Nashville Hot Chicken on the grill…

[Mosca]

Every picture tells a story.

In case you can’t see it, “Smoke Show” is chipotle, smoked ghost, and Carolina Reaper.


I ground the Smoke Show in the mortar & pestle, then mixed those up 50/50.


Yeah, I think I might regret this.


Mrs Mosca won’t touch that stuff. She gets salt. That’s all, salt.


That chicken looks seriously ANGRY, doesn’t it?!


Apologies to SheilaAnn for the canned green beans; Mrs Mosca likes them, and I’m okay with them, so we eat them! That’s haluski for the other side. (Edited to add: I’ve decided I could eat haluski until I exploded.) And I hit the chicken with Black Swan Beso del Fuego, for the sweetness.

This was seriously hot. On a scale of 1-10, I’d give it a 7. But I’m a chilihead; regular people would give it an 11. It is HOT. This was also freakin’ FANTASTIC. Would make again.

[Jfrosty27]

I’m in on canned green beans too. I don’t know why, but I like them. Maybe a result of all the diner food I ate when on the road during my career. 🤷♂️

[Finster]

Looks good. I’m all in on the haluski.
no way I’m doing any more than just looking at that chicken though…way too hot for me.

[LA Pork Butt]

I have done it a couple of times, and I really liked it built as a Nashville Hot Chicken Sandwich. It’s beats all the fast food versions including Popeye’s and Wendy’s which are both good IMO. It looks like you grilled it without a batter, which if I remember correctly, that is the way I did it the 1st time. There was a version in one of the BGE promotional magazines, that I tried last weekend, but it needs some work. It called for cooking at 225, but I think 350 or 375 would work better. I will give it a shot when I get a chance.

[Mosca]

Olive oil, no batter, I figured this way it’s just rubbed chicken thighs, y’know? No chance to screw it up or burn some doughy thing. I did it at 350°, temp’d it off at 165°.

[LA Pork Butt]

I think that is the way I did my first one.

[Mosca]

How did you do it the second time?

[LA Pork Butt]

It was soaked in Buttermilk over night. Then dipped in egg and then dredged in flour mixed with Nashville Hot seasoning It didn’t brown up or crisp cooked at 225 as suggested. I think it needs to be cooked at 350-375 and maybe sprayed with oil. I am thinking like oven fried chicken.

[STEbbq]

I actually really like this idea because we tend to avoid making fried foods from scratch due to the mess of the batter. However, I love spicy chicken and we just never seem to make it. We grow a ton of peppers but we don’t have a lot of spicy ones because spicy chicken isn’t a daily meal requirement yet. None of the spicy sauces we have from Melinda’s are well, spicy chicken spices I guess.

So I am fairly certain I can look up a solid Nashville chicken spice blend and make that myself. Cayenne pepper, cracked red pepper, chipotle, paprika, chili powder, garlic etc. are all spices we have.

So, really what it would seem I am missing is the Smoke Show spices. Is that particular blend the best way to acquire those dried spices or would you recommend buying the spices separately and blending your own?

[Mosca]

I’d recommend getting the blend. Working with these things dried, an N95 mask might not be enough. I have most of their blends, and I was going to pick the one called “I Can’t Feel My Face”, but I saw this one on the rack first and thought, “Yeah”. I’ve called and emailed these folks and asked them questions, and they are really cool, love peppers (obviously), and they’re really responsive. And yeah, all the blends taste different.

https://www.flatironpepper.com/

[Mosca]

The Nashville Blend I used has a nice bit of cinnamon in there, and also something else I didn’t really try to identify, but it’s something that fits with that. Not clove or allspice, maybe cardamom, but I don’t think that either. But something like that, something a little island-y.

Found it: it IS allspice. “Cayenne, kosher salt, sugar, black pepper, paprika, cinnamon, garlic, sage, onion, rosemary, ginger, thyme, parsley, marjoram, bell peppers, coriander, allspice, oregano, summer savory”

[barelfly]

Do a light flouring with the spice and just grill it that way. Attjack has posted on it, I’ve copied it a number of times and posted on here about it. That way you have both methods to use. That crispy chicken cooked on the grill….its so good you won’t need to fry anything anymore.

[STEbbq]

I know there is a Nashville hot chicken I made around here a while back but I’d never describe the spice leve as 11. Maybe a 5.

[STEbbq]

Oh, that’s why I don’t remember it too fondly. Oops.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/misc-or-general-food-discusison/53433-fail-photos-stories-of-recipe-mishaps-and-oopses?p=1113370#post1113370

[Mosca]

Yeah, that base spice blend was actually about a 2. But I figure I know how to change that.

[shify]

Looks awesome and right up my alley.

Wonder how it would be if you did a Nashville type dunk post-cook. “Cooking” the rub and with some hot oil and giving the thighs a post-cook dunk or brush.

[barelfly]

Love the Nashville hot chicken! I’ve done it with other rubs on the grill as well. And have used Attjacks method of fried chicken on the grill…no frying, just with the heat and flame and it’s great! I’ll have to look and find these blends you posted above!

thanks for sharing and again, great cook!

[SheilaAnn]

BF would love if I made this (or a version thereof). Lately, we tend to lean more toward a 4-6 on the hot scale. I go a tad hotter, though. I pay for it, but love it so! Going to try a grilled version for sure! With my homemade pickles.

and fwiw Mosca I never had fresh green beans until I met BF. It was always canned. 🤢 and don’t EVEN get me started on green bean casserole. (Fight me)
It ranks up there with ketchup on hot dogs. Yeah, there I go again. 💕

[barelfly]

No GB casserole for you?

[SheilaAnn]

barelfly hell naw! Not even made from scratch.

[barelfly]

Haha! That makes me laugh. Scratch is the only way we make it so it’s GF, it’s one of my favs!!!!

[STEbbq]

Well, I have my list Tom. I am just waiting for a coupon because I won’t need it right away to figure out the final order.

Dark & Smoky
Four Pepper Blend
Smoke Show
UC Biber

[jfmorris]

STEbbq the ones I keep right now in my cupboard are the Four pepper blend, for replacing regular old red pepper flakes in recipes, the Dark & Smokey, the Asian Blend and the Hatch Green. I probably use the Four Pepper and Hatch the most, but use the dark and smokey on BBQ, the asian on stir fries and such.

[STEbbq]

jfmorris yeah, my thinking is that I will be sprinkling this stuff on individual portions versus large cuts of meat as the kids are not spice fans. This kind of limits the use of Dark & Smoky in BBQ so it is replaceable with Hatch Green.

[jfmorris]

STEbbq yeah, if I was just getting 2 bottles, it would be the Four pepper and the Hatch. To be honest, it's JUST me, or my son and son in laws if eating here, that go for the pepper flakes. The only time my wife will get it is if I use a teaspoon in a recipe, like the fajita spice mix I whipped up last weekend. The asian mix has a nice flavor if you are into Asian stuff like gochujang. I will be trying the Smoke Show next time I order though.

[Jim White]

Oh my! I can only go to 6 or so on a real scale, so I'd have to use something other than Smoke Show. Probably the Dark and Smoky. But this just sounds and looks so good.

[bbqLuv]

Some like it hot

[LA Pork Butt]

That was one funny movie!

[Mosca]

LA Pork Butt Nobody’s perfect!

[texastweeter]

Bring on the heat! If you get a chance try Princes, way better than Hattie Bs

[Spinaker]

I bet it would be interesting to try this with some Nashville hot dipping sauce I make.

Also....I bet that rub is great on wings! Nice cook, brother. Thank you for sharing!

[Mosca]

I gave a little nip before plating, it was so hot I went with the bbq sauce to cut the heat back a bit. But it would be freakin’ great in a sandwich with hot sauce, and the bun helping spread the burn. That’s a lettuce/tomato/mayo/cheese thing just waiting to happen.

[Spinaker]

Ya, no kidding!