I can't tell you how much I enjoy barbeque, in all its forms. If it comes off of coals or a grill, I'll eat it. Of course, I think no one in town can do barbeque as consistently and as good as Whole Hog, but I like to try my hand at it once in a while.
There are many circles of barbeque: coal purists, Memphis/KC/Carolinas style, slow-cook, pit-cook and of course the variation in meat: ribs, pulled pork, brisket, chicken. Dry rub or wet. It's all delicious and rustic and complex. Yes, I am a barbeque enthusiast.
There are many circles of barbeque: coal purists, Memphis/KC/Carolinas style, slow-cook, pit-cook and of course the variation in meat: ribs, pulled pork, brisket, chicken. Dry rub or wet. It's all delicious and rustic and complex. Yes, I am a barbeque enthusiast.
Smoked Chicken (recipe below)
My setup is one born of laziness. I've spent nights with my father slow smoking a brisket, adding charcoal to the bin or more wood chips, laboring in love for something succulent. But I realize now that there is an easier way to accomplish the end result, with just as good a result. Here are a couple of my (not so secret) secrets to get you slow smoking.
- Get an Electric Smoker. It utilizes wood chips for the smoke without the hassle of charcoal. The biggest benefit: a built in thermostat to regulate the temp.
- Get an electronic thermometer. Plug it into your chicken/brisket/butt, set your alarm temp, and walk away. These two things alone will open the world of smoking to you.
Chicken Injector recipe
- 1/2 Can of beer
- 1 stick of butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp celery seed
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp siracha
Glaze the outside of the bird with olive oil and sprinkle with paprika for that nice, tan look. Smoke at 250F for about 3 1/2 hours using hickory/apple chips.