Sat Aug 27, 2011 5:05 pm
4 T onion powder
2 t paprika
2 t garlic powder
2 t salt
1 & ½ t black pepper
1 t cayenne pepper
1 t dried oregano
1 t dried thyme
½ t dried rosemary
½ t dried sage
Same source: “How to Pinchcock a chicken“:
1) With sturdy pair of kitchen shears, cut along each side of the back bone and remove.
2) Spread out the ribcage open and press the chicken flat.
Flattening out the chicken has some advantages - less space between racks in the smoker. More meat in the smoker.
Yesterday I smoked 2 flattened out chicken, about 10 lbs of brisket and a pound of beef ribs. All were brined for 2 days. ¾ cub salt per gallon of water. Brisket and beef ribs were Memphis rub and the chicken the rub above.
Wed Sep 07, 2011 8:19 am
Thanks for this Eugene. Do you think the above rub recipe would work decently for cooking chicken in a normal grill, or do you think it would be too strong? I don't have a smoker, but a gas grill, and LOVE to cook out!
Wed Sep 07, 2011 6:24 pm
I don't see why you can not use a gas grill. Slow cook the chicken - 225 to 250 degrees. Might add a pan of water in the grill - keeps the meat moist.
Smoke. I soak the wood chips in water then loosly wrap a hand full in aluminum foil. More like aluminum foil in hand then a hand full of chips - fold up the sides. For my smoker I use 3 bundles of wood chips. Every hour or so replace the chip bundle.
Rubs. I usually find that I do not have the exact ingredients or exact amounts if I do have the ingredient. Kinda wing it.
Brining the meat. Really adds flavor to the meat.
Another rub I have used is: A bit of table salt (not much salt), black pepper and vegetable oil. Mix together then rub on the chicken.
Thu Sep 08, 2011 1:36 pm
Barbecue and smoked meats are about my favorite meals! (though I don't pass up just about anything, obviously...) It really is all in the rub and the kind of smoke you put on it. I am SO going to try this one!
Mike in La Crosse, WI
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