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My aunt's husband will not share...... - Page 2

post #21 of 34


Originally Posted by SmokinHusker View Post

ShoneyBoy, I'd try and come up with one of my own and to heck with trying to get his. Like Rbranstner said "maybe it's not homemade"! If I come across any that sound excellent for chicken, I'll send it on!


ShoneyBoy I completely agree.  You have a basis of knowledge already, and can expand on it readily.  You already know the taste, and have experience.  Since you know some of the ingredients (salt, sugar, black pepper and  paprika) you are already half way home.  By adding a litlle of this and that you can sharpen the recipe.


You already have huge skills, and can make it better.  Go get' em!thumb1.gif

post #22 of 34


Originally Posted by Mayor McPork View Post



I guess that you guys can label me selfish for encouraging other cooks to take my recipes and make them their own. I'm strong enough to take your criticisms but I don't agree with it. I think that you read too much into my statement without thinking about your response first. Just because I don't like to give out the measurements doesn't mean that I never do. I'm not witholding recipes from 10 year old kids and laughing about it. Quite frankly I like to see how people modify my recipes and make them their own. Often times their results trump mine and then we compare notes. When someone asks me specifically for the measurements I give it to them, but not without a statement about why I think they should try it out on their own.


...and I'll go back to my fishing analogy. How much fun would it be if you parked at the landing and someone told you exactly where to anchor, what to use, and puts the fish on the end of your line? Some people want everything done for them and some don't. My goal is to get my friends to think and experiment with their cooking and baking, not just follow some detailed instructions.



 It is one thing to give a Detailed recipe to an inquiring member who very likely does not contain your skill level and encourage them to add or subtract to their taste and a very different thing to say, " It contains Salt, Pepper, Garlic, Soy Sauce, Hoisin, Sesame Oil, Wasabe and Chile Oil, make it the way you like... " The member may not be familiar with these ingredient and since some may be expense or hard to get, is it fair to let them combine and most likely waste ingredients mixing them in random amounts? That is just not in keeping with the sharing of our experience on this or any Forum.

A new member asked these questions recently...



1) What can I do to temper the wood chips/chunks from burning and not producing TBS?


2) Why would a butt not be done after 14 hours of smoking mostly at or above 225?


3) What can I do to get better flavor to the meat, or is that just a product of the meat itself?



Any other tips?


Without hesitation 4 veteran members gave Clear, Detailed and Complete Responses, including Follow-up. Seems to me it was...Where to Anchor, What to use, everything BUT put the Fish on the line. And if that was what was required we would have done that too...JJ


BTW: My sincerest apology to our members for Hijacking this thread, my passion to make this the Best Smoking Meat forum on the Web sometimes gets the best of me...JJ

post #23 of 34

I have to agree with Chef JimmyJ on this one. Back to the fishing analogy, lets say someone was new to fishing. Without proper guidance, he might spend all day on the water and not catch a thing. Chances are, he wont be back to try again. Now, if someone told him where, when and how to catch a bunch of fish, chances are he'll be hooked and will continue to fish for the rest of his life. Chances are he will try new times, locations and presentations knowing that if it is based on the known "recipe" (location, baits type etc) chances are he will have some luck. If his rexperiments fail, he can always fall back on the tried and true and rethink his strategy. Its kind of daunting to have someone tell you "go buy hundreds of dollars worth of equipment and supplies and good luck". Give someone a little help with a hot spot or recipe, show them they can have some success, and you will build their confidence and enthusiasm. Hell, they will probably offer advice to others people just starting out too.


Another analogy can be made with math (sorry, my wife is a teacher). If, on your first day of school, your teacher gave you a long division problem and told you to solve it, would you be able to?




There is a good chance that you would be turned off from math all together for the rest of your life. However, if that teacher started you with the basics of simple addition and subtraction and slowly built your skill set, when the time came for long division, you would be ready. With that new found confidence, you might just go on to get an advanced degree with mathematics and make some truly world changing advances in science.

post #24 of 34

Here is a perfect example of the dedication of forum members to help everyone. This recipe can be found on here and was first posted by ShooterRick and is what my wife and I use on most chicken cooks



Ricks CopperHead Snake Bitten Chicken

This recipe is my twist on jerk chicken. 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
1 tbs 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


Here is the link to his post -


post #25 of 34

I am 100% with Chef JJ on this & by way of fishing example .They say 10% of the fisherman catch 90% of the fish,skill, dedication knowledge etc.

When I  first bought my weekender I was walking my dogs & stopped to talk to a guy(50s) catching small mullet for bait. He was a deckhand on a fishing boat but the weather was bad for outside waters so he was going to catch his dinner on his day off. He showed me how his mullet trap was made,told me where to buy the bits& where/how to set it. Then he gave me the recipe for homemade sand fly repellent , a few fishing tips & some advice on the difference in the tidal flow between upriver(my end) & downriver (his end). He was a complete stranger.

I am a better fisherman with a whole lot less sandfly bites as a resultbiggrin.gif

I will share what I know with who ever asks,even my Red Menace curry paste.


post #26 of 34
I find it ironic that with all this talk of sharing and what someone should or shouldn't do, only one person has posted a rub recipie. Thank you Scarbelly for actually sharing a recipe and not just talking about the merits of sharing. It looks like it would be a good one to try.

Shoney, wish I had a good on to post for you, but I am a novice always looking myself.

How about less arguing and more helpful posts. biggrin.gif
post #27 of 34

Thanks Scarbelly for answering the original poster's question.  Not to beat up anyone, but the pissing match doesnt help get this guy a rub for chicken.


I use a 1/2 mix of Jeff's rub with the Weber or sometimes the McCormick's Chicken spices (Kicken Chicken or Montreal Chicken).  Seems to me to have a good flavor and my wife likes it too.  I wash the bird, rub on a little Olive Oil then add the rub.   Good Luck!




post #28 of 34

Here ya go lets get you started:


Search out

chicken chermoula           africanmeat


Not a rub, but gets great flavor going:  Poultry buttermilk brine


Couldn't find a credit for this one;


Jerk Chicken with q-view

Got the hankering earlier this week for some jerk rubbed chicken. So I started gathering ingredients. I picked up some habaneros as scitch bonnet peppers were not available any where mear me. Here is my jerk rub/marinade recipe:

1/4 cup vegetable oil
5 habaneors seeded
6 cloves garlic
1 tbsp thyme
1/4 cup cider vinegar
4 tbsp soy sauce
1/4 can coke
2 limes - juiced
2 tbsp brown sugar
1/4 cup ginger
1 tbsp corriander
1 cinnamon stick
1 tsp nutmeg
1 tsp black pepper
2 oz rum
1 tsp yellow curry
2 tsp allspice

threw this all in the food processor and blended into a chunky marinade. Rubbed it all over 2 chickens I cut up into 1/4rs. This will marinate overnight. and get smoked over hickory, and some allspice(I couldnt access pimento in time).

Another one:


Last one:



Magic dust


1/2 cup paprika
1/4 cup kosher salt, finely ground (Go light on the salt)
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne

Peace, Love and BBQ
Mike Mills



One of these should get ya going,    Cost of this info; some Q View when you use it.. Have fun.

post #29 of 34

You don't need his stinking chicken anyway. Here's a favorite of mine. You can do it in the oven as well. Spatchcocking works perfectly for this recipe. Toasted or roasted cumin works best. I got this one off the web and changed a couple minor things.

   * 1 whole chicken (about 4 pounds)
   * 4 tablespoons white vinegar
   * 3 tablespoons white wine
   * 3 tablespoons canola oil
   * 2 1/2 tablespoons garlic powder
   * 2 tablespoons paprika
   * 1 1/2 tablespoons cumin
   * 2 teaspoons black pepper
   * 1 teaspoon salt
   * juice of 1 lemon
   * 1 quart cold water
Preparation:Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water. Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it "marinates" in the spice mixture. Do not refrigerate more than 24 hours however.
Smoke at 325˚ for about an hour and a half until the breast is at 165˚ internal temp.

This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup of mayonnaise with 2 tablespoons mustard and 2 tablespoons lime juice.

post #30 of 34


  Like others have said , It could be a store bought ?  Seen lots of guys buy some slap yo mama and put a lil sugar in it and pour it in a mason jar and call it "their" rub.

 Anything i cook ,i will try to give others a recipe. I say try because i don't use a recipe on 90% of the stuff i cook. Just the way i was taught .

  I have to agree w/ DDF ,If i give you a recipe and you start adding and subtracting from it don't complain to me if it doesn't taste like mine.

 One of the old men i learned to cook from , would  tell me .i'm going to show you how to cook this ,but yours will never taste like mine.

 I asked him why that was? he told me it's all in the pot(s). he as i do cooked in big old pots. Some of his iron pots were older than he was.

  Over the years i have proven this by cooking the same recipe in different pots and there are subtle differences.

  Thank's Gro deur  (Big head) for all the good times!!!



post #31 of 34


Originally Posted by Texas Redneck View Post

I find it ironic that with all this talk of sharing and what someone should or shouldn't do, only one person has posted a rub recipie. Thank you Scarbelly for actually sharing a recipe and not just talking about the merits of sharing. It looks like it would be a good one to try.
Shoney, wish I had a good on to post for you, but I am a novice always looking myself.
How about less arguing and more helpful posts. biggrin.gif


 You make a good point, my appologies to ShoneyBoy...icon_redface.gif...I have done behind the scenes Recipe developement with many members here and hundreds of times in restaurants. This is a tough case from the limited info available. We can post Chicken Rub recipes all day and never get close. Tex you should post what you use. You have to put some thing on your Bird. This is posted in another thread in the forum but for ShoneyBoy...Here you go...JJ


Poultry Brine


1/2C Kosher Salt

2T Paprika

2T Gran Garlic

2T Gran Onion

2T Black Peppercorns

2T Dry Thyme

1C Cider Vinegar

1 Gallon Water


Mix and Soak Bird 12-24hours.

Drain and Dry Bird, Rest in refrigerator over night to dry skin.




Chix Bubba Q Rub


1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1-2tsp Bell's Poultry Seasoning

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice


Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there


post #32 of 34
Actually I don't. I have mainly done pulled pork, briskets, ABTs, and a few different appieitzers. I have only recently started branching out into poultry. When I said I was a novice I wasn't trying to be modest. In fact, around these circles I would defenately be considered a rookie. I can pass on what I have collected to try, but I can't give any recommendations on them since I either haven't used them or only used them a couple of times. In the interest of sharing, and for what it is worth, here ya go:

(I don't remember where I got this one)
This is a great all purpose poultry rub. It works well on grilled chicken wings or even deep fried turkey. Use Hungarian Paprika if you can find it because it has a much richer, sweeter flavor.
Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Makes about 2 cups


3/4 cup paprika (Hungarian if you have it)
1/4 cup black pepper, freshly ground
1/4 cup celery salt
1/4 cup sugar
2 tablespoons onion powder
2 tablespoons dry mustard
2 teaspoons cayenne
2 tablespoons lemon zest

Recipe by: The Smoker King

2-Tsp Paprika
1-Tsp Cayenne
2-Tsp Garlic Powder
1-Tsp Mustard Powder
1-Tbsp Chili Powder
1-Tsp Salt
1/4-Tbsp Cumin
1-Tsp Onion Powder


I usually mix and store all ingredients in an empty seasoning container.


This recipe works well on chicken. I have had nothing but compliments. The rub is also complimented by using a finishing glaze or barbeque sauce on the chicken before it is done.

(I donl't remeber where I got this one either)
Mix together thoroughly the following:

1/4 cup sugar (Use "turbinado" or "sugar in the raw" for for added flavor, but either works fine.
1/4 cup sweet paprika (Hungarian, if you can get it)
3 tblsp kosher salt
1 tblsp ground pepper (fresh peppercorns recently ground!)
1 tblsp garlic powder or 2 tblsp granulated (not garlic salt)
1 tblsp onion powder
1 tblsp chile powder (no, it will not be "hot")
1 tblsp cayenne pepper
Store in a tightly sealed container, and refrigerate, to maintain freshness, for up to 4 months.

(This one I have tried on wings a couple of times. I was fine, but I think the dominate flavor was in the sauce I finished them with)
2 1/2 tablespoons ground black pepper
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon seasoned salt

There ya go - use at your own risk! biggrin.gif
post #33 of 34
Well I do believe and enjoy sharing. Now if its a competition smoker or cooker or a paid spice I see it. If not well each to their own. I have literary thousands of recipes on my computer some I have collected off line,some passed down and some of my own. I'll share them all. I also consider it a compliment they ask and tell others how good they are. As for a rub I use Jan's rub a lot. Its a recipe passed on with out cost. And there are two. One spicy and one not. I will share to any one interested as it was shared to me. And all he asks is the credit for the recipe. In fact just goggle Jan's rub recipe.
post #34 of 34
Thread Starter 

First off “Thanks to everyone that posted” I didn’t want to cause any problems by this post. It was just the way I felt about the situation. I have been extremely busy and haven’t had time to get on and spend any real time on the site lately, school, work and my son graduating had been keeping me so busy the last few weeks….I haven’t had time to even fire up the smoker until yesterday…. I appreciate all of you that posted recipes and advice about making a better recipe….and well, I tool it. I came up with one that came out pretty good… it does still needs some tweaking though.


Here it is so far:


1 TBSP Garlic powder

1 TBSP Onion powder

1 TBSP Black pepper

1 TBSP Kosher salt

1 TBSP Paprika (for the chicken, but not on the rump roast. I don’t know why I just didn’t think it would be good, maybe I’m wrong and someone can set it straight)

1/8 TBSP Cayenne pepper


Tried it on 12 chicken thighs and I decided to smoke a rump roast that I bought too. Here is what I did, I made 2 batches of this rub, one with Paprika and the other without, why I have no earthly ideal, just because as my kids would say…..I mixed it all together and rubbed it all over about a 3lb rump roast (my first time doing a roast too). The 2 batch I used on 12 chicken thighs with the Paprika….. I did not use all of it on the roast and probably could have, but I didn’t know how it would taste….So I only used about half on it… came out really good, but I over cooked the roast a little bit for my taste (180)….next time maybe to 140-150 (advice from Chef JJ)…..It did a better job on the chicken though….  It does have a really good flavor was I real happy to get a chance to burn some wood….I have a few weeks left in school this semester and I will be out for the summer… So as soon as that happens, it is ON!!! After reading all of the post I have decided that he can keep his recipe, and to anyone else that doesn’t want to share one. It is ok, yours is not the only one out their and I have plenty of friends/family that are willing to share to try, I will be busy for a while……It is all about the experience of trying….. Right?? Again, Thanks to everyone that posted a recipe and I will be trying them shortly…... ( here is a picture of the finished roastDSCN6106.JPG, sorry no pictures of the chicken though)Thanks ShoneyBoy

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