I had heard a lot of good reviews of Plowboys Yardbird Rub and finally picked some up this summer only to completely forget about it in the cupboard until last weekend. Bad Dave.
2 roasting chickens
1 tablespoon Plowboys Yardbird Rub (or your favorite rub) per pound of chicken
Clean and rinse the chickens, then pat them dry. Butterfly (a.k.a. spatchcock) the birds by setting the bird in front of you, breast side down, and cutting up through the backbone with either a pair of kitchen shears or a sharp chef’s knife.
Now spread the bird open like a book and locate the keel bone that sits between the breasts. Nick it with a knife to get it to open up, but don’t cut all the way through. Flip the bird over and press down on the center of the bird until it lies pretty flat.
Rub both sides of the birds with the rub, working it under the skin a bit. Set the birds skin side up on a pan (I use a large jellyroll pan) and put them in the fridge, uncovered, for at least an hour. This not only lets the rub do its flavorful thing, but also helps dry out the skin a bit so it stays crispy.
Set your grill up for a raised direct cook at medium-high (400°F) heat. I used an extender to move the cooking grate up higher in the Big Green Egg’s dome. This way the chicken is getting cooked with a nice, large, even amount of heat on both sides and I still get the smoky flavor from the chicken fat dripping on the coals.
When your grill is up to temp, arrange the chickens on the grate skin side up. Close the lid and let them cook for 20 minutes. Flip and cook skin-side down for 20 minutes. Flip again and cook skin-side up until the chicken is done – 180°F internal in the thickest part of the thigh or until the leg joint moves easily and the juices run clear.
Remove chicken from grill and let rest 10 minutes before serving.
Plowboys Yardbird rub is an award-winning rub developed for competing at professional barbecue events. It is a savory, slightly parka-heavy rub that hits all the right notes – enhancing the flavor with a bit of sweetness and heat and adding ruddy hue to the meat without overwhelming the meat itself.
I enjoyed this rub on the chickens and, since “Created for Chicken but Made for Pork” is their tag line, I can’t wait to try it on ribs.
3 ounces of chicken meat is only about 100 calories and 3 or 4 Weight Watchers points.
One year ago – Beef Short Ribs
Two years ago – Siberian Ribs