Lots of Turkey talk How about Rubs for the bird

WineMaster · 11-16-2012, 10:10 AM

Lots of Turkey threads already. Mostly Brining talk and such.
What is your favorite rub to use on the bird.
Mine is Dizzy Pig Pineapple head.

Q-Dat · 11-16-2012, 10:19 AM

Whatever rub I use, I like to mix it with a 50/50 butter mayo mixture. Does a nice job on the skin.

MS2SB · 11-16-2012, 10:54 AM

Slather with butter and S & P. Add a little poultry seasoning if you're feeling crazy.

chicagokp · 11-16-2012, 12:23 PM

softened butter with yardbird, making sure to also get under the skin. I usually just chuck an apple, onion and some orange in the cavity with a little rub.

sweetheatbbq · 11-16-2012, 12:26 PM

I have heard a lot of people talking about using mayo, how does it help?

Bonewagon · 11-16-2012, 01:20 PM

I usually slather a light coat of evoo and use Yardbird. Pineapple Head sounds like a great idea.

OregonBoy · 11-16-2012, 07:24 PM

Mayo huh? Please explain.

realspaazz · 11-16-2012, 07:51 PM

straight yardbird here!

Rich Parker · 11-16-2012, 08:48 PM

Kosmo's Dirty Bird for this years bird.

Southern Home Boy · 11-16-2012, 11:59 PM

Beer brined overnight, then rubbed with evoo then sprinkled with a mixture of salt, pepper, garlic powder, sage and rosemary. Cavity stuffed with sprigs of tarragon and rosemary and quartered onions soaked in bourbon.

sheepdad · 11-17-2012, 12:28 AM

Going to use Desert Gold this year. Love it on chicken and fish. What ever rub is used, a coating of evoo will break down most spices better than anything else and aid in the infusion into the meat and skin. Make sure you apply your oil and rub both on top and under the skin too.

Sent from my DROID RAZR using Tapatalk 2

fingerlickin' · 11-17-2012, 07:24 AM

Plowboys Fin & Feather is the bomb on poultry. That hint of citrus really does it for me. :thumbup:

GreenDrake · 11-17-2012, 09:07 AM

I use mayo every time. Mayo is just egg and oil, a poor man's aioli. It helps mine with keeping the rub in place and the skin golden. YMMV. That being said the last two birds I did for a bbq class last weekend I rubbed with Simply Marvelous Season All, Sweet Seduction and Pecan. Another I added Big Dick's Dry Rub to it, both with outstanding results. I spatchcocked one and the the other whole to demonstrate time and temps for finished product. Here's a cross section of the spatched breast.

jacksedona · 11-17-2012, 09:10 AM

use a rub of paprika,garlic powder onion powder and mayo http://thebarbecuemaster.net

Gnaws on Pigs · 11-17-2012, 09:19 AM

I usually rub with olive oil or butter, then a heavy coat of a basic cajun/creole seasoning mix that I make up myself. Sometimes I like one rubbed with lemon juice, then a rub made of coarse salt, cracked pepper, fresh rosemary, fresh sage, and fresh thyme.

11-16-2012, 10:10 AM	#1
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Lots of Turkey talk How about Rubs for the bird Lots of Turkey threads already. Mostly Brining talk and such. What is your favorite rub to use on the bird. Mine is Dizzy Pig Pineapple head. __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

11-16-2012, 10:54 AM	#3
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA Downloads: 0 Uploads: 0	Slather with butter and S & P. Add a little poultry seasoning if you're feeling crazy. __________________ Traeger lil Tex, 2 Weber 22.5", UDS Mop, Sauce & Two Smoking Barrels BBQ Team "Go Cougs!" They call me "Dave" Noobian Warlord

11-16-2012, 12:23 PM	#4
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	softened butter with yardbird, making sure to also get under the skin. I usually just chuck an apple, onion and some orange in the cavity with a little rub. __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen

11-16-2012, 12:26 PM	#5
sweetheatbbq Knows what a fatty is. Join Date: 05-21-12 Location: St. Louis MO Downloads: 0 Uploads: 0	I have heard a lot of people talking about using mayo, how does it help? __________________ 2 UDS Cheech & Chong

11-16-2012, 01:20 PM	#6
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	I usually slather a light coat of evoo and use Yardbird. Pineapple Head sounds like a great idea. __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

11-16-2012, 10:19 AM	#2
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	Whatever rub I use, I like to mix it with a 50/50 butter mayo mixture. Does a nice job on the skin.

11-16-2012, 07:24 PM	#7
OregonBoy Got Wood. Join Date: 06-21-12 Location: McMinnville, Oregon Downloads: 0 Uploads: 0	Mayo huh? Please explain.

11-16-2012, 07:51 PM	#8
realspaazz Full Fledged Farker Join Date: 08-21-10 Location: Lake Worth, Florida Downloads: 0 Uploads: 0	straight yardbird here! __________________ 18.5 WSM, Green Weber Genesis320, Cast iron firepit(w/grill), and a Copper Weber 22" OTS

11-16-2012, 08:48 PM	#9
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	Kosmo's Dirty Bird for this years bird. __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

11-16-2012, 11:59 PM	#10
Southern Home Boy is One Chatty Farker Join Date: 01-14-10 Location: St. Louis, MO Downloads: 0 Uploads: 0	Beer brined overnight, then rubbed with evoo then sprinkled with a mixture of salt, pepper, garlic powder, sage and rosemary. Cavity stuffed with sprigs of tarragon and rosemary and quartered onions soaked in bourbon. __________________ Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160

11-17-2012, 12:28 AM	#11
sheepdad Knows what a fatty is. Join Date: 09-08-12 Location: Hamden,CT Downloads: 0 Uploads: 0	Going to use Desert Gold this year. Love it on chicken and fish. What ever rub is used, a coating of evoo will break down most spices better than anything else and aid in the infusion into the meat and skin. Make sure you apply your oil and rub both on top and under the skin too. Sent from my DROID RAZR using Tapatalk 2 __________________ Weber 22 OTS/Smokenator_Weber Smokey Joe_Weber Genesis 330_Big Poppa UDS_ECB

11-17-2012, 07:24 AM	#12
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Plowboys Fin & Feather is the bomb on poultry. That hint of citrus really does it for me. :thumbup: __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

11-17-2012, 09:07 AM	#13
GreenDrake is one Smokin' Farker Join Date: 06-21-10 Location: Hayden, Idaho Downloads: 0 Uploads: 0	I use mayo every time. Mayo is just egg and oil, a poor man's aioli. It helps mine with keeping the rub in place and the skin golden. YMMV. That being said the last two birds I did for a bbq class last weekend I rubbed with Simply Marvelous Season All, Sweet Seduction and Pecan. Another I added Big Dick's Dry Rub to it, both with outstanding results. I spatchcocked one and the the other whole to demonstrate time and temps for finished product. Here's a cross section of the spatched breast. __________________ PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ

11-17-2012, 09:10 AM	#14
jacksedona Take a breath! Join Date: 03-11-12 Location: phoenix,arizona Downloads: 0 Uploads: 0	use a rub of paprika,garlic powder onion powder and mayo http://thebarbecuemaster.net __________________ alan weber smoker,one touch,go anywhere,masterbuilt Last edited by jacksedona; 11-17-2012 at 09:11 AM.. Reason: splling

11-17-2012, 09:19 AM	#15
Gnaws on Pigs is one Smokin' Farker Join Date: 05-22-10 Location: Smoky Mountains, NC Downloads: 0 Uploads: 0	I usually rub with olive oil or butter, then a heavy coat of a basic cajun/creole seasoning mix that I make up myself. Sometimes I like one rubbed with lemon juice, then a rub made of coarse salt, cracked pepper, fresh rosemary, fresh sage, and fresh thyme. __________________ ...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed GRAY Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four Zeros in one throwdown, baby!