For rubs I tested:
Slap Ya Mama –
Chica Licka Bam Bam –
Killer Hogs –
Holy VooDoo –
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Chimichurri is a Argentinian sauce made of fresh herbs, red wine vinegar and olive oil that is traditionally served along with grilled red meats such as steak. However, I have recently discovered that freshly made chimichurri is also delicious on grilled chicken. In this recipe, the chimichurri sauce pairs perfectly beautifully charred chicken that is…
I started my BBQ journey with a weber kettle grill, and I’d make an assumption that you did too… or you’re just getting started. I’m here with my Back To The Basics BBQ Series to run through some content on a kettle grill. Today we cover the basics of kettle grilling. Come Check it out!…
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Die Boozy Donuts Liqueure bekommt ihr hier: Mit dem Gutscheincode 030donut gibt es 15% auf eure Bestellung. Oder direkt über den Link 😉 *Alkoholgenuss erst ab 18. Lebensjahr* Heute gibts ein Tomahawk Steak Salted Caramel. Wir probieren heute mal eine leicht-süsslich-salzige Caramelsauce zum Steak. Pikant und mal was anderes für Feinschmecker. Viel Spaß ! Werde…
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Sugar and flour,the other evil white shit. Whole empires have been from this. Health is the 1st
Wealth. If you don,t have it nothing will taste as good.
And. Dry rubs with BROWN SUGAR put on already cooked chicken (wings) that just get a flash in the broiler, are godlike.
So what. Burnt chicken is amazing. I'll put carbon in a shaker and put it on regularly grilled chicken
Don't buy pre processed seasoning mixes.
Seasoned that like a true white boy😅
Salt and pepper is all you need. 😊
That's why there is a difference between grilling and BBQing…
Yes. I've noticed this too. Conversely, when I grill inside I use a seasoning with sugar because the indoor grill doesn't get as hot. If I don't use something sugar based I don't get grill marks.
Well, if it is a BBQ rub, you should be BBQing, not grilling. If you are BBQing with a "BBQ rub", the meat may color differently leading you to believe the meat is more or less cooked than it is. I find that with Montreal steak spice seasoning or similar, the meat doesn't seem to brown the same when being grilled. Every test run I do on a grill or BBQ is salt/pepper/garlic powder. I do that to compare grills, BBQs/Smokers, different kinds of woods etc. Gives me a good base to start from. Usually I use sausages and chicken for test meat.