Help me rub it right...it's my first time

guavawood

Just got my Dizzy Pig Rub sampler pack. Good timing on shipment. Thinking of trying a bunch of chicken thighs tomorrow to try each one out. [p]Any suggestion as to the best way to do this will be appreciated.[p]Also can I use beer to clear my palate between tastes?[p]Thanks and Aloha![p]Greg Kemp
Guava Wood Farms Hawaii

Smokin' Todd

guava wood,
check this link out
[ul][li]http://www.biggreenegg.com/wwwboard/messages/205901.shtml[/ul]

GrillMeister

guava wood,[p]Save the Ragin River for a Maple Glazed Salmon. Do this and people will think you are a culinary genius! I know![p]GM
[ul][li]Nature Boy's Famous Maple Glazed Salmon[/ul]

Mark Backer

GrillMeister,[p]10-4 on that. My daughter ate a 3/4 pound salmon chunk last sunday after I cooked this for the first time....

thirdeye

guava wood,[p]Thighs are perfect to test out the flavor of rubs. Actually, all cooking techniques work: direct, indirect & raised grate. Grate temps from from 250° to 400° are used. If you don't eat the skin, try to work some rub under it, without disturbing it too much.[p]I like to use medium temps of 275° (grate) or so, indirect, shower cap technique (skin down) to hold in as much of the juices as possible. I also baste 3 or 4 times during the final 1-1/2 hours. My cook times for thighs is 2-1/2 hours or so. The skin will not crisp up with this method, but I will start a hot fire in the small and transfer for the crisp-up.[p]And yes, it is important to maintain the fluid level in your body, especially when barbecuing.[p]~thirdeye~[p]