Hot Grill on Grill Action Competition BBQ Team » kcbs chicken recipe

Weber Kettle Smoking: Pulled Chicken

Logan — Mon, 07 Jun 2010 01:58:58 +0000

Pulled chicken is one of the most delicious smoked meats you’re going to get your taste buds on. It’s also one of the healthiest. It is far superior to grilling chicken. It requires more patience as it takes on average 3-4 hours to do, not counting prep time. The end product is the most juicy, succulent, and tasty chicken you will ever eat. It is well worth the wait. Today, I am going to demonstrate just how easy it is to make pulled chicken from a whole chicken (using techniques bestowed upon me by the Chicken King of the Midwest, pitmaster Matt Frampton, a fellow author on this site.

The first thing you need to do is butterfly the chicken. For this, go to Matt’s Post entitled “how to butterfly a chicken.” You will be doing yourself a disservice not to start here:

http://www.bbqrevolution.com/how-to-butterfly-a-chicken/

Rig: The Weber Silver One Touch Kettle Grill.

Ingredients:

-1 whole chicken

-1 cup apple juice

-4 tbsp salted butter

-Spray bottle

-Your favorite chicken rub

First, you’ll need to set the kettle grill to operate in smoke mode. To do this, use charcoal separates to hold charcoal one a small portion of 1 side of the grill. Add a small bed of coals ant then add a few chunks of your favorite wood on top (apple and/or hickory are good choices). Use a charcoal starter to get a few coals lit and place them un top off the unlit coals. Now we’re smoking!

use a charcoal separater, add only a few chuncks of smoke wood

Note: chicken can be smoked at a wide range of temperatures (225 to 350). For this cook, I will cook around 250-275.

Step 1: Butterfly the chicken.

Step 2. Melt the 4 tbsp of butter and combine with the 1 cup of apple juice. This will be our injection. Pump the bird full if this injection. Just get the needle under the skin, you will see the bird swell up as the skin holds in the inject.

Step 3: Add your rub to the chicken. Season both sides of chicken. For this cook, I am using garlic salt and McCormick’s Smoke house pepper seasoning. Cover the skin in the rub.

Kettle is set up, birds are seasoned, let's BBQ!

Step 4: Add your bird to the smoker. Do not place any part of the bird directly over the coals. If you do, you are not going to smoke your chicken, you’re going to be grilling it.

Step 5. Every hour into the cook spray the bird with apple juice. This will help retain moisture as well as add some sweetener to flavor.

spray with apple juice every hour for moisture and for a natural sweetener

Step 6. Once the bird is cooked to 175 (in the breast area), remove the bird and let it rest for 15 minutes. You can also take the temp in the drum/leg area, where the meat is also thick.

step 7. Carefully remove the skin. Use can use a knife and cut out the skin. Try to keep the skin in as few pieces as possibe. This chunks of skin will become your “dirty rags” in step 9.

Step 8. Grab the legs and pull off the body. Repeat on the wings. Pull the meat off the chicken bones into bite size chucks. You can separate the dark meat (leg area) and white meat (breast area) if desired. The picture in step 9 shows the dark meat on the left and white on the right.

step 9. Time to use the dirty rag technique. Remember the skin that you seasoned at the beginning of the cook and subsequently removed in step 7? That’s your “dirty rag.” Our chicken expert Matt coined this soon to be buzz word on the BBQ circuit. Take the skin you removed, mix it and the chicken together repeatedly . You will see that the chicken meat now looks freckled with the seasoning from the skin. Continue this until you have ragged all the meat. Make sure to remove the rags(skin) from the pulled chicken.

Mix the pulled chicken with the rags and you will be left with seasoned pulled chicken!

Step 10: Enjoy the feast!!!

Spicy BBQ Chicken Rub

Framps — Sat, 30 Jan 2010 20:44:45 +0000

Here is a rub that I came up with that I’m hoping to use in a contest this year. It’s only 4 degrees outside, so I’m going to try this rub, along with a method I learned about for making chicken skin perfect when cooking, low and slow in the oven at the temps I want on the cooker. I realize this is sac-relig, but it will give me a good idea of the results for both the skin technique and the rub (and a good dinner!). I’ll link this to that recipe…but here’s this if it’s all you need!

1/4 cup of each of the following

Paprika
Seasoned Salt
Raw Sugar

2 Tablespoons

Crushed Red Pepper Flakes

1 tablespoon of

Nutmeg
Sage
Black Pepper
Cayenne
Ranch Dressing Mix

Mix all ingredients in a coffee grinder and add one broken up Bay Leaf. Pulse ingredients until it is blended well – but not until it is powdery. Careful! It’s a fine line!!!

Store in an air tight container until ready for use. This is great on chicken…and I’m sure on ribs as well. I’ll post my findings if I ever try it on ribs.

Here’s the finished product:

Matt’s Springfield Chicken 2009

Framps — Tue, 30 Jun 2009 16:09:42 +0000

This recipe took 8th Place in the Springfield Days BBQ Comp

Meat Ingredients

1 Family Pack of Chicken Thighs (Hy-Vee)

Basic Directions

Marinade thighs
Heat Smoker using favorite rig and fuel source
Season Chicken, recipe follows
Pan Chicken, recipe follows
Season Chicken again, recipe follows
Sauce Chicken, recipe follows

Smoke @ 300 degrees F on Weber Kettle grill

Place the thighs in an extra-large re-sealable plastic bag (or divide between two smaller bags) and pour the dressing over the top. Squeeze out any excess air from the bag, and roll to coat all of the meat. Refrigerate for 3 hours

Combine the seasoning blend ingredients and grind together in a coffee or other small grinder that is dedicated to spices. Depending on the size of the grinder, it may need to be done in batches. In two disposable aluminum pans, preferably 13 1/2 x 9 5/8 x 2 3/4-inch lasagna pans that will hold the thighs in a single layer, spread the butter (2 tablespoons in each) in the bottom. Divide the water, salt, and Accent, if using, between the pans.

Remove the chicken from the dressing, letting any excess remain in the bag, and lightly pat dry with paper towels. Place the chicken, skin side down, in the pans, keeping in a single layer. Using about 1 teaspoon of the seasoning blend on each thigh, sprinkle over the top flesh side with the blend. Cover each pan with heavy-duty aluminum foil, and crimp the edges to seal.

Place the thighs in the cooker, stacking the pans on top of each other, if needed, to fit in the cooker, and rotate them from top to bottom halfway through the cooking. Cook for 45 minutes.

Remove the thighs from the cooker and let rest in the pans, covered for 15 minutes.

Transfer the thighs to a work surface and lightly pat them dry with paper towels. Season all sides with the seasoning blend; there will be some unused blend. Place back in the cooker, skin side up, and cook for an additional 45 minutes.

Remove the thighs from the cooker and carefully dip each one in the sauce, dredging to coat on all sides and making sure that the skin side, especially, is evenly coated. Be sure to tuck the skin taut, place the thighs back in the cooker, skin side up, for 30 minutes.

Transfer to a plate, cut as desired and serve.

What to drink: Lots of Beer

Seasoning Blend:

3/4 cup mild chile powder
3/4 cup sweet paprika
1/2 cup raw sugar, or other turbinado sugar
2 tablespoons garlic salt
2 teaspoons dried oregano, preferably Mexican
2 teaspoons Old Bay Seasoning

Combine all ingredients in a bowl, reserve, refrigerated, for later use.

Pan Ingredients:

4 tablespoons unsalted butter
1/4 cup water
2 teaspoons kosher salt
2 teaspoons Accent

Spread half the butter in each pan, pour half the water in each pan and sprinkle half the accent and salt in each pan

Barbecue Sauce:

2 1/4 cups APL BBQ Sauce (recipe follows), or your favorite BBQ sauce
3 tablespoons apricot preserves
3 tablespoons pineapple preserves
3 tablespoons honey
3 tablespoons apple cider vinegar
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Accent

Combine all ingredients in a bowl, reserve, refrigerated, for later use.

APL BBQ Sauce

- makes about 7 cups -
Adapted from Serious Barbecue by Adam Perry Lang.

Ingredients

1/2 cup canola or vegetable oil
5 garlic cloves, peeled and coarsely chopped
1 medium sweet white onion, coarsely chopped
1 green bell pepper, coarsely chopped
2 teaspoons kosher salt, plus additional if needed
1/4 cup bourbon
3 tablespoons chili powder
1 tablespoon coarsely ground fresh black pepper
1/4 teaspoon ground allspice, plus additional for seasoning
1/4 teaspoon ground cloves, plus additional for seasoning
1 cup firmly packed dark brown sugar
2 cups water
2 cups ketchup
1/2 cup unsulfured blackstrap molasses
1/2 cup prepared yellow mustard
1/2 cup apple cider vinegar, plus additional as needed
2 teaspoons hot sauce
1/2 cup apricot preserves
1 jalapeno chile, grated on a Microplane grater, stopping before the seeds
1/2 Granny Smith apple, grated on a Microplane grater.

Procedure

1. Pour the oil in a large saucepan and place over medium heat until it starts to simmer. Stir in the garlic, onion, bell pepper and salt. Cook, stirring occasionally until the vegetables have softened, about 10 minutes.

2. Pour in the bourbon and cook until the alcohol has cooked off, about 5 minutes. There will no longer be the strong smell of alcohol.

3. Combine the chili powder, black pepper, allspice and cloves and add to the pan. Cook, stirring continuously, until fragrant, about 3 minutes.

4. Stir in the water, brown sugar, ketchup, molasses, mustard, vinegar, hot sauce and preserves. Bring the mixture to a boil, stirring occasionally to be sure that nothing sticks to the bottom and burns. Continue to simmer, stirring often, about 45 minutes.

5. Add the jalapeno and apple. At this point the sauce can be left chunky or blended in a blender (blend in small batches since it will still be hot), or in a bowl using an immersion/stick blender until smooth.

6. Season to taste with additional allspice, cloves, salt, and vinegar to taste