Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Plain ol Chicken - Meat Church Rub
Options
Stuss
Posts: 75
Nothing special here although I did do something Ive never tried before and thats allow the rub to sit on the meat over night. Hard enough to plan for dinner on the day of much less the day before, but if you can…..its a game changer.
After sitting in the fridge over night
Im a raised direct heat kinda guy with my chicken…..thighs wings or half a bird.
Nothing special…..
Cabbage and Julienne taters along for the ride.
Thanks for checking them out.
After sitting in the fridge over night
Im a raised direct heat kinda guy with my chicken…..thighs wings or half a bird.
Nothing special…..
Cabbage and Julienne taters along for the ride.
Thanks for checking them out.
Comments
-
Chicken looks spot on! What was the biggest improvement(s) you noticed by seasoning the night before?Stillwater, MN
-
Nice lookin bird right there.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Add some baking powder or corn starch to the mixture next time. 3:1 ratio or so
-
Flavor was full and very powerful all the way thru the bird! Give it a try.StillH2OEgger said:Chicken looks spot on! What was the biggest improvement(s) you noticed by seasoning the night before? -
-
The power of the dry brine and allowing the skin to dry!! Add some baking powder and get some crunch next time to really kick it up a notch like Dylan said.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
-
Love it!
-
Great looking chicken..... digging the cabbage too.....Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
-
100% always dry rub for 24 to 48 ahead of time. And sometimes I add extra rub right before it goes on the egg.Stuss said:
Flavor was full and very powerful all the way thru the bird! Give it a try.StillH2OEgger said:Chicken looks spot on! What was the biggest improvement(s) you noticed by seasoning the night before?
we even dry rub certain things before freezing when we buy bulk. -
What was your cabbage prep method?
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
-
Man that was the east part. Dice the cabbage, rinse it off, cover the bottom of a pan with water, some canola oil and a few TBSP of sugar. Steam it until you find the texture you like. We like ours with some "firmness" and not soggy. Being from the Tarheel state, cooked cabbage is a necessity in this house!milesvdustin said:What was your cabbage prep method?
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum