The one hole in my rack has been chicken. I hate chicken and I even hate touching the thing. But the missus loves chicken and since we got the air fryer, it has been less of a biblical punishment for me to get her some tasty drumsticks.

What I did not have was something in the sense of rub that she would like and other than salt/pepper/garlic combo, I had no idea what to get. I did a bit Googling and found Weber has its line of seasoning so I gave it a try. Roaster Garlic & Herb was one and Beer Can Chicken was the other.

Missus heartily approves both. In fact, I am now using BOTH at the same time and she just loves it.

So here is my gallery of spice/rub suspects: Weber for chicken, Grill Mates Brown Sugar Bourbon for anything pork and LawDog-recommended Head Country for anything beef, specially if you grill it.

And since today I was denied parole for the 35th consecutive time, I’ll be using some of the above to celebrate the occasion with the missus.

No chicken.

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By Miguel.GFZ

Semi-retired like Vito Corleone before the heart attack. Consiglieri to J.Kb and AWA. I lived in a Gun Control Paradise: It sucked and got people killed. I do believe that Freedom scares the political elites.

9 thoughts on “About those Rubs and Seasonings”
  1. Sorry, but I am amused by your hatred of chicken. What’s the deal? Scared by one as a kid, texture, flavor, delicate bones? Do you like any fowl?

    1. When I was a kid, my dad decided it would be cool to have a chicken coop. We were not wealthy so having a homemade source of cheap protein was a good idea
      We had a lot of chickens, … a lot.
      Guess who was put in charge of the whole frigging thing?
      We had chicken 5 days a week till I lost my shit around 12 years old. Diet after that started to change and we were better financially.
      I have not eaten chicken since, I was truly and still are sicken of that thing. And my hatred extends to anything with feathers which is why we have a Thanksgivings Lasagna at my house.
      PS: For some reason, I love eggs. Maybe because I see me defeating chickens before they were born

  2. I like chicken but hate handling it raw. It’s a texture / sliminess thing for me.

    Maybe I should try wearing latex / nitrile gloves.

  3. I’ve been so happy using ‘fat man’s brine’ and smoking bisected poultry over the years. Use fruit tree for mild smoke, eg apple, apricot, or cherry.

    Could load 3 chickens and a full packer’s cut pastrami cured brisket in one batch.

  4. I don’t think I have tried a rub on chicken but I get good results on salmon and steelhead from Goya Adobo seasoning, a bit of olive oil and lemon juice on fish. It also works well on steaks

  5. Personal favorite from the Weber line is their Kickin’ Chicken. I says spicy, but it is not terribly spicy at all. Really, more like a pepper jack level, not a tabasco level.

    But, there is a bit of go.

    I also really like the Slap ya’ Mama Cajun seasoning from Walker and Sons. The hot is quite hot, but the regular has a really nice flavor without too much spicy.
    https://www.amazon.com/Cajun-Seasoning-Blend-Original-Ounce/dp/B000KRL002/ref=sr_1_5?crid=18YQ87XPLU9BK&dchild=1&keywords=slap+ya+mama+seasoning&qid=1623458864&sprefix=slap+ya%2Caps%2C278&sr=8-5

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