Sunday I figured I would throw a couple for chickens on the UDS. I wanted to try out a couple of new rub recipes. I also wanted to try a mustard slather. I cooked each bird with the same rub but I only slathered one half. I wanted to see how it affected the flavor. The first bird was rubbed with mustard and McCormick’s Grill Mates Cowboy Rub and the other half was coated with EVOO than rubbed with the same rub. The other bird was coated the same way and I used an Ancho chili rubbed that I put together on it. Both birds were a success. After about an hour and fifteen minutes on the grill at 300 degrees they were 165, so I pulled them. The winning flavors with both birds were the one with the mustard slath. I have always been told that you can’t taste the mustard but my judges said they could taste a little mustard on each one. The appearance was good on each half, but the one with the EVOO seemed to be a little darker in color. I don’t think any of the four halves were to light, but the mustard ones were lighter.
Texas Style Cuisine 