When I began my barbecue journey, Caribeque is the first brand with a line of rubs that I tried. The first time I smoked a pork butt all by myself, with the ‘training wheels off’, Caribeque Honey Heat was my go-to. Ever since, it has been my go-to. It was love at first bite. Despite ‘heat’ being in the name of the rub, it isn’t spicy. It isn’t a sweet rub, but it has a depth of flavor unlike anything else I’ve used for pork. It has a rich umami flavor (the only way I can describe it, so I urge you to try it for yourself) that stands out in the finished product, as it is savory and naturally lends itself to pork more than any other meat. It genuinely is one of the very few rubs that I will use on pork since it is that good.
Kurt Halls, the man behind the Caribeque brand, released a new chicken rub in July 2018. That rub was aptly named, “Caribeque Signature Series Chicken Rub“. This is a full-fledged chicken rub that packs a flavorful punch to poultry. It has a zesty flavor that pumps up the flavor in your chicken whether you are grilling, barbecuing, baking or pan-frying.
When the rub was announced in the early going of the summer of 2018, I felt like a child waiting for Christmas day to arrive. I trust in Kurt’s mad scientist prowess when it comes to throwing together any kind of rub, because each of them from the Caribeque line of seasonings have been phenomenal. There is not a single muted flavor in any of them that fails to stand out. As it were, it stands to reason that I would be excited for the adventure that my taste buds were anticipating with the then-new chicken rub.
As soon as the new Caribeque chicken rub was available, I placed an order, and within a few days (Caribeque always sends its shipments quickly) I had it in my hands. I had a pack of chicken breasts sitting in the fridge, and when I arrived home from the post office, I needed try out the new rub immediately. I was drooling. I opened the lid of the bottle, removed the packaging to smell the rub and get a sense of what it would be, and the strong flavor enticed me more than I can convey. ‘Drooling’ is not a hyperbole in this case.
I fired up my Barrel House Cooker 18C with Royal Oak lump charcoal and a chunk of cherry wood, with the exhaust vent wide open, and proceeded to butterfly the chicken breasts by taking a sharp knife and slicing each breast down the middle. I could have pan-fried these breasts, but I wanted to hit them with some smoke. Chicken breasts are delicate, since they are so lean, and typically they do not lend themselves to barbecue, but if you cook them using high heat — in this case I quick-smoked them — then you can finish the chicken quickly, cooking it all the way through while still delivering juicy chicken onto your plate.
The temperature gauge on the lid of the cooker read 350 degrees, but the actual temperature in the cooker was probably close to 400 to 425 degrees as the grate is naturally closer to the hot coals than the lid.
When I placed the chicken breasts onto the grate, I did not completely close the lid of the smoker. As you can see in the above photo, the lid is barely cracked, which allows more oxygen into the smoker and increases the temperature by yielding a more fierce burn from the fire produced by the coals and wood. The chicken breasts only took 20 minutes to complete, and I confirmed this by checking each breast with my food thermometer.
One could ask why I did not simply grill the chicken breasts, but the reason is simple: this drum smoker is capable of reaching high temperatures by using a couple of tricks (wide open exhaust vent, cracking the lid, using lump charcoal — which burns hotter than briquettes — and the patience to properly give the cooker a chance to adequately heat up).
A brief summary of the above, if you want to make this for yourself in a drum smoker (if you are using a different type of smoker, be sure to utilize the hot and fast smoking method by opening your exhaust and intake vents for maximum airflow to achieve high temperatures):
1.) Pre-heat your smoker using lump charcoal. You can use briquettes if you would like, but lump burns hotter. Add the coals into the charcoal base/basket of your smoker. Optional: add a chunk or two of your preferred smoking wood for extra flavor.
2.) While the smoker heats up, unless you are using pre-thin sliced chicken breasts, butterfly the chicken. This helps for quicker, even cooking so that the chicken does not dry out. Thoroughly season and rub both sides of the chicken with Caribeque Signature Series Chicken Rub.
3.) Once your smoker temperatures are at around 350 degree degrees, add the chicken. If you are using a drum smoker, crack the lid (see above). It won’t take very long to cook.
As for the construction of the sandwich, you can use whatever bread that you would like, but I used a brioche bun. I say that you can use whatever bread you prefer, but the bottom line is that the bread is the heart of any sandwich. I mean, who wants to eat a sandwich with soggy bread? Not this grizzled foodie.
Here is the way I constructed my sandwich. You are free to use any combination you would like, but I wanted mine to be in the spirit of a spicy chicken sandwich from Chick-Fil-A, and my promise to you is that this is delicious:
— Brioche bun (toasted with butter spread on it)
— One thinly sliced chicken breast
— One slice of pepper jack cheese
— Four dill pickle chips
You are now ready for an unprecedented flavor journey that may incite irrational dancing on your behalf.
Kurt personally told me over the phone that his ultimate goal with his new Signature Series line with Caribeque is to go back to the basics. He expressed concern over how too many of these seasoning/rub companies are coming out with bizarre flavors that are kinda mucking up (my words here; paraphrasing) the cabinets of kitchens, and how he wants to go back to the basics. For example, if you want to season up your chicken with something, it’s a no-brainer to go with the new chicken rub, because it is tailor made for chicken.
When I spoke to Kurt from Caribeque over the phone in the summer of 2018, he expressed that his ultimate goal with the Caribeque Signature Series line of rubs is to go back to the basics. He emitted concerns over how too many seasoning and rub companies are coming out with bizarre flavors that don’t lend themselves all too well to a wide variety of grub (think of, say, blackberry chipotle java or something off the wall like that). His desire to go back to the basics is motivated by wanting to reach for a seasoning in the kitchen without having to place too much time in doing so — imagine if you are about to cook up some chicken; rather than slinging some kind of artsy blackberry chipotle java seasoning on it, you can reach for the signature series chicken rub and avoid second guessing yourself on whether or not your guests will like it, as the rub lends itself to chicken by not containing any ‘ostentatious’ flavors or a pretentious combination of notes that could repulse the taste buds of a guest.
One more tip about the chicken rub: I have added it to diced, fried potatoes as an experiment, and in that same ‘experiment’, I wound up cooking up several batches for five people. Over 10 lbs. of potatoes were gone in minutes. This rub is not only delicious on chicken, but it is perfect for fried potatoes. Since then, I have made French fries and sprinkled the chicken rub over top of them when they are fresh out of the fryer, and it is always well received by hungry guests.
Yes, I am biased when it comes to Caribeque. Not only is its founder a super nice guy and a good friend of mine, but everything featuring the Caribeque label has been off the charts. I would never spend my time championing the brand if I didn’t believe in the products.