Smoke Spices Seasonings Food
SIXTEEN SPICE SMOKED CHICKEN
Provided by Bobby Flay
Categories main-dish
Time 3h10m
Yield 2 to 4 servings
Number Of Ingredients 18
Steps:
- Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill.
- Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F).
- Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.
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8 INGREDIENTS THAT ADD SMOKY FLAVOR WITHOUT A FLAME
From thekitchn.com
Estimated Reading Time 4 mins
- Smoked Paprika. There’s a whole slew of paprika varieties out there, from the standard, sweet kind you sprinkle over deviled eggs to the hot stuff that adds a punch to any dish.
- Smoked Olive Oil. Made by infusing natural smoke from a mix of oak, beech, and birch wood into the oil, smoked olive oil is seriously incredible stuff.
- Black Cardamom. When most people think about cardamom, they are likely thinking of green cardamom, which is found in pod and ground form and whose warming flavor enhances everything from chai to baked goods.
- Chipotle Peppers. Chipotles are dried and smoked jalapeño peppers, so they’re both spicy and smoky. You’ll most commonly find them ground into a powder, or whole in a spicy, tomato-based sauce called adobe.
- Smoked Cheese. Practically every kind of cheese has a smoked counterpart, be it cheddar, mozzarella, chevre, ricotta, blue, or Gouda. While wonderful on their own, when cooked their smoky flavor turns into melty goodness.
- Lapsang Souchong. This Chinese tea is made by drying the leaves over pinewood fires, which gives it an incredibly smoky flavor. Brew the tea and use it as a poaching liquid, or cook your grains or beans in it.
- Smoked Salt. Like smoked olive oil, smoked salt is best used to finish a dish. Add a pinch to scrambled eggs or mac and cheese right before digging in, toss a little with popcorn, or use a bit on top of homemade caramels for an unexpected twist.
- Liquid Smoke. Somehow liquid smoke got a bad culinary reputation, but despite what you might think it isn’t too high in sodium or bad for you — and it packs a punch of smoky flavor with just a few drops.
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Mix: Add all of the seasonings to a jar with a lid, close lid and shake until combined.OR add all ingredients to a small mixing bowl and whisk …
From robustrecipes.com
Cuisine Gluten FreeCategory SpicesServings 0.25Total Time 5 mins
From robustrecipes.com
Cuisine Gluten FreeCategory SpicesServings 0.25Total Time 5 mins
- Add all of the seasonings to a jar with a lid, close lid and shake until combined. OR add all ingredients to a small mixing bowl and whisk together. Taste and adjust seasoning as needed.
- Either rub onto meat of choice as a dry rub, or mix with the oil until you reach a sand like consistency and then rub onto meat. Cook meat as needed depending on what you are making. You can either rub it on the meat and cook immediately or rub it on the meat up to 24 hours in advance. This rub is great on almost any meat: chicken, steak, pork, ribs, burgers, fish, shrimp etc.
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