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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-22-2011, 02:42 PM | #1 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Brother 3-Eyz Chicken
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.
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01-22-2011, 03:03 PM | #3 |
is one Smokin' Farker
Join Date: 03-02-10
Location: Lunenburg, MA
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+1 on the 3Eyz. Just ordered 3 more from Big Poppa. Love the uniform granularity and no anti-caking B.S. And it does not cake like others that I have tried that DO contain said anti-caking agents. Go figure. Stuff rocks.
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Pork Butt and Chicken Legs (semi-retired) |
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01-22-2011, 03:09 PM | #4 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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No caking at all for me, but I don't use as much as some. But the flavors were great. Thought the rub to be very good for chicken, and would use it again.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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01-22-2011, 03:15 PM | #5 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Very Nice! I'm diggin' your sweet potato/cauliflower side. Did you do anything to it other than roast it? Did you hit it with evoo or anything?
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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01-22-2011, 03:21 PM | #6 | |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Quote:
Evoo, some ginger, poppy seed, and a pat (actually, 2 when the wife wasn't looking) of butter. Butter at the end of the cook, so there's no flavor loss or turning rancid. Let's Go Red Wings!
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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01-22-2011, 03:42 PM | #8 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Glad you liked it, bro. Coming from a pretty darn good cook yourself, that's a compliment I take to heart.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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01-22-2011, 04:27 PM | #9 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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__________________
Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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01-22-2011, 05:19 PM | #11 |
is one Smokin' Farker
Join Date: 12-31-10
Location: Baltimore area
Name/Nickname : Bruce
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Looks yummy!! Man, I'm getting hungry...
Bruce
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Acquired sig: never let your mind remain so open that your brains fall out. --------------------------------------------------------------- Master Forge propane smoker Blackstone pizza oven Blackstone 36" griddle Weber gas grill |
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01-22-2011, 05:28 PM | #12 | |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Quote:
Happy to serve up you and yours a dish, if I could. Pics will have to suffice.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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01-22-2011, 05:30 PM | #13 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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You won't be sorry. The BbqGuru site is where I got mine.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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01-22-2011, 05:31 PM | #14 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Get yer plate ready Bruce... I'm a servin it up!
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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01-22-2011, 05:42 PM | #15 |
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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It goes without saying that the chicken looks awesome but I also have to mention the coleslaw........looks like it's made just the way I like it!
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"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects. |
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