Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: Rubbing Some Chickens . . . . From: Jane,
Subject: Re: What About Chicken Rubs & Mopping Sauce?
Son-in-law found you for me... Aside from your book Great American Barbeque Instruction Book, I would like to know of a good recipe for Chicken Rubs, and for Marinades or Mopping Sauce again chickens...
My thanks to your son-in-law. (Sounds like your daughter made a pretty good catch.) My best chicken rub is when I stroke just behind the ears of my favorite Buff-Orphington when she is sitting on the nest and I am waiting for her to lay an egg.
"Rub" is another buzz word that has lead otherwise highly principled folk astray. Aside from a gentle pat to a favorite hen, rubs are wasted on chicken.
For cooking purposes, chicken need basting. They don't require a marinade, and often suffer from the misapplication thereof.
Whether grilling or barbecuing, I prefer to remove the skin from chickens. If you leave it on, it sloughs off and takes a lot of the flavor and you have to eat all that delicious fat skin to be able to savor the flavor.
However, when roasting a whole chicken, I sometimes raise the skin and place favorite herbs and spices (fresh basil, rosemary, rubbed sage, thyme) under the skin and let the skin do the basting.
One of the best marinade-cum-basting sauces is a good Italian salad dressing. Homemade is naturally better, but both contain oil, vinegar and water with garlic, onion, thyme, oregano, basil etc.
My all purpose chicken seasoning is made up as follows:
[SEE 'BASTING' FOR THE RECIPE]
For grilling, maintain the temperature around 350°F. Turn and baste at 10 minute intervals until you are satisfied that things are not so hot as to dry out the chicken or (gag!) burn it. Hind quarters will take longer than breasts, so start them first. Time varies from 1/2 to 1 1/2 hours - depending. Do not overcook.
Chicken breasts may be broiled ( 450-500°F) in 10-15 minutes - depending. They need lots of oil and a heavy sprinkling of paprika and should be flattened to a rather uniform thickness.
For barbecuing, maintain the temperature around 215°F. Turn and baste at 15 minute intervals. Baste with finishing sauce when chicken is done - 2-3 hours.
Once you get the temperataures and techniques down to a smoothie, you can vary all kinds of seasonings and flavors.
Don't forget to have fun.