bennyk
Wandering around with a bag of matchlight, looking for a match.
- Joined
- Aug 5, 2015
- Location
- Henderso...
Hey y'all, it's been a while since I last posted. Work and family are keeping me very very busy. I just had to pop on here and give the status on my new masterbuilt smoker (it does so much more than that old bullet ever did) and let you know about the great chicken it turned out a couple of weeks ago.
First of all, prior to these two sublime birds the best chicken I've ever had comes from an African chain of chicken restaurants called Nando's. Juicy, tender, perfectly spiced birds slow smoked and sold in paper sacks with the best hot peri peri sauce. This recipe is just a bit better. I found it on foodandwine.com. Here is the link:
http://www.foodandwine.com/recipes/lemon-brined-smoked-chickens
I think the juiciness and flavor is partly due to the brining you do overnight prior to smoking the meat. The rub just about emptied my spice cabinet. Lots of ingredients but they blend really well. I brushed the butterflied half chickens with olive oil (you're smoking at 250 so no worries about burning the oil) and left them skin down for the first hour. Turned over for another two hours and served with peri peri sauce. So very good.
What's the best chicken you've had?
First of all, prior to these two sublime birds the best chicken I've ever had comes from an African chain of chicken restaurants called Nando's. Juicy, tender, perfectly spiced birds slow smoked and sold in paper sacks with the best hot peri peri sauce. This recipe is just a bit better. I found it on foodandwine.com. Here is the link:
http://www.foodandwine.com/recipes/lemon-brined-smoked-chickens
I think the juiciness and flavor is partly due to the brining you do overnight prior to smoking the meat. The rub just about emptied my spice cabinet. Lots of ingredients but they blend really well. I brushed the butterflied half chickens with olive oil (you're smoking at 250 so no worries about burning the oil) and left them skin down for the first hour. Turned over for another two hours and served with peri peri sauce. So very good.
What's the best chicken you've had?