Getting Rubbed the right way (meat rubs and cooking)

[Pavel Mosko]

Looks like you did a good job!

I'm looking at doing "fried chicken" next, maybe next week or the week after that. My chicken may be oven baked... But I'm kind of swimming in leftovers doing the OMAD diet.


I guess Stan has a great way of doing that, which is to use meat rub on the chicken like any dry meat rub, so 3/4 of the flavor comes from the meat, and the other fraction from the breading, while often it is the opposite where people have all the seasoning on the breading and little or none on the chicken.


Going to probably use Dallas seasoning which is the one recommended for it.

 

[Pavel Mosko]

Stan is working on a new Cherry BBQ rub that looks very promising, and is very cherry tasting.

 

[Michie]

Stan is working on a new Cherry BBQ rub that looks very promising, and I guess it is very cherry tasting.

View attachment 304386

That looks really good!

 

[Shane R]

For set it and forget it cooking you might want to consider sous vide. That's the ultimate set it and forget it method. The downside is that it is inherently a reverse sear technique so if you prefer a sear, you have to apply it briefly when the dish is already at temp. You also need vacuum seal bags for the method. But you can't really overcook food using sous vide and a decent instruction book.