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Sugar Cane Smoked Chicken
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Frank from Houma
Posts: 5,755
Split about a dozen pieces of 1" diameter sugar cane to use for smoking a chicken. Set up the XL for an indirect cook and stabilized at 400*. Rubbed a whole chicken with butter and added Tony Chachere's. Put the sugar cane on top of the lump and started smokin. Took about 1 hr and 15 minutes. The skin looks ugly and burnt - it's not. The skin is crispy and outstanding and the meat is real juicy. My best chicken yet - my bride says this has to be a weekly item. I'm going to cut up a bunch of sugar cane and freeze in ziplocks to use later.
Comments
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That looks great! Almost like peaking duck.
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Hey Frank,
Were you the one cooking at Outside & In last Thursday?
rjf -
Yea - I was the big guy :laugh:
Did you buy an Egg? -
Great looking cook Frank, keep it up!
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Wow, I have to disagree with your characterization of the skin looking ugly & burnt, I think it looks beautiful & tasty, great jobhappy in the hut
West Chester Pennsylvania -
Interesting, what was your inspiration to use sugar cane? -RP
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When you say split, I assume you mean like a hot dog bun. How long are the pieces of cane, and how many did you use?
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Good question.
There is a food/restaurant radio guy in New Orleans who smokes his turkeys with sugar cane. He has a pretty good website with lots of info on local restaurants, some recipes, etc. www.nomenu.com. Thought I would try it out. Came out real nice. Doing another one this morning and I'm it bringing to my folks house.
Just picked up some more sugar cane. Cutting it up to fit in ziplocks, wash and split the pieces and then freeze for use later in the year. -
Hot dog bun is good analogy. The pieces were roughly 8" long. I probably put two dozen split pieces.
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That looked awsome Frank! Did you clean the cane down to the heart or leave the green on it?
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I just stipped the loose stuff off and split it like splitting a log. The heart is exposed the full length of each piece.
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Hi Frank, look great! did you split the cane or place it any specific order?
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