Chicken – TrainerFamily https://home.trainerfamily.net Just another WordPress site :) Fri, 01 May 2026 04:27:18 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://home.trainerfamily.net/wp-content/uploads/2026/03/cropped-cropped-RocketOnARocket-32x32.jpg Chicken – TrainerFamily https://home.trainerfamily.net 32 32 Js Original Rub https://home.trainerfamily.net/recipes/js-original-rub/ https://home.trainerfamily.net/recipes/js-original-rub/#comments Fri, 01 May 2026 02:46:32 +0000 https://home.trainerfamily.net/?p=250

Here’s Waffle House at 2:17 AM, chairs allegedly airborne, written entirely inside the cook’s head while he never stops flipping food.

Cook’s Internal Monologue, 2AM, Somewhere Between Hash Browns and a Felony

Alright… chicken’s down. Flat‑top’s hot. Coffee’s burnt.
Why is that man standing on the booth?
Never mind—focus.

Sprinkle the rub.

Yeah. That’s it. Paprika first. Make it red. Make it look like it’s been somewhere rough. Smoked if we got it, regular if the truck was late. Ain’t asking questions at this hour. Chicken don’t care, chicken just wants purpose.

Pepper next. Good grind. Wake‑you‑up pepper. The kind that cuts through cigarette smoke, bad decisions, and whatever argument just started behind booth three.

CLANG.

That better not be a chair.

Garlic powder. Onion powder. Don’t measure. Measure with your heart. Garlic brings people together. Onion makes ‘em emotional. That’s just science.

Salt. Not too much. Folks already salty enough in this building. This is seasoning, not a declaration of war.

Chives. Yeah, I said chives. Don’t look at me like that. That’s my flourish. That’s how I let the universe know I still have standards.

Another CLANG.

Okay, that was definitely a chair.

Flip the chicken. Look at that color. That’s “you’re gonna be okay” color. That’s “even if tonight went sideways, at least this plate didn’t” color.

Somebody yelling about waffles is background noise. Been like that since ‘98. Ain’t stopping the cook. Ain’t stopping the rub.

This seasoning works at 2AM because it doesn’t judge.
Did you order chicken at breakfast? Fine.
Did you make questionable life choices between midnight and now? Same.

This rub shows up, does its job, and minds its business—unlike that guy trying to square up with a jukebox.

Plate it. Slide it across the counter.

That’s not just chicken.
That’s peace.
That’s order.
That’s paprika‑powered intervention.

And if another chair flies?

I’ll just make another plate.

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Js Original Rub

Loosely based on Gunnars Original Gunpowder rub. Still tweaking this…

Smoked Chicken Rub That’ll Make Your Grill Proud

This here is the kind of rub you throw together when you want your chicken to taste like it knows its way around a campfire, a tailgate, or the back porch on a Sunday afternoon.
It starts with a good heap of paprika—smoked if you’ve got it, plain if you don’t. Either way, it brings that rich red color that lets folks know you meant business before the chicken ever hits the heat. Black pepper adds a little bite, not the sneezy kind—just enough to remind you that flavor is supposed to show up uninvited. Garlic and onion powder do the heavy lifting, because no respectable piece of chicken should ever be lonely in the seasoning department. Salt keeps it all in line, and the chives? Well, those are just there to fancify things enough that people think you planned ahead.
This rub don’t argue with chicken—it cooperates. Sprinkle it on wings, thighs, breasts, legs, or anything that once had feathers. Grill it, roast it, smoke it, air fry it, or cook it over something questionable you set on fire. It doesn’t care. It shows up and does its job.
It’s smoky without being pushy, savory without being salty, and flexible enough that you can tweak it without breaking the law of flavor. Use it as‑is, or add your own twist if you’re feeling bold—or after beer number three.
Bottom line:If you like chicken that tastes like it was cooked by someone who knows which end of the tongs to hold, this rub’s for you.
Course Rub
Cuisine American
Keyword Smoked
Prep Time 15 minutes

Ingredients

  • 2 tbsp Smoked Paprika Use regular Paprika if you don't have smoked paprika.
  • 1 tbsp Black Pepper Freshly ground for best flavor.
  • 1 tbsp Salt Kosher or Sea Salt
  • 1 tbsp Dehydrated Garlic powder
  • 1 tbsp Dehydrated Onion powder
  • 1 tsp Dehydrated Chives Optional, but adds a nice fresh kick.

Instructions

  • In a small bowl, combine the paprika, black pepper, salt, dehydrated garlic powder, dehydrated onion powder, and dehydrated chives.
  • Mix everything together until evenly combined.

Use or Store

  • If using right away, simply rub it on your meat or veggies before grilling, roasting, or sautéing.
  • If storing, transfer the rub to an airtight container and keep it in a cool, dry place. It should stay fresh for up to 6 months.

Notes

Tips:

  • You can adjust the salt and pepper based on your taste preferences.
  • For a spicy kick, you can add a pinch of cayenne or chili powder.
  • If you want it a bit smokier, use smoked paprika instead of regular paprika.
]]> https://home.trainerfamily.net/recipes/js-original-rub/feed/ 1 Crispy Pellet-Smoked Leg Quarters https://home.trainerfamily.net/recipes/js-leg-quarters/ https://home.trainerfamily.net/recipes/js-leg-quarters/#respond Wed, 29 Apr 2026 17:30:26 +0000 https://home.trainerfamily.net/?p=237
Leg Quarter
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Clean, Crispy Pellet‑Smoked Chicken Leg Quarters

If you’ve got chicken leg quarters and a pellet grill, congratulations — you’re already halfway to greatness. This recipe is basically “set it to 400°F and let science do the heavy lifting.” Start bone‑side down, flip when it looks like it’s questioning its life choices, and keep going until the skin is crisp enough to shatter like your willpower at a BBQ buffet. Whether you’re going low‑cal, full‑carnivore, or chasing maximum crisp, this method turns humble chicken quarters into smoky, juicy, crispy show‑offs. No fancy tricks. No oil baths. Just heat, seasoning, and a grill that does what it’s told.
Course Main Course
Cuisine American
Keyword Chicken, Smoked
Prep Time 1 hour
Cook Time 1 hour
Servings 2 Quarters

Equipment

  • 1 Smoker, Pellet I use a GMG Daniel Boone (2015), and my general pellets are Kirkland brand.

Ingredients

  • 2 Leg Quarters
  • 1 tbsp Rub of choice I like Gunnars Gunpowder, Hey grill hey's Sweet Rub, etc…
  • 1/2 tsp Baking Powder Optional for crispier skin

Instructions

Prep the Chicken

    Pat quarters very dry with paper towels. If you want ultra‑crispy skin, dust lightly with baking powder (⅛ tsp per quarter).
    I like to pull the skin back to expose the meat and sprinkle a little rub inside.

Season

  • Liberally season both sides. Let it sit for 15-45 min… prep the rest of the meal.
    1 tbsp Rub of choice

The Cook

  • Start cold, place quarters on the cold grill, bone‑side down. Set pellet grill to 400°F.
    2 Leg Quarters
  • Cook 25–30 minutes without opening the lid. This renders fat under the skin and firms it up.
  • Flip meat‑side down and cook another 25–30 minutes until skin is crispy and internal temp hits 185–195°F (dark meat sweet spot).
    • For that burnt‑ish skin you like, leave meat‑side down for an extra 3–5 minutes.
  • Rest 5 minutes to keep juices in the meat.
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