Low & Slow: Master the Art of Barbecue in 5 Easy Lessons by Colleen Rush, Gary Wiviott Page B
Authors: Colleen Rush, Gary Wiviott
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heat from the blend of toasted Mexican peppers. It’s the perfect base rub to experiment with. Once you make it a few times, play with adding other seasonings like celery seed, garlic powder, or onion powder to change the flavor profile.
MAKES ABOUT ¼ CUP
1 tablespoon ground cumin
1 tablespoon curry powder
½ tablespoon Toasted Mexican
Pepper Blend (page 18)
2 teaspoons ground allspice
2 teaspoons freshly ground black pepper
1 teaspoon Morton kosher salt
Combine all of the ingredients in a small bowl and stir until blended.
Sprinkle each brined, air-dried chicken half with 1 tablespoon of the rub. Follow the instructions for Lesson #2 on your cooker.
This recipe makes enough rub for 4 chicken halves. If you’re cooking 2 chicken halves on a kettle, store the leftover rub in an airtight container for up to one month.
FIVE-SPICE RUB
Five-spice powder is a mix of equal parts cinnamon, cloves, fennel seed, star anise, and sometimes ginger or crushed Szechuan peppercorns. If you can’t find whole peppercorns, substitute pre-ground Szechuan pepper. You can buy commercial five-spice powder in Asian markets and most supermarkets, but you’re going to all of the trouble of making this delicious chicken, and you should want a better, homemade blend for it.
MAKES ABOUT ⅓ CUP
1 tablespoon ground cinnamon
1 tablespoon freshly ground cloves
1 tablespoon freshly ground fennel seed
1 tablespoon freshly ground star anise
1 tablespoon freshly ground Szechuan peppercorns
1 tablespoon Morton kosher salt
Combine all of the ingredients in a medium bowl and stir until blended.
Sprinkle each brined, air-dried chicken half with ½ tablespoon of the rub. Follow the instructions for Lesson #2 on your cooker.
Store the leftover rub in an airtight container for up to one month.
JERK WET RUB
This is not one of those girly “jerk” recipes you’ll find in your mother-in-law’s cooking magazines. It is unapologetically hot. Wear a pair of rubber gloves to stem and seed the peppers and to rub the paste on the chicken.
MAKES ABOUT 1 CUP
1 lime, juiced (about 2 tablespoons juice)
4 green onions, coarsely chopped
3 garlic cloves, peeled and coarsely chopped
2 jalapeño chiles, stemmed and seeded
2 habañero peppers, stemmed and seeded (optional)
1 teaspoon fresh thyme leaves
4 bay leaves, crumbled
4½ tablespoons freshly ground allspice
½ teaspoon freshly ground nutmeg
½ teaspoon cinnamon
1½ teaspoons Morton kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons peanut oil
Combine all of the ingredients except the peanut oil in a food processor. Pulse to combine the ingredients, using a spatula to scrape down the sides of the bowl, until the mixture is blended. Add the oil and purée until the mixture forms a smooth paste.
Wearing a pair of disposable rubber gloves, smear each brined, air-dried chicken half with ¼ cup of the paste. Follow the instructions for Lesson #2 on your cooker.
Store the leftover rub in an airtight container for up to one week.
TIP: Allspice is expensive if you buy small jars of the whole berries from a regular grocery store. Buy it in bulk at Italian, Mexican, or other ethnic markets—it’s used in many rub recipes, and it’s a great all-purpose spice to have on hand.
LEMON PEPPER RUB
Coating brined chicken in freshly grated lemon zest is like dropping a V-8 into your 1976 AMC Pacer—it turbocharges the modest and humble.
MAKES ABOUT ¼ CUP
3 tablespoons freshly grated lemon rind
1 tablespoon Morton kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Combine all of the ingredients in a small bowl. Using the back of a spoon, smash the seasonings together to blend and release the aromatic oils in the lemon zest.
Smear each brined, air-dried chicken half with 1 tablespoon of the rub. Follow the instructions for Lesson #2 on your cooker.
Refrigerate any leftover rub in an airtight
MAKES ABOUT ¼ CUP
1 tablespoon ground cumin
1 tablespoon curry powder
½ tablespoon Toasted Mexican
Pepper Blend (page 18)
2 teaspoons ground allspice
2 teaspoons freshly ground black pepper
1 teaspoon Morton kosher salt
Combine all of the ingredients in a small bowl and stir until blended.
Sprinkle each brined, air-dried chicken half with 1 tablespoon of the rub. Follow the instructions for Lesson #2 on your cooker.
This recipe makes enough rub for 4 chicken halves. If you’re cooking 2 chicken halves on a kettle, store the leftover rub in an airtight container for up to one month.
FIVE-SPICE RUB
Five-spice powder is a mix of equal parts cinnamon, cloves, fennel seed, star anise, and sometimes ginger or crushed Szechuan peppercorns. If you can’t find whole peppercorns, substitute pre-ground Szechuan pepper. You can buy commercial five-spice powder in Asian markets and most supermarkets, but you’re going to all of the trouble of making this delicious chicken, and you should want a better, homemade blend for it.
MAKES ABOUT ⅓ CUP
1 tablespoon ground cinnamon
1 tablespoon freshly ground cloves
1 tablespoon freshly ground fennel seed
1 tablespoon freshly ground star anise
1 tablespoon freshly ground Szechuan peppercorns
1 tablespoon Morton kosher salt
Combine all of the ingredients in a medium bowl and stir until blended.
Sprinkle each brined, air-dried chicken half with ½ tablespoon of the rub. Follow the instructions for Lesson #2 on your cooker.
Store the leftover rub in an airtight container for up to one month.
JERK WET RUB
This is not one of those girly “jerk” recipes you’ll find in your mother-in-law’s cooking magazines. It is unapologetically hot. Wear a pair of rubber gloves to stem and seed the peppers and to rub the paste on the chicken.
MAKES ABOUT 1 CUP
1 lime, juiced (about 2 tablespoons juice)
4 green onions, coarsely chopped
3 garlic cloves, peeled and coarsely chopped
2 jalapeño chiles, stemmed and seeded
2 habañero peppers, stemmed and seeded (optional)
1 teaspoon fresh thyme leaves
4 bay leaves, crumbled
4½ tablespoons freshly ground allspice
½ teaspoon freshly ground nutmeg
½ teaspoon cinnamon
1½ teaspoons Morton kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons peanut oil
Combine all of the ingredients except the peanut oil in a food processor. Pulse to combine the ingredients, using a spatula to scrape down the sides of the bowl, until the mixture is blended. Add the oil and purée until the mixture forms a smooth paste.
Wearing a pair of disposable rubber gloves, smear each brined, air-dried chicken half with ¼ cup of the paste. Follow the instructions for Lesson #2 on your cooker.
Store the leftover rub in an airtight container for up to one week.
TIP: Allspice is expensive if you buy small jars of the whole berries from a regular grocery store. Buy it in bulk at Italian, Mexican, or other ethnic markets—it’s used in many rub recipes, and it’s a great all-purpose spice to have on hand.
LEMON PEPPER RUB
Coating brined chicken in freshly grated lemon zest is like dropping a V-8 into your 1976 AMC Pacer—it turbocharges the modest and humble.
MAKES ABOUT ¼ CUP
3 tablespoons freshly grated lemon rind
1 tablespoon Morton kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Combine all of the ingredients in a small bowl. Using the back of a spoon, smash the seasonings together to blend and release the aromatic oils in the lemon zest.
Smear each brined, air-dried chicken half with 1 tablespoon of the rub. Follow the instructions for Lesson #2 on your cooker.
Refrigerate any leftover rub in an airtight
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