1/2 cup Breast and Thigh Rub
Rub Breast and Thigh rub generously over chicken halves, allow to set for about 45 min - 2 hours.
Prepare smoker and smoke chicken for three hours, until internal temperature comes to 175 degrees.
This easy and delicious biscuit recipe complements many BBQ meals! Dried Herbs work well for this recipe.
4 Cups Bread Flour
3/4 Cup dry milk
2 teaspoons baking powder
2 teaspoons salt
1/2 cup parmesan cheese
1 tablespoon Thyme
1 tablespoon basil
1 tablespoon tarragon
1 Tablespoon Royal Rub
1 cube cold butter
1/2 cup cold water
1/2 teaspoon Baking soda
Preheat oven to 350 degrees. Place all ingredients except water in a mixing bowl. Cut butter into the mix so pieces are about pea size. Make a well in the mix and add the cold water, work the dough until it feels sticky. Place dough on a floured board, fold, turn over and turn again. Do this several times. Pat into a square about 1 inch thick use a biscuit cutter to shape into biscuits. Place on a ungreased cookie sheet and bake for 25 minutes.
4 Red Snapper filets
2 Tablespoons mayonnaise
1 tablespoon your favorite BBQ Sauce
4 tablespoons Gentle Rub
Preheat the broiler . Line a baking pan with foil and spray with cooking spray.
In a small bowl combine Mayonnaise, 1 tablespoon lemon juice and BBQ sauce.
Place Red Snapper filets on the baking sheet and season with Gentle Rub. Spread half the mayo mix over the top of each filet and sprinkle with Gentle Rub.
Cook under the Broiler, about 6 minutes, until sauce is bubbling and lightly browned . Serve with Lemon slices.
The special award winning flavors of this dry Rub made with cocoa and premium roasted coffee really make this BBQ dish stand out!
1 Cup Premium Rub
Thoroughly rub the pork chops all over with the Premium Rub, allow to rest for at least 1 hour.
Over hot coals and on a greased grill place pork chops, cook each side 5-8 minutes. Allow internal temperature to reach 165 degrees.