I was poking around the internet reading about indirect heat grilling, when I ran across a Simon and Garfunkel Chicken rub recipe. Looking at the name, do you have any idea as to which herbs are used. ;-)
Luckily I had all of the herbs on hand.
Let’s get the rub ready for a chicken.
Mix up all the herbs really good. I pinched the larger herb pieces between my fingers to break them up a little more. The recipe calls for a whir in the blender, I didn't do that.
Mix equal amounts of rub and olive oil
Before I handle any raw poultry, I fill a sink with hot soapy bleach water. Makes for quick and easy hand washing and cleaning up.
I prefer to buy whole chickens and piece them out myself.
Chop, chop, whack, whack and the chicken is ready for the rub.
After a gentle herbal massage, it’s ready for the grill.
I took the back and used it to make a little bit of chicken broth.
I started some apple wood chips soaking in water.
I’m not smoking the chicken, but I read that you can add some smoke while indirect grilling for some additional flavor. I think I'll keep adding the smoke to the grill, it really made a difference.
Bringing the grill up to temperature, and added the smoke box.
Let’s get that chicken grilling.
I kept indirect side of the grill the chicken was on at 325*F Use an oven thermometer, don't depend on the hood gauge. Right before the chicken was done, I put them over the hotter burners to crisp and brown the skin up a bit more.
Hot off the grill.
Most of the information I read about indirect heat grilling, and the rub recipe, I gleaned from http://amazingribs.com/
Here's the rub recipe, it is very good and would be wonderful on vegetables also.
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Simon & Garfunkel Chicken
1 tablespoon dried crushed parsley
1 tablespoon dried crushed sage
1 tablespoon dried crushed rosemary
1 tablespoon dried crushed thyme
1 tablespoon dried crushed oregano
1 tablespoon dried crushed basil
1 tablespoon dried crushed bay leaf
1 tablespoon ground black pepper
1 tablespoon sugar
Measuring, Measuring the ingredients is a bit tricky since some of the herb
leaves my be powdered, not crushed. The big chunks like oregano have more
air in them, so try to compensate be adding more or less depending on how
much air is in your raw materials.
If your measurements are not precise or if you lack one or two ingredients,
no wars will break out, but I think the sage, bay leaf, and rosemary are
Crushed bay leaf my be hard to find so you can use whole bay leaves. Just
take about 10 leaves and crumble them in your hand., measure the crumbled
amount and add more if necessary. The pepper will add a little heat but not
much, you can cut it out if you're a wimp or amp it up if you are a though
Optional: you can add a tablespoon of dried crushed hot red pepper if you
want a capsaicin jolt.
Measure everything and dump it into a blender. Put the lid on and run it on
medium for a few seconds. pulsing off and on until you have a powder.
Lightly coat your chicken or any vegetable you choose to use with olive
oil, liberally sprinkle on the rub. If time permits, let the seasoned meat
sit in the fridge for an hour or so. The oil is important because many of
the flavors in the herbs are oil soluble and the time in the fridge helps
the flavors permeate. If the food has not been brined, sprinkle with salt.
If it has been brined, skip the salt.
I didn't do the blender thing. I just mixed the herbs really good, leaving
out the sugar. For the bay leaf, I whirred it in the little spice blender
first. Be sure and put a paper towel under the spice blender because it
becomes very powdery quickly and you'll lose some if you don't.
Notes: amazing ribs .com
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And that's that