Smokemasters Smoked Chicken Food

SMOKEMASTERS SMOKED CHICKEN

Steps:

• Rinse chicken with cold water and pat dry.
• Mix salad dressing and soy sauce in a bowl; strain.
• Inject chicken breasts, thighs and legs with salad dressing mixture.
• Sprinkle barbeque seasoning evenly over chicken.
• Place chicken in sealable plastic bag; seal bag.
• Marinate in the refrigerator for 8 hours or longer.
• Remove chicken from bag.
• Cook chicken in smoker at 250 degrees F over indirect heat for 4 hours or until cooked through, misting with apple juice every 30 minutes.
• Use hickory chips or apple wood in the smoker.

APPLEWOOD SMOKED CHICKEN

Steps:

• In a medium size bowl, mix together the dry ingredients. Rub the seasoning over the both halves of the chicken. Cover the chicken with plastic wrap and place in the refrigerator for 1 hour.
• Place wood chips in the smoking tray of the grill. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.
• Place the chicken on a hot grill over medium-heat with the meat side down. Grill over the wood chips for 1 hour and 20 minutes. Cover, this will keep in the smoke and to prevent oxygen from igniting the smoking wood. After 30 minutes turn the chicken to its opposite side. The juices near the bone should run clear.

EASY SMOKED CHICKEN

Steps:

• Soak your hickory chips for 6 hours (may soak overnight).
• Split the chickens if you didn't have your butcher do it for you. Combine the salt, paprika, and pepper; stir well. Sprinkle over the chicken on both sides.
• Combine the vegetable oil, vinegar, and hot sauce, stirring well. Set chicken and oil mixture aside.
• Prepare a fire in your grill; let burn until the coals are gray. Rake the coals to one end of the grill; put an old disposable foil pan on the other end of the grill. Pour water in it to make steam and keep your chicken nice and moist. Sprinkle the hickory chips over the hot coals.
• Place the chicken on the side of the grill over the pan with water in it. Place the lid on the grill. Grill over indirect heat 3 to 3 1/2 hours, or until done. Turn the chicken occasionally. Add hickory chips as needed to keep the smoke going. You may also need to throw a few pieces of charcoal in it to keep the fire going nice and hot. Baste the chicken with the oil mixture during the last hour of grilling time.
• Enjoy!

CRUSTLESS SMOKED CHICKEN & AVOCADO QUICHE

Steps:

• Preheat oven to 180°C.
• Shred the smoked chicken into small pieces, and dice ham. Grate both measures of cheese. Slice the avocado and break slices into 3cm lengths.
• Dice the red onion and gently fry until just cooked.
• In a bowl, break all eggs. Whisk and add dijon mustard. Continue whisking.
• In a shaker, add milk, cream and flour. Shake to mix, then add to egg mix whilst continuing to whisk. Season with salt & pepper.
• Assemble smoked chicken, ham, cheese and red onion in quiche dish (26cm). Add avocado slices and egg mixture. Use a clean hand to mix together, ensuring an even spread of ingredients.
• Sprinkle remaining cheese on top and paprika (if desired).
• Bake for 25-30 minutes, or until set.

LIQUID SMOKED CHICKEN GIZZARD BAKE OR BOIL

Steps:

• Boil Method:.
• In a heavy 4 quart saucepan with lid, add chicken base or bouillon granules or cubes.
• Add water and bay leaf.
• Heat to a simmer. Dissolve the cubes or granules or base.
• Add garlic and red pepper if desired.
• Add the liquid smoke.
• Stir.
• Add the chicken/ turkey gizzards and stir and cover with lid.
• Turn down the heat to low and cook for about 20 minutes. Turn the gizzards in the liquid about 3 times.
• The liquid will reduce.
• Stick a fork in the meat and check to see if they are cooked. If the fork easily goes through the gizzard, it is tender and done.
• Bake Method:.
• Preheat oven 375*.
• Use a flat casserole dish or baking pan with lid or use tinfoil.
• Make the liquid in a saucepan as stated above. Heat until a boil. Take off heat.
• Put gizzards in the baking pan in single layer if possible. Pour the liquid over the gizzards. Cover with lid or foil.
• Bake 35 minutes. Stir the gizzards once during the baking time. Do not bake uncovered.
• If you are going to batter later and deep fry, drain and cool the gizzards.
• They will be fork tender and delicious for those who love to eat gizzards.
• If you are going to use the reduced broth add at least two cups of water,.
• bring to a boil and add wide egg noodles and cook until al dente.
• If I am going to use the broth for soup or noodles I reduce the liquid smoke to 1/8 cup. It is also great to cook sliced onions in the broth.