- Joined
- Sep 9, 2011
- Messages
- 985
Its really such a simple concept and probably doesnt deserve a thread of its own but you never see a shortage of people complaining about chicken breast being chewy, tasteless and/or dry.
For chicken breast I like:
Tony Chachere's Creole seasoning
Lawrys Seasoning Salt
For fattier (better) cuts I like a basic italian seasoning
Garlic Salt
Pepper
Generic all in one italian seasoning
Crushed red pepper
Any pre-made rub will work but those grill master ones are pricey as fuck lol.
The key is you have to let the dry rub sit for at least 12 hours, preferably 24. The salt pulls the water off the surface of the meat so when it cooks, the surface cooks first creating a seal that keeps all the moisture inside.
For chicken breast I like:
Tony Chachere's Creole seasoning
Lawrys Seasoning Salt
For fattier (better) cuts I like a basic italian seasoning
Garlic Salt
Pepper
Generic all in one italian seasoning
Crushed red pepper
Any pre-made rub will work but those grill master ones are pricey as fuck lol.
The key is you have to let the dry rub sit for at least 12 hours, preferably 24. The salt pulls the water off the surface of the meat so when it cooks, the surface cooks first creating a seal that keeps all the moisture inside.