Aug 26 2015
Cooking a chicken this way has been in my mind for a long
time. Years ago when my son was young we ate chicken at a National
Mussleloading Shoot. The guy had two pots going as I remember, one with boiling
water and one with BBQ sauce. He was selling half chickens and they were
delicious. I thought I would smoke some and then braise to see how that came
out.
I read several recipes on braised chicken and some braised
in beer sounded good. Most of them they would brown up the chicken and then
braise an hour in liquid. One guy said to use all legs and thighs; that breasts
would get dry tasting and I could relate to that. All the grocery had today was
thighs and no legs so I settled for a split chicken.
My plan was to smoke for 1 ½ hours and then braise in beer
and BBQ sauce for 1 ½ hours. I had enough time for 2 ½ hours in brine to help
keep the breasts moist. I cut the halves in quarters and got it in the brine. I
rinsed and back in the fridge to air dry 1 ½ hours before smoking. I seasoned
it with some Blues Hog Rub and smoked at 180 deg. for 1 ½ hours.
I poured some of the Yuengling beer in the pot and added the
chicken. I poured in a cup of Kah’s BBQ sauce, ¼ cup of Blues Hog Tennessee Red
sauce, some dried garlic and shallots and then poured the rest of the beer over
all. I brought it to a boil and then down to a low simmer and covered with some
parchment paper on top. It was on for 1 ½ hours.
Old Dave had me hungry for some cornbread cakes. I used my
favorite cornbread mix, Miracle Maize sweet and used the recipe on the box for
pancakes. I did them on my griddle outside on my gas burner. My first 4 were
burnt so they went in the trash. The next 4 were almost burnt but tasted one
and didn’t taste burnt so I went with those, I was hungry!
I had some left over yellow rice for a side. My wife had a
breast and I had a leg thigh quarter. The chicken was great, moist, tender fall
off the bone. Two hours of braising would not have hurt the chicken any. The
skin was not eatable. The wife said the breast was good and moist too. I liked
my sauce mix and the corncakes went well with it. Yes I had to have a little
butter on my corn cake!
After eating I fried 4 more batches of cornbread cakes and
got them just right. I had been waiting for them to bubble up like regular
pancakes but this mix did not so just did by checking to see if they were ready
to flip. These will taste good tomorrow with some bacon and eggs!
Brined , seasoned and ready to smoke
1 1/2 hours of smoke
In the pot
Ready to braise
Cornbread cakes
Chickens done
My supper
I did better frying up these
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