BBQ Chicken
This week we are doing a “Test Cook” for the Murrieta Farmer’s Markets. We wanted to do ribs and chicken on the same smoker at the same time. So, we are working out the cooking times for each.
What I came up with was smoke it for 30 minutes at 225 degrees (108c), then turn the heat up to 350 degrees (177c) for an hour. This gave us an internal temperature of 170 on the chicken. Perfect. Tender and juicy with the flavor of the sweet pecan wood smoke.
BBQ Chicken
Prep Time: 5 minutes
Cook Time: 30 minutes smoke, 1 hour cook
Grill: Royall 3000 Wood Pellet Grill/Smoker
Pellets: Lumberjack Pecan
Ingredients: BBQ Chicken
- Chicken halves
- petesfirehousebbq
- Grandville’s Cajun Kick Gourmet BBQ Jam
BBQ Chicken
Directions: BBQ Chicken
Rub your seasoning onto the bird and work it into the skin with your fingers. Place the birds on the Royall wood pellet grill/smoker and smoke it for 30 minutes with pecan wood pellets. Patti thinks there is something magic about pecan and chicken…
After 30 minutes turn the grill up to 350 degrees (177c) for an hour or until you reach an internal temp of USDA 165 degrees (74c) or better. I like how the chicken flakes apart at 185 degrees (85c). You want to add your sauce the last 15 minutes or so of your cooking. This helps prevent it from burning.
On the Royall 3000 wood pellet grill/smoker
BBQ Chicken
Cooking Directions: Royall Wood Pellet Grill/Smoker
Open the lid and set the dial to 225 degrees (108c), turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up.
Place the chicken directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “hot smoking”; the temperature is around 165 degrees (164c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open up the pores so that the meat can pick up all the flavor of the smoke.
After 30 minutes, turn the digital control up to 350 degrees (177c) for about an hour.
When the chicken reaches an internal temp around USDA 165 degrees (74c) or better pull it off, cover it and let it rest for 10 minutes before serving. I like how the chicken flakes apart at 185 degrees (85c). Keep in mind that the meat will continue cooking for another 10 degrees or so after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
You want to add your sauce the last 15 minutes or so of your cooking. This helps prevent it from burning.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Ready to sauce
About Our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Memphis, Royall, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion,
Ken & Patti
If you liked this Chicken Recipe you may like these:
Fire and Ice Cajun Chicken Sticks
http://datenightdoins.com/fire-ice-cajun-chicken-sticks/
Chicken Tacos
http://datenightdoins.com/chicken-tacos/
Old Fashioned BBQ Chick
http://datenightdoins.com/old-fashioned-bbq-chick/
http://datenightdoins.com
https://www.facebook.com/pages/Date-Night-Doins-BBQ-For-Two/
http://www.youtube.com/user/kenfisher92
http://pinterest.com/datenightdoins/
http://www.louisiana-grills.com/
Our Thanks To:
Country Bob’s All Purpose Sauce
Country Bob’s Sauces and Seasonings
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
F.Dick Professional Knives and Tools.
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com
Grandville’s Gourmet BBQ Sauces
Steve 360 943 2861
www.grandvillesbbqsauces.com
Pete’s Firehouse BBQ Rubs
petesfirehousebbq
