Pellet Fan
Recipe Section => Rubs/Sauces/Brines => Topic started by: riverrat49 on August 25, 2017, 01:25:25 PM
-
If your looking for a little flavor of the Caribbean
2 TBSP Brown Sugar
1 TBSP Smoked Paprika
2 Tsp Season Salt
1 Tsp Granulated Garlic Powder
2 Tsp Granulated Onion Powder
1 Tsp Ground Black Pepper
1/2 Tsp White Pepper
1/4 Tsp Chipotle Chili Powder
1 1/2 tsp allspice
1 1/2 tsp cinnamon
1 1/2 tsp cumin
1 1/2 tsp curry powder
1 1/2 tsp dried thyme
-
This looks great.
Could I brine the chicken the night before, and then apply the spice rub?
If this would work, I'm wondering, should I leave salt out of the rub?
Thanks
-
RR,
How do you define "Island". .... Is this a "Jerk" type flavoring? .... How would you describe it?
-
I've have mixed a batch up. I couldn't find any Thyme in the pantry. I will pick the Thyme up tomorrow.
The mix as it is, is very good.
I left the seasoned salt out because I'm brining the chicken I plan to use the rub on. I plan to brine overnight and air dry the chicken in the refrigerator for 24 hrs and cook the next day. this should put it on the table Tuesday night.
I think it's going to be really good.
-
It is a Jamaican/Carribean style dry rub, if you want it jerk style that is more of a wet rub/marinade using things like scotch bonnet seeded, vinegar, soy sauce and other spices.
RR,
How do you define "Island". .... Is this a "Jerk" type flavoring? .... How would you describe it?
-
The chicken breast turned out well.
I like the spice mixture.
Thanks for posting the recipe
-
Thanks for the feedback.
The chicken breast turned out well.
I like the spice mixture.
Thanks for posting the recipe