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Comments by YACCS
Tuesday, April 25, 2006

Chicken, glorious chicken and spice rub


Beer can chicken

We get early morning e-mails:

Gilly--very quick note before running off to work...used more of your rub last night...one more time, i know you sent me an approximate recipe but it's buried on my Micron box somewhere...so...making sure it gets into my Gmail account...can you please repeat for the braindead? I remember something about seasoned salt and garlic powder and I forget the rest...

I ask because thanks in part to your rub and the Chicken Man, I made the most surreally good and FAST chicken breasts ever.

I used a glass baking pan and poured in enough oil to slosh around to coat the bottom well (no paper towel action--you'll see why in a minute). Then I washed and very well dried four defrosted skinless chx breast halves. Put them cut side UP on the oil pan, and rubbed/sprinkled on rub. Then flipped them over and rubbed the oily noncut side with rub with extra sprinkled on.

Then I did what chicken man suggested, which I thought was nuts: Put them, covered with foil, into a 450 degree oven (fucking smoke alarm went off when the oven hit about 400) for only half an hour max.

WOW.

The oil kept stuff moist and gave a matrix for the chx juices to slosh in so that they didn't dry and stick to the pan, and everything came out....perfectly. Will have one tonight with nuked veggies of some sort and the brown rice with chick peas that I set up in the Rice Spaceship.

So...in order to ensure future sucess stories...can I please have the skinny on the rub again? :)

Thanks,

---Jen

OK, I decided to post this up because it is spice rub time again. She got some for Christmas, but I think she wants to make her own.

My favorite use for the rub is beer can chichken, which we all know how to make

This is the famous John Eric Kass recipe which first ran in the Chicago Tribune in 2001

This is my way:

Use a Weber kettle, with the coals pushed into equal piles on the sides, on the bottom grate, using the indirect cooking method.

Also on the bottom grate, set a disposable aluminum pan between the two piles of coals. The pan will separate the coal piles, and catch the drippings from the chickens placed above.

(Or you could use a gas grill, with the center burner off, using only the two side burners, and let it drip away.)

Start the fire. Wait until the coals are white. Meanwhile, take a fryer--never a roaster--because fryers are tender.

Rinse the chicken with water and remove the nasty parts. Pat dry, and squeeze a lemon over each chicken, rub it in. Then rub Cavender's all over the chicken, liberally.

Or you can use your own oregano and thyme, salt and pepper, and a little garlic. First, though, when your hands are dry, rub the oregano and thyme vigorously in your palms, to release the oil in the herbs.

Take a handful of seasoning and rub it into the cavity. Add some more down the neck, about a tablespoon.

Open a can of beer and drink off a quarter of the beer. Punch two small holes in the top. Take a teaspoon of the seasoning, and pour it into the beer, which will foam up and over.

Now here's the weird part--insert the beer can all the way into the chicken cavity. Place the bird-- sitting up--directly on the grill, using the legs to complete the tripod.

A standard Weber kettle can accommodate three birds set in a row on the grate above the drip pan.

Then put on the grill cover, and leave them alone for an hour or so, to roast until they're done. If the breasts get too dark, cover them lightly, with a sheet of aluminum foil.

Remove the birds, let them sit for a while to cool, then use tongs to remove the steaming cans.

Drizzle more fresh lemon before you serve.......


On to the rub:

Dearest Jen,

There is no recipe. No measurements, nothing of the sort.

What I do is look in my pantry, see what spices I have, and mix them. I like to have powered onion, garlic, paprika, chili powder, black pepper, salt, then mixed Italian seasoning, and then fresh herbs if I have them. I dry the fresh herbs in a frying pan, and then added the dried spices. I toast the spices, which releases their oils.

I tend to use roughly equal parts, but you could make a spicy garlic rub, a sweet paprika rub or any number of variations.

I then store them in a old spice container. Although I did buy a shaker bottle for Jen, since it was a gift, any bottle will do.

If was to use this for barbecue, I would add some sugar, but for seasoning, I'd leave it out.

And you can use this on meat, fish, eggs, garlic toast, potatoes. It's super versitile

posted by Steve @ 3:22:00 AM

3:22:00 AM

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