BBQ Chicken

Lately I’ve been on this Barbecue kick which is probably the North Carolina roots talking.  This recent kick includes eating and cooking.  So far chicken and pork shoulder are the only two meats to hit the smoker.  Both are fairly cheap and should be mastered before moving on to more expensive cuts like ribs or beef brisket.

Chicken Batch 1:  Being apprehensive about making the plunge into cooking an entire chicken, I decided to try making wings.  The first batch of buffalo wings was seasoned with garlic salt and red pepper.   The red pepper was a little heavy so the wings were pretty spicy, but overall they had a good flavor.  Smoked them for three hours mostly with Applewood chips but also a little bit of Hickory.  Then they were put in the oven for about an hour or so to make them fall off the bone tender.

Chicken Batch 2:  This time it was Barbecue Chicken.  I used a barbecue seasoning kit that I got for Christmas to season the chicken with so it’s difficult to say exactly what was in it.  Most likely it was a little brown sugar, paprika, red pepper, salt…Something like that.  They were smoked for three hours with 100% Applewood.  After pulling them from the smoker they received a barbecue sauce glaze.  Then they were put in the oven for about an hour.  They tasted great and the family devoured them.  The only thing that should have been done differently is that the barbecue sauce glaze should have been applied after they were pulled from the oven.

Overall they both had lots of flavor.  The applewood blends well with poultry because it is less pungent than the hickory.  In the future I am going to use only applewood for poultry, or maybe even try another type of fruit wood.  The barbecue chicken has been the family favorite so far but this is an ongoing process of perfection.

Stay tuned for my next blog on the pulled pork.

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~ by Trelane on March 21, 2011.

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