Smoked and Fried Whole Chicken with AWESOME SAUCE!
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- čas přidán 28. 05. 2024
- This recipe will show you one method for how to get crispy skin on a smoked chicken. I'll smoke a whole chicken in the Pit Barrel Cooker and then fry it in a Plow Disc (a.k.a. Discada). To finish this chicken we will make Chicken Awesome Sauce.
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I've been cutting up my pecan wood into chunks like that. I grill some pork chop the other day, Using the baking soda and all seasoning. cover set in the frig. 5 hours. risen off. pat dry. Then coat in butter, sprinkle some all seasoning, chicken powder bouillon, Mccormick Montreal steak seasonings. Then let it set for a hour, then get the grill ready. Pecan wood coals and onion peels on top of it. Then flame broiled the chops. Once got some char and glaze set them off on the cold side! So they can get the onion smoke and finish cooking. let cool down for about a hour. The BBQ SAUSE USED TO GIVE IT THE RIB FLAVOR WAS? SWEET BABY RAYS HONEY BBQ SAUCE! I dip each bite into it > OH LORD < IT WAS THE BEST TASTING RIB EVER I know it was Pork chops! but the flavor was like the world best tasting RIB FLAVOR LIKE THAT! WHO NEED RIBS? LORD YUM 👌👌 Got to try it ! YUMMY
Sounds really good, Super. I've never tried using the onion peels.
@@Armadillopepper The chops was excellent bro. They have NEVER TASTED LIKE RIBS B4. It was a experience. 👌👌 I had to pass on. The onion smoke will drive you hungry. Plus the sweet taste of onion smoke YUM good on every thing
Love seeing use the PBC again. And a perfect pairing with the plow disc!!!!
Thanks David
I’m living/cooking vicariously through you. Oil is EXPENSIVE!
I've had this a while. Thanks for watching!
@@Armadillopepper not judging, just enjoying watching you cook. 👍
We certainly appreciate you watching!
Good looking chook Jeff and..an AWESOME SAUCE! Rootboy Approved! 🍺🍺🍺🍺🍺🍺🍺🍺
Thanks Sal! Have a rockin' Sunday afternoon.
wow
Thanks!
Great recipe and techniques Jeff! That chicken looked really amazing! Y'all take care over there!
Thanks Rob! I thought it was supposed to be rainy today,but turned out really nice for making pork belly lollipops!
Almost thought you were imbibing too much and fell into the smoker pit - and turned into a Smokey Joe !
I don't know Smokey Joe 🤣
@@Armadillopepper You would - if you looked in the map after being smoked !
I like the pitbarrel cooker it is simple to use. I enjoy all your videos
Thanks so much! The Pit Barrel is a great cooker for sure. Have an awesome Sunday afternoon!
Hi Jeff.....been a while. I haven't even watched past the presentation comment yet, and I'm already in awe. Smoked first, then fried.... genius...okay back to the show. I'll edit after. = )
Edit; wow....got my attention. It was so juicy. I wish I was there.....= )
Edit 2: and as always.....you're the sauce master. = )
Thanks Rants! I had dinner and lunch the next day 😁.
@@Armadillopepper *smiles* you really got me thinking...I wanna try this with competition chicken thighs......= )
Edit; I'm thinking "iCaptain Crunch" for the top....hey it's a thing over here...with a little Creole mustard...= )
Heck yeah Mr. Jeff sweet looking chicken my friend 😎
Thanks Mike! You been catching any catfish?
@@Armadillopepper Trying to get my boat straight. Haven't been in some time.
Aaah yes, that hole I'm the water that we throw money into 🙃.
That looks so delicious!
Thanks!
That looks really good, I’m gonna have to try making it. Thank you.
Thanks Michael!
Total debone of the entire chicken, remove the chicken carcass, leg, and wing bones for an only ultimate spatchcocked chicken meat and skin body. Marinate the chicken body with awesome sauce in a bag overnight - intense flavors getting into the entire meat versus just a seasoning of the chicken surface. Then 200+ F BBQ smoke the marinated chicken to its 165F internal meat temp - with the awesome sauce marinade becoming its glazing on its dried skin - having a juicy (not dry) chicken meat chew-down.
When i get burn out on chicken i go to pork. Never had a Center cut pork chop taste like a rib. Most taste like steaks. When i get burn out on pork i go to seafoods. he heee Or Chinese Foods. That way when i go back to chicken or pork i still carve it. You want the best tasting RIBS? > DO THE PORK CHOPS There tender, juicy and delicious! When you use BAKING SODA Let them cover over night is best > at less 5 hours > Don't be shy on the baking soda, and all seasoning salt! It all risen off.
I'll have to give that a try. We've been having seafood here lately. We made seafood stuffed baked potatoes last weekend.
@@Armadillopepper WOO that sound good YUMMY Only thing else i made that was really good is> Carry out Rice with mix Veg. Shrimp juice and shrimp in it. It really hit the spot > 3 weeks ago i got burn out on the shrimp lo mein> I made to much he hee. it took 4 days just to grow the bean sprouts Then i made 40 shrimp egg rolls. still have 20 left 🙄 There great! i just got burn out on em
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