My wife showed me this recipe years ago. She had found it in a magazine. I just couldn't see the flavor combinations working. She made it in the oven and it was a hit with everyone. I was wrong again. We have been making it ever since. It is a real nice change of pace. It is a great way to alter the normal chicken rubs. I have changed the rub up occasionally by adding Ancho powder and other spices. It is versatile. I also rotisserie or butterfly grill it but it smokes well.
Unfortunately for me, my family is spoiled to brined fowl. Birds do not get cooked at my house anymore without taking a swim in a flavor brine or marinade.
(http://i908.photobucket.com/albums/ac287/Ofrazier01/IMGP0973.jpg)
1 fresh whole chicken preferably brined
3 Tablespoons canola oil or other neutral oil like peanut or corn oil.
Combine the following:
2 ¼ teaspoon ground cinnamon
3 teaspoon brown sugar
1 1/2 teaspoon Hungarian paprika
3/4 teaspoon sea salt
3/4 teaspoon fresh ground black pepper
3/4 teaspoon ground all spice
Set aside 1 ½ teaspoon rub.
For this beer can, Bradley smoked version, I used apple wood and the beer was laced with onion, sage, rosemary, apple and a cinnamon stick. Heating the mixture in the microwave will speed the cooking process.
Remove neck and giblets from chicken (a reminder for my forgetful brain). Pat dry and put on beer can chicken device with can filled as you would normally. Brush chicken liberally with oil. Sprinkle or rub spice mixture onto chicken. Smoke on low at around 200 degrees using your choice of wood until center of breast is at 161 degrees and no longer pink. Sprinkle remaining mixture on chicken in the last twenty minutes.
If anyone has other spice recommendations that would be appropriate for further adjustments to the recipe, they would be appreciated.
Good luck and slow smoking.
Pachanga
Me not being much of a chef, and I can't find this stuff at my local grocery store. Where the heck do you get hungarian paprika?
I get mine at Kroger. It has become common in most stores around here. Before it was available, I used whatever was on the shelf but there is a difference to my palate and I prefer the Sweet Hungarian. It also is available in hot. I would use whatever you have. The Cinnamon is the star.
Maybe Brad Stab (a real Chef) will be kind enough to comment and educate us on this subject.
Good luck and slow smoking,
Pachanga
Pachanga
That sounds good. I put cinnamon on salmon when I smoke it, goes great with the other spices.
Kevin
If you are haveing troubles finding spices try penzeys.com I get all my spices from them. I'm lucky enough to have a store close by.
Thanks, all my stores have is the regular stuff. It's amazing how many different varieties of everything is out there. My cubbards are full of spices and I still don't have enough.
Quote from: KevinG on November 12, 2009, 09:53:23 AM
My cubbards are full of spices and I still don't have enough.
Me too.
Man, I like that. Thanks Pachanga.
Have you used Cardamon much?
I like that spice, just need to find a place to use it.
Quote from: classicrockgriller on November 12, 2009, 09:59:51 AM
Man, I like that. Thanks Pachanga.
Have you used Cardamon much?
I like that spice, just need to find a place to use it.
Try it in your tea, I like just a dash in my hot tea. Call me weird but its good.
Dont drink coffee but what the heck try it in some of that mud.
I used some (added a little to a spice rub) the other day when I smoke/grilled chicken wings on my Traeger
and it was pretty good. Might try a little on a chicken in TBE.
Quote from: classicrockgriller on November 12, 2009, 10:27:08 AM
I used some (added a little to a spice rub) the other day when I smoke/grilled chicken wings on my Traeger
and it was pretty good. Might try a little on a chicken in TBE.
That sounds good also, maybe a dash of thyme too.
Quote from: classicrockgriller on November 12, 2009, 09:59:51 AM
Man, I like that. Thanks Pachanga.
Have you used Cardamon much?
I like that spice, just need to find a place to use it.
CRG, I just got an email (recpie) from Relish magazine... Pomegranate Glaze turkey that has cardamom in the glaze. I'll PM you the recipe if you are interested.
CRG,
I don't have Cardamon even in my pantry but I'm willing to learn.
Again, maybe Chef Brad Stab will chime in and give us some lessons in its usage.
Good luck and slow smoking,
Pachanga
Quote from: squirtthecat on November 12, 2009, 10:39:02 AM
Quote from: classicrockgriller on November 12, 2009, 09:59:51 AM
Man, I like that. Thanks Pachanga.
Have you used Cardamon much?
I like that spice, just need to find a place to use it.
CRG, I just got an email (recpie) from Relish magazine... Pomegranate Glaze turkey that has cardamom in the glaze. I'll PM you the recipe if you are interested.
If you can either send it or post a link and thanks STC
Quote from: Pachanga on November 12, 2009, 09:37:16 AM
I get mine at Kroger. It has become common in most stores around here. Before it was available, I used whatever was on the shelf but there is a difference to my palate and I prefer the Sweet Hungarian. It also is available in hot. I would use whatever you have. The Cinnamon is the star.
Maybe Brad Stab (a real Chef) will be kind enough to comment and educate us on this subject.
Good luck and slow smoking,
Pachanga
I'll give it a shot,
Paprika comes from the dry ground fruits of the Capsicum annuum, this is a mild capsicum fruit, often called pimento. The capsicum species originated in the Ne World, the particular varieties used to make paprika were developed in Europe, especially in Hungary. The first paprika peppers to arrive in Hungary are believed to be from the east by Bulgarians who had them from Turkey.
Paprika has long been an important part of Hungarian dishes; it's also become popular worldwide for its color and ability to enliven pale dishes. Paprikas are now grown to produce paprika in a number of countries including a number of Eastern European countries, but also in Spain (this is what you see in most basic blends). Spanish paprika, known as pimenton, is made from a round pepper about the size of a peach, of several varieties. It's a bit paler then the red Hungarian paprika, and is a bit different in flavor. There are many varieties of paprika, some of which are very hot, but most are pretty mild and sweet. The grades of paprika are as follows, starting with the best.
Exquisite delicate, delicate noble sweet, semi sweet, rose and hot.
The 2 main growing areas in Hungary are in the south, the most famous is Szeged, This is the paprika I use.Pimenton produced in Spain are from smaller round fruits of mutable varieties. It is used primarily for coloring. If you ever come across "piment d' espellete from Pays Basque give it a try. This pepper is what is used in the drying process of the world famous Bayonne ham from southwest France.
(http://i59.photobucket.com/albums/g318/bradstab/Paprika_fruits_three_j.jpg)
Quote from: classicrockgriller on November 12, 2009, 11:01:40 AM
If you can either send it or post a link and thanks STC
Printer friendly link:
http://www.relishmag.com/recipes/print/28223.html?printable=true
I just got this, so I've never tried it. But it does sound good.
Pachanga, I'm going to try your cinnamon rub on my next turkey roast. Thanks for sharing.
Brad,
Thank you for your input. I appreciate anything you have time to contribute. I leaned several things from your post that had evaded me. With your permission, I will copy it to my recipe file under spices.
I enjoy information that broadens my horizons and adds to my skills. The history of cooking is also very interesting to me. I will search for your favorite Szeged grown paprika.
Again, this was educational for me.
Good luck and keep it spicy,
Pachanga
Squirt the Cat,
You may want to make up a double batch. You can put this on pretty strong. Here is a photo of the little darling before smoking. I did a pretty uneven job on the rub. It doesn't rub that well. I kind of throw it on (not too accurately I guess, there is a mess in the sink and the chicken looks like it needs antibiotics). I put extra around the top because it usually migrates down somewhat. For some reason, this stayed put.
(http://i908.photobucket.com/albums/ac287/Ofrazier01/IMGP0969.jpg)
I have already increased the measurements from the original by 1/2 but I never seem to have as much as I would like.
I hope you enjoy it, my family and friends sure do.
Good luck and throw that cinnamon on,
Pachanga
Pachanga, Just a question. Have you ever made a paste of the cinnamon and then sprinkled you spices into that
or would that not work?
CGR,
I haven't made a paste. That sounds like a good idea. When I butterfly the bird, I sprinkle form a distance above. When I rotisserie, I sprinkle while the spit is spinning. Those work well and I get a nice even coverage. This beer can is the problem child. If I sprinkle the chicken chicken while laying down, when I pick it up to handle the bird and stab it onto the can, I smear the rub. I can't tilt the nearly full can to sprinkle once he is stabbed. The bird is smaller at the waist (does a chicken have a waist) so I have to throw up under the breast. This finished rub is a very fine powder.
Your idea might work to add the oil to the rub and then paint it on with a pastry brush. Think about it and let me know what you come up with.
A good alternative is to butterfly the critter. It smokes nice, cooks even, fits on a Bradley rack, and presentation is nice. I do, however, like the aromatics in the beer can.
Thanks for the idea,
Good luck and paste it up,
Pachanga
This looks like a good rub, and you may have saved me some money down the road. I often purchase Grill Master's Cinnamon & Chipotle Rub for pork and chicken. I make a batch of this and add some chipotle powder. It looks like a close match.
Habanero,
I hope it works out for you. As I first posted, I was not sold on the flavor mix. It is now a family favorite and certainly a good change. I like the chipotle addition.
Good luck and slow smoking,
Pachanga
If you add enough cinnamon and sugar, can you get it to taste like a cinnamon roll? ;D Seriously, I think I'll try that on my next chickie dinner - what's the recipe for the brine soup?
Pachanga,
Thanks for the post on the cinnamon chicken. It looks really good. Will be on my list to do soon.
KyNola
7 ingredients and one is oil.
Then there's salt, pepper, cinnamon, brown sugar, all spice
and that hungry paparika.... I can do that, might even bump
a little cardamon in there. This looks like a keeper for me.
KyNola,
My family likes it. As I said, it is versatile.
If you don't get around to making it, stop by my house and I'll smoke one up. You are welcome at my table anytime.
Good luck and slow smoking,
Pachanga
Fuzzybear,
QuoteIf you add enough cinnamon and sugar, can you get it to taste like a cinnamon roll? Grin Seriously, I think I'll try that on my next chickie dinner - what's the recipe for the brine soup?
Don't give up on me. I haven't gotten my flavor brine recipe written in a publishable fashion. It is intermingled with my turkey recipe.
I'm working on it.
Hmmmm. Cinnamon Roll Chicken. This may be the start of a new restaurant chain. I've started my attorney working on securing the name. What kind of royalty are you going to demand? Colonel Sanders started out at a nickel a chicken. It is much higher now, but I understand his daughter's (now deceased) chain in Florida is still on the nickel plan.
Good luck and I hope we make a billion,
Pachanga
Pachanga,
I saw this post at around 3 AM and decided not to read it until the morning sorta to savor the recipe. And I was right. It sounds very nice and with your permission I am copying it to my recipe file.
We use Cinnamon and cardamon in most things here in this part of the world, and besides in cooking, even as a drink in lieu of coffee or tea, especially on a cold evening. Cardamon is also used as a hot drink and it is called White Coffee. It is great after a heavy meal.
As soon as I am back home, I will try you recipe and let you know.
HR
HR,
I hope you enjoy it. I would be honored to have contributed to your recipe book. Let me know of any variations you come up with.
CRG also mentioned cardamon. I do not have that in my pantry but have it on my grocery list now. I appreciate any tips on using it.
I do not know any of my friends who use it either, so you and CRG may be starting a trend here in Texas.
Thanks for the suggestion,
Good luck and let's spice it up,
Pachanga
Pachanga:
10%! ;D
Pachanga
There is hardly any rice dish that is cooked without cardamon in it where I am. Rice is a major staple in most middle eastern countries and my wife always adds 3 - 5 whole cardamons to the pot. It gives it a distinct flavor that is great. I have recently come across a recipe that calls for whole cardamon to be inserted in slits cut in a leg of lamb just many would do with garlic.
HR
Fuzzybear,
I ran your 10% past the accountants and underwriters. They want me to try to get you to come off that a bit. We may be able to work out a higher backend. Maybe we can use you as a high paid spokesperson or get you a residual by putting your photo on the menu board.
Don't walk away, just consider this.
Pahanga
Dang! I guess I'll have to get financial backing elsewhere! I need 10% to live well!
Fuzzybear,
You are one tough hombre' negotiator. Ok, what other perks are you going to demand? Get it all on the table. Don' t milk me. I've already got too much money invested in this to let it go.
Good luck and stop the beating already,
Pachanga
pachanga:
Being in the insurance biz, negotiation is what we do for our customers! You are giving in to easy!
Fuzzybear,
1 %. We are renaming Cinnamon Roll Kissed Chicken.
Pachanga
Pachanga:
What the? ??? Surely, you jest!
90% for you; 10% for me - call it a "Fee" if you like for the idea!
Fuzzybear,
Attorneys came back and Cinnabon corp has already reserved the name and concept. I guess we are both out of luck. Just happened. Evidently, they monitor this board.
We can still do business, can you insure a two headed snake? He is in good health. At least one head is.
Oh well,
Pachanga
Dang! Maybe we can smoke rocks and package them? (just heat in the oven and put that genuine smoked flavor in your house!) ::)
Hey if it worked for pet rocks, it's gotta work for smoked rocks!
Thats what I was thinking!
Fuzzybear,
I told you to not give up on me. I have started a new thread on the poultry brine you requested for this recipe under the Curing and Brining section. It is Brine Pachanga - A Low Salt Brine
Hope you enjoy it.
Good luck and slow smoking and lots of insurance sales,
Pachanga
I'll check it out - you tried it on Turkey's yet?
Fuzzybear,
Probably 50 to 75 turkeys. That's why I developed it originally. I roast about six 20 to 24 pound turkeys every year and have used this for a long time.
Good Luck and slow smoking,
Pachanga
I picked up a package of the Williams Sonoma Cinnamon and Spice Turkey Brine to try. the ingredients look great (juniper/bay/cinnamon/pepper/salt etc - there's more junk in it but I don't remember exactly what) - I'd love to have the time to separate out all the ingredients and measure them...