Getting Bite Through Skin on your BBQ Chicken

One of the most frustrating aspects of competition or family dining is achieving bite through, non elastic, un rubberized skin on your chicken. For tender chicken thighs with ‘bite through’ skin, try this.  Put your thighs in a disposable pan, skin side up, and cover each one with squeezable margarine (Parkay or I Can’t Believe It’s Not Butter).  Don’t be shy, completely cover each thigh.  Put the pan in the cooker uncovered at 275 degrees for one hour.  Now, cover the pan and cook for another hour at 275.  Finally, sauce each piece thoroughly and put them back in the cooker directly on the rack for about 15 minutes to set the glaze.  Handle them carefully, they will be super tender at this point.  The result will be tender, juicy BBQ chicken with soft ‘bite through’ skin.  If you prefer crispy skin, now move them to a grill over direct medium heat and turn constantly until the skin reaches the desired color and crispness. This technique was shared with me by my friend Jay Mabry, and has proven to be a winning way.

Cajun Injector Sauce for your Turkey

Start by making a Cajun Rub you can use year round...
Makes about 1 cup
1/4 cup coarse salt (kosher or sea)
3 tablespoons sweet paprika
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried thyme (preferably ground)
2 tablespoons dried oregano
1 tablespoon freshly ground black pepper
1 tablespoon freshly ground white pepper
2 teaspoons ground dried sage leaves
2 teaspoons cayenne pepper

Combine the salt, paprika, garlic and onion powders, thyme, oregano, black pepper, white pepper, sage, and cayenne in a small bowl and whisk to mix or place in a jar, cover it, and shake to mix. Store the rub in an airtight jar away from heat and light; it will keep for at least 1 year.


Now for the Injection Sauce:
1/3 cup chicken stock (preferably homemade), at room temperature

1 tablespoon bourbon (The good stuff, Maker's Mark is my favorite)
1 tablespoon your Cajun Rub (above)

Fill a kitchen syringe with the injector sauce. To do this, push the plunger all the way down, place the tip of the needle in the sauce, and slowly draw the plunger up: The syringe will fill with sauce. Inject the sauce into the turkey breast, thighs, and drumsticks. Don't be surprised if a little sauce squirts out; this is OK.  Rub the outside of the turkey with the olive oil and sprinkle the remaining 2 tablespoons of Cajun Rub all over it, patting it onto the skin with your fingertips.Then go to the Traditonal Smoked Turkey recipe in our page and happy cooking!

Classic Smoked Turkey Recipe

For your Traditional Thankgiving Turkey Needs:

• 1 12 pound turkey

For the brine:

• 1-1/4 cups salt
• 1 quart hot water
• 4 quarts cold water
• 1 cup maple syrup
• 1 medium onion, thinly sliced
• 4 cloves garlic, peeled and crushed with the side of a cleaver
• 10 peppercorns
• 5 bay leaves
• 4 strips lemon zest
• 2 cloves

For the basting:

• 4 to 6 tablespoons melted salted butter
• Maple Red Eye Gravy (see below)

1. The night before, unwrap the turkey, remove the giblets from the main and front cavity, and wash the bird inside and out.
2. Make the brine. Place the salt and 1 quart hot water in a large deep pot and whisk until salt crystals are dissolved. Whisk in the cold water and maple syrup and add the onion, garlic, peppercorns, bay leaves, lemon zest, and cloves. The mixture should be no warmer than room temperature: if it's hot or warm, let cool. Add the turkey. Place a large zip top bag filled with cold water on top to keep the bird submerged. Place the turkey in the refrigerator and let marinate overnight.
3. Set up your grill/smoker for indirect grilling (use foil pan) and preheat to medium. If using a charcoal grill, place a large drip pan in center and toss the wood chips on the coals. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium. If using a smoker, light and set it up according to the manufacturers instructions and preheat to 275 degrees.
4. Place the turkey on the grate over the drip pan away from the fire. Brush with melted butter. Indirect grill until cooked, 2-1/2 to 3 hours. (Use an internal read thermometer to test for doneness-the turkey is ready when the thigh meat is 180 degrees.) If using a charcoal grill, replenish the coals and wood chips every hour. Baste the turkey with melted butter every hour. If the skin starts to brown too much, tent the bird with foil. On a kettle grill, you'll probably need to tent the sides closest to the piles of coals. If using a smoker, you'll need to cook the bird about 3-1/2 to 4 hours.
5. Transfer the turkey to a cutting board and let rest for 10 to 15 minutes before carving. Serve with the following gravy.
<span>Maple Red Eye Gravy</span>
Makes 3 cups

• 2 cups turkey drippings
• 1 to 2 cups chicken or turkey stock
• 3 tablespoons butter
• 3 tablespoons flour
• 1/4 cup Madeira wine
• 1/4 cup coffee
• 1/4 cup heavy cream
• 2 tablespoons maple syrup
• coarse salt (kosher or sea) and freshly ground black pepper to taste

1. Strain the turkey drippings into a fat separating gravy boat. Wait a few minutes, then pour the drippings into a large measuring cup, stopping when the fat starts to come out. Add enough chicken stock to obtain 3 cups.
2. Melt the butter in a heavy saucepan. Stir in the flour and cook until a dark golden brown, 3 to 4 minutes.
3. Remove the pan from the heat and gradually whisk in the Madeira, coffee, cream, maple syrup, and the turkey drippings with stock. Return the pan to the heat and bring to a boil, whisking steadily. Simmer the sauce over medium heat until richly flavored and reduced to about 3 cups, 6 to 10 minutes. Correct the seasoning, adding salt and pepper to taste.

Smoked Turkey Recipe

Thaw the bird and soak in a salt water brine.  Inject the bird for moisture, especially the breast. Generously rub your favorite BBQ seasoning all over the bird. Get your smoker up to temperature and if using charcoal add some hickory chunks to the coals.  For the Traeger its Hickory pellets.

Smoked turkey at about 230º for about 9 hours. Place in an aluminum tray, wrapped them in foil and wait until the family arrives!


Gravy: find a way to get some pan drippings from the smoked bird and make the gravy. This is one advantage of doing an oven roasted bird.

BBQ Sauce: consider offering some as a condiment to the smoked bird. This seems a bit odd, but it may be the perfect addition to your Thanksgiving Day table.

Chicken Lollipops...Great appetizers for your party

Chicken Lollipops

Ingredients

Marinade:
12 – 24 Chicken Wing Drumettes
22oz. Beer (I used Budwieser)
1 cup of Canola Oil
¼ cup yellow onion, diced
¼ cup of white sugar
1Tbsp salt
1Tbsp ground black pepper
1Tbsp Italian Seasoning
1Tbsp dry mustard
3 cloves garlic, minced

12-24 Strips Bacon
wooden toothpicks, no color

Chicken Seasoning
BBQ Sauce
Jalapeno Grill

Directions:

French-cut the chicken wing drumettes by cutting the skin around the bottom of the drumette.

Push the chicken meat up into a ball making it into a “lollipop”.

Wrap the ball of chicken meat with a strip of bacon. Secure the bacon with a toothpick.

Mix the marinade ingredients together.

Place lollipops in a 1 or 2 gallon freezer bag meat side down. Marinate for 3 to 5 hours in the refrigerator.

Fire up your grill to 350 degrees. Add a chunk of apple wood the size of your fist to the charcoal for flavor.

Remove lollipops from marinade and pat dry.

Season the lollipops with chicken season. Place the lollipops on the Jalapeno Grill.

Place the Jalapeno Grill onto your grill. Close the lid on your grill and cook for about an hour.

When the bacon is crisp and the juices from the lollipops run clear they are done (around 165 internally).

Serve with a side of your favorite BBQ Sauce in a bowl for dipping.

Drunken Beer Butt Chicken

There have been several asking about this method of preparing chicken so here it is.... behold, the beer butt chicken!

Beer Butt Chicken Recipe (What you will need)

Olive Oil
Whole Chicken
Kosher Salt/ or Lowery's Seasoning
Fresh Pepper
Can of beer (if you are anti-beer you can use Sprite or Mt. Dew with great results)

How to Make Beer Butt Chicken
1.Heat the grill ( or even your oven) to 375 degrees; make sure that it is heated all the way, don’t throw the bird in to the cold grill. Now open the can of beer, take a good swig, and enjoy the cold refreshing drink.

2. If you take small drinks take another sip leaving just over half the liquid in the can. Resist the temptation of finishing what is left, you need this for the roasting. The beer will make the chicken exceptionally juicy and moist.

3. Set chicken on can, inserting can into the cavity of the chicken. The chicken should be standing on its legs supported by the beer can inserted in the cavity, hence the name of beer butt chicken. You can purchase a can holder as pictured below to help balance the bird. Lightly oil, using enough to make the entire surface of the meat glisten, but not so much that you leave a puddle.

4. Season the chicken well. Kosher salt and freshly ground peppers are all the seasonings you need. Most people go too easy on them, I say don’t be shy.

5. Place baking sheet with beer and chicken on the grill. Word of advice: two sets of hands here are better than one! The chicken is done when the internal temperature reaches 180 degrees. For a 4~5lbs bird, you are looking at any where from an hour to an hour and half, at the most. But don’t let the time decide the fate of your dinner guests; stick an instant read thermometer to make sure that you don’t undercook, or even worse overcook.

6. Once the chicken is done, let the bird rest for 10~15 minutes so that your guest have time to admire it and wow over it :) Okay, this is to allow the juices to settle back into the meat, but there’s nothing wrong with impressing. Remove the chicken from the beer can using oven mitts and tongs. Be very careful, the can is still very hot. Again, two sets of hands are best.

The end result, is roasted chicken without the usual hassle. Brown and crusty all over, juicy and flavorful inside; and some argue, superior to the standard oven roasted bird.

This Football Season, Try Smoking Your Wings

Original Buffalo Wings are deep fried and commonly breaded. At home most people I know cook them in the oven, with the store bought Hooters or Texas Pete style sauces. While both methods are good try to do your wings on the smoker then finish them on the grill to crisp the skin up. You will not be disappointed.


Rub Ingredients:
Paprika
Sugar
Salt
Pepper
Onion Powder
Garlic Powder

The Glaze:
1 Cup Honey
1/2 Stick Butter
Texas Pete, Franks or other favorite Hot Sauce

A chicken wing has three parts. You can cook them whole or cut them apart (the traditional way). Sometimes I cut 'em & sometimes I don't. The tips have almost no meat and can be tossed. If I cook them whole I leave them on. I love to chew on the dried out wing tips.

Rinse your meat and pat dry. Cut 'em apart if you want. Lightly dust them with your rub. Use what's listed above or use your favorite. Toss them on your smoker with some apple, cherry or hickory wood. The prefered temp is around 210°, and smoke for about 2 to 2 1/2 hours. I like to go to about 180° internal with chicken to be safe -and... you should be able to suck the meat off the bone.

While your wings are smoking, start your glaze. Heat the honey and butter over low heat until the butter is melted. Stir in the hot sauce and keep warm until your ready. If you really like the Hooter's sauce you can use it here.

After smoking toss the wings on the grill over medium, direct heat. Be sure to spray or oil the grate to reduce sticking. You'll need to watch these. They will only take about a minute (or less) per side. Remember these are already cooked. You are just looking to crisp up the skin a bit.

Throw them in a large bowl, pour in the sauce (save some for dipping) and toss to coat. Serve with a couple dipping sauces. I recomend blue cheese (very traditional) some of the glaze and for a real treat - sour cream.