On Sunday, July 7, 2019 at 12:34:29 PM UTC-4, Dave Smith wrote:
> On 2019-07-07 12:11 p.m., Ed Pawlowski wrote:
> > On 7/7/2019 11:46 AM, U.S. Janet B. wrote:
> >>
> >> I've got a whole chicken that I will spatchcock.Â* I am going to smoke
> >> it in the next day or so.Â* I want something a little different for the
> >> marinade or rub -- not the usual stuff.Â* Do you have any different
> >> ways you season your chicken?
> >> Janet US
> >>
> >
> > Can't go wrong with salt, pepper, garlic.
> >
> > On the grill I often use some Italian herbs. but since you are smoking,
> > not sure how well that would be.
>
> Probably not great for smoking, but it would work for spatchcock.
>
> >
> > Couple of weeks ago Publix had some McCormicks Grill Mates on BOGO.Â* I
> > picked up a brown sugar/bourbon and a smokehouse maple.Â* They add a nice
> > flavor that would work with a smoked chicken.
> >
> > Chicken can take just about anything you want to try.
>
> That's one of the things I like about chicken. You can try all sorts of
> herbs, spices and combinations thereof.
>
>
> > BBQ sauce works, but don't tell the crowd here you use it, especially if
> > bottled from the store.
>
> I often have to wonder when I watch triple D and similar shows where the
> chef/cook shows the host how he prepares the house made BBQ sauce and
> invariable starts off with a huge amount of ketchup.

Why not? That's what I do. It's what you do after the ketchup that
matters.

How do you make your barbecue sauce?

Cindy Hamilton