If you've got a rotisserie spit, making a rotisserie chicken is easy and ridiculously tasty. Dry brine the chicken 3 hours before cooking, fire up that grill to around 325°F, and smoke for around an hour until the breast hits 160°F internal temperature. Chicken ecstasy awaits you. I'm a sucker for rotisserie smoked chicken. It's […]
When it comes to smoking my poultry, I've got one golden rule: 165 degrees is the magic number. Yep, that's the minimum safe internal temperature for smoked chicken, as suggested by folks at the Department of Agriculture (USDA). So whether I'm smoking a whole bird, chicken breasts, chicken thighs, chicken wings, or even ground chicken, […]
Tired of shelling out cash for store-bought rubs that never quite hit the mark? What if I tell you with just a few simple ingredients from your kitchen, you can whip up a killer homemade smoked chicken rub that'll have you saying, "Holy smokes!"? I've been making BBQ chicken for as long as I can […]
Smoked chicken and fried chicken are two delicious ways to enjoy chicken. Now imagine combining these two recipes. The outcome is delicious, as you would expect. The smoke flavor from the grill and crispiness from the fryer produce chicken that will leave you salivating. This recipe follows a few easy steps: First, you marinate the […]
The Nashville hot chicken sandwich is incredibly popular these days and for good reason! Fried chicken is one of humankind's greatest discoveries, right up there with the wheel. The greasy combo of fiery spices, hot chicken, crunchy pickles, creamy coleslaw, and a pillowy soft bun make Nashville hot chicken a crowd-pleaser. I have a confession. […]
Smoked Cornish hens take poultry dishes to a whole new level. These small 1-2-pound chickens are perfect for individual servings. And when marinated in a medley of savory spices, their natural flavors are taken to new heights. To smoke Cornish hens, you slowly cook them over smoky coals or in a smoker until it reaches […]
My chicken wing recipes always start with a little secret I picked up in cooking school: brining. But anyone can do this. You start by grabbing a large bowl and mixing water, salt, sugar, and your favorite spices. Take those wings and give them a dip in the brine. Then let your brined chicken wings […]
My smoked chicken recipe often starts by cranking up the pellet grill to a low cooking temp of around 225. While you're waiting for it to warm up, grab your favorite rub and generously coat the whole chicken inside and out. Then, slap that bird onto the grill, breast side up! Let it smoke away […]
There's a little family story around chicken jerky that I like to tell. One summer, my cousins from down south visited us up north. We wanted to show them something different from the Texan BBQ. But they were hesitant in the first place because, according to them, nothing is as good as an ol' fashioned […]
Smoked spatchcock chicken refers to the cooked chicken whose backbone has been removed and the bird is flattened out before smoking. First, this old technique ensures more even cooking. Secondly, you're getting juicier meat with crispier skin that's just begging to be eaten. And when you add the rich, smoky flavor of a good BBQ, […]