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Old 05-10-2019, 09:47 AM   #4
is one Smokin' Farker

Join Date: 04-06-19
Location: Saugus, California
Name/Nickname : Sonny

I take two directions with chicken, Sauce, or a seasoning called Chef Merito's Chicken seasoning.

Sauce, I take a bottle of Sweet Baby Rays, dump it in a sealable glass bowl, and add,
1 tsp - Granulated Garlic
1 tsp - Onion Powder
1 tsp - Montreal Steak Seasoning
1 tsp - Fine ground Black Pepper
1/4 cup of Honey. I like Sage or Clover Honey.

Mix well, cover, and let stand. I like overnight. Often I will return it to the SBR squeeze bottle and mark the cap "Mixed".
Letting it stand allows the flavors to bloom into the sauce.
This is my signature BBQing sauce. Goes well on anything.
I paint it on thinly and let it cook on.

The Chef Merito's I use to make BBQ'd or Air Fried chicken. Simple and easy, but I use it lightly. Too much makes the Chicken too salty for my tastes. (A common problem with store bought rubs and seasonings.)

Have fun, and develop your own favorite sauces or combinations.
I also make a simple SPOG seasoning.
1 tsp - Kosher Salt, Or a salt substitute.
1 tsp - Ground Pepper
1 tsp - Garlic Powder
1 tsp - Onion Powder

Grind in a Mortor and Pestle to a powdery consistency. I put mine in a screw top plastic small bowl. Then pinch apply it to Pork or Beef.
But the SPOG is all blended and ground together. Great, simple taste.

You can do it! Just think about the flavors you like, then put them together.
SonnyE, Grillin, Chillin, Beer Swillin, Grandpa's Ribs a specialty. Farking good BBQ is a learned skill, low and slow.
SonnyE is offline   Reply With Quote