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In Reply to: Re: Turkey - Rub or rub & inject posted by csc bbq team on September 21, 2012 at 12:54:19:
It's in the BBQ Search, so I'll help the poster out by posting it here - it's a good one!
Also, I don't brine poultry, since I don't like the texture. But I do inject, and I do sprinkle with rub.
For a poultry rub, I like Tony Cachere's.
SCOTTIE'S CREOLE BUTTER
- ½ can of beer
- ½ lb. Butter
- 1 tsp. Bonesmokers Big Time BBQ Rub
- 2 tsp. Paprika
- 1 ½ tsp. White Pepper
- 1 ½ tsp. Sea Salt
- 1 tbsp. Garlic Powder
- 1 ½ tsp. Onion Powder
- 1 tsp. Coleman?s Mustard
- 1 tsp. Ground Black Pepper
- ½ tsp. Cayenne Pepper
- ½ tsp. Tabasco
- Warm butter in sauce pan and add spices. Let cool, inject...
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