On Sun, 7 Jul 2019 12:37:19 -0400, Dave Smith
> wrote:

>On 2019-07-07 12:11 p.m., Ed Pawlowski wrote:
>> On 7/7/2019 11:46 AM, U.S. Janet B. wrote:
>>>
>>> I've got a whole chicken that I will spatchcock.* I am going to smoke
>>> it in the next day or so.* I want something a little different for the
>>> marinade or rub -- not the usual stuff.* Do you have any different
>>> ways you season your chicken?
>>> Janet US
>>>
>>
>> Can't go wrong with salt, pepper, garlic.
>>
>> On the grill I often use some Italian herbs. but since you are smoking,
>> not sure how well that would be.
>
>Probably not great for smoking, but it would work for spatchcock.
>
>>
>> Couple of weeks ago Publix had some McCormicks Grill Mates on BOGO.* I
>> picked up a brown sugar/bourbon and a smokehouse maple.* They add a nice
>> flavor that would work with a smoked chicken.
>>
>> Chicken can take just about anything you want to try.
>
>That's one of the things I like about chicken. You can try all sorts of
>herbs, spices and combinations thereof.
>
>
>> BBQ sauce works, but don't tell the crowd here you use it, especially if
>> bottled from the store.
>
>I often have to wonder when I watch triple D and similar shows where the
>chef/cook shows the host how he prepares the house made BBQ sauce and
>invariable starts off with a huge amount of ketchup.

Triple D is one of the few cooking shows I still watch... only because
it's more a travelogue than about cooking... I have never seen ketchup
or any bottled marinade on that show. The cooks always mix up their
own only I think they all use way too much sugar, and too much salt.
I've seen them use canned crushed tomatoes but never ketchup.