Dixie "Kickin' Chicken" Rub - BBQ Central

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Old 04-02-2007, 02:34 AM   #1
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Dixie "Kickin' Chicken" Rub

Dixie "Kickin' Chicken" Rub

2 tbl. salt
1 tbl. Coarsely-ground black pepper
1 tbl. Golden brown sugar - (packed)
2 tsp. garlic powder
1 1/2 tsp. cornstarch
1 1/2 tsp. onion powder
1 tsp. lemon-pepper seasoning with garlic and
onion (just WAG this one)
1 tsp. chili powder
1 tsp. cayenne pepper
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Old 04-02-2007, 07:42 PM   #2
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This is the first time I have ever seen cornstartch in a rub recipe.

I wonder what the thrust behind that ingredient is ?
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Old 05-04-2007, 12:29 PM   #3
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Quote:
Originally Posted by Cliff H.
This is the first time I have ever seen cornstartch in a rub recipe.

I wonder what the thrust behind that ingredient is ?
Me too Cliff! What's that about Chris???
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Old 05-04-2007, 12:30 PM   #4
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Oddly enough I'm looking for a chicken rub.
Thank God there's no cumin in it!
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Old 05-04-2007, 04:00 PM   #5
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I have seen a few with cornstarch.
I think you are all right about the clumping issue. It may help for more even distribution of the rub overall.

Here is another I had bookmarked:

Willingham's Poultry Dry Rub

Recipe By : John Willingham

Poultry

4 tablespoons salt
1 tablespoon black pepper -- freshly ground
1 tablespoon lemon pepper
1 teaspoon onion salt
1 teaspoon mild chili powder
1 tablespoon cayenne pepper
3 tablespoons brown sugar
1 teaspoon white pepper
1 tablespoon marjoram -- dried
1 tablespoon sage -- dried
1 tablespoon cornstarch

In the top of a double boiler, combine all ingredients accept the cornstarch. Heat over simmering water until the ingredients are warm to the touch (about 160F). Stir continuously during heating. As the sugar dissolves, it may form a crust.

Transfer the heated mixture to a glass bowl and cool to room temperature. Break apart the crusty mix and rub the mixture between your fingers so that it becomes granular again. Add the cornstarch and stir to mix. Use immediately or keep in a glass jar with a tight-fitting lid. Store in a cool dark place.
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Old 05-04-2007, 04:06 PM   #6
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Quote:
Originally Posted by Diva Q
In the top of a double boiler, combine all ingredients accept the cornstarch. Heat over simmering water until the ingredients are warm to the touch (about 160F). Stir continuously during heating. As the sugar dissolves, it may form a crust.

Transfer the heated mixture to a glass bowl and cool to room temperature. Break apart the crusty mix and rub the mixture between your fingers so that it becomes granular again. Add the cornstarch and stir to mix.
Interesting! I would not have thought of heating dry ingredients like that.

--John
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