Smoked Chicken
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I could eat some of that right now 
I've been in rotisserie mode of late...my Smokette is crying lonely
I've been in rotisserie mode of late...my Smokette is crying lonely
I butterfly my chicken when smoking. It works really well
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Wow !! The things you can learn on MUD,..I always look for a chicken with an even keel...
Planning on puting a whole chicken on the smoker on my days off, thur/fri.
I use an injectable marinate with dry spices on the out side. Saves alot of time trying to brine the bird, and (in my opin) has a better flavor.
And the left overs are great to make a broth, and a smokey soup.
I use an injectable marinate with dry spices on the out side. Saves alot of time trying to brine the bird, and (in my opin) has a better flavor.
And the left overs are great to make a broth, and a smokey soup.
Chicken tip #2. After smoking, I heat my gas grill up and throw the chicken on it for about 5 minutes. The slow cooking in the smoker makes the skin a little like rubber. The hot grill crisps it up a bit. It is a nice finishing touch.
.....
Applewood smoked chicken thighs with grilled mushrooms and tomatoes over raisin Jasmine rice. Trader Joe's fried mac & cheese balls, too. I need to figure out how to do rice on the grill.
Related note: Does anybody else do hard-cooked eggs on the grill?
Applewood smoked chicken thighs with grilled mushrooms and tomatoes over raisin Jasmine rice. Trader Joe's fried mac & cheese balls, too. I need to figure out how to do rice on the grill.
Related note: Does anybody else do hard-cooked eggs on the grill?
Wanna hear more about hard eggs on the grill!
So far, my go to brine recipe;
1 gal water.
1/3 cup Kosher or sea salt
1/3 cup brown sugar
2 tsp garlic powder
2 tsp onion powder
1 1/2 tsp cajun spice
1 1/2 tsp celery seed
1/3 cup chopped cilantro
And these are the bomb (ground or whole) for an extra smokey kick.. I like to toss one or two in the batch of pintos also.
1 gal water.
1/3 cup Kosher or sea salt
1/3 cup brown sugar
2 tsp garlic powder
2 tsp onion powder
1 1/2 tsp cajun spice
1 1/2 tsp celery seed
1/3 cup chopped cilantro
And these are the bomb (ground or whole) for an extra smokey kick.. I like to toss one or two in the batch of pintos also.
Kind of a party trick. They turn out edible once you figure out the timing (indirect heat on a grill). Most people have never thought about cooking an egg that way so it's impressive to show people it can be done, and the shell can turn all kinds of interesting colors/patterns. Well, mostly brown, but often swirled like an Easter egg. No pics of past examples but maybe if I'm home this week... It's been so long that I have to learn all over again. I'm thinking of putting on 6 at a time and taking them off in ~1 minute intervals to test doneness.
Now, back to the smoked chicken!
--john
- Thread starter
- #13
These are great in salsa too. I'll post the brine later.
Throw some jalapenos and habaneros in your smoker and you'll never settle for those typically old dried peppers again!
Habaneros only take 2-4 hours at 175F or so...jalapenos with their thicker flesh can take as long as 10-12 hours. You don't want to turn them crusty/dry...but still have some moisture in the flesh but thoroughly smoked.
Vacuum bag and freeze them for a year or two!
Crazy good!
Habaneros only take 2-4 hours at 175F or so...jalapenos with their thicker flesh can take as long as 10-12 hours. You don't want to turn them crusty/dry...but still have some moisture in the flesh but thoroughly smoked.
Vacuum bag and freeze them for a year or two!
Crazy good!
that looks good!
Supressomon,
Do u smoke green jalapenos, or red?
What about fire roasted?
Do u smoke green jalapenos, or red?
What about fire roasted?
I smoke green and red jalapenos...and orange habaneros
I also roast jalapenos.
I think I've posted this one before but...try this one: Broil or over a hot fire roast large jalapenos until medium charred all over. Steep in a covered pan/bowl until cool then remove the charred skin, stem and seeds (a paper towel makes removing the charred skin easier for any kind of pepper). Slice in to 1/2" or so wide slices.
In a mason jar or similar marinate the roasted jalapeno slices in a mixture of grape seed oil and soy sauce. You want the ratio of oil to soy sauce to be a little salty but not overly so. Grape seed oil will not coagulate at typical fridge temps. Let them sit a day or so in the refrigerator...they're good out to a week.
Fantastic with a sharp dry cheddar for quickie appetizer atop a crostini or slice of chewy ciabatta. And they're super on a sandwich...think roast turkey or chicken for starters. They'll also add another nice dimension to homemade pizza too!
Variant: Add roasted garlic to the pepper marinade.
I also roast jalapenos.
I think I've posted this one before but...try this one: Broil or over a hot fire roast large jalapenos until medium charred all over. Steep in a covered pan/bowl until cool then remove the charred skin, stem and seeds (a paper towel makes removing the charred skin easier for any kind of pepper). Slice in to 1/2" or so wide slices.
In a mason jar or similar marinate the roasted jalapeno slices in a mixture of grape seed oil and soy sauce. You want the ratio of oil to soy sauce to be a little salty but not overly so. Grape seed oil will not coagulate at typical fridge temps. Let them sit a day or so in the refrigerator...they're good out to a week.
Fantastic with a sharp dry cheddar for quickie appetizer atop a crostini or slice of chewy ciabatta. And they're super on a sandwich...think roast turkey or chicken for starters. They'll also add another nice dimension to homemade pizza too!
Variant: Add roasted garlic to the pepper marinade.
I've only done buttermilk with chicken for frying. I regularly brine my chicken when smoking - a simple salt & sugar brine overnight does the trick.
Here's a whole chicken recipe for the smoker--one thing you can also do is rub the chicken inside and out with Hellman's mayo before setting it up. The skin will get pretty brown when done-peal it off and you have a wonderful smokey bird. I usually use oak in the woodburning pit, but if you have Orange or Mulberry wood available--try it.(the Mulberry works better with a Boston Butt)---oops! excuse the upside down pic
