Monday, November 9, 2009

It's Chicken Tuesdays--Smoked

Mmmmmmm Smoked Chicken


Chicken Smoking Tips

The first and most important tip for creating juicy smoked chicken it to brine it before it's smoked. All types of poultry benefit greatly from brining. Simply soak the chicken in a mixture of salty water (of the correct concentration) to which seasonings and spices have been added. The flavors will be absorbed into the flesh as the structure of the meat is changed. After brining chicken, the meat fibers hold moisture more effectively.

Dry the skin well after brining. Then peel the skin off and put dry chicken rub seasoning directly on the meat. Place the skin back on, over the seasoned flesh before placing the chicken in the smoker. The chicken will be more flavorful when the seasoning is placed directly on the meat.

Operate your smoker at a hotter than normal temperature when cooking smoked chicken recipes with the skin on. The skin ends up nice and crispy, and the taste is just as good as lower temperature smoking provides. Skinless chicken can be smoked hot or at lower smoker temperatures.


Smoked Chicken Recipes

Smoked Chicken Brine
Chicken brine is a magical liquid that transforms chicken into moist, flavorful eating. Learn how it's made, and get the basic chicken brine recipe here.

Smoked Chicken Breast
The brine has onion powder and curry, and when those flavors become intertwined with the taste of hickory smoke, you've got good eatin'! This one is for chicken breasts, but thighs can be substituted.

Apple Smoked Chicken
Skinless chicken breasts are marinated in an apple juice brine. Smoked at 225�F, the white meat is moist and tender. Chilled and sliced, it's great for sandwiches.

Smoked Chicken Breast
A whole chicken is seasoned with a flavorful smoked chicken rub, then smoked hot to produce a crispy skin atop that juicy meat.

Smoked Chicken Thighs
Three pounds of chicken thighs are brined, then seasoned with an easy chicken dry rub. Smoke these until they are well done. Best when the meat literally falls off the bone.

Smoked Chicken Wings
After trimming off the tips and separating the remaining sections, the chicken wings are dusted with a hot and spicy seasoning, then smoked to perfection. Dip these in ranch dressing.

Tea Smoked Chicken

This is the big smoker variation of an Asian classic. The smoke from the tea leaves add a distinct flavor to the chicken that is fantastic.

Prep Time: 15 minutes

Cook Time: 3 hours

Ingredients:

  • 1 2-2 1/2 pound chicken
  • 1/2 cup china black tea leaves
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons rice wine
  • 2 scallions
  • 1 tablespoon fresh ginger root peeled and minced
  • 2 teaspoons salt
  • 1 1/2 teaspoons Szechwan peppercorns, crushed
  • Sesame oil








Preparation:

Combine wine, salt, brown sugar, and peppercorns in a large bowl. Cut scallions into 2 inch long pieces and flatten with the side of a cleaver. Add scallions and ginger root to bowl. Place chicken in bowl and rub the mixture all over the chicken inside and out. Let marinate in the refrigerator overnight. Prepare smoker. Remove chicken from marinade, placing scallions and ginger root inside. When the smoker is up to temperature (about 250 degrees F.) place chicken inside and place 1/4 of the tea leaves on the embers. Let smoke. Add tea leave 1/4 at a time every hour. Remove chicken from the smoker when a thermometer in the thickest part of the chicken breast reads 170 degrees. Brush the surface of the chicken with sesame oil cut into serving pieces and serve.

Chicken is Ready-Come and Get it!

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