Dish Review, Chicken Fillet w/ Salt Lick’s Dry Rub

Dish Review, Chicken Fillet w/ Salt Lick’s Dry Rub

I patted the chicken dry with some paper towels until all meat was only slightly moisturized.  Then, I rubbed some of Salt Lick’s spices on my chicken fillet, let them sit for 30 minutes, and placed the whole piece of meat on a pan greased with cooking spray before laying it down on the oven rack for about 40 minutes.  Obviously I had to let the chicken thaw out for a couple of days in our fridge prior to spices-rub preparation.  When the chicken is cooked I’m left with a fillet that’s smaller than what it used to be and it’s well cooked- the tray was relocated to a counter top with oven pads used for protecting the surface, and, one spatula was used to lift the greasy meat from the dangerous baking sheet.  Everything has been placed down over a ceramic plate and my table was set up with napkin, fork, and steak knife.  How does this chicken taste?  Wonderful!  This has got to be one of the most complicated, spicy dishes I’ve ever dined on.  The Salt Lick’s dry rub does work.  Once upon a time, I used some dry rub on tilapia after the fish was plated for my table; while eating, the spices kicked in the longer I took in dining on the fish.  So it does work.  Adding the spices to the dry meat for a 30-minute wait prior to cooking does a remarkable job in fusing meat with ongoing particles geared for tastebuds.  Cutting into the meat was fresh and easy.  And, if the intense spiciness of the chicken isn’t good enough for you, you can add more or less of Salt Lick’s dry rub and even use other ingredients for relishing such as lemon juice and Tapatio.  But I think adding just a fair amount to your chicken like you would for peppering salad would be enough.  My chicken dish certainly does involve hot sensation of flavor that can be combined with more ingredients than just those for show, especially a tad bit of BBQ sauce or something better.  If you decide using BBQ sauce don’t simply pour infinite dollops of sauce onto the chicken because that’ll override Salt Lick’s dry rub.  Instead, use a kitchen brush for gently brushing a little bit of BBQ sauce onto the chicken itself.  There’s more kinds of cooking I need to prepare myself for.  While it may be true that spices can get rid of certain flavors from past spices, we’re also trying to find out for ourselves how cooking and dining should be done under the sun or roof depending on domestic principles in humanity’s means of survival and pleasure.  People need pleasure; so, due to this notion, recipes aren’t luxury most of the time.  Even something like video games or movies can be treated on an empty stomach during the rush of traffic along the pathways to exhibitions realized or denied.  If any of you food fanatics liked the idea of McDonald’s powdered fries then you’ll be happy to dine on this puppy.  “El pollo es grande a la mano.”