Happiness comes in many different forms. For us, it looks like delicious crispy chicken wings, the kind of crunchy wings that has a big ole punch of taste. Or how really flavorful pork tenderloin the kind that has been seasoned to perfection, so tender you can slice it with a fork. Or a juicy-roasted chicken with crunchy and savory skin, the kind that will make the entire house smell good as it bakes. We could go on and on…and on. But you get it, food makes us happy.
We recently had a dream to make tasty, crunchy chicken wings without using a fryer. In order to do that we needed a dry rub recipe that would help draw out the moisture from the wings as they cook. In addition to making a tasty rub, we also wanted a simple seasoning that everyone can make using spices found at any dollar store. Our solution for this is JoJo Rub, the interns, a.k.a. my kids, came up with the name. You’re going to need paprika, black pepper, seasoned salt, garlic powder, onion powder and dry mustard powder. Along with the JoJo rub recipe (at the bottom of this post), we’ve included a few Red Meat Lover recipes using this classic chicken and pork dry rub!
Crispy Baked Chicken Wings
Trim ’em, not trim ’em, buy ’em precut, I don’t care because they’re gonna turn out great no matter what. You wanna prepare your pans ahead of time, put baking racks on top of the pan. Do not put the wings directly on the foil. Season with a little bit of flour,some JoJo Rub and baking powder. Baking powder is the key to getting the skin with that crispety crunchety exterior. I don’t really how, but it works. If you don’t believe me go check it out on your Google machine. You wanna make sure that these are spaced out enough on the baking rack to make sure that they’re not quite touching each other. These wings take about an hour to cook, but it’s totally worth it. Check out the full recipe using our JoJo rub as chicken wing rub HERE.
Chicken thighs are perfect for backyard barbecues. You can use boneless, or bone-in thighs for this recipe. I recommend you remove the skin because it’s really fatty and causes lot of flare-ups There’s a smooth side and a rough side to chicken thighs and I like to cook with the smooth side down first to get some really nice grill marks. Marinating is great, but it can take a lot of time and I get hangry and wanna get these on the grill and in my belly as fast as possible. Luckily, you can season them with a little bit of oil and some JoJo Rub. Unlike steak or hamburgers, where you only flip it once or twice, flip these about three or four times to promote caramelization and really kick up the flavor profile. Grill marks give it a lot of good flavor,too. Click HERE for the full chicken thigh recipe.
Whole Chicken in Oven
Personally, you con’t go wrong with a whole chicken roasted in the oven. You should try to brine your bird the night before, either wet brine or dry brine. To combat unpredictable cooking times with whole chicken, our solution is to butterfly, or spatchcock, the chicken. Another way to turn up the tasty on your bird is to make your own garlic herb butter to put under the skin. It is a little messy, but it’s fun that’s part of cooking. And obviously, butter makes everything better. You’re gonna coat this chicken liberally with JoJo dry rub recipe just help turn up the flavor profile on it. You need this recipe because it’s an easy way to cook meat that’s lean, high protein, and can take on a variety of flavors really well. Get the entire whole chicken in oven recipe HERE.
Sous Vide Pork Chops
Sous video pork chops are the most tender chops I’ve ever had hands down and that’s the truth. Souvie is a French term that means “under vacuum”. It’s basically a warm little meat bath where the machine controls the temperature of the water and cooks the meat. It’s called, science, you can Google it. Since boneless loin chops are really lean cuts of pork they can easily dry out using traditional cooking methods so that’s where this method comes in really handy. We’ve seasoned these using JoJo Rub which makes a great pork rub. The very best part about this technique, is that you don’t have to let your meat rest when it’s done cooking. You don’t have to worry about losing all the meat juices like with traditional cooking methods. Click HERE for the full directions and recipe on how to sous vide pork chops.
Pork tenderloin, like its cousin the beef tenderloin, is a very lean cut of meat. This is important for two reasons, it doesn’t have a lot of natural fat so it needs to be season it liberally to promote flavor and it can overcook and dry out very easily. Speaking of seasoning this cut of meat, it can take on a wide variety of flavors very naturally. You can buy a store-bought rub but I like to us our homemade JoJo rub. Remember to take off the silver skin and to let your meat rest at room temperature for 20 minutes to allow even cooking. You can never go wrong with pork tenderloin. For the full pork tenderloin recipe, click HERE.
If you like our JoJo rub, please comment your favorite recipe to use it with. And don’t forget to subscribe to our YouTube channel for more cooking meat made easy!