I've had the premium kettle for about a month now. I've started to get better using it and been dabbling with some flavour combo's.
(Image is a Cajun whole chicken with Mesquite smoke)
But, I'd love to hear some of your favourite flavour combo's? Marinades, wood types, rubs, combo's of all, etc.
by AdzyPhil
1 Comment
I prep my chicken by drying it out and then coating it with a mix of baking powder and a dry rub. I then put it in the refrigerator overnight which allows the rub to fuse to the chicken skin. I then cook it on my kettle then the last few minutes take it out coats and barbecue sauce on it and put it back on the grill. This gives me a sweet bite with some spices below. It’s multilayered flavor and it’s delicious.