The taste of last week’s Frickin Chicken Shack smoked wings lingers. Talk of those smokey appendages still fresh.
I brined the chicken, a first for me.
1 gallon water
1/2 c salt
1/2 tsp pepper
1 tsp garlic powder
5 pound brined for 4 hours. A little longer than I wanted, but hubby and I did a lunch date. More on that in another post.
Some people remove the backbone for more even cooking and/or faster cooking. Rather than remove the bone, I pushed down on the bird to break the bone and flatten it somewhat. Probably against BBQ etiquette, but I was 2 hours late putting the bird on.
After a good dry towel session, the clucker was ready for a massage. The Heffer Dust made and sold by a student was empty. I tried to replicate the seasoning from memory. His magic, family secret recipe is far superior. My mediocre rub was a dump and mix fest. Miss E and I tasted and adjusted. No measuring. Just salt, brown sugar, garlic powder, onion powder, chili powder, black pepper, and paprika. Not a bad first rub.
I smoked the bird to 160, about 3 hours. The last 30 minutes I put on a slight smattering of BBQ sauce (totally not needed). The fledgling results were AMAZING! Juicy, succulent, and from my smoker!
From the local farmer’s market, we had a pound of green and yellow wax beans. Marinated in EVOO, lemon juice, and a bit of rub for an hour, I finished them on the smoker grates. After 30 minutes, the beans were veggie candy to the hubs and I. Like the Cheshire Cat, we looked at each other and telepathically listed other veggies to smoke.
JuJuBQ is prepped and ready for the next smoke session. Salmon? Brisket? Potatoes? Cabbage? Corn? Fruit?!