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Mustard sauced chicken
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caliking
Posts: 18,731
Decided to brave the cold and fire up the egg this evening
Mickey's coffee rub on skinless leg quarters. I've been using this stuff on everything recently.
350°F raised indirect x 20mins then flipped. Another 15mins, then sauced with Carolina Treet, and let it go for another 5mins. Sauced once more before pulling at IT 180°F.
Plated with broccoli and shrooms that SWMBO cooked indoors.
Chicken was a hit. Chicken on the egg keeps turning out more grilled than smoked, and I was missing the smoked chicken I used to make on my drum smoker. Tonight's chicken was like the smoked chicken I used to make on the drum - smoky, moist, very flavorful. Used 2 chunks of cherry for smoke. The Carolina Treet sauce is more of a cooking sauce than a dipping sauce, since its too tangy for my tastes to dip. But brushed on the chicken during the cook, it tasted terrific with the coffee rub.
A happy BGE family in Houston, TX.
Comments
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Mmmmmm.... =P~SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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Looking great from here. !!!
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Looks awesome! What was it that made it more like "smoked chicken" this time. More wood? Skinless? Both?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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@SmokeyPitt - I wish I knew. This was the first time I made chicken on the egg with a water pan underneath, so maybe that's what did it. I haven't cooked chicken with the skin on in 2 years or so, and its been good, but not great. I think the indirect heat and the water pan also kept the "bark" from getting tough. I didn't use much wood - 2 small chunks of cherry.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:@SmokeyPitt - I wish I knew. This was the first time I made chicken on the egg with a water pan underneath, so maybe that's what did it. I haven't cooked chicken with the skin on in 2 years or so, and its been good, but not great. I think the indirect heat and the water pan also kept the "bark" from getting tough. I didn't use much wood - 2 small chunks of cherry.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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from my point of view it looks eatable2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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I actually prefer skinless chicken now - always bugged me that the rub/seasoning/sauce stayed on the skin and didn't get into the meat like it does with tandoori chicken (which is traditionally done skinless).#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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