Category Archives: Grilling

Spices, Spice Blends and Tips for the BEST Barbecue Chicken.

Barbecued chicken, when done well, is a beautiful thing.

But not every Chef puts the time and effort into making their barbecued chicken EVERYTHING it can be.

Some, think it’s all about their award-winning sauce, when, in effect, that’s only the cherry on the sundae.

What makes a truly exceptional barbecued chicken is focusing on the “ice cream”, that is, the chicken.

No matter if you’re grilling OR barbecuing your chicken, it’s important to remember that unlike some barbecued meats, such as beef and pork, chicken contains very little fat within its tissue, to counterbalance the long slow, or fast hot heat required to bring that internal temperature to the magical 165F needed to fully cook it.

It’s no wonder what so many people complain that their barbecued chicken is dry and or tough.

Of course, the first step in making a delicious, mouth-watering, lick your fingers goodness of a great barbecued chicken, is brining.

This super-hydration of the meat in a solution with salt, a bit of sugar and spices, is, perhaps, your best hedge against dry/tough meat in the end.

Everything from here on out is fighting against you, especially intense, dry heat.

The next best step is pre-seasoning.

The Red Goose Spice Company makes a number of delicious seasoning blends which you can consider, one, being our popular Barbecue Seasoning Rub.

Our recommendation here is to apply is rather liberally and then, allow the chicken pieces to “marinate” for at least 3 to 4 hours in this rub. You may even consider tossing in a bit of oil to this during this time. Not much however, just enough for that bit of oil, plus the juices which will be emitted from the chicken, to give each piece a wet coating.

Again, allow this flavoring to macerate and do its thing.

If you’re wanting to give your chicken a bit of light smoke, do it after this initial marination.

On to cooking.

If you’re smoking your chicken first, in a hot smoker, then your chicken is likely nearly, if not fully cooked through at this point. From there, you can finish the chicken on a rather hot grill, basting your sauce on as you go.

If, however, you’ve smoke them a shorter period of time, in a lower temperature smoker perhaps, then you would want to also set up your finishing grill on a lower temperature, (initially), and without basting them with sauce at first.

Then, once they’re fully cooked, raise the temperature of the grill, and finishing them with your barbecue sauce basting.

If smoking is not part of your method, after brining and then the wet rub marination, all of the initial cooking (from the raw state), can be done either in an oven, or, by Sous Vide if you’re really able to, or, on the grill itself, if it’s set on a low enough temperature at first.

However, barbecuing chicken, from a raw state, from beginning to end on the grill, is, perhaps, the trickiest method, and especially challenging if you’re also cooking for a large group and, on a tight schedule.

One other consideration, is your sauce of choice.

Very sweet barbecue sauces will caramelize/burn on your chicken a bit faster than sauces which are more vinegary and less sweet. That will, with your regulation of the intensity of the heat below, determine when to begin the application of sauce, with sweeter sauces being basted on later in the cooking process.

The end goal, is a piece of barbecued chicken which is both moist and flavorful.

Red Goose Spice, and their parent company Asmus Seasonings, can supply you with choices of both brine mixes as well as a number of barbecue seasonings, for you to choose from to help you make your barbecued chicken EVERYTHING it can be this summer.

Healthy Turkey & Chicken Burger Recipes for Your Summer Grill Menus

Tracing the origins of the hamburger, leads you in so many different directions that it’s really hard to determine exactly who’s responsible and when or where it really happened.

Was it Delmonico’s in New York in 1834? Fletcher Davis in Texas or Charlie Nagreen in Wisconsin in 1885? Otto Kuase or Oscar Weber Bilby in Germany in1891.

And no doubt, anyone under 50 might just think it was Big Boy or the McDonald brothers.

In truth, the closest to a “modern-day” hamburger invention claim would have to be White Castle in 1921.

However, or where ever hamburgers were “invented”, they have since become THE most iconic American meal…ever.

Of course, everything evolves or, is reshaped to suit a new dining audience.

What began as a version of a chopped Salisbury steak somewhere, later became a burger on a bun, and then, beef patties became chicken and turkey burgers.

Today, even the meat itself is gone, in favor of a flavored vegetable protein.

Through all this change, after all this time, one thing the burger chains haven’t really capitalized on are turkey and chicken burgers.

Fried chicken on a bun, yes, in a BIG way.

But grilled chicken burgers on a bun. Nope, (unless you call a heavily-breaded deep-fried patty an actual burger.)

So, that leaves it up to the independents, and to Chef’s in restaurants, clubs, resorts or similar venues, to pick up the poultry torch and bring to America a truly outstanding turkey or chicken burger.

Flavorful, not bland. Juicy not dry. Not heavily breaded then deep-fried but rather, grilled or pan-seared.

There are challenges. Both turkey and chicken are pretty darn lean, which is good, and bad.

Good, because it’s one of their virtues is that they’re low fat and healthy, bad because it can make them dry and more difficult to form into a patty that actually holds its shape, and that doesn’t stick to the grill.

That however, can be overcome by hard-chilling your patties and using a vegetable spray on your grill before placing the patty on it.

Turkey and chicken burgers can be as simple as ground meat with salt and pepper, Unfortunately, they would likely be dry, lack flavor and, unless pan-seared, not hold their shape very well.

To solve that, you need to minimally do a few things.

  1. Start with a mixture of both white and dark meat which is patted dry. A small amount of clean turkey or chicken fat is ok.
  2. Grind it with a normal 1/8” die so that it will bind together when formed.
  3. Adding both egg and panko can assist in the binding and also add moisture.
  4. If grilled, it’s best for the patties to be minimally hard-chilled or frozen. If pan-seared, a fresh patty is preferred.


We’d like to share with you 2 delicious and very healthy recipes which go beyond the simple meat with seasonings.

Both of these recipes can be made with either ground turkey OR chicken.

Each recipe starts with 10 pounds of ground meat.

Turkey or Chicken Burgers with Zucchini and Ricotta

Makes about 4 dozen   8-ounce burgers

10 pounds        Ground Turkey or Chicken

2 ½ cups           Whole Milk Ricotta Cheese

¾ cup                Grated Parmesan Cheese

2 quarts             Shredded Zucchini (WELL SQUEEZED OF ALL OF ITS JUICES)

¾ cup                Minced Green Onion

1 tablespoon    Granulated Roast Garlic

2 teaspoons     Oregano, Dry

1 teaspoon       Thyme, Dry

2 tablespoons  Kosher Salt

2 teaspoons     Ground Black Pepper

3 extra-large     Eggs, Beaten

3 – 4 cups          Panko Bread Crumbs

In a large mixing bowl or machine with a paddle attachment, combine all ingredients and mix only until well combined.

Chill to allow the panko crumbs to absorb the juices and moisture from the mix. (Approximately 3 to 4 hours).

Patty, wrap well, and keep chilled or frozen

Greek Mediterranean Turkey or Chicken Burgers

Makes about 4 dozen   8-ounce burgers

10 pounds        Ground Turkey or Chicken

2 ½ cups           Feta Cheese, Crumbled

2 cups               Frozen Spinach, Thawed, Minced and SQUEEZED VERY DRY

1 cup                 Kalamata Olives, Pitted, Minced, Squeezed dry

1 ½ cups           Sun-Dried Tomato, Minced

1 ¼ cup             Green Onion, Minced

¼ cup                Roasted Garlic, Minced

1 tablespoon    Oregano, Dry

2 tablespoons  Fresh Rosemary, Minced

2 tablespoons  Kosher Salt

2 teaspoons     Ground Black Pepper

3 extra-large     Eggs, Beaten

3 – 4 cups          Panko Bread Crumbs

In a large mixing bowl or machine with a paddle attachment, combine all ingredients and mix only until well combined.

Chill to allow the panko crumbs to absorb the juices and moisture from the mix. (Approximately 3 to 4 hours).

Patty, wrap well, and keep chilled or frozen

We hope that you’ll find these 2 unique burger recipes to complement your summer grill menus and continue the tradition of burger excellence which began somewhere a long time ago.

Even poultry burgers can use a great grilling seasoning and the Red Goose Spice Company has an enormous selection to choose from, including some perfectly suited for your beef burgers and steaks.

Give us a call and let us help you select the perfect spices and spice blends to help you showcase your summer grilling creations this season.