I've written before about smoking chicken. I like chicken.
With that said, chicken is still very much the also-ran when I'm cooking. I have a leg quarter and a wing with sides, put the leftovers in the fridge, and keep it around for lunch the rest of the week. I virtually never go for seconds unless I'm really hungry. In fact, I can't think of a single instance I was eating chicken that wasn't deep-fried where I found myself thinking, "I need more even though I'm stuffed." Maybe there were some chicken wings like that.
I just smoked some chickens in the manner linked above except I finally got around to making Big Bob Gibson's White BBQ Sauce. The technique is pretty much as linked above, except I pulled the chicken halves at around 145ºF, poured and spread the sauce all over, then let them smoke till around 155ºF when I pulled them out, let them rest, and then sauced again before serving.
Let me just say, I have to wonder what I have been doing with my life up to this point. That stuff is absolutely delicious. I ate my typical leg quarter. Then a wing. Then another wing. Then a half a breast. Then a bunch of random pieces while I was parting up the remaining chickens for the fridge. I ate too much chicken. It was worth it.
If you've never given this a try, you should. It's definitely unconventional, but totally delicious. And, oddly, it works as BBQ, at least in my mind. I could serve this with more "traditional" fare and I don't think it would be out of place at all. (Be warned, it's got more kick than expected—at least more than I expected. You might wanna cut the cayenne by half if you don't do heat.)
Also, a picture. (Not that it helps.)
With that said, chicken is still very much the also-ran when I'm cooking. I have a leg quarter and a wing with sides, put the leftovers in the fridge, and keep it around for lunch the rest of the week. I virtually never go for seconds unless I'm really hungry. In fact, I can't think of a single instance I was eating chicken that wasn't deep-fried where I found myself thinking, "I need more even though I'm stuffed." Maybe there were some chicken wings like that.
I just smoked some chickens in the manner linked above except I finally got around to making Big Bob Gibson's White BBQ Sauce. The technique is pretty much as linked above, except I pulled the chicken halves at around 145ºF, poured and spread the sauce all over, then let them smoke till around 155ºF when I pulled them out, let them rest, and then sauced again before serving.
Let me just say, I have to wonder what I have been doing with my life up to this point. That stuff is absolutely delicious. I ate my typical leg quarter. Then a wing. Then another wing. Then a half a breast. Then a bunch of random pieces while I was parting up the remaining chickens for the fridge. I ate too much chicken. It was worth it.
If you've never given this a try, you should. It's definitely unconventional, but totally delicious. And, oddly, it works as BBQ, at least in my mind. I could serve this with more "traditional" fare and I don't think it would be out of place at all. (Be warned, it's got more kick than expected—at least more than I expected. You might wanna cut the cayenne by half if you don't do heat.)
Also, a picture. (Not that it helps.)
Attached Files
Well, okay, maybe they're right, but it never slowed me down, none, on eatin horseradish! 
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