Tag: BBQ Chicken

New Rub Review: Lawry’s Chipotle Cinnamon Rub On Chicken Thighs

Posted on by Joey Ciaramitaro

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After my success with the chicken drumsticks yesterday and talking to one of my lobstermen, Mark Ring suggested chicken thighs on the BBQ. I asked my good buddy Eric Lorden to look for a new rub at the Restaurant Depot and he came back with Lowrey’s Chipotle Cinnamon Rub $20 for a huge 27 oz. container on Amazon.
Here are the ingredients from the package-
Ingredients Salt, sugar, brown sugar, spices (including chipotle chili pepper and cinnamon), paprika, onion, garlic, and vinegar.
I was looking for a rub that would be a little different than the straight spicy hot Paul Prudhomme’s Blackened Magic Rub that I’ve been using on just about everything. With the second two ingredients being sugar and brown sugar this figures to be the sweet one to provide a little change-up.

One whiff once you take off the cap gives a big hint of the sweet/savory goodness that was bottled up.
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An hour in with grill temps between 325-350 degrees.
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The rub is great if you’re looking for a little more sweet and a little less kick-you-in-the-nuts hot.

Finito!
It was a 4.5 lb package and only cost $6 for about ten chicken thighs. Outstanding value and delish!
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#Bacon Wrapped Pork Medallions Grilled On The @STOKGrills Charcoal Drum With Apricot Cinnamon Cayenne Pepper Glaze Recipe

Posted on by Joey Ciaramitaro

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Easy To Make Killer Results

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  • 1.5 Pork Tenderloin
  • Bacon
  • Ground Cayenne Pepper
  • Cinnamon
  • Apricot Preserves
  • Crushed Black Pepper
  • Atlantic Saltworks Sea Salt

To check out how it’s done check out all the pictures by clicking the link below-
Continue reading “#Bacon Wrapped Pork Medallions Grilled On The @STOKGrills Charcoal Drum With Apricot Cinnamon Cayenne Pepper Glaze Recipe” →

Don’t be sleepin on the drumsticks…

Posted on by Joey Ciaramitaro

At Stop and Shop East Gloucester they were cleaning out the meat cases. I normally wouldn’t even consider buying big ass chicken drumsticks for the grill but there wasn’t a whole lot of other options because all the steaks and pork were stashed away.

So I purchased chicken drumsticks, rubbed them up with the Paul Prudhomme (RIP) rub that I use for just about everything, and set up the grill with all the coals on one side. Closed top and bottom vent half way and tossed some brussel sprouts on the new cast iron pan Kim Smith got me for my birthday after I coated the brussel sprouts with EVOO, Atlantic Saltworks Sea Salt and Crushed Black Pepper.

Put the rubbed drumsticks on the opposite side of the grill as the coals, put the cast iron pan with the EVOO coated brussel sprouts over the coals and a russet potato covered with EVOO and Atlantic Saltworks flake salt on a piece of tin foil over the coals.

After a half hour the brussel sprouts were caramelized to crispy goodness (my favorite vegetable).  I put the lid back on and let the chicken cook at about 300 degrees opposite the coals with the vents half way choked down for an hour.  the skin of the chicken when I lifted off the cover was nice and crispy.  I mopped the drumsticks with some Carolina gold BBQ sauce all over and put them over the coals for a few minutes on each side to get the sugars in the sauce to liquefy and caramelize.

Let me tell you, my reluctance to buy drumsticks was completely unfounded. 

The chicken was so tasty it was like eating candy.  you know that feeling when you bite into something and you go ohhh my gawdddd.  it was just like that!

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100% added to my list of things to grill. 

Ohhh My Gawdddd!