Start by dry Brining both sides, and season meat side with your choice of Rub Let rest in fridge for 4 hours. Dry brine the skin drys it out, then load into smoker set at 275. After ninety minutes, boost temp to 350F, leave for the last 30 Minutes Last but not least, plate with […]
Full Credit to Malcom Reed of “How to BBQ Right” for this recipe Any chicken can be used, we we prefer Thighs, and those from Sanderson Farms. Place the chicken in a Bag, cover with hot sauce, and place in a second container. The RUB, equal salt, pepper, and I used home grown Chipotle The […]
Full recipe credit goes to Jeff Phillips of Smoking-Meat.com Start with about 5 # of Chicken Thighs (with Bones, That’s how God made them). Trim skin and arrange on pan. Dry Brine, and rest in Fridge for 60-90 minutes. Mean while, mix up Alabama White Sauce. 2 Cups Dukes 1/2 Cup Apple Cider Vinegar 1/4 […]
We enjoy a local BBQ Brand, “Swig & Swine”. They have the record for staying at their location. Might say they do things right. But this post is about Chicken. They do that right also. My wife always orders chicken. We asked how the do their chicken. I did not expect a recipe card, but […]
First thing is to setup a suitable pan. I lay in a coat of oil, to help prevent sticking. Next trim off extra skin, and place skin down in the pan. I seasoned with “Meat Church” “Holy Voodoo” rub. I applied 6 grams total rub, 1.5 gram is a serving, so 4 servings is 4 […]
The YS640S is a fine tool to cook a chicken SpatchCock. SpatchCock uses poultry shears, cut along both sides of the back bone. Rinse the bird, and place the breast side up, and press the bird flat. Spray with oil (helps crisp the skin), and place breast side down, now you see the inside of […]
This is a simple very easy recipe. Start with a package of chicken thighs. I spray the skin side with oil, and skin side down on a cooking rack. I then apply a rub on the meat side. In most cases, Montreal Chicken is a winner. These were loaded onto my PitBoss CH7 pellet cooker, […]
