BBQ dry rub needed
Discussion
Though not a dry rub, one of the simplest things you can do is use something like Schwartz Cajun Seasoning mixed with veg oil, just enough to form a thick paste.
Massage this into the chicken & leave for at least 2 or 3 hours, preferably overnight in the fridge.
I would cook for 30 mins in an oven at 180c & then finish on the BBQ for the last 15 minutes or so to avoid an acrid flavour.
Massage this into the chicken & leave for at least 2 or 3 hours, preferably overnight in the fridge.
I would cook for 30 mins in an oven at 180c & then finish on the BBQ for the last 15 minutes or so to avoid an acrid flavour.
If any of you are looking for BBQ rubs and sauces, I recommend buying from here: http://www.bbqdryrubandsauce.co.uk
They're imported straight from USA and most are award winning in the massive USA BBQ circuit.
They're imported straight from USA and most are award winning in the massive USA BBQ circuit.
Basil Pesto - as used in pasta sauce. Buy a cheap jar, salt and pepper it and cover lightly with the pesto and BBQ the spatchcock with the heat / charcoal (approx 180C) not directly underneath it for approx 90 minutes (for a 1.5Kg chicken). Last 15 minutes, brush on another thick layer of pesto.
Look no further!
Memphis Dust - as endorsed by the webmaster of AmazingRibs.com.
I use this as a dry rub on ribs, love it on slow cooked pulled pork, had it today on grilled king prawns. Recipe below makes about 3 cups (measurement in cups, you can convert if necessary.
Important thing is use quality paprika - the supermarket stuff is just coloured dust. Go to your nearest world food / spice shop. I use Hungarian Sweet rather than smoked.
Ingredients
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup Morton's kosher salt (i used 1/2 cup finely ground sea salt)
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder (i hate rosemary so I use thyme)
Memphis Dust - as endorsed by the webmaster of AmazingRibs.com.
I use this as a dry rub on ribs, love it on slow cooked pulled pork, had it today on grilled king prawns. Recipe below makes about 3 cups (measurement in cups, you can convert if necessary.
Important thing is use quality paprika - the supermarket stuff is just coloured dust. Go to your nearest world food / spice shop. I use Hungarian Sweet rather than smoked.
Ingredients
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup Morton's kosher salt (i used 1/2 cup finely ground sea salt)
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder (i hate rosemary so I use thyme)
A real winner with chicken is the following:
1 small onion, grated
200 ml olive oil
1 tbs smoked paprika
1 tsp finely chopped fresh rosemary
1 tsp salt
Mix together, cut slashes in the meat, and marinate overnight.
This marinade has a deep 'savouriness' a bit like KFC, without being too spicy. It's one of my favourites.
1 small onion, grated
200 ml olive oil
1 tbs smoked paprika
1 tsp finely chopped fresh rosemary
1 tsp salt
Mix together, cut slashes in the meat, and marinate overnight.
This marinade has a deep 'savouriness' a bit like KFC, without being too spicy. It's one of my favourites.
MC was it you who said the Jambalaya spice mix makes a good rub
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
1 tbsp sea salt
1 tbsp demerara sugar
1 tbsp freshly ground black pepper
1 tbsp freshly ground white pepper
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp ground coriander
2 tbsp cayenne pepper
2 tbsp ground smoked paprika
2 tbsp chilli powder
2 tbsp garlic powder
2 tbsp onion powder
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
1 tbsp sea salt
1 tbsp demerara sugar
1 tbsp freshly ground black pepper
1 tbsp freshly ground white pepper
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp ground coriander
2 tbsp cayenne pepper
2 tbsp ground smoked paprika
2 tbsp chilli powder
2 tbsp garlic powder
2 tbsp onion powder
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