Captain Morgan
Chef Extraordinaire
Rub Mix:
½ Box of Salt (regular size)
2 oz of Red Pepper
2 oz of Black Pepper
2 oz of Cayenne Pepper
1 oz of Accent seasoning
1 oz of Chili Powder
2 oz of Garlic Powder
1 oz Onion powder
Mix ingredients and keep in an airtight container.
Cover bird with melted butter. This gives the marinate something to cling
too. Put the rub on bird, inside and out. Place bird in a plastic bag, seal
and refrigerate at least overnight, 24 hours is better. When you remove the bird for cooking, apply rub to any thin areas needed.
Heat oil to 375-400 and slowly lower the bird! Oil temperature
will drop slightly (50-75 degrees). Cook bird at 350 degrees for 3.5 minutes a pound. Bird may look burnt because of the outer coating of rub.
½ Box of Salt (regular size)
2 oz of Red Pepper
2 oz of Black Pepper
2 oz of Cayenne Pepper
1 oz of Accent seasoning
1 oz of Chili Powder
2 oz of Garlic Powder
1 oz Onion powder
Mix ingredients and keep in an airtight container.
Cover bird with melted butter. This gives the marinate something to cling
too. Put the rub on bird, inside and out. Place bird in a plastic bag, seal
and refrigerate at least overnight, 24 hours is better. When you remove the bird for cooking, apply rub to any thin areas needed.
Heat oil to 375-400 and slowly lower the bird! Oil temperature
will drop slightly (50-75 degrees). Cook bird at 350 degrees for 3.5 minutes a pound. Bird may look burnt because of the outer coating of rub.