BGE Sweet Maple Seasoning

big hound

I have to give a plug for Big Green Egg's own Sweet Maple Seasoning. A few weeks ago I went to see Dr. BBQ demonstrate the EGG in Long Beach CA. (hey Ray it was nice to meet you, and the chef from the Greenbriar in West VA. And thanks for signing your book for me) Now I'm a big fan of Dizzy Pig rubs. I have a bunch in my cupboard. But no rub cupboard is complete without BGE's Sweet Maple Seasoning.

I smoked some spatchcock chicken earlier tonight and seasoned it heavily with the BGE rub. It was fanatstic, sweet with a nice maple flavor and a little spice. I highly reccomend it.

As for the chicken, I brined the bird in a light salt water bath for two days (didn't plan to brine it that long but I got busy and couldn't get to it till today). Patted it dry, seasoned it with BEG seasoning. Smoked it direct on a raised grid for 30 minutes on each side at 350 till the dark meat read 165. It was the most tender and jucy chicken I ever made, though I probably should have kept it on till the temp was about 170.

Unknown

I also like the maple seasoning but often forget about it.I cooked baby backs on Sunday the 3-1-1 method and put the maple on ribs during the foil stage.They turned out great and the hint of maple was there.The family says they were the best ribs yet!Anyway the maple rocks.

AzScott

I'm a big fan of it as well. It's my go to rub for ribs right now.

Ashman

As I speak, I mean type, there are 2 slabs of ribs with a combination of the BGE Maple and BGE Green Pecan sitting in my fridge waiting for the warmth of the egg in a couple of hours. Construction is slow, so I have more time to play. :blink:

Gordon