Pull skin back off breast and apply rub lightly underneath. Pat the skin back down and
apply rub liberally on the breast. With the legs, apply liberally on the skin. Feel free to
use a base even though poultry usually doesn’t need it. A olive oil base works well with
poultry or a very light base of your favorite BBQ sauce.
This is a delicious recipe you’ve gotta try:
Today guys were going to break down the process of preparing a delicious brisket into four quarters for you. First I want to give a clear understanding why people BBQ and why it is considered an art form. For those of you that don’t know why people ever started slow cooking with a combination of heat and smoke……It was of necessity. If you look at what kind of meat we are using in BBQ you can figure out why it is such a challenge to cook good BBQ. You see meat is Muscle and Muscle is made up primarily of a two-part protein.
First is Actin, it is a thin filament responsible for the motion of the muscle. Second is Myosin, which is what holds it all together, it is the structure part of the protein. The other important component is collagen, collagen helps bind muscle-to-muscle, muscle to bone etc. This brings us back to the art of BBQ’ing. It is the ability to take some of the toughest cuts of meat and make them tender and delicious. If some one out there can cook a great beef tenderloin….well so can anybody. However if you can take a brisket or a pork butt and turn it into something tender and delicious you are an artist. So here we are…..
We absolutely love this corn recipe. It is really easy to make and so delicious! Please try it out for yourself and let us know what you think. We know you are going to love this!
Corn on the cob
Butter (Non Salted)
Black Pepper (Medium Coarseness)
Lawry’s Fire Roasted Garlic and Chili Seasoning
Optional: Parmesan cheese
Charcoal or Gas Grill
1. Husk corn cook on charcoal or gas grill at a medium temperature until slightly charred. (Note: You can cook with the husk on but we like the nice flavors of the char)
2. Once off the grill butter each corn and apply a light coating of mayonnaise.
3. Grind some fresh black pepper over each corn. We love using a Cole & Mason Pepper Mill for this. It allows us to precisely control how coarse the pepper is and we don’t have to turn it very much to get a good volume of pepper like most of the other mills out there. We have tested a lot of different pepper mills and this one is a winner.
4. Once you have peppered the corn, apply a nice layer of the Lawry’s Fire Roasted Garlic and Chili seasoning. I came across this by accident in my local grocery store and I have used it on veg, steaks, chicken and it is really an amazing spice. Please give it a try, you won’t regret it.
5. Optional: Sprinkle a small amount of Parmesan cheese.
This corn is best served right off the grill. Enjoy!