Chicken on the mini

Discussion in 'Poultry' started by mdboatbum, May 25, 2015.

  1. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Rubbed down some thighs last night with my basic rub. Has salt, sugar, pepper, paprika, cumin, onion, garlic and a few other things which I change on a regular basis. I believe this time I added curry powder, cardamom and crushed fennel seed. Got kinda blotchy as I just dumped it in the bag and shook it around with the chicken, but it'll even out.
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    Using Kingsford and pecan chunks

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    Set up for the Minion method.

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    About 20 minutes in.
     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    That's corn in the husk below it. Gonna use a chili lime mayo on it after charring it over the coals.
     
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    [​IMG][​IMG]
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  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    [​IMG]
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Hey, your chicken is on fire. Lol
     
  6. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Not too bad overall. The chicken is a work in progress. I like the texture of the meat better at 300°, but the skin is rubbery. Tried searing it but there was, as you can see in the photo, a bit of a flare up which only lasted a few seconds, and the skin got a little tough. The difference in the meat between 300° and 325°-350° is fairly negligible, so I might just go back to higher heat.
    The corn, on the other hand, was pretty awesome. Smoked it in the husks under the chix, then shucked it, rolled it in melted butter and charred it over the coals. Then coated it with the chili lime mayo and sprinkled Parmesan on it. I think in the future I'll skip the mayo. It was really good but a bit messy.
     
  7. b-one

    b-one Smoking Guru OTBS Member

    Looks great,especially that corn!
     
  8. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Lol, yeah that was a pretty good flare up!
     
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That sure looks like a tasty meal man, I was gonna ask bout your chili lime mayo but see ya say you'd skip that next time ! Sure looks good from here !

    :beercheer:
     
  10. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Thanks guys. The chili lime mayo was just mayo with chili powder, paprika, cumin and lime juice. I'd guess about a cup of mayo, and a tablespoon each of the spices, then the juice and zest of one lime. It was really tasty, actually ended up using it as a dipping sauce for the chicken. Just kinda not worth the effort on the corn. Will definitely do the smoke/sear on the corn again though.
     
    Last edited: May 25, 2015
    waterinholebrew likes this.
  11. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Thanks for sharing that recipe for the chili lime mayo, it sounds real tasty ! Thumbs Up
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  13. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    One other note on this smoke. The mini, as always, performed like a champ. I was a little concerned as I hadn't used it since I gave it a little tune up. Basically I just tweaked the shape of the bottom to give it a tighter seal. Overall burn time was about two and a half hours. It got to temp in just under 20 minutes, and after I added the food it recovered in less than ten. I was shooting for 300°f. I let it get to 325° and added the food. It dropped to 170° f, but like I said, recovered in under 10 minutes. For the rest of the cook it wavered from a low of 296°f to a high of 307°f. I can live with that!!
    It's a whole lot better than my oven does. And it burned about a quarter of the charcoal I started with.
     
  14. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Thanks case! My wife was going "honey....HONEY ITS ON FIRE!!!"
    While I was trying to get a good pic. Just spun the grate a quarter turn, popped the lid on and it was out in a few seconds.
     
  15. chef willie

    chef willie Master of the Pit OTBS Member

    FIRE IN THE HOLE!!!!......LOL, yep, gals get a little freaky when flames start licking up. I keep tellin' mine not to worry, I'm a professional at this!
     
  16. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Your Thighs looked great , I'm re-cycling Our Chicken from Yestreday.


    The Fattie will be Grilled also , quick and hot to keep the Bird from drying out too much on me.

    Wow , since I mentioned the Street Corn it has taken off ,  [​IMG]. Good stuff , Maynerd .

    Oh, and try putting the Mayo on before ooking , not as messy.

    Have fun and . . .
     
  17. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Chicken looks good Stan! Hadn't seen your post on street corn, saw this on food wishes a while ago and had been waiting for the good corn to come in to try it. Guess great minds think alike! 😀
    Still thinking that was my one and only experience with the mayo. Maybe toward the end of summer when the corn is a little tougher I'll try it again, but the super sweet white corn is pretty tasty on its own right now.
     
    Last edited: May 26, 2015
  18. rmmurray

    rmmurray Master of the Pit

    That's a winner winner chicken dinner! You did it!
    -Ryan
     

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