New Grill

[HudsonHawk]

So in other news...I had a big birthday this year, and the wife had been waffling back and forth on what to get me to mark this milestone.  She finally settled on the new pellet grill on which I've had my eye for a while.  The Memphis Elite.  It arrives today, and I'll be giving it a go this weekend.  Thinking of doing a couple of chickens and some ribs.  I've never been big on brining a chicken, I usually just rub, stuff with lemons, and off we go.  But gonna pull out all the stops this time. 

Anyone have any favorite rubs or seasonings for chickens or ribs?

[Limey]

Anyone have any favorite rubs or seasonings for chickens or ribs?

...ing Alkie....Pag....

[MikeyBoy]

Texas BBQ Rub is the best that I've used. The owner, Bill Cannon, is very helpful and informative and just an all around great guy. Here is their website www.texasbbqrub.com.

[Duke]

For the ribs I like Olde Thompson Mesquite Habanero rub.  It comes with a grinder top.  It's got garlic, onion, habanero anf salt in it.  I add a little course ground black pepper.  Congrats.  My brother got a pellet smoke a few months back and loves it.  He's in Ft Collins so they have a hard time getting oak, pecan or mesquite.

[chuck]

Texas BBQ Rub is the best that I've used. The owner, Bill Cannon, is very helpful and informative and just an all around great guy. Here is their website www.texasbbqrub.com.

It must have been you that generously sent me a packet of these products years ago. Was it? If so, thank you again. My brother-in-law used to run a hamburger stand on the street of Barranquilla, Colombia, and his business went from reasonable to off the charts once he decided to sprinkle a little of the rub on top of each burger.  Once I realized how good (and versatile!) these rubs are I of course went straight to Mr Cannon's house to consult with him and load myself down with his products. I don't really remember how Davis ended up with a bottle of the rub. I must have given a bottle to my mother-in-law and Davis confiscated it. I really don't remember. Next thing I know he's like a broke crackhead pestering his dealer.

As far as I know my in-laws are no longer in the hamburger business, but it may be entertaining to know that the product appears to travel well. I told Mr Cannon that his product was being used in South America and he seemed completely plussed. I'm remembering now that he had spent quite a bit of time in Venezuela and maybe Colombia, too.

Anyway, I also heartily endorse these products.

[Col. Sphinx Drummond]

I make my own rubs for Beef and Pork but for Chicken I use (and highly recommend) 2 Gringo's Chupacabra Rub. It's available in Central Texas, made in San Antonio. I'm not sure if it's available in the Houston area but if it is, you should use it for Chicken. It's great stuff. I mean it. Check that, their from Marion Texas. Here is their webpage: https://www.2gringoschupacabra.com/
Available at H-E-B in Houston. I use the No MSG blend.
 

[juliogotay]

So in other news...I had a big birthday this year, and the wife had been waffling back and forth on what to get me to mark this milestone.  She finally settled on the new pellet grill on which I've had my eye for a while.  The Memphis Elite.  It arrives today, and I'll be giving it a go this weekend.  Thinking of doing a couple of chickens and some ribs.  I've never been big on brining a chicken, I usually just rub, stuff with lemons, and off we go.  But gonna pull out all the stops this time. 

Anyone have any favorite rubs or seasonings for chickens or ribs?

Let us know how you like the pellet after you use it a couple of times.

[T. J.]

I thought surely this thread was about this:  https://soundcloud.com/officialpaulwall/world-series-grillz-paul-wal-featuring-lile-keke-z-ro

[Lefty]

Brine all your chicken and pork that goes on coals.

[NeilT]

Brine all your chicken and pork that goes on coals.

We  went to A&M a couple of years ago for barbecue camp, and the poultry PhD recommended injecting a marinade instead of brining, and also spatchcocking.  It works pretty well. 

[Aussie Astro]

We  went to A&M a couple of years ago for barbecue camp, and the poultry PhD recommended injecting a marinade instead of brining, and also spatchcocking.  It works pretty well.

My oldest son brined some chicken before cooking it in a webber kettle, pretty damn good.

[HudsonHawk]

I've never bothered to brine chicken. I just rub some compound butter under the skin and stuff the cavity with citrus (lemon, oranges, what have you). I've never had a bird dry out.

So I did the chicken and the ribs the other day on the new pit. Both were really good. The ribs were a little too fatty for my taste, but that's the cut of the meat, not the hardware. Did a simple mustard/rub on the ribs then the old 3-2-1 at 235 degrees. The 2-hour tendering consisted of a light coating of butter, brown sugar and honey. Very tasty.

[HudsonHawk]

So to follow up...

I smoked a turkey on Thanksgiving.  Did a orange/molasses/bourbon brine, injected with melted butter, and smoked at 235 for about 5 hours, then at 350 for an hour, basting with melted butter every hour.  It was out of this world.  Moist, smoky, flavorful.  I'm never going to fry a turkey again. 

As we speak, I have a pork butt on.  Trying to approximate the great North Carolina style I learned to love during my years there, so I rubbed it down with brown sugar last night, then this morning injected with cider vinegar/apple juice, and a rub with salt, pepper, garlic powder, onion powder, and smoked paprika.  It's going at 275, and I figure about 4 hours to get it to 165 on the inside, then I'll wrap it and go another 1-2 hours to get it to about 200.  I'm using hickory pellets.  Mrs. Hawk has lived her whole life in Houston and College Station, so she's never been to a pig pickin' or really tried Carolina BBQ.  She's looking forward to it, though she's not yet convinced.  We shall see this afternoon.  She does seem happy that I'm trying to get my money's worth from her investment though. 

[MusicMan]

You had me at the brine.


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[NeilT]

You had me at the brine.


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you had me at bourbon.  Sounds great.

[Limey]

So to follow up...

I smoked a turkey on Thanksgiving.  Did a orange/molasses/bourbon brine, injected with melted butter, and smoked at 235 for about 5 hours, then at 350 for an hour, basting with melted butter every hour.  It was out of this world.  Moist, smoky, flavorful.  I'm never going to fry a turkey again. 

As we speak, I have a pork butt on. 

That's likely from all the butter and molasses...

[NeilT]

As we speak, I have a pork butt on. 

There are so many things that could be said. 

[HudsonHawk]

There are so many things that could be said.

The pork butt was fantastic.  As was the turkey on Christmas Day...or actually, the Day After Christmas Day.  This time, not only did I add bourbon to the brine, but I injected that rascal with bourbon. 

[Col. Sphinx Drummond]

The pork butt was fantastic.

Boneless or bone-in?

[HudsonHawk]

Boneless or bone-in?

Bone in