quick and easy bbq(smoked) chicken
marvda1
Posts: 4,903
i read somewhere a restaurant was close to a store that did rotisserie chicken and they would go out the backdoor, bring in the pre-cooked rotisserie chickens, put bbq rub on them and smoke them. they would also jack up the price and sell them as bbq chicken.
today thought i would give this a try and it came out great. the chicken was still juicy with great smoked flavor. this will be my go to from now own as it doesn't take much time and you get plenty of compliments
today thought i would give this a try and it came out great. the chicken was still juicy with great smoked flavor. this will be my go to from now own as it doesn't take much time and you get plenty of compliments
Amplifiers: Norma IPA 140, MasterSound Compact 845, Ayre v6xe, Consonance Cyber 800
Preamp: deHavilland Ultraverve 3
Dac: Sonnet Morpheus 2, Musical Paradise mp-d2 mkIII
Transport: Jay's Audio CDT2 mk2, Lumin U1 mini
Speakers: Rosso Fiorentino Volterra II
Speaker Cables: Crystal Clear Magnum Opus 2, Organic Audio Organic Reference 2
Interconnects: Crystal Clear Magnum Opus 2, Argento Organic Reference 2, Argento Organic 2
Power Cables: Argento Organic Reference, Synergistic Research Foundation 10 and 12 ga.
Digital cables: Crystal Clear Magnum Opus 2 bnc, Tellurium Q aes, Silnote Audio Poseidon Signature 2 bnc
Puritan PSM156
Preamp: deHavilland Ultraverve 3
Dac: Sonnet Morpheus 2, Musical Paradise mp-d2 mkIII
Transport: Jay's Audio CDT2 mk2, Lumin U1 mini
Speakers: Rosso Fiorentino Volterra II
Speaker Cables: Crystal Clear Magnum Opus 2, Organic Audio Organic Reference 2
Interconnects: Crystal Clear Magnum Opus 2, Argento Organic Reference 2, Argento Organic 2
Power Cables: Argento Organic Reference, Synergistic Research Foundation 10 and 12 ga.
Digital cables: Crystal Clear Magnum Opus 2 bnc, Tellurium Q aes, Silnote Audio Poseidon Signature 2 bnc
Puritan PSM156
Comments
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Cheater....
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Remember hearing a similar story from a couple years back that was similar. In that case some trendy restaurant was buying chicken from a Popeye’s down the street.
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how are you smoking them?
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on my offset smoker, cooked some hot links also. it only took 1 chimney of charcoal and a split of pecan wood and no more than 30 to 40 minutes. i told my guests i was up at 3 am to start cooking, of course my wife told them i was fibbing
Amplifiers: Norma IPA 140, MasterSound Compact 845, Ayre v6xe, Consonance Cyber 800
Preamp: deHavilland Ultraverve 3
Dac: Sonnet Morpheus 2, Musical Paradise mp-d2 mkIII
Transport: Jay's Audio CDT2 mk2, Lumin U1 mini
Speakers: Rosso Fiorentino Volterra II
Speaker Cables: Crystal Clear Magnum Opus 2, Organic Audio Organic Reference 2
Interconnects: Crystal Clear Magnum Opus 2, Argento Organic Reference 2, Argento Organic 2
Power Cables: Argento Organic Reference, Synergistic Research Foundation 10 and 12 ga.
Digital cables: Crystal Clear Magnum Opus 2 bnc, Tellurium Q aes, Silnote Audio Poseidon Signature 2 bnc
Puritan PSM156 -
Great idea. I'll have to try to that with one or two of the large 4 lb. birds from Sam's or Costco. Usually juicy, but kind of bland. Sometimes they're undercooked near the bones anyway. Thank you.
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on my offset smoker, cooked some hot links also. it only took 1 chimney of charcoal and a split of pecan wood and no more than 30 to 40 minutes. i told my guests i was up at 3 am to start cooking, of course my wife told them i was fibbing
Ha, I have a similar story. I told my guests it was chicken. -
@marvda1 how long does it normally take to smoke a chicken in that rig?
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i do pieces, but it should take anywhere between 1.5 to 2 hours depends on the temp you cook at. the thing is you will get the smoke flavor but it is hard to get the seasons flavored throughout the chicken unless you brine, inject, or season overnight. it's also a _itch to get the skin tender or crisp the rotisserie chicken has tender skin plus because of the way it is cooked the seasonings penetrate the meat.Amplifiers: Norma IPA 140, MasterSound Compact 845, Ayre v6xe, Consonance Cyber 800
Preamp: deHavilland Ultraverve 3
Dac: Sonnet Morpheus 2, Musical Paradise mp-d2 mkIII
Transport: Jay's Audio CDT2 mk2, Lumin U1 mini
Speakers: Rosso Fiorentino Volterra II
Speaker Cables: Crystal Clear Magnum Opus 2, Organic Audio Organic Reference 2
Interconnects: Crystal Clear Magnum Opus 2, Argento Organic Reference 2, Argento Organic 2
Power Cables: Argento Organic Reference, Synergistic Research Foundation 10 and 12 ga.
Digital cables: Crystal Clear Magnum Opus 2 bnc, Tellurium Q aes, Silnote Audio Poseidon Signature 2 bnc
Puritan PSM156 -
It's been my experience to get chicken or turkey skin crispy after smoking is to raise the temp and place the bird directly over the heat for a short period...but be careful as you don't want it to burn. I treat chicken wings the same way and they always come out with a nice crispy skin as well.
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@marvda1 I will have to try this, on unsuspecting guest. I usually get up pretty early to smoke stuff and I don't like that.
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Smokin’ your lunch, huh? I knew some guys who used to do that.
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Smokin’ your lunch, huh? I knew some guys who used to do that.
I like to wake and bake -
afterburnt wrote: »
Those were the days. Round 2 about 1:30ish.... -
afterburnt wrote: »
Those were the days. Round 2 about 1:30ish....
I don't indulge since they made it legal, what fun is that?
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I know right
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afterburnt wrote: »
Those were the days. Round 2 about 1:30ish....
After a nap at 11.Just a dude doing dude-ly things
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