You need a great barbecue chicken rub, if you want moist, delicious chicken.
For consistent, flavorful results, I would never cook a bird without it.
Ever had a bird that was dry and tasteless, instead of juicy and tender? Where the skin was rubbery and bland, not crisp and delicious?
What a nightmare!
Have you ever made something like that? Well so have I, until I discovered a few things about cooking poultry on the pit. One of those things was…
It seems so obvious, but until somebody points it out to you, you may have no idea. I mean, I think most of us where taught to throw something on the grill, cook it to death, slather it with sauce and call it barbecue. Without even seasoning what we are cooking beforehand, thinking that the sauce will provide all the flavor.
Something else I learned;
You need to season what you're cooking, before you cook it, if you want it to taste good when you're done cooking it!
Using these spice mixes will help eliminate so many problems when cooking poultry in your smoke pit, while also adding another element of flavor and depth to your creation
The salt and sugar along with the combination of spices and seasonings, help make the meat very juicy and tender, while complimenting the bird’s natural flavor.
This spice blend also helps make the skin nice and crispy at the same time! Very tasty!
So go ahead and whip some up. The recipe's right here. You'll be glad you did.
Mix all ingredients in a bowl. Store your creation in an airtight container, or one of those big spice containers that you get at Costco for easy sprinklin'.
For peak flavor, always use fresh spices and herbs, and use within three months of concocting.
This makes 3 cups of fantastic, lipsmackin' rub. It's a lot, but you're gonna be doing a lot of cooking right? Besides, this tastes good on just about anything, from French fries to veggies.
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