Grilled Chicken on the Hasty Bake

cowgirl · 05-04-2011, 01:18 PM

I'm not sure what to call this chicken recipe. It belongs to talented smoking friend Rueben in Guam. If you get the time, check out his blogs. :)
http://bbqguam.blogspot.com/

I used Rueben's marinade.. soaked the boneless skinless chicken thighs ovenight.
soy, onions, ginger, garlic, vinegar...
Rueben's marinade recipe.. http://guamfirehousecook.blogspot.co...icken-and.html

added a pouch of wood pellets to the grill and a dish of rice with chicken stock..

grilled my chicken and some asparagus with olive oil, kosher salt and cracked black pepper...

made fried rice with the smoked rice...

Rueben's chicken marinade was great!!

Thanks for looking!

bluetang · 05-04-2011, 01:25 PM

That looks good... real good! Thanks for the bbqguam blog too.

Phubar · 05-04-2011, 01:29 PM

That Hasty Bake is getting a colour on the inside!
Very nice looking meal Jeaniusz!

Dustin D · 05-04-2011, 01:41 PM

Good looking Meal there!

Driekje · 05-04-2011, 02:50 PM

That is a tasty looking chicken.

Johnny_Crunch · 05-04-2011, 02:55 PM

When you going to have us all over for one of these feasts? Your food always looks amazing!

zwylde1 · 05-04-2011, 02:59 PM

That looks amazing! Question for you Cowgirl. I notice you like to do rice the grill often. What do you do? Amounts, temp, time etc. Thanks again for the awesome presentations.

Fatback Joe · 05-04-2011, 03:20 PM

Those can't be thighs, they are all different shapes........chicken thighs are round. Nice try.

chambersuac · 05-04-2011, 03:22 PM

Man, those are some good looking eats!

cowgirl · 05-04-2011, 04:02 PM

Thank you Blue, his blogs are great... love his style of cooking. :)
I would also love to live on the beach over there. lol

Thank you Phu!! I'm working on getting it dirty.

Thank you Dustin and Driekje!! I appreciate it!

Quote:

Originally Posted by Johnny_Crunch

When you going to have us all over for one of these feasts? Your food always looks amazing!

That would be fun... bury a pig in the ground. Everyone would have to bring their own chairs and beverage. :) Thanks!

Quote:

Originally Posted by zwylde1

That looks amazing! Question for you Cowgirl. I notice you like to do rice the grill often. What do you do? Amounts, temp, time etc. Thanks again for the awesome presentations.

Thank you Zwylde! I use about double the amount of chicken stock to the amount of rice... you can use instant.. it works fine. takes on the smoke really nice. I smoke it uncovered and just wait until the broth is absorbed..
then cover and remove it from the cooker. I've smoked it low 180F and I've smoked it high 350F... it doesn't seem to matter what temp you use. Just put it in with what ever else you are cooking. (hope that makes sense) :)
Thanks again!

Quote:

Originally Posted by Fatback Joe

Those can't be thighs, they are all different shapes........chicken thighs are round. Nice try.

hahaha.. Joe! They are not competition thighs for sure! Thanks for the laugh Joe.

Dan... Thanks friend!!

orangeblood · 05-04-2011, 08:37 PM

nice!

does the marinade leave the chicken tangy? or does to soy flavor donimate? next time will you marinate longer / shorter or about the same?

cowgirl · 05-04-2011, 11:19 PM

Quote:

Originally Posted by orangeblood

nice!

does the marinade leave the chicken tangy? or does to soy flavor donimate? next time will you marinate longer / shorter or about the same?

Thank you orangeblood! They did have a bit of a twang. Rueben said this is the basic recipe and that you can add sugar if you like. I wanted to try it straight the first time and next time I will add a bit of brown sugar to the mix.
It was tasty stuff.
I will probably do the same and marinade overnight.
This marinade works for beef and pork too.
Let me know if you give it a try!
Thanks again.

Phrasty · 05-05-2011, 12:52 AM

Cheers

Will work for bbq · 05-05-2011, 01:54 AM

Wow, that just looks and sounds fab., thanks for sharing the link

R2Egg2Q · 05-05-2011, 02:10 AM

That looks really tasty Jeanie!

05-04-2011, 01:18 PM	#1
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Grilled Chicken on the Hasty Bake I'm not sure what to call this chicken recipe. It belongs to talented smoking friend Rueben in Guam. If you get the time, check out his blogs. :) http://bbqguam.blogspot.com/ I used Rueben's marinade.. soaked the boneless skinless chicken thighs ovenight. soy, onions, ginger, garlic, vinegar... Rueben's marinade recipe.. http://guamfirehousecook.blogspot.co...icken-and.html added a pouch of wood pellets to the grill and a dish of rice with chicken stock.. grilled my chicken and some asparagus with olive oil, kosher salt and cracked black pepper... made fried rice with the smoked rice... Rueben's chicken marinade was great!! Thanks for looking! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/ Last edited by cowgirl; 05-04-2011 at 01:23 PM.. Reason: add recipe link

05-04-2011, 01:25 PM	#2
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	That looks good... real good! Thanks for the bbqguam blog too. __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

05-04-2011, 01:29 PM	#3
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	That Hasty Bake is getting a colour on the inside! Very nice looking meal Jeaniusz! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

05-04-2011, 01:41 PM	#4
Dustin D Full Fledged Farker Join Date: 01-15-11 Location: Louisiana Downloads: 0 Uploads: 0	Good looking Meal there! __________________ Semper Fi

05-04-2011, 02:55 PM	#6
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	When you going to have us all over for one of these feasts? Your food always looks amazing! __________________ J Crunch

05-04-2011, 02:50 PM	#5
Driekje Wandering around with a bag of matchlight, looking for a match. Join Date: 03-25-11 Location: Ravenstein, The Netherlands Downloads: 0 Uploads: 0	That is a tasty looking chicken.

05-04-2011, 02:59 PM	#7
zwylde1 Full Fledged Farker Join Date: 12-17-10 Location: Cape Cod, MA Downloads: 0 Uploads: 0	That looks amazing! Question for you Cowgirl. I notice you like to do rice the grill often. What do you do? Amounts, temp, time etc. Thanks again for the awesome presentations.

05-04-2011, 03:20 PM	#8
Fatback Joe is One Chatty Farker Join Date: 01-07-08 Location: Hampden, MA Downloads: 1 Uploads: 0	Those can't be thighs, they are all different shapes........chicken thighs are round. Nice try. __________________ FBJ WSM Medium Spicewine Stumps GF223 KCBS, NEBS Member

05-04-2011, 03:22 PM	#9
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	Man, those are some good looking eats! __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

05-04-2011, 08:37 PM	#11
orangeblood Full Fledged Farker Join Date: 07-16-08 Location: Texas Downloads: 0 Uploads: 0	nice! does the marinade leave the chicken tangy? or does to soy flavor donimate? next time will you marinate longer / shorter or about the same?

05-05-2011, 12:52 AM	#13
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

05-05-2011, 01:54 AM	#14
Will work for bbq is Blowin Smoke! Join Date: 06-23-10 Location: Bay Area, CA. Downloads: 12 Uploads: 0	Wow, that just looks and sounds fab., thanks for sharing the link __________________ Paul 00 Slowskys Racing CharGriller Acorn Komado AKA Milton (RIP), WGA, WSM 18.5", WSM 22.5" BBQ Guru Digi Q, Weber Kettles, Genisis Gold Gasser, Orange and Red ThermaPens and a Partridge in a Avocado tree. Agent 000 (Double O Zero) Certified MOINK Baller CLICK HERE to visit the BBQ Brethren Throwdowns When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

05-05-2011, 02:10 AM	#15
R2Egg2Q is One Chatty Farker Join Date: 08-15-10 Location: Pleasanton, CA Downloads: 0 Uploads: 0	That looks really tasty Jeanie! __________________ -John XL BGE, Large BGE, Small BGE, Mini BGE, Superior Smokers SS-Two, Hasty Bake Gourmet, Imperial Kamado, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, WGA, Summit S-620 NG; Stoker, Stealthy Black Thermapen, custom BGE & Weber handles by brethren martyleach IMBAS Certified MOINK Ball Maker CLICK HERE to join us in a BBQ Brethren Throwdown!

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