Smoky grilled chicken

4 Comments


I really do like a good yard bird.

This is a good yardbird type experience.

A smoking hot bronzed bird splayed out in front of you… so moist and ready for the taking… it’s good times.

Euphemisms aside, if they should really ever be put aside, this is some damn tasty bird.

If you can split a whole bird down the backbone you can win this one, because the rest of it is keeping a few coals glowing and you can do that, right? Right?

This isn’t even so much a recipe as it is a little anecdote about what I made for dinner. I feel the time I am spending typing right now would be better spent explaining to you how to butterfly (spatchcock) a bird or even how to make a good chicken stock for the chicken gravy… but you know what? Yeah you know what. You know I am not going to do that because quite frankly, that is just not my style. No, I’m more of a don’t-really-care-about-what-you-reckon, unkept face hair and trucker cap kinda of guy, with maybe a bit of an air of a slight acquired brain injury from one too many stacks on my skateboard when I was younger… or was it from when attempted to form myself into a human snowball while snowboarding last month? Who knows, maybe I’m one of the lucky ones and I scored myself two ABIs… Lucky guy indeed.

Season the bird, inside and out, with your favourite bird seasoning type BBQ rub. I mix a few things together and call it “Big Red Rub”. There is a recipe for it right here. It works for me.

Let the bird hang out in the seasoning for half an hour or so while you get your BBQ fired up.

Get some coals going in your BBQ (pro Q or Weber are the sort of thing you’ll need for this job, or a grill plate over a fire with an old wok over the chicken to keep a little heat in will even do the job. I’m not even joking) exactly like you would normally get some coals going in your BBQ, and get it up to 150C (300F) ish.

Place the chicken skin side up over indirect heat and cover for 1 hour. The chicken should be looking pretty good at this stage… hopefully… I don’t know how I’m going to help you if it isn’t…

Brush the skin of the chicken with a little melted butter or olive oil and then, using two sets of tongs, carefully turn the chicken over, your goal now being to crisp up the skin a little.

The chicken can handle a little direct heat now, but it may need some turning so it doesn’t get “extra crispy” (AKA burnt), so get your comfy chair out, crack another tinny and keep a closer eye on it from here on in. Cook for another 15-20 minutes or until chicken is sexy as and juices from the leg run clear.

Carve it up and drizzle (yes, I know I would normally punch myself in the face for using the word “drizzle”, but I feel it has a place here) with smoked honey to gild the lily. Gilding the lily. Heck yeah, kid!

We served it with roasted carrot and sweet potato, braised kale, cornbread and homemade chicken gravy and I must say, it was damn well delicious.

Winner winner, smoked chicken burgers for dinner

6 Comments

smoked pulled chicken burgers
This week my eldest son Seba, informed me that he thought it was about time he got the hang of smoking.

I could’ve have been concerned and demanded that he stopped hanging out with that tough crowd down the street because they were obviously leading him astray, but I was pretty confident that wasn’t the type of smoking he was talking about. You see, around foodisthebestshitever HQ the main type of smoking we talk about is the smoking of meat.

Once again I could understand how this could be misconstrued, but believe me when I say there is nothing biblical nor quick-cash-earning about this type of smoking of the meat. Also, you should just get your filthy mind out of the gutter, this is my kid we’re talking about here…

So at this point, this 10 year old product of coital union between myself (I think) and my dear wife Jennee almost has me in tears. The lad wanting to follow in the foot steps of his old man, manning the pit and feeding the hoards who desired the smoky goodness. I was damn well impressed. This was definitely a proud dad moment for me.

After a little light reading of a few of my favourite BBQ books Seba declared he thought he would like to spatchcock a bird (his words not mine) and smoke it for a few hours.

Sound idea… except the butcher was sans whole birds today, so I suggested we may need to settle for some chicken breast, possibly pulled and sauced and made into burgers.

Seba was agreeable, so we purchased said breasts and the rest, as they say, is history.

Big Red Rub, butter and breasts... sounds like my kind of party

Big Red Rub, butter and breasts… sounds like my kind of party

Smoker, Fiskars X25 block splitter, beer brewed by the Coopers family and a full watering can just because safety doesn't take a holiday

Smoker, Fiskars X25 block splitter, beer brewed by the Coopers family and a full watering can just because safety doesn’t take a holiday

Seba get's that chicken in the smoker. The task seemed pretty easy for him...

Seba get’s that chicken in the smoker. The task seemed pretty easy for him…

Seba rolling those boobies through the red butter

Seba rolling those boobies through the red butter

Starting to turn into some really sexy breasts

Starting to turn into some really sexy breasts

Loaded as fuck

Loaded as fuck


SMOKED & PULLED CHICKEN BURGERS

(serves 4)

3x 200g chicken breast (free range, yeah. Give the little chooky a half decent life at least)
1 tablespoon Big Red Rub
1 tablespoon butter
BBQ sauce
4 burger buns (I like a slightly sweet milk bun, but I’m sure what ever you choose will be fine)
Lettuce leaves, tomato, cheese, mayonnaise and sliced jalapeno to served

• Rub chicken boobs with butter and then Big Red Seasoning
• Set aside in the fridge to marinated for an hour or so
• Get your weber or upright smoker or whatever it is you use to smoke things ready to go. Somewhere around the 110-120C is the temp I like for this sort of thing
• Smoke chicken on a tray for approximately 2 hours or until cooked through. Turn the chicken and baste with juices every 30 minutes
• Rest chicken for 10 minutes
• Shred it, pull it, do your thing
• Check seasoning and adjust with salt and pepper if necessary
• Moisten chicken with 2-3 tablespoons of BBQ sauce and pile onto burger buns layered with the other ingredients. I shouldn’t need to hold your hand through this one by now, but if I do… well… I’m just not going to. Here is a picture of my 10 year old son sorting it out all by himself. That’s all

Honestly. This is Seba just rocking the "I got this pops"

Honestly. This is Seba just rocking the “I got this pops”

This was seriously one of the fucking best

This was seriously one of the fucking best