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.
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.
From Barlow BBQ
BARLOW BBQ CHICKEN RUB
2 tbsp paprika
1 tbsp black pepper
2 tbsp kosher salt
2 tbsp turbinado sugar
1 tsp chipotle powder
2 tsp garlic powder
1/2 tsp ground mustard powder
Mix all ingredients together and mix well.
BARLOW BBQ CHICKEN SAUCE
1 cup ketchup
1/3 cup brown sugar
2 tbsp chili powder
2 tbs. minced garlic
1/3 cup apple cider vinegar
1 tbsp mustard
2 tbsp soy sauce
Add all ingredients together and mix well.
4 chicken breasts
Barlow BBQ Chicken Rub
Barlow BBQ Chicken Sauce
Olive Oil
Start by cutting each chicken breast in half and remove the skin.
Feel free to trim up how you like. Brush each breast with olive oil and
dredge in the Barlow BBQ Chicken Rub to get a heavy coating. Once all
the breasts have been coated in rub, set aside in the fridge until time
to cook.
Set up your charcoal grill for indirect cooking. We want to get the
grill going nice and hot, so light a charcoal chimney full of charcoal,
and when lit, add to one side of the grill (you can use Weber charcoal
baskets, the Slow ‘N Sear, or just bank charcoal to one side). Add some
chunks of your favorite smoking wood, cover and give the grill about
10-15 minutes to heat up.
When the grill is ready, add the chicken breasts to the side opposite
of the lit charcoal. Cover and let smoke for about 20 minutes. At the
20-30 minute mark, check the temps of the chicken and brush on some
Barlow BBQ Chicken Sauce. Cover and continue to smoke until internal
temp of the chicken has reached 165 degrees. Remove and enjoy!
(I placed mine in a smoker, it took longer. At about 145, I covered
it with the sauce. I also added minced garlic in the ingredients.) Tasted very good.
Cream of Mushroom and Maple Syrup Boneless Chicken Breasts
5 or 6 Boneless Chicken Breasts 1/2 cup mustard 1/2 cup maple syrup 2 tbs. red wine vinegar 1/4 cup honey 1/2 onion can of cream of mushroom salt pepper rosemary
Chop the onion into small pieces. Mix the mustard,maple syrup, vinegar, honey, onion pieces, cream of mushroom soup, sprinkle of salt, sprinkle of pepper.
Put chicken breasts in a baking dish, pour mixture over the chicken. Sprinkle some rosemary on top.
Heat oven to 350. Bake for around 45 minutes or chicken internal temp is 165. I did not use a cover on the dish. Tastes good on rice.
Next time bake it in smoker at 275 or 300.
The chicken rub.
a couple tsp. chili powder.
a couple tsp. brown sugar.
a tsp. ground cumin.
3/4 tsp. salt.
1/2 tsp. black pepper.
a tsp. onion powder. For the beer.
Mix with half can beer, about a quarter onion chopped,a couple tbs.apple cider vinegar,
about 2 teaspoons of minced garlic. Get chicken ready.
Rubbed the chicken all over with a little olive oil. Put the rub on it and tried to
get some under the skin and some inside of it.
Let it sit while smoker heats up to 275.
I had a stand to hold the can, stood the chicken on it.
I placed it near the firebox end of smoker to make a crispier skin.
Smoke it for breast temperature of 165, I went to 170.
chicken injection
1 stick of margarine, butter or Butter Buds
3/4 teaspoon Garlic Power
3/4 teaspoon Onion Powder
3/4 teaspoon Cajun Spice
1/4 teaspoon white pepper
Smoked Chicken Rub Ingredients
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon thyme
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons cayenne
1 tablespoon salt
2 tablespoon black pepper
Smoked Chicken Quarters Ingredients
Chicken quarters (legs and thighs). Took off skin. Rub olive oil on then seasoning (Stubbs) to fully coat the chicken quarters.
Some of the chicken pieces I sprinkle some lemon pepper seasoning
salt, tiny bit of stubbs, tiny bit of bacon salt. Both were good.
I used maple and ash wood. Smoked around 250. Internal temperature of
170 degrees. Take out and sit on counter wrapped in foil for thirty
minutes.
Smoked Chicken Quarters
Placed chicken quarters in a pan lined with a bag. Covered with buttermilk.
Not enough buttermilk, so I finished off with milk. Covered about four hours.
I then took out and put rub on them and under the skin. Placed on a tray, back in fridge for an hour and a half,
Got smoker ready for about 230 degrees.
Every half hour I sprayed everything with apple juice.
About four hours temp was about 163, pulled out and wrapped in foil.
It all turned out good. For chicken, I used GrillMates with some Caribbean Tradition added.
Posted on May 22, 2018 by Ed Jamaican Jerk Chicken Leg Quarters
Poke holes in the chicken with a fork about half way through.
I rubbed the paste like jerk all over the chicken then placed in
a plastic bag for overnight.
Smoked around 225-230 degrees around 4 hours or so to get Internal temp 165.
Wrapped in foil and let sit on table for at least 30 min. Jerk I used:
14 tbs. onion powder.
10 tbs. onion flakes.
6 tbs. allspice.
6 tbs. black pepper.
6 tbs. cayenne pepper or ground red pepper.
6 tbs. brown sugar.
6 tbs dried thyme.
12 tsp. ground cinnamon.
2 tbs. rosemary.
3 tbs. ground ginger.
6 tbs. garlic powder.
2 tbs. sage.
3 tbs. chile powder.
4 jalapeno peppers.
8 tbs. vegetable oil.
1/2 cup lemon juice.
1 tsp. kosher salt.
4 tbs. white vinegar.
1/2 cup apple cider vinegar.
1/2 cup Mango Rum
Mix in food processor until a paste consistency.
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.
A chicken, I used several quarter sections. Put some salt and pepper and covered with rub.
Smoked around three hours at 275 until meat hits 175.
While its smoking, make slaw and white sauce. Slaw-shredded red cabbage, most of the white sauce, 1/2 cup blue cheese crumbles, some chopped onion,
2 tablespoons white sugar, teaspoon celery seed. Mix all together and refrigerate a couple hours. White Sauce-2 cups mayonnaise, 1/2 cup apple cider
vinegar, 1 tablespoon ground black pepper, 1 tablespoon white sugar, 1
tsp dijon mustard, 1 tbs. minced garlic,
2 teaspoon horse radish, 1 teaspoon kosher salt, 1/2 teaspoon cayenne pepper, 2 tablespoons lemon juice.
Mix all together. Save a little bit of sauce to put on top of the chicken, the rest of it in the slaw.
When meat is done pull off bones, pulling it into small pieces.
Place on toast or buns. Spoon some white sauce on. Top with some slaw.
chicken injection
1 stick of margarine, butter or Butter Buds
3/4 teaspoon Garlic Power
3/4 teaspoon Onion Powder
3/4 teaspoon Cajun Spice
1/4 teaspoon white pepper
Smoked Chicken Rub Ingredients
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon thyme
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons cayenne
1 tablespoon salt
2 tablespoon black pepper
Smoked Chicken Quarters Ingredients
Chicken quarters (legs and thighs). Took off skin. Rub olive oil on then seasoning (Stubbs) to fully coat the chicken quarters.
Some of the chicken pieces I sprinkle some lemon pepper seasoning
salt, tiny bit of stubbs, tiny bit of bacon salt. Both were good.
I used maple and ash wood. Smoked around 250. Internal temperature of
170 degrees. Take out and sit on counter wrapped in foil for thirty
minutes.
Directions
1.Cut back off the chicken, along sides of spine with scissors. Open up chicken and lay flat.
2.Rub the rub mix all over it, place in large bag and refrigerate for four or more hours.
3.Put in smoker. I did around 275 for around 3 or 4 hours or so.
4.I did mine on a cookie pan to keep juices there and sprinkled apple juice on it several times.
5.Eat it. Mine turned out very tasty. Rub Marinade Mix
1 1/2 tbsp ground chili
1 tsp oregano
1/2 tsp mexican cinnamon
1 tsp salt
couple good pinches cloves
1/4 cup orange juice
3 tbsp
apple cider vinegar
some garlic
That was the recipe but I added
1 1/2 tsp paprika
2tbsp thyme
1 tbsp allspice
Both ways turned out good. First Way
Brine for 30 hours with this. Cup kosher salt, 3/4 cup soy sauce, 1/2 cup white sugar,
1/2 cup brown sugar, 1/2 cup honey, 1/2 cup apple cider vinegar,4 tbls. black pepper,
3 tbls chopped garlic,1 tsp. allspice. Placed in a pan with some water.
Boiled then let it cool to room temperature. Put a bag in a large pan, pour about a gallon
of water in, mixed with this mixture. Put in turkey, place in refrigerator for about 30 hours.
Rinse turkey let dry some. Cut up 2 apples and a onion. Stuff it in turkey.
Rub with oil then cover with season. Smoked at 250 for internal temp of 170.
Discard the apples and onion. Wrap in foil and let sit. Second Way
Make brine with water, 2 large onions cut into quarters, cup coarse salt,
cup chopped ginger, 3/4 cup brown sugar, 1 tablespoon pink curing salt, 4 bay leaves,
1/2/teaspoon chinese 5 spice, 12 crushed black peppercorns. Simmer to dissolve sugar and salt,
Let it cool. Place turkey in brine for overnight.
Take turkey out, rinse off. Peel and take apart 2 oranges and place inside cavity. Take
1/4 cup olive oil and 2 tablespoons sesame oil and rub all over turkey. Place on smoker.
When temperature reaches 160, rub glaze on it. About an hour later rub more glaze.
Smoke until thickest part of thigh reaches a steady 180 degrees. Discard oranges.
Wrap in foil and let sit for thirty minutes. Glaze:
3/4 cup maple syrup
1/2 cup dry white wine
1/3 cup Dijon mustard
2 tablespoons butter
Combine and simmer in a sauce pan. Brush on turkey.
Brine overnight with 1 gallon water, 1 cup kosher salt, 3/4 cup brown sugar, 2 tbs. rub,
some worcestershire sauce, some apple juice. Morning rinse and pat dry.
Season it by putting season under the skin that you can. Rub oil all over it and
put lots of season on it. Smoke at 250-275 for about 5 hours. internal temp of 160.
Wrap in foil, set on table, it will continue to climb to 165 on its own.
Season
1/2 cup brown sugar, 2 tbs. dried mustard, 2 tbs. paprika, 1 tbs. thyme,
1 tbs. basil, 1 tbs. black pepper, 3 tbs kosher salt, 1 tbs. ground ginger.
Turkey
Brined turkey for six hours with Fire and Flavor brining kit.
While turkey is brining, I made the seasoning for the turkey.
I also got smoker ready for about 230 degrees.
After brining I rubbed it with sesame oil and put the seasoning on it.
Put in smoker. Every half hour I sprayed with apple juice.
About four hours temp was about 163, pulled out and wrapped in foil.
It turned out good.. For turkey: 1/4 cup brn sugar, 2 tbls. chili powder, 2 tbls. paprika, 1 tbls cumin, 1/2 tsp. cayenne pepper,
1 tbls. garlic powder, 3 tsp. mustard powder, 2 tsp. salt, 2 tsp. black pepper.
5 chicken thigh fillets , bone in (about 220g / 7oz each) (Note 1)
Rice:
1 small onion , finely chopped
1 garlic clove , minced
50 g / 3.5 tbsp unsalted butter (or sub with oil of choice)
1 1/2 cups / 270g long grain rice (Note 2)
1 1/4 cups / 315 ml apple juice
1 1/2 cups / 375 ml chicken broth
1 cup / 120g dried cranberries (or other dried fruit of choice)
1 cup / 125g walnuts , roughly chopped (or other nuts of choice)
1 red apple , cut into small dice
Rice Herbs:
3/4 tsp dried rosemary
1 tsp dried thyme
3/4 tsp salt
1/2 tsp pepper
Sticky Chicken Glaze:
1/3 cup / 100g apricot jam (or other jam – Note 3)
2 1/2 tbsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp All Spice
1/4 tsp paprika
3/4 tsp salt
1/4 tsp black pepper
Garnish (optional):
Oil spray
Fresh parsley , finely chopped
Instructions
Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
Use a baking dish about 22 x 33cm / 9 x 13″.
Scatter onion and garlic in baking dish, dollop butter over. Bake for 15 minutes, then remove.
Chicken:
If your chicken has skin on it, remove it (just pull it off). Otherwise, the rice will be too greasy.
Whisk together Sticky Chicken Glaze. Add chicken, turn to coat.
Rice:
Add rice, apple juice, chicken broth and Rice Herbs into the pan with the onion. Stir.
Add cranberries and walnuts. Stir.
Top with chicken – it will be partly submerged. Save glaze in bowl.
Cover with foil. Bake 20 minutes. Remove foil – don’t worry if there’s still liquid (Note 4).
Spoon
all remaining Glaze onto chicken. Optional: spray with oil (gives
chicken a slightly nicer finish). Bake for another 30 – 35 minutes until
chicken is browned.
Remove pan from oven. Rest 5 minutes. Remove chicken, add apple, then use fork to fluff rice.
Serve chicken with rice pilaf, garnished with fresh parsley if desired.
Recipe Notes
1. Drumsticks will also work great with this, no need to remove the skin and no change to cook time or temp.
I make this with skinless bone-in thigh fillets because they bake in
the same time as the rice. In Australia, they are sold with the skin
already off at butchers and at Woolworths (in the pre packaged section).
The skin must be removed otherwise the rice will be a greasy mess.
If you make this with boneless skinless thigh fillets or breast, add
them into the pot 25 minutes into the bake time (so they are in the oven
for 25 minutes). Only thing to ensure is that the surface of the dish
is not entirely covered with chicken – you need some space for the
liquid to evaporate during the uncovered baking time.
2. RICE: This recipe is best made with long grain rice because it’s
less sticky than short and medium grain. Basmati and jasmine will also
work – around the same cook time. For brown rice, leave it covered for
45 minutes then bake uncovered 15 – 20 minutes until rice is tender
(chicken will be more tender too, other option is to add chicken 15
minutes into the bake time at the beginning but I personal would not
bother).
3. JAM: You can’t really taste the jam flavour that much so it will
be fine to sub with another flavour of choice. Marmalade would be
especially great, I think.
4. LIQUID in rice: I find that the speed at which the liquid is
initially absorbed into the pan can vary, but the end result always ends
up the same. The thin enamel pan in the photos and video probably heats
up faster so the liquid absorbs faster. I have more liquid at the point
where I remove the foil when I make this in my glass pan. But the end
result is always the same so don’t worry!
