Italian un fried chicken

Darnoc

Seeing this so much in the past two weeks I was thinking of using a Italian seasoning blend of equal parts of basil,rosemary,marjoram,thyme,sage,oregano.Would like to add to that the turbinado and brown sugar,garlic and onion powder.I want to do this as a dry rub cook and mix one part corn starch to two parts of the dry seasoning.I don't ever recall of seeing o Italian dry mix rub with sugar before.Do you think it will turn out ok?

FlaPoolman

Never tried it but sounds like a good plan. Let us know how it turns out. Might have to add it to the already too long to do list.

Darnoc

I will post a pic.I am just trying to decide whether to spatchcock it or cut in up and cook at 250 indirect for about two hours on a raised grid.Will only have to light up about ten hunks of lump for the cook.The temperature inside the Egg is already at 158 degrees.Hot in Baltimore today.You have to stop dropping samples to your fpur legged vacum cleaner with a long brown tail.Don't you think it is time to trash that old kettle or a least give it a paint job?

FlaPoolman

Gave away gassers and other grills but I can't part with the kettle (too many memories from when the kids were still at home :( ). Buddy is really happy today with both larges soon to be going. 1 with baby backs & beef ribs, the other with 2 whole chickens. He knows somethings gonna hit the ground after a few cold ones. :woohoo: :woohoo: .

BENTE

well what you are talking about looks alot like one i have.. so i think it will work... and my vote it so cut the chicken up into parts it always works real well for me....



here is the recepie for the rub...

Rub, BBQ, Favorite, JJ


INGREDIENTS:
5 Tbs dark brown sugar
1 1/2 tsp ground coriander
4 Tbs paprika
1 1/2 tsp ground savory
1 Tbs rosemary
1 1/2 tsp dried thyme
4 tsp onion powder
1 1/2 tsp ground black pepper
4 tsp garlic powder
1 1/2 tsp white pepper
4 tsp dry mustard
1/4 tsp ground cumin
3 tsp dried sweet basil
Salt to taste
2 tsp ground bay leaves (If you can't find ground use whole)



PREPARATION DIRECTIONS
1 Place all ingredients into a food processor and blend. If you use whole bay leaves blend until leaves are pulverized.
2 Rub meat and cover with saran wrap.
3 Marinade over night in fridge. Allow to come to room temperature and place in smoker.
4

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Recipe Type
Rub

Recipe Source
Author: JJ jgocek@airnet.net

Source: BGE Forum, JJ, 2000/05/20

Darnoc

Your photo is was started the under my pants to do it today.It is cut up spatchcock way all patted dry with paper towels aftef piercing the skin all over with an old ice crusher that I have which has six stainless spikes in a circle.Or you can use a fork to do the same thing. I have found by doing that the juices from within seep out and help with the browning of the bird.But this will be at 250 not 350 plus.So we shall see.

BENTE

well take picks i will not be around too much longer my grandmother and mother are on their way here to eat lunch and see the little girl

but i will be back later in the day

Darnoc

Sorry about the FIRE part for under my pants.Could have sworn I typed that in.Time for a cold one .Getting Close to tje 100 degree mark out back. Seee-Ya.