btcg
Babbling Farker
Hi all,
Cooked up some chicken last night. Wanted to use my BWS Chubby, but decided on the gasser instead, as it was chicken.
Prepared a small smoker package of cherry chips (I was lucky. Lowes had some Cherry chips they'd just put out, and I scooped up 4 bags of em), and heated up my Vermont Casting's gasser.
Having seen brother 3 Eyz on BBQ Pitmasters (I believe the gentleman is named Dan), and noting that he lives in Maryland, I decided to buy some of his rub when I ordered a few temp probles for my NanoQ, recently. Hit Giant Foods, and they had a great sale goin on with their chicken, so I was in business:
Brother 3 Eyz rub was EXCELLENT! I highly recommend it. Made sides of my coleslaw, and a new dish: sweet potatoe cut in wedges and pan roasted with cauliflower. The wife loved it (that's all I ask for).
Now, the chicken was moist, and tasty. I attribute this to my after-cook technique. I pull it from the grill (when all of my readings on the pieces are in the 170 range, and NOT before), place it on my serving plate, and wrap it in foil and allow it to rest for 1 full hour. The end result is some pretty moist chicken.
I don't put sauce on, because everyone here has their own blend (I make em all).
Great dinner. Great rub.
Get you some, and Myron would say.
Cooked up some chicken last night. Wanted to use my BWS Chubby, but decided on the gasser instead, as it was chicken.
Prepared a small smoker package of cherry chips (I was lucky. Lowes had some Cherry chips they'd just put out, and I scooped up 4 bags of em), and heated up my Vermont Casting's gasser.
Having seen brother 3 Eyz on BBQ Pitmasters (I believe the gentleman is named Dan), and noting that he lives in Maryland, I decided to buy some of his rub when I ordered a few temp probles for my NanoQ, recently. Hit Giant Foods, and they had a great sale goin on with their chicken, so I was in business:
Brother 3 Eyz rub was EXCELLENT! I highly recommend it. Made sides of my coleslaw, and a new dish: sweet potatoe cut in wedges and pan roasted with cauliflower. The wife loved it (that's all I ask for).
Now, the chicken was moist, and tasty. I attribute this to my after-cook technique. I pull it from the grill (when all of my readings on the pieces are in the 170 range, and NOT before), place it on my serving plate, and wrap it in foil and allow it to rest for 1 full hour. The end result is some pretty moist chicken.
I don't put sauce on, because everyone here has their own blend (I make em all).
Great dinner. Great rub.
Get you some, and Myron would say.
