Texas BBQ Rub on Chicken

Wornslick · #1 04-26-2009, 07:55 AM

Good Morning,

I am going to try the spatch**** chicken this morning. My question is do you apply the Texas BBQ Rub the same why as you do pork? Do you still use the worstershire? Thanks,

jptexas · #2 04-26-2009, 08:13 AM

i use Italian dressing if you get the newsletter great info on yard bird this month hope this helps

txsmkmstr · #3 04-26-2009, 08:20 AM

I patted the bird with some paper towels and applied the rub without anything else - worked well for me. You can't go wrong with Worcestershire or Italian dressing either.

Wornslick · #4 04-26-2009, 09:04 AM

Thanks for the info. Mrs. Wornslick has a bottle of homemade italian dressing so I will try that. The reason I asked was the last time I tried chicken it was on the weber using the beer can method. It seemed that the rub did not want to stick to the bird and they were almost black when I pulled them off. I used oak, probably to much though. I can't remember what temp I pulled them, 170 maybe?

jptexas · #5 04-26-2009, 09:29 AM

170-175 will be good to pull them

Wornslick · #6 04-26-2009, 09:40 AM

Nice talking to you jptexas, and thanks for all the good advice.

totally smoked · #7 04-26-2009, 10:08 AM

Quote:

Originally Posted by jptexas

170-175 will be good to pull them

Yep..175 in the joint area and good eatin brother

Texas 1836 · #8 04-26-2009, 10:32 AM

Sounds like you got the right info WS. My son in law did 3 whole chickens yesterday. 2 on a beer can rack on the gasser, 1 smoked on a Brinkman. We coated them with olive oil then the TBBQ rub, working it in up under the skin where we could. The smoked beat the beer can hands down. Now here is a hint for you, depending on how much you are doing, my wife used a smoke chicken and made Kings Ranch Casserole. THAT was outstanding!!
Good luck and enjoy!!

jptexas · #9 04-26-2009, 11:13 AM

Quote:

Originally Posted by Wornslick

Nice talking to you jptexas, and thanks for all the good advice.

your welcome sir thats what we are here for lot of guys are very talented:chef:

bigwheel · #10 04-26-2009, 03:11 PM

Well I vote with the Eyetalian dressing marinate crowd. I use this:

1 bottle Kraft 7 Seas Viva Eyetalian dressing
1/2 cup Kikkomann Soy Sauce
1/2 cup brown sugar
1/4 cup Lea n Perrins wooster sauce
2 T. Texas BBQ Rub original flavor

Like to soak halves 8 hours. Got to remember the chicken skin is a natural flavor barrier. After you get em marinated give them a rub including under the skin. Its real easy to do working from the breastes skin on back you can basically turn the po chicken wrong side out and get some of that good rub under the skin..then stretch it back into place and use about 3 or 4 toothpicks to anchor the skin back in place under the curve of the breast bone. It just like doing an autopsy on a human head if you ever seen that. It winds up looking neater and cleaner than if you havent messed with it. Cook at 350 till it hits 175 in the thigh. Wrap and let it rest in the hot box at least an hour. Drag it back out and onto the fire and glaze it with about half a cup of Headcountry Regular spiked with enough orange blossom honey to sweeten it up a bit. Only glaze once or it will kill out the other spices. Let it burn in slightly. Pull out the toothpicks and eat.

bigwheel