Today, I decided not to use a commercial rub, but went back to using (and modifying) my custom rub. For this particular rub, I used the following:-
2 tablespoons sugar brown
1 tablespoon black pepper
1 tablespoon sea salt
3 teaspoon paprika
2 teaspoon oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chilli flakes
At 3:40pm, I fired up the pit and about 20 minutes later, the chicken went on with a rangehood temperature of 250F. 15 minutes after that, it started to rain. It was only spitting, but still, so I setup the bricks on top with my umbrella covering the BBQ. The rain had started to make it a miserable, cold and windy day. It was so windy that it blew my umbrella over and the bricks. One of those bricks landed freakily on my tongs and split them in half. I couldn't believe that it landed on the one part of the tongs that was plastic. I'll have to get some new ones now.
At 5:45pm, the chicken looked and smelled great and had an internal temperature of 80C. Roughly 30 minutes, later and it was cooked to perfection and taken off to rest. It had an awesome taste with a sweet and mild spice front end and a herby back end. I think I'm definitely on to something with this rub. I do have to work on my veggies though, as I ruined some carrots with honey that, sadly, got burnt.
2 tablespoons sugar brown
1 tablespoon black pepper
1 tablespoon sea salt
3 teaspoon paprika
2 teaspoon oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chilli flakes
At 3:40pm, I fired up the pit and about 20 minutes later, the chicken went on with a rangehood temperature of 250F. 15 minutes after that, it started to rain. It was only spitting, but still, so I setup the bricks on top with my umbrella covering the BBQ. The rain had started to make it a miserable, cold and windy day. It was so windy that it blew my umbrella over and the bricks. One of those bricks landed freakily on my tongs and split them in half. I couldn't believe that it landed on the one part of the tongs that was plastic. I'll have to get some new ones now.
At 5:45pm, the chicken looked and smelled great and had an internal temperature of 80C. Roughly 30 minutes, later and it was cooked to perfection and taken off to rest. It had an awesome taste with a sweet and mild spice front end and a herby back end. I think I'm definitely on to something with this rub. I do have to work on my veggies though, as I ruined some carrots with honey that, sadly, got burnt.