Been a while since there's been any action in here. Amazing since we all eat multiple times a day, every day of our lives. I've gotten to where I love to cook more and more. I've always loved the manly grilling times and feel like I'm pretty good at it for the most part. Snagette is 1,000X better with the real cooking than I am. She can flat out kill it with country fried steak, meat loaf, lasagna, casseroles etc. Anyway, I tried something a little different last night. Simple and probably something you peeps have done many times.
Bought a whole chicken at the Pube Licks. I found a rub combination that's very similar to the Beer Butt Chicken recipe in a Big Green Egg recipe book I have. Basically, it's a dash of everything in the whole spice rack.
Brown Sugar
Paprika
Dry Mustard
Salt
Cayenne Pepper
Garlic Powder
Onion Powder
Coriander and a couple of others. Doesn't really matter, you can use whatever rub you want. It's just the simplicity of this. Preheat the oven to 425. Take the rub and massage the chicken like your wife's titties. Coat it completely. Line a baking pan with foil. Plop the chicken in the pan and bake it uncovered for exactly one hour.
That's it. The skin comes out crisp with some snap and all those flavors on it, but the bird is dripping with the juice.
The sides were simple as well and I put both in the oven with the chicken for the last 20 minutes.
Brussel sprouts in a dutch oven. Stir in some EVOO, salt and bacon sliced into small chips. Bake uncovered.
New potatoes sliced thin. Put in a bowl and mix with EVOO, garlic powder and crushed rosemary. Spread em' out on a foil lined baking sheet and stick them in the oven. Again, the sprouts and potatoes will take no more than 20 minutes at 425, so you can prepare them while the chicken is baking. Pull it all out at the same time and you got some fine eats.
5 Replies
2929 Views