How to Use Chef David Gourmet Chicken Dust

I have been asked a number of times as to how to use the Chef David Gourmet Chicken Dust. Well let me start by saying once you get the Gourmet Chicken Dust you can give up that old dry chicken rub. The old rubs are just not that good anymore. Start using Chef David Gourmet Chicken Dust and see how much better your chicken dishes are!

Chicken Has a Subtle Flavor

Chicken has a very subtle flavor that can be run over by heavy handed dry rubs. Chef David Gourmet Chicken Dust on the other hand enhances the taste of the chicken without completely overwhelming it.

Step by Step Use

It is also very easy yo use Chef David Dust. When putting the dust on chicken just follow these steps.

  1. Pat dry the meat
  2. Cover meat with a light coating of olive oil. This will enhance the finished look of the chicken while also giving it a slight crust
  3. Dust all sides of the chicken (if dusting a whole chicken dust the inside as well)
  4. If you feel the chicken dust will fall off the meat while turning it over you can press the dust into the meat
  5. Once dusted all over wait 10 minutes – this allows the dust to begin melting into the chicken
  6. Congratulations! You can now cook the chicken as you wish and enjoy some great tasting chicken.

When you use Chef David Gourmet Chicken Dust you will get a better tasting dish than you have had in the past. This lets even a novice cook prepare stunning meals. Look in our recipe section for recipes using Chicken dust.

What About Picnics?

One more item I didn’t want to pass up. Cold chicken tastes fantastic when Chicken Dust has been used. Cold chicken is great for picnics, late night snacks or even lunch the new day after having a chicken dinner. You will be amazed at how good cold chicken can be.


Dry Brining Chicken and Using Chicken Rub

Dry Brining – Wet Brining

Dry brining has a similar result to wet bring as far as moisture retention goes. However, the taste and the texture are far superior. The skin comes out crispy with dry bringing while it is somewhat mushy with wet bringing. Also, the flavor with dry brining is much better than with wet brining. Wet brining tends to suck the flavor out of the poultry. The recipe below shows you how to roast a chicken which will probably become one of your go to recipes for chicken.

How to Dry Brine


  • 3 1/2 to 4 pound chicken
  • 2 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons baking powder

Mix the ingredients completely is a small bowl. Rinse and pat dry the chicken. Sprinkle the salt mixture over the chicken both inside and out (You may have salt mixture left over which is all right). Put chicken in a shallow pan, cover with plastic wrap and refrigerate 24 to 48 hours.

When ready to bake:

Additional ingredient: Chef David Gourmet Chicken Dust (or substitute a dry chicken rub)


  • Let chicken come to room temperature
  • Preheat oven to 425° F (218° C)
  • Rinse chicken and pat dry
  • Sprinkle generously with Chef David Gourmet Chicken Dust (or chicken rub)
  • Put chicken on a rack in a baking pan and place in oven on middle rack
  • Bake for 50 to 60 minutes
  • Test for doneness: Insert a skewer into the thickest part of the thigh. It’s done if the juices run clear. Or just wiggle the leg, which should be loose. If you are concerned about underdone chicken the insert an instant read thermometer in the thickest part of the thigh. The chicken is done when the temperature is 165° F (or 74° C)
  • Remove from oven
  • Let chicken rest 15 minutes
  • Carve and serve

This same technique can be used for turkey only the ingredients increase, the brining time increases and the cooking time increases.
Brine Ingredients:

  • 1/2 cup kosher salt
  • 2 tablespoons baking powder

Brining time: 48 to 72 hours

Cooking time: Approximately 15 minutes per pound. Test for doneness as above.

Wet Brining Lean Meats

Wet Brining

Why do I call this wet brining when most people call it just plain brining? Mostly because a different type of brining, Dry Brining, is becoming popular now. I will cover dry brining in another article.

Wet brining is when lean meats like turkey, chicken, or pork chops get soaked in a refrigerated container of heavily salted water. Most brines are in the 5 to 8% salt range and about the same amount of sweetener as salt will be added. The sweetener such as sugar, molasses, honey, or corn syrup may be added for flavor and to improve the browning. The soaking time will vary depending on the type and amount of meat being brined, see table below.

How Brining Works

During the brining period the meat absorbs some of that water and that water stays put even after the meat is cooked. By brining meat, you can decrease the amount of total moisture loss by 30 to 40%. This happens because brining alters the chemical structure of proteins by breaking some of the bonds that give proteins their shape. Without bringing, as the lean meat cooks, the proteins that make up these bonds will contract and squeeze the moisture out of the meat. Heat them to much above 150°F or so, and you end up with dry, stringy meat. The salt denatures the meat proteins, causing them to unwind and form a matrix that traps the water and more importantly, they don’t contract as much when they cook. Moisture is then pulled into the meat along with the salt and sugar. I like to rinse the meat after brining and then add additional spices. Most often I use Chef David Gourmet Dust, but if you don’t my the dust then you can use a dry chicken rub,, or a dry pork rub or some other spices you may like.

Many people believe that osmosis is how the process works. However, that is bunk, because if you add additional flavorings to the brine they will not penetrate any further than barely into the surface of the meat whereas the salt and sugar penetrate almost to the bone. So when the meat is cooked, less water is released and the meat is moister than it would have been.

Problems with Wet Brining

There are four major problems with wet brining.

Problem 1 – It takes a lot of room to brine a turkey or large piece of meat. The meat needs to be completely covered by the brining solution and it needs to be refrigerated. Taking up this much room in a typical refrigerator makes things very difficult typically at a time when refrigerator space is at a premium.

Problem 2 – It takes a lot of time and planning to brine meat. You have to begin with the process well ahead of time to make sure you have enough time to cook the meat. This takes time and preparation. It may be a couple of days depending on the type and size of meat being brined.

Problem 3 – The meat comes out of the brine very soggy. The skin will not brown unless the meat is dried out before cooking. Putting the meat back in the refrigerator for another long period (can be another day or so of time) to dry the meat out, can address the soggy problem. However, this exacerbates Problem 2 and Problem 1.

Problem 4 – Wet brining robs the meat of flavor. Meat that is wet brined for a long period of time has a much blander flavor than that of meat that has not been brined.

Finish with Chef David Gourmet Dust

Once the meat has finished in the brining solution it should be rinsed to get the excess salt off of it. It should be dried for a period of time to get the sogginess out of it. You then need to season the meat. Many people use a dry rub for chicken or a dry rub for pork. Of course I recommend using Chef David’s Gourmet Pork Dust for your brined pork products and Chef David’s Gourmet Chicken Dust for brined chicken. We are promising to come out with a Turkey Dust soon.

Brining Times

Item Brine Time
Whole Chicken (4-5 Pounds) 8 to 12 hours
Chicken Parts 1 1/2 hours
Chicken Breasts 1 hour
Whole Turkey 24 – 48 hours
Turkey Breast 5 – 10 hours
Cornish game hens 2 hours
Shrimp 10 minutes
Pork chops 12 – 24 hours
Pork Tenderloin (whole) 12 – 24 hours

Men Cooking For Women A Reality

Women are Impressed

It is quite common that you do not see many men cooking for women. The explanation for that is men typically don’t prefer to cook and they do not get engaged in such matters. Cooking is an exceptionally simple thing and anyone who knows how to cook is basically inspiring women since women thoroughly get impressed by those men who have the ability to cook.

Look at our Recipes section to find some simple, but impressive dishes. You don’t necessarily have to learn to make difficult dishes, you can make cooking a very fun and easy process and if anything goes wrong you can always order a takeout. The idea of cooking dinner for your girlfriend or wife could sound terrifying but if you keep it simple, it will work out brilliantly.

Classes Are An Option

Assuming that you are intrigued, you can additionally take classes to study this aptitude. You can study this area and in the meantime you will meet and interface with new individuals both men and in addition women. When you have information about the essential abilities, the entire procedure might come to be considerably less demanding to comprehend and adapt to than you initially thought.

It Only Takes a Few Recipes

You can even now awe your woman regardless of the fact that you just know how to make only a couple of dishes. You could astound your accomplice with a gorgeous supper when she is feeling tired, it will make her feel unique. Additionally, you could add notably more appeal to any unique event like celebration, Christmas or special day and it will take you less as contrasted with taking her out for supper to an extravagant restaurant. Women rarely get a chance to let their men cook while putting their feet up and they thoroughly enjoy such moments.

They like to see men getting involved in such work where they have to get their hands dirty. Even if the food doesn’t tastes good, she will enjoy it because she was given the chance not to do anything. Just make your meal look fancy that’s all. Don’t try to overdo anything, just keep it plain and simple. Keep your menu short and sweet so that you can manage it easily. Going for too many complications may result in a disaster. Also, you don’t have to cook everything from the scratch unless you are fully confident that you wouldn’t mess up anything. You can additionally request help from your loved ones’ parts and they can get you on the right bearing.

Take A Chance

Attempt searching for distinctive formulas on the web, this may help you too. Continuously recall that it is the prospect that numbers, so don’t overemphasize yourself in light of the fact that your accomplice is as of now astounded by you.

Although you will see a lot of male chefs working in kitchens of different restaurants, they take it very seriously because it is their profession and main source of earning, but you rarely see ordinary men cooking for women. But those who make such an effort do the right thing as their partners feel more special and being taken care of.

What Makes Grass-Fed Beef Farms Different

Old Way – Best Way

There was a time when grass-fed beef farms were a way of life. All cattle were raised grazing in natural pastures on large ranches and sold to meat packing companies for processing. Then in the 1950s things changed and cattle were taken to large enclosed lots where they were fed enhanced grain to fatten them up for processing. Between 1950 and 1980 virtually every source of cattle came from these lots. The change from grazing to feed lots came in the 1950s and seemed to be the answer to all possible reasons for shortages in the beef industry. It effectively neutralized problems with the weather and poor grazing areas while stabilizing the prices and markets for many grains. Unfortunately, nutritionists are questioning the value of this switch and its effect on the consumer’s health.

Grass Fed to Feed Lots

When cattle were shifted from pasture to feeding lots certain nutrients that are commonly associated with overall good health began progressively diminishing from the meat that came from cattle. Omega 3 fatty acids, an element associated with heart and brain health has become significantly lessened overall. CLA, a effective cancer fighting element found in meat products has also dropped. The omega 3 fatty acids produced from the grasses are good for every aspect of your body. They help your heart, your blood pressure and above all else your mind. With ample amounts of omega 3 in your system you are less apt to have heart attacks, high blood pressure or any number of neurological issues that are common place today. When calves are left with their mothers for a minimum of eight months after birth they stand a better chance of acquiring the proper body frame. They can then be finished correctly and put on the proper marbling of fat. Finishing is the process of putting weight on the animal prior to processing. When the animals are finished in the feed lots they layer on fat rather than marbling their meat.

More Investment – Higher Price

It is an investment to decide to pasture graze your cattle. You have to be committed to devoting at least two years to your first herd of cattle you raise for sale. There are nearly two thousand farmers and ranchers on the American continent that have decided that it is better to spend the time and effort to create a better, healthier product for the market. This is the major reason why grass fed beef products are more expensive.

Environment for Cattle Important

Animals kept in the feeding lots are under constant stress. The overcrowding and unsanitary conditions are just the beginning of the problems. Many cattle become ill from eating the grains and the additives that are put in them. Anti-biotics are added to counter the problems inherent to the lots and the amounts must increase as the tolerance rises in the animals. These medications are passed to people who also get a raised tolerance to the medications through consumption of the meat. The people who own grass-fed beef farms cannot be called organic farmers. They are a cut above the organic classification. These farmers use absolutely no commercial feeds for their cattle. They create the best environment for the cattle that can be created to ensure that the best product can be expected when you purchase their beef.

Understanding Basic Grilling Safety Tips

A barbeque pork recipe can be one of the most difficult things to perfect. It isn’t just time spent working on the flavors, or figuring how hot for how long-it’s also trying to master the different subtle ways that wood, sauce, meat and presentation can work together to make a mind-blowing bbq pork recipe. Naturally, the most important part of barbeque is the meat. Different meats bring different things to the table-beef tastes rich and full, deer tastes a little wild and pork is…indescribable. One of the hardest things to decide is whether you want to focus on a certain cut of meat or learn the niceties of several. Grilling safety is, or at least should be, a vital step in having a fun and safe summer meal outdoors.

Safely grilling involves multiple points of awareness, but the first and main safety concern for grilling safety should be fire safety. Fire safety while grilling can be accomplished much in the same way as cooking safely within the home. Just as one would not leave a hot stove top on, or leave food cooking on the stove or in the oven without supervision, so too should a person who is grilling food outside remain with the food at all times while it is being cooked. A fire extinguisher should be on hand at all times to put out any flames that get out of hand, just like there is a fire extinguisher in most kitchens for this same precaution. But not all fire safety precautions from the kitchen can simply be carried over to the outside grill without additional fire safety measures.

Then there comes the hard part. Granted, it takes a long time and a lot of work to finally get the meat to where it is perfect. But then what do you do? With barbeque, cooking the meat isn’t even half the battle. That’s where the real work starts. Discovering the perfect balance of ingredients for sauce-regardless of what the ingredients are-is what takes the most time in perfecting barbeque. Whether you cook it in a pit for the day or throw the cut on the grill in your back yard the meat right, seasoning, like having a wondrous dry rub or Chef David’s Gourmet Pork Dust, is what will make your cooking stand out from all the rest.

Charcoal grills operate by lighting and heating a grill by lighting charcoal briquettes. These briquettes can get very hot and one of the main dangers is trying to douse already lit charcoal with lighter fluid. When most people start looking to take their barbeque to the next level, one of the first things they do is to go to the store, pick their favorite meat and a good sauce. Most people try to enhance the overall flavor of their meat once they’ve gotten it to the point they want it to be, and this is probably one of the best approaches to take. Chef David Gourmet Pork Dust is one of the very finest ways to improve bbq pork. Remembering fire safety while manning a gas grill is equally as important as when a person is using a charcoal grill. Gas fueled grills will require a person to be knowledgeable about how to use their gas canister or tank, how to operate the controls of the grill, and how to clear the lines of any clogs should something become lodged in the gas lines. By remembering safety at all times while grilling this summer, a family can enjoy their summer fun even after the activities of the day end and the food gets cooking.

Using Wish List

Once you sign up for the newsletter, whether it ia on www.FoodwithChefDavid.com or www.ChefDavidProducts.com you will be able to use the Wish List capability on www.ChefDavidProducts.com. This is a really great feature. First it allows you to add products to a Wish List simply by clicking on the Add to Wish List line available on every product. Then it let’s you post that product to any oone or more of the social sites listed.
If your birthday is coming up or some other special day this is a simple way to let people know what you would like.
Even if you don’t post to your social site it serves as a great way of keeping track of items you are thinking about.