I've got a whole chicken that I will spatchcock. I am going to smoke
it in the next day or so. I want something a little different for the
marinade or rub -- not the usual stuff. Do you have any different
ways you season your chicken?
Janet US

"U.S. Janet B." wrote:
>
> I've got a whole chicken that I will spatchcock. I am going to smoke
> it in the next day or so.

Rolling papers, pipe or bong? Ok, sorry...I couldn't resist that.
Real helpful answers can proceed from here.

On 7/7/2019 11:46 AM, U.S. Janet B. wrote:
>
> I've got a whole chicken that I will spatchcock. I am going to smoke
> it in the next day or so. I want something a little different for the
> marinade or rub -- not the usual stuff. 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.

Couple of weeks ago Publix had some McCormicks Grill Mates on BOGO. I
picked up a brown sugar/bourbon and a smokehouse maple. They add a nice
flavor that would work with a smoked chicken.

Chicken can take just about anything you want to try.

BBQ sauce works, but don't tell the crowd here you use it, especially if
bottled from the store.

On Sun, 7 Jul 2019 12:11:23 -0400, 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. I am going to smoke
>> it in the next day or so. I want something a little different for the
>> marinade or rub -- not the usual stuff. 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.
>
>Couple of weeks ago Publix had some McCormicks Grill Mates on BOGO. I
>picked up a brown sugar/bourbon and a smokehouse maple. They add a nice
>flavor that would work with a smoked chicken.
>
>Chicken can take just about anything you want to try.
>
>BBQ sauce works, but don't tell the crowd here you use it, especially if
>bottled from the store.

the brown sugar thing would make a nice mop as the cooking went along.
(a mop is liquid painted on cooking meat)

On 2019-07-07 11:46 a.m., U.S. Janet B. wrote:
>
> I've got a whole chicken that I will spatchcock. I am going to smoke
> it in the next day or so. I want something a little different for the
> marinade or rub -- not the usual stuff. Do you have any different
> ways you season your chicken?
> Janet US
>


I often use a marinate of lime juice, olive oil, hot sauce and tarragon.

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.

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

Ed Pawlowski wrote:
> BBQ sauce works, but don't tell the crowd here you use it, especially if
> bottled from the store.

I've done several homemade bbq sauces and also tried several of
the best commercial sauces. Last few years, I just buy the
cheapest generic store brands. Guess what? They are ALL good with
very little differences. There Ed, I said it.

On Sun, 7 Jul 2019 12:37:19 -0400, 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.* I am going to smoke
>>> it in the next day or so.* I want something a little different for the
>>> marinade or rub -- not the usual stuff.* 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.* I
>> picked up a brown sugar/bourbon and a smokehouse maple.* 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.

Triple D is one of the few cooking shows I still watch... only because
it's more a travelogue than about cooking... I have never seen ketchup
or any bottled marinade on that show. The cooks always mix up their
own only I think they all use way too much sugar, and too much salt.
I've seen them use canned crushed tomatoes but never ketchup.

On 7/7/2019 12:57 PM, Gary wrote:
> Ed Pawlowski wrote:
>> BBQ sauce works, but don't tell the crowd here you use it, especially if
>> bottled from the store.
>
> I've done several homemade bbq sauces and also tried several of
> the best commercial sauces. Last few years, I just buy the
> cheapest generic store brands. Guess what? They are ALL good with
> very little differences. There Ed, I said it.
>

Takes a brave man to admit to bottled sauce. But anyone cutting the
kernels off a corn cob has manly confidence.

On 07 Jul 2019 U.S. Janet B. wrote:
>
>I've got a whole chicken that I will spatchcock. I am going to smoke
>it in the next day or so. I want something a little different for the
>marinade or rub -- not the usual stuff. Do you have any different
>ways you season your chicken?

White pepper, granulated garlic, ginger powder, a dusting of MSG.
Chicken doesn't take well to heavy/strang seasoning.

U.S. Janet B. wrote:

> I've got a whole chicken that I will spatchcock. I am going to smoke
> it in the next day or so. I want something a little different for the
> marinade or rub -- not the usual stuff. Do you have any different
> ways you season your chicken?


Use some sort of marinade using Coca - Cola or Dr. Pepper...sounds wierd but it can be "interesting"...it is sweet and can have a caramelizing effect...

--
Best
Greg

On Sunday, July 7, 2019 at 8:22:44 AM UTC-10, Sheldon wrote:
>
> Triple D is one of the few cooking shows I still watch... only because
> it's more a travelogue than about cooking... I have never seen ketchup
> or any bottled marinade on that show. The cooks always mix up their
> own only I think they all use way too much sugar, and too much salt.
> I've seen them use canned crushed tomatoes but never ketchup.

Sugar and ketchup are going to be popular in the new world of American cuisine. That's the breaks.

On Sunday, July 7, 2019 at 8:33:20 AM UTC-10, Sheldon wrote:
> On 07 Jul 2019 U.S. Janet B. wrote:
> >
> >I've got a whole chicken that I will spatchcock. I am going to smoke
> >it in the next day or so. I want something a little different for the
> >marinade or rub -- not the usual stuff. Do you have any different
> >ways you season your chicken?
>
> White pepper, granulated garlic, ginger powder, a dusting of MSG.
> Chicken doesn't take well to heavy/strang seasoning.

Noh Foods makes an awesome seasoning for chicken. They also make a seasoning mix for duck but as far as I know, it's the same stuff.

http://www.lisadang.com/2010/06/gril...ese-roast.html

On 2019-07-07 12:38 p.m., Cindy Hamilton wrote:
> 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:

>>> 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.

No reason not to. I was thinking about the attitude toward using a
commercial product when so many of "house made" BBQ sauces are based on
commercially made ketchup.



> How do you make your barbecue sauce?

I usually have a couple different commercial BBQ sauces on hand. I am
not a BBQ purist.

>

On Mon, 8 Jul 2019 08:39:51 -0500, heyjoe >
wrote:

>On Sun, 07 Jul 2019 09:46:37 -0600
>in Message-ID: >
>"U.S. Janet B." > wrote :
>
>> I've got a whole chicken that I will spatchcock. I am going to smoke
>> it in the next day or so. I want something a little different for the
>> marinade or rub -- not the usual stuff. Do you have any different
>> ways you season your chicken?
>> Janet US
>
>How about this past from the past courtesy of Ed Pawlowski. Surely
>there's something different in there.

thank you for your very thoughtful effort.

heyjoe wrote:

> "U.S. Janet B." wrote :
>
> > I've got a whole chicken that I will spatchcock. I am going to smoke
> > it in the next day or so. I want something a little different for the
> > marinade or rub -- not the usual stuff. Do you have any different
> > ways you season your chicken?
> > Janet US
>
> How about this past from the past courtesy of Ed Pawlowski. Surely
> there's something different in there.

<sniP>

Thanks for finding and posting that long Ed recipes post. I
didn't save it then but I sure did this time.

I am marinating skinless sliced boneless breasts in dill, garlic pickle juice now. Will smoke with hickory in a bit. Ill let you know if i toss it out the window.

On 7/7/2019 2:32 PM, Ed Pawlowski wrote:
> On 7/7/2019 12:57 PM, Gary wrote:
>> Ed Pawlowski wrote:
>>> BBQ sauce works, but don't tell the crowd here you use it, especially if
>>> bottled from the store.
>>
>> I've done several homemade bbq sauces and also tried several of
>> the best commercial sauces. Last few years, I just buy the
>> cheapest generic store brands. Guess what? They are ALL good with
>> very little differences. There Ed, I said it.Â*
>>
>
> Takes a brave man to admit to bottled sauce.Â* But anyone cutting the
> kernels off a corn cob has manly confidence.

OMG Ed! You owe me a keyboard. (I'll put it on your tab.)

Jill

Smoke and pickle juice...good but not all that. I did dip it in baby ray kicken bourbon sauce. It may have been better without the p juice. I tried, not a failure. Not going to brag.