The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 01-22-2011, 02:42 PM   #1
btcg
Babbling Farker
 
Join Date: 02-28-10
Location: North Potomac, MD
Downloads: 0
Uploads: 0
Default 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.
__________________
[FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT]

[FONT=Courier New][I]Proud Graduate of:[/I][/FONT]

[I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]
btcg is offline   Reply With Quote


Thanks from: --->
Unread 01-22-2011, 02:46 PM   #2
TexasAggie97
Full Fledged Farker

 
TexasAggie97's Avatar
 
Join Date: 06-10-08
Location: Franklin, KY...by way of Baytown, TX
Downloads: 0
Uploads: 0
Default

Looks good!!
__________________
NB Bandera w/ mods
2 Weber 22.5 Kettles
Weber Smokey Joe Silver (does that even count?)
UDS X 2 (More on the way...)
TexasAggie97 is offline   Reply With Quote


Thanks from:--->
Unread 01-22-2011, 03:03 PM   #3
bmanMA
is one Smokin' Farker
 
Join Date: 03-02-10
Location: Lunenburg, MA
Downloads: 0
Uploads: 0
Default

+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.
__________________
Pork Butt and Chicken Legs (semi-retired)
bmanMA is offline   Reply With Quote


Thanks from:--->
Unread 01-22-2011, 03:09 PM   #4
btcg
Babbling Farker
 
Join Date: 02-28-10
Location: North Potomac, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bmanMA View Post
+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.
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.
__________________
[FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT]

[FONT=Courier New][I]Proud Graduate of:[/I][/FONT]

[I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]
btcg is offline   Reply With Quote


Unread 01-22-2011, 03:15 PM   #5
Bonewagon
Babbling Farker

 
Bonewagon's Avatar
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Downloads: 0
Uploads: 0
Default

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?
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Super Fast and Accurate Blue Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Thanks from:--->
Unread 01-22-2011, 03:21 PM   #6
btcg
Babbling Farker
 
Join Date: 02-28-10
Location: North Potomac, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bonewagon View Post
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?
Yes,

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!
__________________
[FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT]

[FONT=Courier New][I]Proud Graduate of:[/I][/FONT]

[I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]
btcg is offline   Reply With Quote


Unread 01-22-2011, 03:40 PM   #7
MGB@theBeach
Knows what a fatty is.
 
Join Date: 01-10-11
Location: Myrtle Beach, SC
Downloads: 0
Uploads: 0
Default

That chicken looks very tasty!
__________________
Char-Griller 2121 w/ Side Fire Box
MGB@theBeach is offline   Reply With Quote


Thanks from:--->
Unread 01-22-2011, 03:42 PM   #8
btcg
Babbling Farker
 
Join Date: 02-28-10
Location: North Potomac, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MGB@theBeach View Post
That chicken looks very tasty!
Glad you liked it, bro. Coming from a pretty darn good cook yourself, that's a compliment I take to heart.
__________________
[FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT]

[FONT=Courier New][I]Proud Graduate of:[/I][/FONT]

[I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]
btcg is offline   Reply With Quote


Unread 01-22-2011, 04:27 PM   #9
Bonewagon
Babbling Farker

 
Bonewagon's Avatar
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by btcg View Post
Let's Go Red Wings!
That alone took your cook up a notch.
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Super Fast and Accurate Blue Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Thanks from:--->
Unread 01-22-2011, 04:44 PM   #10
42BBQ
is One Chatty Farker
 
Join Date: 06-26-10
Location: Manheim, PA
Downloads: 0
Uploads: 0
Default

Nice looking chicken Brother! I'll have to give 3 Eyz rub a go here soon.
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-
42BBQ is offline   Reply With Quote


Thanks from:--->
Unread 01-22-2011, 05:19 PM   #11
BDAABAT
Full Fledged Farker
 
Join Date: 12-31-10
Location: Baltimore area
Downloads: 0
Uploads: 0
Default

Looks yummy!! Man, I'm getting hungry...

Bruce
__________________
Acquired sig: never let your mind remain so open that your brains fall out.
BDAABAT is offline   Reply With Quote


Thanks from:--->
Unread 01-22-2011, 05:28 PM   #12
btcg
Babbling Farker
 
Join Date: 02-28-10
Location: North Potomac, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by 42BBQ View Post
Nice looking chicken Brother! I'll have to give 3 Eyz rub a go here soon.
Thank you bro!

Happy to serve up you and yours a dish, if I could. Pics will have to suffice.
__________________
[FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT]

[FONT=Courier New][I]Proud Graduate of:[/I][/FONT]

[I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]
btcg is offline   Reply With Quote


Unread 01-22-2011, 05:30 PM   #13
btcg
Babbling Farker
 
Join Date: 02-28-10
Location: North Potomac, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by 42BBQ View Post
Nice looking chicken Brother! I'll have to give 3 Eyz rub a go here soon.
You won't be sorry. The BbqGuru site is where I got mine.
__________________
[FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT]

[FONT=Courier New][I]Proud Graduate of:[/I][/FONT]

[I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]
btcg is offline   Reply With Quote


Unread 01-22-2011, 05:31 PM   #14
btcg
Babbling Farker
 
Join Date: 02-28-10
Location: North Potomac, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BDAABAT View Post
Looks yummy!! Man, I'm getting hungry...

Bruce
Get yer plate ready Bruce... I'm a servin it up!
__________________
[FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT]

[FONT=Courier New][I]Proud Graduate of:[/I][/FONT]

[I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]
btcg is offline   Reply With Quote


Unread 01-22-2011, 05:42 PM   #15
LoneStarMojo
is one Smokin' Farker
 
Join Date: 01-02-11
Location: Smithton, MO
Downloads: 0
Uploads: 0
Default

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!
__________________
"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.
LoneStarMojo is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
BWS Chubby 3: Brother 3-EYZ Rib Cook - FINAL PICS btcg Q-talk 25 01-30-2011 09:16 PM
3-Eyz BBQ... C-Town Smoker Q-talk 2 02-22-2010 04:47 PM
3 Eyz in the news Dan - 3eyzbbq Q-talk 13 10-14-2009 08:59 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:15 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts