By request: Snake Bitten Chicken

Discussion in 'Sauces, Rubs & Marinades Sticky' started by shooterrick, Jun 13, 2009.

  1. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    I am sure if ya did a search you probably could find it but since it was requested I will repost. Hope you enjoy!

    Shooters Snake Bitten Chicken and Seafood Rub
    This recipe is my twist on jerk. It has a definite bite of spice coupled with the South American style hint of sweet to balance it out.
    3/4 cup raw sugar
    ¼ cup sea salt
    1tbs red pepper flakes
    1tbs garlic powder
    1tbs onion powder
    1tbs Hungarian Paprika

    2 tsp all spice
    1 tsp black pepper course
    1 tsp oregano
    1 tsp thyme
    1 tsp Wasabi powder
    1 tsp cumin

    Mix all and rub chicken well. Let set overnight in fridge and smoke to 170 degrees internal temp. Smoker at 275-300 degrees.

    The injection I like for this is 1 cup apple juice, 1 juice from whole Key Lime, 1 standard shot Meyers’s Rum

    Also good on seafood.
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I can highly recommend it. [​IMG] I've made it quite a few times.
  3. fire it up

    fire it up Smoking Guru OTBS Member

    I second that, made this before and it was absolutely delicious!
  4. rivet

    rivet Master of the Pit OTBS Member

    I can't say enough good things about Rick's copperhead snakebite rub. I've used it on chicken, salmon and recently on pork chops and it was fantastic every time. Not a beef rub, mind you, but anything else, you have to try this stuff.

    ShooterRick has something going on with this rub, and I recommend it.
  5. This looks so good, Rick.

    Got to go looking for that Wasabi powder so I can try it ASAP.
  6. the dude abides

    the dude abides Master of the Pit OTBS Member

    Gettin ready to make a batch of the rub now for tomorrows quarters (c'mon weather, hold out for me)

    Can we make this a sticky since there seems to be quite the following for this stuff?
  7. billbo

    billbo Master of the Pit OTBS Member

    Sounds good, I gotta try that!
  8. old poi dog

    old poi dog Master of the Pit OTBS Member

    I second Mr. Dude's motion to make Rick's Snake Bitten Chicken a sticky....I just smoked a chicken using it and its great.
  9. flash

    flash Smoking Guru OTBS Member

    Well, I have always used Memphis Rub on Chicken, but like spicy stuff. Not sure about the Wasabi though. Maybe some Everglades Heat?
  10. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Wasabi concerns. The thing I have found about Wasabi is that it brings the heat and then the heat is gone. It is a shortlived kinda bite with wasabi. I do not use it anywhere else other than the Snake Bitten Chicken recipe. It just seemed right for this recipe and I think it adds a touch of Horseraddish to it. After all in this country Wasabi is powdered horseraddish as true wassabi root looses its freshness very quickly.
  11. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Rick's Snakebite has such the following that I am making it a Sticky.
    sharryn likes this.
  12. dennis s

    dennis s Fire Starter

    sounds yummmmmy,
  13. Where does one find raw sugar?  Would white or brown sugar be a possible substitution? 
  14. Hey Rick!  The rub sounds fantastic! sounds like your not brining your that correct?

  15. scarbelly

    scarbelly Smoking Guru OTBS Member

    This is my favorite go to bird rub - I have even used it in the oven with great success 
  16. Turbinado sugar is what I used.
  17. vute81

    vute81 Newbie

    wow, sounds good and based on the reviews from everyone that has tried it, looks like I just might have to as well
  18. vayank5150

    vayank5150 Meat Mopper

  19. blodzoo

    blodzoo Fire Starter

    Sorry to bring back an old post but I just made this and I'm afraid I may have just rubbed some really salty chicken. 

    I didn't have any sea salt, so I used kosher salt.  I looked at the conversion table at the morton's site which said that for 1/4 cup of sea salt, I should use 1/4 cup + TBL of kosher so I did it.  Now I'm thinking that it doesn't make sense to need MORE kosher salt than the sea salt that the recipe recommends.  Shouldn't it be less? 

    Hopefully when I smoke this chicken tomorrow, it turns out Ok.
  20. Thanks, Rick!  ... I used the "snake-bitten" recipe on some chicken legs and thighs in the smoker and they turned out great!!!

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