UDS Marylands

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natej

Smoking Fanatic
Original poster
Mar 11, 2017
349
253
Victoria, Australia
Sunday rolled around and chicken is on the menu. Picked up some marylands on special for a dollar a piece and decided to make some chopped bok bok for nachos!

We take the skin off in our house because we try to be somewhat health conscious plus i like how the smoke penetrates the meat better. Rubbed with paprika salt pepper onion/garlic powder and some taco seasoning.

smoked at 270 over briquettes and some black wattle, let the chicken hit 160 then glazed with some of the wifes bbq sauce mixed with a good dose of Tabasco mixed in, let it go to 170 in every piece then chopped up

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Reactions: gary s
Looking good Nate! I had a few things to figure out.
Marylands....I was expecting crabs....aha! chicken quarters.Marylands = chicken quarters! bok bok = chicken ? As in the noise they make.I was thinking Asian.I smoke skinless chicken often,I too like how it takes smoke better.
I know,I know...silly yanks :)

Bill
 
Looking good Nate! I had a few things to figure out.
Marylands....I was expecting crabs....aha! chicken quarters.Marylands = chicken quarters! bok bok = chicken ? As in the noise they make.I was thinking Asian.I smoke skinless chicken often,I too like how it takes smoke better.
I know,I know...silly yanks :)

Bill

Hahaha all good my friend! Yes in australia we refer to quarters as marylands.. bok bok is just something we say round the house as a joke cause its the sound a chicken makes.. bok bok bok!
 
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