calling all chicken recipes?

Started by waterkc, October 11, 2010, 08:02:01 AM

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waterkc

October 11, 2010, 08:02:01 AM
Hey All,

I am going to be smoking some chicken here next weekend. I normally brine them and then just hit them with a little olive oil and Montreal Chicken seasoning. I really like them this way but would like to try something different. I also switch it up with the Peruvian recipe I had posted in the past. Looking for something a little different to try. Any suggestions?
"America will never be destroyed from the outside. If we falter and loose our freedoms, it will be because we destroyed ourselves. - Abraham Lincoln."

NePaSmoKer

#1
October 11, 2010, 08:03:37 AM
Quote from: waterkc on October 11, 2010, 08:02:01 AM
Hey All,

I am going to be smoking some chicken here next weekend. I normally brine them and then just hit them with a little olive oil and Montreal Chicken seasoning. I really like them this way but would like to try something different. I also switch it up with the Peruvian recipe I had posted in the past. Looking for something a little different to try. Any suggestions?


CT

Carolina Treet

squirtthecat

#2
October 11, 2010, 08:10:01 AM

Ditto on the CT.

Mix up some of "Jan's Rub" to go with it as well..   

classicrockgriller

#3
October 11, 2010, 08:51:37 AM
might check out the recipe site.

recipe site:
http://www.susanminor.org/forums/

oakrdrzfan

#4
October 11, 2010, 04:59:26 PM
I spatchcock them and brine overnight. 

Next day.  Rinse off the brine.

Put on some Jan's Rub and CT.  Into the smoker at 250 for 7 pucks of pecan or oak.  Into the oven to finish at an IT of 160 or so. 

One of my favorite things to smoke.

Pachanga

#5
October 11, 2010, 06:45:40 PM
No poultry goes through my home without a brine since I spoiled my family.

This recipe is nice.  The smoke shown here was beer canned but I butterfly most chicken in the Bradley now.  The rub goes on easily and the cooking is even.  I usually place it inside down -breast side up and just leave it that way.

http://forum.bradleysmoker.com/index.php?topic=12473.0

You won't go wrong with this one.

Pachanga

kinyo

#6
October 12, 2010, 09:18:46 AM
Usually I do drumsticks & thigh & what I like is to coat them with EVOO and my rib rub.

I leave them in the fridge overnight and take them out of the fridge 1 hour before puting them in the OBS.

I smoke them for 2 hours with apple and the OBS at max heat & finish them on the grill with a little bbq sauce.

It's always a success!  :D
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