- Nov 4, 2019
- 21
- 7
Should i put oil or butter on the breast before putting the rub on it?Now I remember. It was stubbs chicken rub
You could give it a rub with butter and lemon juiceShould i put oil or butter on the breast before putting the rub on it?
You could give it a rub with butter and lemon juice
It gives the skin a very slight tang. Which really compliments the salt and sugar in the rub. I use 1/2 stick unsalted butter with a tsp of lemon juice. If you have had lemon pepper on chicken. This is the same idea. But not as strong.Lemon juice - umm I've never heard of that. Sounds interesting Steve. Can you taste any of the lemon?
Chris
It gives the skin a very slight tang. Which really compliments the salt and sugar in the rub. I use 1/2 stick unsalted butter with a tsp of lemon juice. If you have had lemon pepper on chicken. This is the same idea. But not as strong.
Appreciate the quick response Steve. I'm gonna give this a try. My wife and I like lemon pepper but don't always have it on hand.
Chris
It gives the skin a very slight tang. Which really compliments the salt and sugar in the rub. I use 1/2 stick unsalted butter with a tsp of lemon juice. If you have had lemon pepper on chicken. This is the same idea. But not as strong.
Thanks Jim!I've done them before. I really like Meatchurch Honey rub.
JimHoney Hog BBQ Rub
This is a great pork and poultry rub with a sweet kick. Honey Hog BBQ is a fantastic rib rub as well as seasoning for pulled pork or chicken. As seen on BQ Pitmasters!www.meatchurch.com
That sounds good Al. Another for the list. I was planning on curing the next one but can still use this method.If you have a SV circulator, that is the way to go. We do them for 8 hours at 132. Incredibly tender & juicy. If you want some smoke flavor smoke it to about 125 IT, then bag it with butter & lemon slices, we also use Montreal chicken seasoning. Then SV it for 5 hours at 132. The gravy packet that comes with it is also real good!
Al
I going to give your cooking method a try for turkey breast. I plan on curing it first. Whole turkeys so cheap right now but really not that big of fan of turkey and whole one just to much. I love the house smoked turkey breast at Market Street Deli. I am pretty sure they cure them and going to try to duplicate.If you have a SV circulator, that is the way to go. We do them for 8 hours at 132. Incredibly tender & juicy. If you want some smoke flavor smoke it to about 125 IT, then bag it with butter & lemon slices, we also use Montreal chicken seasoning. Then SV it for 5 hours at 132. The gravy packet that comes with it is also real good!
Al