Home Cookin' The BBQ/Smokers/Smoked Meats Thread...

notbob said:
So i have a taste for regular old chicken slathered in sauce. Gonna use my weber with charcoal and maybe some hickory, apple wood or both.

Any suggestions on rubs or bbq sauce?
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I'm a fan of all of these. They sell them at Sprouts. The are very reasonably priced.

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Oh yeah...the rub at Beef Palace has been working well for me. It's in Huntington Beach. I think there is a thread out this place that RatDog started. :)
 
DRGinLBC said:
Oh yeah...the rub at Beef Palace has been working well for me. It's in Huntington Beach. I think there is a thread out this place that RatDog started. :)
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Thx for the suggestions. I'm in the west end of the SFV so Beef Palace is a little too far
 
I don't remember posting it! ;)

ever consider brining the chicken first, notbob?

DRG, I have seen those at the local Sprouts. will check them out. what do you recommend?
 
BeerMan said:
I don't remember posting it! ;)

ever consider brining the chicken first, notbob?

DRG, I have seen those at the local Sprouts. will check them out. what do you recommend?
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I thought about brining it, but im gonna be lazy this weekend. Ill just rub the birds down' toss em on the grill then slather em in sauce
 
Speaking of rubs...besides spicy mustard, what do you guys do to keep the rub on during the cook? I use either Canola, olive, or peanut oil....whichever's readily available and on-hand. Always works well!
 
Mulletsave30 said:
Speaking of rubs...besides spicy mustard, what do you guys do to keep the rub on during the cook? I use either Canola, olive, or peanut oil....whichever's readily available and on-hand. Always works well!
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I always go with a little canola oil since most spices are oil soluble
 
I started using peanut oil because I saw that Johnny Trigg uses it on his ribs. Figured if it worked for him it could work for me. And it does.
 
I usually use apple cider vinegar. Then I add the rub on the ribs, wrap in plastic wrap or foil, and let it sit for as long as possible. On Saturday I added yellow mustard with the vinegar to give that a try and didn't notice much of a flavor difference. I might try it again with a Dijon or spicy brown mustard, otherwise I'll just stick with the vinegar.
 
Salty Dog said:
I usually use apple cider vinegar. Then I add the rub on the ribs, wrap in plastic wrap or foil, and let it sit for as long as possible. On Saturday I added yellow mustard with the vinegar to give that a try and didn't notice much of a flavor difference. I might try it again with a Dijon or spicy brown mustard, otherwise I'll just stick with the vinegar.
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does the rub stay on when you add a mustard mixture on top of it?
 
I spread on mustard, then put on the rub so it sticks better.
 
BeerMan said:
does the rub stay on when you add a mustard mixture on top of it?
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It seemed to. It was my first time adding the mustard and I didn't notice a problem, but I also had it wrapped in the fridge for 6 hours before putting on the grill so it had time to set up. I guess you could also make a quick mustard/cider vinegar sauce and use that instead of layering them.
 
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