Chicken Rub?

bigmikej

Does anyone have a good rub to go on a chicken that will either be beer-butted or butterflied. Got one in the fridge for dinner tonight![p]Also, do you think brining is necessary? Especially since I haven't done it yet. Would a bird benefit from a couple of hours of brining, or does it need to be overnight?[p]Thanks![p]Mike

The Naked Whiz

bigmikej,
I've spatchcocked about 30 chickens, and everyone has been juicy. I personally don't think brining is worth the trouble unless you brine to introduce flavor into the meat. I wouldn't do it simply to make the meat juicier. Also, the two birds I did brine had the skin split, which isn't all that attractive. [p]As for rubs, I've used Montreal Steak Seasoning (really good), John Henry pecan (not much flavor) and Dizzy Pig Tsunami Spin (great). I've also tried Alton Brown's recipe which involved peppercorns, garlic, parsley, oil, lemon zest and salt being ground into a paste and inserted under the skin. I thought the smoke flavor overwhelmed the paste and you really couldn't taste it much. I think I would hold back on as much of the smoke as possible if using something like that. Good luck![p]TNW

Marvin

bigmikej,
I agree with the whiz and would add Ken Stone's Easy Life to my preferred rubs. I am a big fan of brining - except for chicken. It usually cooks quickly enough, particularly in the Egg, to stay moist. This goes for spatchcocked chicken or chicken in a rack or on a sitter. Have fun.

nikkig

bigmikej,
My favorites are Dizzy Pig Tsunami Spin or Ken Stone's Red Rooster. Since you don't have time to order them before the cook, my next choice would be Lawry's Perfect Blend Seasoning and Rub for chicken and poultry. I got mine at Sam's, but I am sure most any store would carry it.[p]~nikki

Pig Sooie

bigmikej,[p]Even though he's gotten a little "popular" for some folks, I think Emeril's Essence is an excellent rub on chicken. I think you can even mix up your own concoction of it with a recipe of the ingredients that has been posted on the Food Network web site.

Mr. Hyde

bigmikej,
As Pig Sooie said, I love "Essence" on chicken, as well as Tony Chacharie's (I know I butchered the spelling) cajun seasoning.
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Steve-O

bigmikej,
This is too late for last night's supper, but for your next chicken get some of NatureBoy's Tsunami Spin and apply liberally. Then add some pecan to the fire and you will have some great tasting chicken.