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?

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??

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.

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

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.

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.

sounds good.
cambro ?

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. :thumb:

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.

sounds good.
cambro ?

A "cooler"/"Keeper warmer" made specifically for food service sized stainless trays

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.

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...

Rich, your rub is awesome to begin with I can't even imagine what it will be like smoked:drooling::drooling::hail:

How is the chicken served after you grill it? What dishes does the resto use it in?

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 ....

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?

How is the chicken served after you grill it? What dishes does the resto use it in?

It's served as is...on a plate with a side of baked beans and a small salad from the kitchen.

The more you talk about it, the more I think this is a place I need to visit. It's sounding better all the time.:thumb:

On a side note...I did add some of my red jap chipotles to some hunky on grill/smoked chicken...Just a teaspoon in 2 tablespoons of pure hunky was smokie with a bit more kick(heat) from the red japs.

Rich, i have heard of smoking salt... on the smoker dude... but seen someplace someone smoked flour too. thinking flour would be more dense than your rub so think the rub would take smoke easier than the flour... or use smoked paprika in the rub.

OK..I tried it out on some wings yesterday. Works pretty good...altho...

I think I might have got the rub too hot in the smoker, or perhaps cooked the wings at too high a temp, as there was a small "burnt" component to the flavor. Perhaps a bit of both... as I did notice a bit of bitter in the rub straight up outta the smoker.

Gonna do another batch and keep the temps down in the smoker. Will update.

Interestingly enough... the smoky flavor INCREASED in the wings as leftovers. Hmmm maybe we need to rub boids and let sit overnight before cooking...

That does sound like the way to go.. Give the meat more time to absorb the smokiness..

I guess there is only one way to find out and that is do it, if it doesn't work then don't use it:noidea:

sounds like you are in a hurry for results. take a deep breath, listen to the coyotes howl. now that you are relaxed. ease into it. let the rub set.over night. little cooler smoke on the rub. maybe even just smoke the peppers then add to the rub after crushing/grinding. good luck rich and you may want to get a fresh bottle of bourbon. that allllways helps.:lol:

An update: I ordered some of the dry powder hickory smoke flavoring from my supply house and tried it out. It's not bad... I like the home smoked a bit better, but I notice the smoked loses flavor pretty quick even sealed up.

I used a 1% by weight addition of the dry and it really comes thru nice and mellow.

As a sidebar- the local resto has seen the light, and will be using the smoke added Mad Hunky rub for their outdoor grilling this season :{)

An update: I ordered some of the dry powder hickory smoke flavoring from my supply house and tried it out. It's not bad... I like the home smoked a bit better, but I notice the smoked loses flavor pretty quick even sealed up.

I used a 1% by weight addition of the dry and it really comes thru nice and mellow.

As a sidebar- the local resto has seen the light, and will be using the smoke added Mad Hunky rub for their outdoor grilling this season :{)

That's awesome news RT!! Next thing ya' know, you'll have a spot on Food Network! :thumb: :thumb:

Then we can all sit back and say, "I knew him when..."

dry powder hickory smoke flavoring?

The first thing that comes to mind is liquid smoke but I sure you wouldnt defile the Hunky rub with a second rate flavoring would ya...

dry powder hickory smoke flavoring?

The first thing that comes to mind is liquid smoke but I sure you wouldnt defile the Hunky rub with a second rate flavoring would ya...

It's actually not that terrible. The home smoked is better, but loses the flavor fairly quickly- and as these guys want like 5 lbs at a time, and often fail to cover tightly... it's really the only option other than smoking the food...which they are not ready for YET...

Well, phew! Started this Wed. Working out great. Rough as it's been basically a "double" for me... I been hitting the gym at 5:30- ish.. and had full work days Wed and Thurs., then to the resto by 5PM till cleanup at 10-ish. Ouch.

But the boid's getting rave reviews. Ribs too...altho the rub is added after the oven cooking. Sigh.

That should change... trying to get The Beast up there maybe Sat. :{)

Ribs too...altho the rub is added after the oven cooking. Sigh.

Gym ? Oven ? :huh:
Alright who are you and where's rich !

:bounce:

Gym ? Oven ? :huh:
Alright who are you and where's rich !

:bounce:

LOL.. well, I am taking the day off from the gym... :thumb:

Good on ya' Rich!! Just don't burn that candle at both ends too long bro... take a breather and relax!