Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Pappymn on August 11, 2013, 07:13:47 PM
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Fired up the Mak for a couple of spatchcocked chickens.
Blended some of the patent pending Mo Rockin rub with some grape seed oil. Rubbed this over and under the skin.
Cooked this at 400 degrees until 162 degree IT. Very moist and great flavor. Crispy skin.
Hash brown taters had some garlic chives I picked up at a farmers market today. I'm calling the chives the vegetable ???
(http://img.tapatalk.com/d/13/08/12/yma4asyr.jpg)
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Chicken and taters......plate me please........
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... I'm calling the chives the vegetable ???
I'm liking your definitions, Pappy.
... and your food too (http://www.niscienceclasses.org/main/Smileys/fantasticsmileys/main_thumbsup.gif)
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If it's green, it counts ... that's why I keep parsley on hand.
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NICE color on that yard bird Pap! How long did you let the chicken get happy with the rub on it before you cooked it?
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NICE color on that yard bird Pap! How long did you let the chicken get happy with the rub on it before you cooked it?
About an hour. Gonna go longer next time. Also gonna combine some of the rub with mayo....and slather all over.
Tasty!
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It is even good to leave it in a zip lock overnite...or 2!
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looks great, I love Mo rockin chicken rub!!!
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Looks great Pappy!
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Nice looking plate, Pappy! I like the little pac man waiting to gobble it up. Yep, chives are green - they count as a veggie. I see you plan to add the mayo next time. In your mind, what does the mayo give you beyond the oil?
Thanks
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Nice looking plate, Pappy! I like the little pac man waiting to gobble it up. Yep, chives are green - they count as a veggie. I see you plan to add the mayo next time. In your mind, what does the mayo give you beyond the oil?
Thanks
Ditto from Don!!!
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Looks great, and I LOVE the pic.
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Nice job pappy. I like the Mo Rockin Rub as well.
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Looks Great!!
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They are very good spices. I probably use more than I should but it does taste good.
I am planning to brine a chicken this week and then I am going to give them a coat of MoRockin before they go into the smoker.
If I could sit in a car for more than an hour, I would drive to your house in MN and have dinner with you.
Ed
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Nice looking plate, Pappy! I like the little pac man waiting to gobble it up. Yep, chives are green - they count as a veggie. I see you plan to add the mayo next time. In your mind, what does the mayo give you beyond the oil?
Thanks
Not sure about that. I did two birds yesterday. One with oil the other with mayo and some other spices. The mayo one was even more juicy. The oil one had better skin. May have been Mo Rockin that created the better skin.
Compound mayo is easier for me to get under the skin as well.
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(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Like_zpsaf501886.gif) Excellent!!
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Nice looking plate, Pappy! I like the little pac man waiting to gobble it up. Yep, chives are green - they count as a veggie. I see you plan to add the mayo next time. In your mind, what does the mayo give you beyond the oil?
Thanks
Not sure about that. I did two birds yesterday. One with oil the other with mayo and some other spices. The mayo one was even more juicy. The oil one had better skin. May have been Mo Rockin that created the better skin.
Compound mayo is easier for me to get under the skin as well.
It's funny, I've made great chicken parts on the SRG and whole chickens on the PBC. Once I started messing around with the "new stuff" like mayo, I've improved parts of the cook, but others have suffered. With mayo I get a bit "juicier / flavorable" bird, but the skin is not as good and SWMBO loves her crispy chicken skin... ???
So, I am looking for ideas or maybe just go back to the basics - some oil and a good rub...
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Pappy in MN, don't you just love that Mo Rockin chicken flavor. That looks beautiful.
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Nice looking plate, Pappy! I like the little pac man waiting to gobble it up. Yep, chives are green - they count as a veggie. I see you plan to add the mayo next time. In your mind, what does the mayo give you beyond the oil?
Thanks
Not sure about that. I did two birds yesterday. One with oil the other with mayo and some other spices. The mayo one was even more juicy. The oil one had better skin. May have been Mo Rockin that created the better skin.
Compound mayo is easier for me to get under the skin as well.
It's funny, I've made great chicken parts on the SRG and whole chickens on the PBC. Once I started messing around with the "new stuff" like mayo, I've improved parts of the cook, but others have suffered. With mayo I get a bit "juicier / flavorable" bird, but the skin is not as good and SWMBO loves her crispy chicken skin... ???
So, I am looking for ideas or maybe just go back to the basics - some oil and a good rub...
Doc if you want crispy skin do the following...
Pat the skin dry then apply a god coating of Kosher salt.
Leave it in the fridge uncovered for a few hours.
The tray will be filled with juice as the salt draws moisture from the skin.
Rinse the salt off and then pat dry again.
Back in the fridge uncovered for 30 minutes.
Then apply a coating of oil to the skin and lightly coat with salt and pepper.
Cook at a temp of at least 350F to 375F until you reach your internal temp of 160F.
This should get you some very crispy skin. You are removing the excess moisture from the skin to keep it from steaming.
Super crispy if done in the Big Easy ;)
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Thanks, muebe! I will do that this week.