Gus65
Found some matches.
- Joined
- Jan 26, 2015
- Location
- Batemans Bay Australia
Haven't made this one for a long time and even though it has salad in it I cooked it on a kettle so I call it BBQ. Wanted a change from wood smoked chicken and this has a nice sweet smell while cooking and quite a different taste.
Marinated some chicken thigh fillets in olive oil, dark soy sauce and garlic for a few hours then made up a smoking mix.
Equal parts of Brown Sugar, Black Tea and Brown Rice.
Mixed together well and spread thinly in a foil lined baking dish. (If you dont line it, you'll have to throw it out or use an angle grinder to get the smoke mix out)
Chimney of heat beads into the kettle and the baking dish directly over the top until it starts to gently smoke. Then placed the chicken on a rack over the smoking mix.
Lid on the kettle and left to smoke for 25 minutes.
Once smoked took them off the rack and glazed them with honey and over the coals direct for a few minutes either side to finish.
Sliced thinly.
Then spread over a salad of lettuce, yellow and green Capsicum (bell pepper), thinly sliced red chilli, grated carrot and caramalised red onion. Topped with a red wine viniagrette. (Oil, red wine vinegar, caster sugar, wholegrain mustard, salt and pepper)
Tasted great and was good enough to win bragging rights in a members comp on another forum.
Marinated some chicken thigh fillets in olive oil, dark soy sauce and garlic for a few hours then made up a smoking mix.
Equal parts of Brown Sugar, Black Tea and Brown Rice.
Mixed together well and spread thinly in a foil lined baking dish. (If you dont line it, you'll have to throw it out or use an angle grinder to get the smoke mix out)
Chimney of heat beads into the kettle and the baking dish directly over the top until it starts to gently smoke. Then placed the chicken on a rack over the smoking mix.
Lid on the kettle and left to smoke for 25 minutes.
Once smoked took them off the rack and glazed them with honey and over the coals direct for a few minutes either side to finish.
Sliced thinly.
Then spread over a salad of lettuce, yellow and green Capsicum (bell pepper), thinly sliced red chilli, grated carrot and caramalised red onion. Topped with a red wine viniagrette. (Oil, red wine vinegar, caster sugar, wholegrain mustard, salt and pepper)
Tasted great and was good enough to win bragging rights in a members comp on another forum.
