Hey everyone this is my first Q-view thread, its also the first time I smoked a chicken, made abt's and made my own rub
I've only done up to this point pork loin back ribs so this was all new to me. I wanted to experiment creating my own rub and new meats.
Starting off with the chicken.
I wanted something sweet, not so salty and with a little aroma.
For the brine I had used the one here that everyone talks about minus the celery seeds because I didn't have any for about 5 hours.
The rub was pretty basic as it was my first time making one from scratch. I used Brown sugar, Kosher salt, Black pepper, Paprika, and Rosemary. Rubbing on the outside of the skin I let it sit for about 12 hours.
I placed a can with just some apple juice and water inside the chest cavity during the Smoke, 4 hours at 250-275 and hit it with a spray that had AJ, apple vinegar, and water.
ABT's
I'm from Baltimore suburbs and its about that time for crabs so I created (i didn't do any research so let me know if I took this)
Baltimore ABT's
Lump crab meat sprinkled with some old bay, Cream Cheese, Jalepeños and bacon.
I added them in about 2 hours in and removed with the chicken.
Then made my girlfriend eat it with me haha. It turned out good. The taste I was looking for was there, I think I'll try more paprika and rosemary along with higher temps next time on the chicken for a crispier skin (275-280).
For the ABT's I put the crab meat down first but will put the cheese as the base in the future with the hopes that I'll be able to place more crabmeat on next time.
I've only done up to this point pork loin back ribs so this was all new to me. I wanted to experiment creating my own rub and new meats.
Starting off with the chicken.
I wanted something sweet, not so salty and with a little aroma.
For the brine I had used the one here that everyone talks about minus the celery seeds because I didn't have any for about 5 hours.
The rub was pretty basic as it was my first time making one from scratch. I used Brown sugar, Kosher salt, Black pepper, Paprika, and Rosemary. Rubbing on the outside of the skin I let it sit for about 12 hours.
I placed a can with just some apple juice and water inside the chest cavity during the Smoke, 4 hours at 250-275 and hit it with a spray that had AJ, apple vinegar, and water.
ABT's
I'm from Baltimore suburbs and its about that time for crabs so I created (i didn't do any research so let me know if I took this)
Baltimore ABT's
Lump crab meat sprinkled with some old bay, Cream Cheese, Jalepeños and bacon.
I added them in about 2 hours in and removed with the chicken.
Then made my girlfriend eat it with me haha. It turned out good. The taste I was looking for was there, I think I'll try more paprika and rosemary along with higher temps next time on the chicken for a crispier skin (275-280).
For the ABT's I put the crab meat down first but will put the cheese as the base in the future with the hopes that I'll be able to place more crabmeat on next time.
