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  • Summer grilling season

    It's almost time- I will most likely be moonlighting doing the grilling for the local resto when their patio opens as I did last year.

    I'm gonna prove to them my rub is better, especially for the grilled chicken halves they do. No problem there.. but I was thinking-

    Perhaps I could add an extra dimention to the MH rub by smoking it? As the food is grilled over lump, it gets SOME smoke. But I think getting some extra smoke on the rub might be the ticket... whaddia all think?
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

  • #2
    Why don't you take some of your rub and put it on a cookie sheet, pop it in your smoker for a bit.. Kinda like smoked salt??
    Ken


    I Should Have Been Rich Instead Of Being So Good Looking

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    • #3
      Originally posted by Texas-Hunter View Post
      Why don't you take some of your rub and put it on a cookie sheet, pop it in your smoker for a bit.. Kinda like smoked salt??
      Exactly what I was thinking Ken. The question was more "Would this make a big difference" over the regular rub/lump grilled stuff.
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        I think it would if you put the rub under the skin and let rest for a bit in the frig before grilling.. Give it some time to absorb the flavors and slight smokiness... IMO
        Ken


        I Should Have Been Rich Instead Of Being So Good Looking

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        • #5
          you could be onto something there.

          The main criticism of the ribs with just rub was that it was a bit harsh, smoking it would mellow and smooth it out.
          However the snacksausage, had no negative reviews, just people asking me to make some more lol

          and apart from beer and oats, the rub was the only seasoning in that - I'll post it up when I get the chance (just to horrify you that it was uncured lol).

          I'll be using it as a general purpose seasoning.
          A smoked version would be excellent, might do it myself.

          I smoke decent size batches of herbs/spices by putting them in a foil container and just stirring it regularly through the smoking process.
          Stick it back in a sealed container once smoked and it'll permeate through evenly in few days - very easy.
          Made In England - Fine Tuned By The USA
          Just call me 'One Grind'



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          • #6
            Originally posted by Texas-Hunter View Post
            I think it would if you put the rub under the skin and let rest for a bit in the frig before grilling.. Give it some time to absorb the flavors and slight smokiness... IMO
            Right. Well, we pre-cook the halves in the oven first- bring them to JUST 165...then Cambro them for the grill. Of course I season raw, and always rub under th skin. We tried from raw...but a raw chicken half takes like 40 or so mins to grill..too long to wait for a dinner. So I think the smoked rub would be just the ticket to get some REAL BBQ/smoke flavor going on in the boid halves.
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #7
              sounds good.
              cambro ?
              Made In England - Fine Tuned By The USA
              Just call me 'One Grind'



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              • #8
                Yeah Rich, I'll bet that would work. Being that the chicken is pre-cooked somewhat, that should give you what you are looking for.

                Have you tried throwing a chunk or 2 of some kind of wood in the coals? When I grill chicken, I always use some sugar maple or cherry wood... that achieves plenty of smoke goodness.


                Drinks well with others



                ~ P4 ~

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                • #9
                  Originally posted by curious aardvark View Post
                  sounds good.
                  cambro ?
                  A "cooler"/"Keeper warmer" made specifically for food service sized stainless trays
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                  • #10
                    Originally posted by HawgHeaven View Post

                    Have you tried throwing a chunk or 2 of some kind of wood in the coals? When I grill chicken, I always use some sugar maple or cherry wood... that achieves plenty of smoke goodness.
                    Yes, I have, but these things are good to go in about 15 mins tops... sooo not much time over the coals.
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                    Comment


                    • #11
                      Originally posted by Richtee View Post
                      Yes, I have, but these things are good to go in about 15 mins tops... sooo not much time over the coals.
                      Yeah, I hear ya'. I really think that smoking the rub will do it for ya' bro...


                      Drinks well with others



                      ~ P4 ~

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                      • #12
                        Rich, your rub is awesome to begin with I can't even imagine what it will be like smoked
                        Chargriller Pro w. sfb
                        Ducane 4100 propane grill
                        Brinkman Electric


                        Member # 200

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                        • #13
                          How is the chicken served after you grill it? What dishes does the resto use it in?
                          "And I SWORE I would not read, much less post in that thread, dammit!

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                          • #14
                            Pre-smoking the rub and then having that baked into the chicken before it hits the grill sounds like a great idea to me. Hmmmm food for thought, never tried smoking the rub, have used smoked salt in my rubs, but never smoked the finished batch ....
                            Ron

                            Weber Smokey Mountain
                            GOSM x 2
                            Vermont Casting Grill
                            Black Thermapen (only color available in these parts)



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                            • #15
                              Hmm. I'm not sure how much smoke seasoning will absorb but worth a try. Any reason why you couldn't pre cook on the grill also? Are holding the chicken hooties hot or cold?
                              sigpic


                              GOSM/propane
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