YetiDave wrote:I'm working on a Plowboys clone.. From what I can tell it's just salt, sugar, black pepper, paprika, onion and garlic powder and celery seed with a touch of heat. Habanero death dust however.. There are too many chillies in there. I wouldn't know where to start! You can order it from BBQgourmet.co.uk. Cherry wood is mighty fine on chicken
I'll give that one a whirl. Scotch Bonnets are a might fine chilli (and a very distinctive flavour) - I'll try and incorporate that. I'll look at the Habanero death dust too...kind of running before I can walk here, but already salivating at these rubs. Will contact the tree supplier you mentioned soon. Will grab a cherry net bag from them...should see me through winter.
I love scotch bonnets! I've been wanting to try my hand at jerk chicken for ages. Luckily there are plenty of places around Manchester where you can buy the fresh ingredients in abundance. That might have to be my next cook project..
YetiDave wrote:I love scotch bonnets! I've been wanting to try my hand at jerk chicken for ages. Luckily there are plenty of places around Manchester where you can buy the fresh ingredients in abundance. That might have to be my next cook project..
Those large Asian supermarkets in Rusholme...the sheer amount of spices you get in there is unreal (and rock bottom prices). I bet you can make bucket loads for next to nothing. Once I pick up a few rub 'hacks', I'm going to pop in and pick up a selection.
Aris old chap, Tis difficult to say All I can say is the following - Post cooking inspection in the 1.5 hours half of the IPA in the can had evaporated, thius I can only conclude it boiled up through the inside of mr chooky chook It was the moistest chook I have ever been involved in I could not say ah ha this tastes of IPA but it was very flavoursome.
I cant claim victory for the beer, as the chicken itself was of good prvenence but not one I swear by, the rub I used was a touch haphazard, I didn't exactly control the temps - just opened all the vents on the weber ot and let most of a chimeney of lit sit atop a chimney of unlit and do its thing....I couldn't also say I measured the pecan wood with a careful hand....
So as a double blind trial as per a new pharma product I cant say but it was bloody good chicken and I am prepared to sacrifice another tin of ale to replicate so for me this speaks volume of the high regard I view the final chicken in.....
aris wrote:Try a double blind with beer in one can and water in another. I'm sure you can manage to find food tasters for two chickens
Tried this a while back, not much difference between beer and water, that said it did make a difference when I used wine or a really hoppy beer, ok guessing strength stronger beers have more flavour that gets imparted, plus the higher alcohol content will make it evaporate quicker.
Anyone tried orange tango? I've not but someone I work with swears it's awesome, even cooks chicken in the oven like it just can't bring myself to do it.
I've been wanting to try my hand at jerk chicken for ages. Luckily there are plenty of places around Manchester where you can buy the fresh ingredients in abundance. That might have to be my next cook project..
