Filed under: Eats | Tags: barbecue, barbeque, BBQ, smoked chicken, smoking meat
With warm weather comes the frequent ability to cook quantities of meat over an open flame and during this past warm weekend I did just that. My favorite technique for this, as taught to me by my father, is not simply cooking meat over flame but rather bathing it in smoke.
Now I am no barbecue pit master, in fact I keep it pretty simple. I like to use apple wood and a bit of mesquite mixed in for a slightly stronger smoke flavor. For the chickens themselves, I go with an overnight brining and then a homemade dry rub.
And because one has to go through a bit more trouble to smoke meat, you can’t simply smoke a chicken, rather you must smoke chickens. And allow them to take a long nap in that smoker for about 4 hours, remove and enjoy with lots of beer.
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