnet pepper, seeded and finely chopped
1 cup chopped white onion
3 green onions finely chopped

That's their recipe. I use a half dozen habaneros, seeds and all, a half dozen garlic cloves instead of garlic powder, brown sugar instead of white, more thyme, a little more allspice, and throw in a few shots of dark rum. I'll throw that all in the blender and blend until smooth. They just use it as is. There's a lot of room for customization but it's a good base to start from. It's really good as a dipping sauce. 

OK, how much of this shit do you put on something like chicken thighs.  Don't want to blow my kids' heads off with the heat.  The directions on the bottle are quire vague and the seasoning is quite spicy, but delicious.

[pops 7007]

On 10/23/2018 at 1:39 AM, WhatTheBuck said:

I'm sure this warning is unnecessary, but just in case...don't use the marinade you used to marinate the chicken as a dipping sauce or you might get sick and die. Reserve some to use as a dipping sauce. 

Or, throw it in a saucepan and bring it to a boil to kill all the bad shit and let the flavors meld even more. 

[WhatTheBuck 28801]

59 minutes ago, Chewbacca said:

OK, how much of this shit do you put on something like chicken thighs.  Don't want to blow my kids' heads off with the heat.  The directions on the bottle are quire vague and the seasoning is quite spicy, but delicious.

I use enough to coat the meat and let it marinate in a plastic storage bag overnight. I'll rotate the bag and massage it around a couple of times. I just use my hand to wipe most of the excess spice off the meat before cooking.

[Limp Brisket 546]

17 hours ago, WhatTheBuck said:

I use enough to coat the meat and let it marinate in a plastic storage bag overnight. I'll rotate the bag and massage it around a couple of times. I just use my hand to wipe most of the excess spice off the meat before cooking.

Exactly what I do.

[Chewbacca 7787]

I use enough to coat the meat and let it marinate in a plastic storage bag overnight. I'll rotate the bag and massage it around a couple of times. I just use my hand to wipe most of the excess spice off the meat before cooking.

Couldn't wait and had some last night with a 3 hour marinade. Wow. I'm hooked. And the family loved it.