An Edible Learning Experience - Minor Qview

Discussion in 'Grilling Chicken' started by holyfeld, Apr 18, 2012.

  1. Somehow I never manage to post my poultry smokes. Only 3 so far. I can't wait until I plan far enough ahead (12 hours) to try brining. But wrapping chicken in bacon, that makes a lot of sense and doesn't take long.

    A couple weeks ago I fixed this for my son, my future-daughter-in-law, and their photographer. I smoked three bacon wrapped thighs, two leg quarters and two breasts with apple wood. Finished them on the grill.

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    I'd show the results, but everything disappeared. 

    Tonight I wanted to quickly  smoke some boneless skinless breasts. I combined 2 TBSP of a savory rub with 1 TBSP with a curry based rub. I smoked them for an hour with apple wood @ 225. Then wrapped them with proscuitto and took them to the grill. On the last flip we added goat cheese. We also grilled squash and red pepper.

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    We added Annie's multigrain bread http://www.anniesnaturallybakery.com/home.html spread with orange honey butter from Old Mill http://www.old-mill.com/. The pairing was Valhalla Vineyards 2004 Rheingold Chardonnayhttp://www.valhallawines.com/.

    Fortunately the pairing worked marvelously. Based on where the wine laid in the bottle, I could have paired it with hickory smoked shoe leather and succeeded. Here's the leftover wine.

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    I learned a lot from tonight's smoke. 

    1. If you're doing boneless/skinless, expect the results to be dry. Planning ahead and brining would help. The prior chicken smokes were bone in skin on.

    2. Adding a curry spice to a savory rub will over power the savory. (doh)

    3. A good pairing atones for a lot of mistakes. Flavors of butter, vanilla, butterscotch. MMM.

    4. Work in small batches while learning. 

    5. It's a good thing to have the smoker outside my office window so I still smell nice. (I open the window)

    I swear some day I'll get a complete poultry smoke together with a Q-view. Until then, it's good to be able to eat my mistakes.
     
    Last edited: Apr 19, 2012
  2. That plate looks great!
     
  3. It was good, but dry. Jeff's Honey Glazed, Orange Smoked Chicken recipe (in today's newsletter) talked about brining - as did Chap 3 of the eCourse. I'm planning to plan ahead more next time I plan to do  chicken so I can brine prior to smoking. We'll see how it goes ...
     

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