I always brine my chicken before BBQing, like any good cook. I have a new jerk dry rub from the farmers market that instructs me to leave it on the chicken for 24 hours. How can I get the benefits of the brine and of the long dry rub exposure both?
I have a lot of barbecue experience (low and slow smoked meats), but I've never been happy with my smoked poultry. Need to please some non-mammal-eaters, so I want to get it down this time. Veteran bird-barbecuers: Help? [more inside]
At what temperature should I adjust this recipe? [more inside]
I need help making the BBQ chicken of my dreams, instead of the watery bland chicken I usually end up with. [more inside]
Need tips on cooking Chicken in a Crockpot. [more inside]
How can I make fall-off-the-bone chicken? [more inside]
How to make my rotisserie chicken taste super good? [more inside]