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Lots of Jeff's Rub & Sauce

post #1 of 2
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Was getting a little low with the sauce, so yesterday I made a nice batch of it, partially filling 2 recycled catsup containers. Note that I partially fill them so the sauce will mix well when I shake the bottle. What? I'm running out of Jeff's rub as well? Better make some so I don't run out of it during dinner's prep.
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Decided to try 5oclocksomewher's Chicken Thighs w/Jeff's run and Sauce receipe. The trick for me was to smoke the chicken at the same time I'm doing some of Flash's Onions. I coated all with the rub, then towards the end, brushed the sauce on half of the pieces. 5oclocksomewher's original post: http://www.smokingmeatforums.com/t/165388/chicken-thighs-w-jeffs-rub-sauce
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Here's my first onion attempt using some of Flash's ideas. Sweet onions cut in half, slightly cored, topped with butter, bullion, garlic.yne7yze5.jpg

Smoked the onions for 3.5 hours at around 250*. Introduced the Chicken pieces to the smoker about 2 hours into the program so both can come out together. Yes, I raised the temp to an average of 275*
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Finished product. Couple thoughts:

Onions: I mistakenly used some beef bullion powder. Should have used chicken bullion and far less than what I used for I thought the centers of the onions were too salty. Also they were just a tad under cooked, but we easily consumed the lot.

Chicken: Overcooked with an IT that reached 190* but still digestible. Probably because I had the chicken on the grills instead of being in a pan like how 5oclocksomewher did it. My favorite was the pieces that were smothered with the sauce.
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Thanks to both 5oclocksomewher and Flash for posting recipes, pics, etc. Thanks to Jeff for offering such wonderful rub and sauce recipes.
Edited by cmayna - 7/5/14 at 9:13am
post #2 of 2
Im glad that you adverted a crisis and made more sauce and rub.


Food looks great. I really love the onions.
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