Two chickens on a beer can stand, with a pouch of vegetables.
Chicken on the right had Myron Mixon cluck rub, left has 2 tbs brown sugar and 1 tbs of dry mustard, onion powder, sweet paprika, kosher salt, pepper, cayenne pepper, garlic powder, cumin, oregano, chili powder. curry.
Cut potatoes into wedge and plugged the top hole, keeps the moisture from the can inside the chicken.
Smoked at 250 about an hour then 350 about 1 1/2 -2 or so hours, internal temp of breast was 170.
Mix about a tablespoon of smoked paprika, cumin, chili powder and some salt and pepper together.
Had a mix of chicken thighs, drumsticks and breast. Rubbed them with oil and sprinkled the seasoning on them.
Heat a skillet over medium high and add some oil. Put the chicken skin side down for a few minutes to get a golden crust. Same for the other side then take out and set aside.
Add one onion (slices) to the skillet until soft, mixing any stuck chicken flavorings with them.
Add a couple tablespoons of minced garlic and mix with onions. Stir in two cups long grain rice and mix for a minute.
Add a couple cups chicken broth, couple tablespoons lime juice, some cut up mushrooms and a few diced chipotles, (if using from a can, add some of the sauce). If any seasoning left, sprinkle on top.
Add the chicken.
Bring to a boil then cover and simmer (add more broth if needed) about twenty-five minutes or chicken is done and rice is soft. Chicken should be around 170 degrees.
Rub some olive oil on the chicken then season with salt and pepper.
Heat a skillet on medium high. Add tablespoon butter and some olive oil. Sear the chicken skin side down until golden crispy then do the other side then sit it on a plate.
Dice the onion and crush the garlic. Put it in the skillet the chicken was in for a few minutes.
Take it off the heat. Add paprika and flour and mix it all together. Put the skillet on medium heat and add broth and stewed tomatoes. Mix it till its smooth. Place the chicken in the skillet and get some sauce all over it.
Cover and place in oven 400 degrees for 25 minutes or chicken is tender.
Bring a pan of salted water to boil and make your noodles. Drain and add remaining butter.
When the chicken is done, take it out of the skillet put sour cream in and mix. Add noodles and mix, add the chicken and mix it all together.
I had three bone in split chicken breasts. Sprinkled kosher salt on them and put them in a plastic bowl. covered them with beer and a little water for about six hours.
Take out and pat dry. Cover well with a rub, I did this one. Mix 1/4 cup brown sugar, teaspoon salt, some chili powder, teaspoon ground cumin, tablespoon instant coffee, tablespoon garlic powder, onion powder, mustard powder, little bit of paprika, black pepper, tablespoon cayenne pepper.
Preheat grill. I used charcoal and mesquite chunks. Shoved to one side for two zone cooking.
Place on grill skin side up on the indirect heat side. Rotate every 15 or twenty minutes, do not flip. Keep skin side up.
When internal temp reaches 150 put them over direct heat side skin down,
Put bbq sauce on them. Only the skinless side to keep skin a little crispy. If doing skinless do both sides. I can adjust charcoal height so I raised it pretty close to the chicken. internal temp is 160, take off and rest a little while. Temp will raise to 165 on its own.
Inject chicken with 3 tbs. rub, 1/2 stick melted butter.
I ground the rub in a coffee grinder to make it fine. Rub and butter injected.
Then rub olive oil all over the chicken pieces, cover with a rub. I used the same rub I injected
with, just didn't grind it.
Wrap the chicken pieces with bacon.
Smoked around 220-225 degrees around 4 hours. Internal temp 165.
Made a sauce of 1 cup BBQ sauce and 1/2 cup beer. Put it on a couple times.
Wrapped in foil and let sit on table for at least 30 min.
Ingredients.
6 Bone in chicken thighs. 3 tbs. butter. 2 tbs. olive oil. Little bit of paprika, salt and pepper. 4 potatoes, cut into medium cubes. Small bag of baby carrots. Medium onion, diced. 3 tbs. minced garlic. Some parsley flakes to sprinkle on top at the end.
Sauce.
1/2 to 3/4 cup soy sauce. 1/2 cup honey. 1/4 cup ketchup. Cup of chicken broth.
Was for a dutch oven, but it was too windy outside. Season the thighs with salt, pepper, paprika. Preheat large iron skillet over medium high heat, around 375. Add the butter and olive oil in skillet. Place the chicken in, skin side down. Just until its golden brown. Turn chicken over and do that side also. Take off and set aside.
Go to high heat. Place the potato cubes and carrots in. Season
with some salt and pepper. Let them get the goldish-darker color. Only
turn them a little bit, helps to get the color. Do not cook them through. Take those out and set aside.
Add a little more olive oil and do the onions until they soften and
turn slightly translucent. Add the ninced garlic with them, only for a
minute.
Add sauce to onioins and garlic and bring to a simmer for around five minutes. add potatoes and carrots and mix with the sauce. Wiggle the chicken in and get some sauce on top.
Place skillet in oven at 425 fo about 25-30 mimutes. Check after 20
minutes. For my 12 inch dutch oven it would be 10 charcoals under it and
21 on top. Chicken should have internal temp of 165.
Take out and sprinkle some parsley flakes, Let it cool for a little while.
