I’ve been getting a lot of use out of my Soul box from Penzey’s Spices. This is a box with 8 different spice mixtures the company puts out. As Bill wrote, “The blends make up much the soul of American cooking and each represents those souls brave enough to find their way to American and whose courage has always made America great.”
I’ve already used the Ozark style seasoning on brined, grilled chicken:
the Galena Street Rib Rub on some ribs;
Now it is only fitting, I use the Adobo seasoning on more grilled chicken. It is a little spicy, so I needed to make a rub with brown sugar and salt first.
4 black tea bags (I used orange pekoe)
1 quart boiling water
1 cup sugar
1/2 cup kosher salt
2 quarts water
10 lb chicken leg quarters
3 tablespoons Adobo seasoning (I used Penzey’s)
1 tablespoon brown sugar, packed
1 teaspoon kosher salt
Steep the tea until good and dark. In a large pot mix the tea with the sugar and salt. Stir until the sugar dissolves. Add in additional water and stir to mix. Place the chicken in the brine and refrigerate for 24 hours.
Mix the rub ingredients together and set aside in an airtight container until ready to use.
Remove the chicken from the brine and pat dry. Place on a rimmed baking sheet and coat with the dry rub. Cover loosely with plastic wrap and return to the refrigerator for 4 to 8 hours.
Prepare your grill for indirect grilling. Remove chicken from the refridgerator and let sit on the counter until the coals are ready. Grill meat side down for 15 minutes, then turn over and grill until done about 40 to 50 minutes more.