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DRY RUB AND MOP
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Rubs
Amount Measure Ingredient -- Preparation Method
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DRY RUB:
1/2 c Paprika
1/4 c Golden brown sugar
1/8 c Salt
1/8 c Granulated garlic
1/8 c Chipotle peppers -- ground
1 tb Celery salt
1 tb Onion powder
1 tb Freshly cracked black
Pepper
1 tb Chimayo red chile -- ground
MOP:
14 1/2 oz Canned chicken broth
1/2 c Orange juice
2 tb Worcestershire sauce
2 tb Above listed rub
I like the rub a lot. Needs more black pepper, though.
To me, the thing that makes this outstanding is the
chipotles. And note that these are not the canned ones
in adobo - they're dried. This makes their smokiness a
bit more intense. You might not be able to find them,
so just them out. Same for the red chiles - or you
could use cayenne instead. Experiment! Be merry!
The mop wasn't bad, but I'll try something new next
time. As far as I'm concerned, it needs more tinkering.
For the trout, the rub consisted only of lemon pepper.
The mop was some terriyaki sauce with a little sugar
mixed in. That's it!
As far as technique goes, this is what I did:
~ Night before: apply rub and pop food back in fridge.
~ Next day: take food out of fridge and rest for an
hour while smoker is coming up to temp (220degF or
so). - Put chickens on. Mop after first hour, then
every half hour after that. In retrospect, I will not
mop this often in the future. Once per hour will
probably do me. Total smoking time was about 6 hours.
High winds. This was a problem, so your mileage may
vary. I did move the birds around so as to get more
even heat districution. Probably did that twice. - Put
trout on. Mopped whenever I mopped the chickens. Total
smoking time was about 2 hours. - Although the trout
was consumed immediately, I let the chickens rest for
about an hour afterwards.
I worried more about the chickens than I did about the
trout, and I think this affected the flavor - the
trout was better! Don't fret too much over this - it's
supposed to be fun, right? :^)
So that's it. Comments and musings always welcome.
Have a super weekend everybody!
Recipe By : Jody Baze
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