Can't get rub taste on chicken

mollyshark

I don't know what it is with chicken. If you put a rub on a steak, whether Grilla or Cowlick or Montreal or even Savannah for all that, you get an entirely different flavor every time. When I put a rub on chicken breasts (under the skin, over the skin, and with special incantations), it vaguely gives off an essence of that rub, but not much. I coated 5 chickies with some Witchy Red and really rubbed it in. The chicken came out great, not dry, my favorite kind of chicken taste...but I'll be damned if I could taste even a hint of Witchy Red. I've had the same thing happen with Tsunami and whatnot. What is the deal with chicken??? Temp too high. Temp too low. Should I give this cheap Merlot to the chicken instead?[p]mShark

Pakak

mollyshark,[p]Hey, I just got through eating skinless, boneless breasts coated with Tsunami Spin. They were GREAT. I haven't used it for awhile cuz I was running out - conserving, ya know. Well, I just got a new shipment in this weekend.[p]Anyway ... I don't have the problem you're describing with chicken and rubs. I prefer skinless, boneless breasts which I douse with EVOO and liberally cover with the selected rub. When I say great, I mean ggGGGRRreeat! I'm really not a chicken/turkey eater, so they have to be special for me to eat them.

WudEyeDoo

mollyshark,
I know what you mean. My family loves just about everything that comes off the egg, however they just "like" the chicken. I haven't been able to get that "Wow, this is great!" reaction yet when I do chicken. [p]Bob

Smokin Bob

mollyshark,[p]I agree! I found that I had to marinade in my foodsaver with my Dizzy Pig Rubs as a main ingredient to get those flavors out and into the chicken![p]B o B

Unknown

mollyshark,
Slather that bird (spatchcocked, or larger individual pieces, with mustard and then massage with love, and the rub of your choice. Cook direct, raised grid at 350. You are going to like it.
Best,
Gary

Marvin

mollyshark,
No problem with taste when I spray the chicken with olive oil first. However, the flavor is on the surface; it doesn't ever get into the meat like smoke.

mollyshark

marvin,[p]You know, your comment made me think a little. The smoke REALLY does get into the meat, but the rub doesn't. I wonder if a change of temperature for initial cooking would work. Going to ponder on this because I HAVE had chicken where the rub taste is more pronounced. At the first Texfest, we did chicken breasts with a variety of Ken Stone's rubs. There was definitely differences there..but I don't know if we did anything remarkable with the chicken. Had to be though. Anyone at Texfest #1 remember what we did with those chickens?[p]mShark

Nature Boy

mollyshark,
Use more! [p]Lather. Rinse. Repeat. :-))[p]Seriously, I lay it on pretty good and can taste the flavor just fine. Spices do mellow with longer cooks, but other than that I have no idea why you are having these probs.
See you in a few weeks.
Chris