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Best rub and egging techniques for whole chickens?

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Comments

  • SoCalTim
    SoCalTim Posts: 2,158
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    Rub with olive oil, medium coat of your fav rub ... I recommend a spatchcock for an even cook.

    More importantly, don't overthink your cooks, just enjoy it!
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • egzilla
    egzilla Posts: 51
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    Urban Accents has a spice blend called Fishermans Wharf it is most excellent on spatchcock chicken.
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  • TheBrewerMoose
    TheBrewerMoose Posts: 94
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    I like to spatchcock and dust with Old Bay and some dry herbs.  Simple, yes, but it works great and if you're not worried about a pretty presentation spatching is the way to go IMO

    Strongsville, OH

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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    Jerk w/ pimento wood smoke
    New Albany, Ohio 

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  • Carolina Q
    Carolina Q Posts: 14,831
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    This is really good, simple too. 1 Tbls smoked paprika, 1 tsp garlic powder, 1 tsp of dried parsley, a few cranks of the pepper mill and just a pinch of kosher salt. Then, a Tbls  or less of evoo and mix it into a paste. Rub over the spatchcocked bird and roast at 400° raised direct. When the temps are close, I like to flip it skin side down to improve the skin color and crisp it up a bit. Good stuff...

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    That looks killer, @Carolina Q . 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • AintEZbeingme
    AintEZbeingme Posts: 177
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    SoCalTim said:
    Rub with olive oil, medium coat of your fav rub ... I recommend a spatchcock for an even cook.

    More importantly, don't overthink your cooks, just enjoy it!
    100% spot on advice. Before had been trying to outdo/create new flavor on my yardbird. My last was above method.(I hit the bird w/ some apple spritz toward the end). Best bird I have ever done!
    STAY THIRSTY MY FRIENDS!
    GIVE ME OYSTERS AND BEER FOR DINNER EVERY DAY OF THE YEAR
     & I'LL FEEL FINE!

    SW Georgia :  LARGE & MINI BGE


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  • rmr62
    rmr62 Posts: 233
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    I have a couple different methods that I use.  One is spatched and the other is just whole, set on the grid.  I prefer indirect for both, but usually go for about 400 temp.  I use a light brushing of oil then apply my own mix of seasonings.  I like salt, pepper, Mrs Dash SW Chipotle, a bit of Tony's, and I have a couple other Mrs dash products that I use off and on (Garlic/herb and onion/herb)
    All the clan loves the finished product
    Lagrange, GA   LBGE
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  • GATraveller
    GATraveller Posts: 8,207
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    Spatchcock the bird and season with Mickey's Coffee Rub (search it).  

    Welcome to the forum.....and I love your WSP avatar. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • blasting
    blasting Posts: 6,262
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    It may be pedestrian, but I really like the flavor of the Montreal Chicken Rub.

    +1 on spatchcock.
    Phoenix 
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  • johnnyp
    johnnyp Posts: 3,932
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    Spatchcock is a winner.  

    As as for rubs, it really depends on what you're going for.  Im a big fan of the Dizzy Pig rubs-specifically raging river or shaking the tree. that being said, Meat Church rubs turn out great skin.  Deez Nuts tastes great and turns out great on chicken.
    XL & MM BGE, 36" Blackstone - Newport News, VA
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