mrpigs
Full Fledged Farker
Saw in a number of your posts that you use Cavenders Greek seasoning on chicken.
I finally remembered to look for it when we were at the grocery store last Saturday and dang if Meijer didn't have it.
The kids and grandkids wanted deep fried wings Saturday night and I coated the wings with it after I rinsed and dried them and hit them again right after they came out of the fryer.
Everyone loved them.
I was smoking a chuck on my over and under at the same time to use for beef vegetable soup on Sunday, used the Cavenders as a base rub and put Heath Riles beef rub layered on top and it also turned out awesome.
Today I smoked two turkey leg and thigh quarters loosely following Malcolm Reed's recipe. Instead of using his AP rub in the brine, I used the Cavenders.
I then rubbed one quarter with Cavenders only, the other with a base layer of Cavenders and then a layer of The Barbecue Rub.
This turkey was supposed to be for my wife's lunches this week, the Cavenders only quarter was done about 15 minutes before before the bbq one and by the time I finished the bbq quarter the Cavenders one was gone.
Gone.
We really like the flavor and the fine grind makes it stick good and easy to layer.
We're going to be using it a lot and can't thank you enough.
I finally remembered to look for it when we were at the grocery store last Saturday and dang if Meijer didn't have it.
The kids and grandkids wanted deep fried wings Saturday night and I coated the wings with it after I rinsed and dried them and hit them again right after they came out of the fryer.
Everyone loved them.
I was smoking a chuck on my over and under at the same time to use for beef vegetable soup on Sunday, used the Cavenders as a base rub and put Heath Riles beef rub layered on top and it also turned out awesome.
Today I smoked two turkey leg and thigh quarters loosely following Malcolm Reed's recipe. Instead of using his AP rub in the brine, I used the Cavenders.
I then rubbed one quarter with Cavenders only, the other with a base layer of Cavenders and then a layer of The Barbecue Rub.
This turkey was supposed to be for my wife's lunches this week, the Cavenders only quarter was done about 15 minutes before before the bbq one and by the time I finished the bbq quarter the Cavenders one was gone.
Gone.
We really like the flavor and the fine grind makes it stick good and easy to layer.
We're going to be using it a lot and can't thank you enough.
