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Weber Coffee Rub Chicken

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Grillmagic
Grillmagic Posts: 1,600
edited March 2015 in EggHead Forum
6 pound Spatched chicken rubbed with webers coffe rub, 375 direct  for 75 minutes, Very Good, That's raised direct about 2 inches above the felt.
Charlotte, Michigan XL BGE
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Comments

  • bboulier
    bboulier Posts: 558
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    How do you like the flavor?
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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  • Grillmagic
    Grillmagic Posts: 1,600
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    bboulier said:
    How do you like the flavor?
    The flavor was very good, when this is gone I will make a batch of Mickeys Rub to compare. Coffee Rub is now in the rotation, I can't believe I waited this long to try it. 
    Charlotte, Michigan XL BGE
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  • Mickey
    Mickey Posts: 19,674
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    Sure looks good. That is a big a$$ed chicken. Also try coffee rub on next steak.  
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Grillmagic
    Grillmagic Posts: 1,600
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    Mickey said:
    Sure looks good. That is a big a$$ed chicken. Also try coffee rub on next steak.  

    Will do on the steak, what's your thoughts on a 1&1/2 inch bone in cowboy pork chop? I am going to brine 4 of them for a cook tomorrow night, the coffee rub was so good on the chicken I want to put it on everything, I will be making a batch of your rub as soon as this canister is gone.  
    Charlotte, Michigan XL BGE
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  • revolver1
    revolver1 Posts: 372
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    I've tried them both and prefer Mickey's

    Dan, Columbia,Mo.
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  • Grillmagic
    Grillmagic Posts: 1,600
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    revolver1 said:
    I've tried them both and prefer Mickey's


    Thanks for the info, I will making a batch of Mickeys rub soon! This place is GREAT!
    Charlotte, Michigan XL BGE
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  • Mickey
    Mickey Posts: 19,674
    edited March 2015
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    This is how I do them. 
    Best thick pork chops (rib chops)

    Simple brine, 1/2 c kosher salt, 1/4 cup brown sugar, 2-3 cups water...brine the chops a few hours (zip lock gallon bag is perfect). Pat dry, coffee rub and cook 'em hot and fast 450. preferred internal here would be to pull at 140* tops...carryover during the rest will bring them to 140-145* +/-. Keep it simple! Just don't cook 'em to death!!  

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Grillmagic
    Grillmagic Posts: 1,600
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    Mickey said:
    This is how I do them. 
    Best thick pork chops (rib chops)

    Simple brine, 1/2 c kosher salt, 1/4 cup brown sugar, 2-3 cups water...brine the chops a few hours (zip lock gallon bag is perfect). Pat dry, coffee rub and cook 'em hot and fast 450. preferred internal here would be to pull at 140* tops...carryover during the rest will bring them to 140-145* +/-. Keep it simple! Just don't cook 'em to death!!  


    Those look GOOD!
    Charlotte, Michigan XL BGE
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