Cooking Classics
The Technique
Smoked Chicken
One of the most straightforward items to prepare is smoked chicken. Only minimal preparations are required & once the Classic Barbecue Seasoning has been made, it’s just a matter of building & maintaining the fire at the proper temperature for the duration of cooking. The two most important pieces of equipment that will be needed are thermometers. Have one available for the grill & one to test the chicken to be certain all portions are reaching their respective target temperatures. Smoked Chicken With Buttermilk-Herb Barbecue Sauce is a classic way to enjoy this popular flavor combination & it feeds a crowd beautifully. Accompany the birds with a combination of traditional side dishes from Buttermilk Fried Okra & Lemon-Thyme Succotash Salad to Charred Sweet Corn-Jalapeño Muffins & simple slices of watermelon. Learn how to make a delicious main course ideal for entertaining or weekday meals.
Smoked Chicken With Buttermilk-Herb Barbecue Sauce
makes 10 servings
2 cups hickory wood chips
2 {5-lb} whole chickens
Butchers twine
1 cup Classic Barbecue Seasoning
Charcoal
Buttermilk-Herb Barbecue Sauce
Soak the wood chips in water for about 30 minutes. Drain. Place in heavy-duty foil & make a packet. Poke a few holes in the foil. Set aside. Tie the chicken legs together using the butchers twine. Pat the Classic Barbecue Seasoning over the exterior of the chickens. Let stand 20 minutes.
Build a fire with the charcoal & push it over to one side of the grill. Add the packet of wood chips. Top with the grill grate. Place the chickens over the empty side to utilize an indirect heat cooking method. Top with the lid & adjust the vents in order to maintain a temperature between 225 to 275 degrees. Cook the chickens over indirect heat 2 hours & 15 minutes to 2 hours & 30 minutes or until the internal temperature reaches 165 degrees in the breast portion & 175 degrees in the legs & thighs. Meanwhile, prepare the Buttermilk-Herb Barbecue Sauce. Remove the chickens from the grill. Let stand 10 minutes. Pull the meat from the bones & shred with a fork. Serve with the Buttermilk-Herb Barbecue Sauce.
Classic Barbecue Seasoning
makes 1 1/2 cups
Use this multipurpose dry rub for a variety of grilling & smoked classics from chicken & pork to hamburgers.
3/4 cup packed dark brown sugar
4 1/2 tsp kosher salt
4 1/2 tsp dried thyme
2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp black pepper
3/4 tsp celery salt
3/4 tsp crushed red pepper flakes
Stir together the ingredients. Use as directed.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Smoked Chicken
Smoky pulled pork, ribs, chicken & everything in between essentially utilizes an indirect heat process that involves wood. Whether it’s used to build & maintain the fire or simply added with charcoal to enhance the flavor of the foods you’ll be preparing, the type of wood used acts to provide that iconic flavor we love. Follow these tips & get ready to make your best barbecue to date.
The Technique
Although you will need just a smidge, butchers twine will be an important item to use when preparing whole chickens for smoking. By tying the legs together, it produces a more compact bird for the grill so two can be smoked at the same time. If your grill is small, smoke one chicken for the best results.
No. 1
Soak the wood chips in water for about 30 minutes. Drain. Place in heavy-duty foil & make a packet. Poke a few holes in the foil. Set aside. Tie the chicken legs together using the butchers twine. Pat the Classic Barbecue Seasoning over the exterior of the chickens. Let stand 20 minutes.
No. 2
Knowing how to build a fire coupled with the type of cooker you plan to use are crucial factors to consider the making good barbecue. Look to Game Day Entertaining: The Tailgaters Quick Reference BBQ Guide for additional tips & pointers.
Build a fire with the charcoal & push it over to one side of the grill. Add the packet of wood chips. Top with the grill grate. Place the chickens over the empty side to utilize an indirect heat cooking method. Top with the lid & adjust the vents in order to maintain a temperature between 225 to 275 degrees. Cook the chickens over indirect heat 2 hours & 15 minutes to 2 hours & 30 minutes or until the internal temperature reaches 165 degrees in the breast portion & 175 degrees in the legs & thighs. Meanwhile, prepare the Buttermilk-Herb Barbecue Sauce. Remove the chickens from the grill. Let stand 10 minutes. Pull the meat from the bones & shred with a fork. Serve with the Buttermilk-Herb Barbecue Sauce.
The Tune
“Smokestack Lightning” Howlin Wolf
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