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Jiggs
06-24-2010, 07:43 PM
Ok, so I brined my chicken quarters, rinsed off, patted dry, and put back in fridge until I'm ready to rub.

Just opened the cabinet and realized we're out of olive oil. My wife is expecting the chicken to be done when she gets home with our 3 year old. I can't run to the store because I have our 6 month old and no carseat.

What can I use to help my rub stick to the chicken?

:redface:

sewerrat
06-24-2010, 07:44 PM
melt some butta

aquablue22
06-24-2010, 07:46 PM
Just rub them up as is, Let mother nature hold the rub on, Life will be good

Ryan Chester
06-24-2010, 07:56 PM
Straight rub will stick fine. You don't need any glue!

Kevin
06-24-2010, 08:05 PM
Just rub them up as is, Let mother nature hold the rub on, Life will be good

Straight rub will stick fine. You don't need any glue!

Yep.

MilitantSquatter
06-24-2010, 08:06 PM
agreed..

there may or may not be other benefits of slathers or wet bases (and I've used them), but the idea that rub falls off meats unless it's the first layer has never made any sense to me.

I've never seen one piece of raw meat where rub fell off.. It only falls off in the spots where other rub got to first.

grillzilla10
06-25-2010, 08:23 AM
You could use pam

TN_BBQ
06-25-2010, 08:48 AM
What did you end up doing?

I agree with the others. There are lots of things you can use, including nothing at all.

One other things that wasn't mentioned is prepared yellow mustard (think hot dogs). I (as do lots of folks) use it on pork shoulder with mighty fine results.

stiffy
06-25-2010, 09:21 AM
Most who use mustard don't find a taste difference between non slathered and slathered with mustard. But you are already done eating the chicken anyway I would hope.

tjv
06-25-2010, 10:14 AM
mustard or mayo

PorkQPine
06-25-2010, 10:16 AM
Check to see if you have any Italian dressing in the fridge.

Jiggs
06-25-2010, 11:16 AM
Thanks for the advice guys. I ended up just rubbing the chicken dry, and I think that was just fine.

However, I cooked the chicken to an internal temp of at least 180, but there was still blood deep in the meat, moreso
around the bone joints (quarters).

I'm talking actual blood, not a little red. I know the chicken was cooked because the meat wasn't pink at all and I ckecked
the I.T. Would brining have any effect like this? I'm a little confused.

mrice2311
06-26-2010, 12:44 AM
I use a little apple juice with my rub and make a paste. I don't have any trouble using straight rub, it seems to stick fine but I like the little extra flavor the juice gives the chicken.

LMAJ
06-26-2010, 09:10 AM
Would brining have any effect like this? I'm a little confused.
I don't thinks so - that happens to me once in a while and I have never brined.

I am also in the "put the rub straight on the meat" camp. Glad it worked out for you.