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Smoked , reverse seared chicken

Alton Posts: 509
edited July 2018 in Poultry
Seasoned with a equal part kosher salt, black pepper , garlic powder and brown sugar. Smoked a a temp of 250 over Cherry wood until internal temp of 160. Removed deflector, sauced smoked chicken and put them directly over a 450 degree coals.. made the sauce out of the pantry... Sautéed shallots and pressed garlic in EVOO. Then threw ketchup, Jack Daniels, Honey, Worcestershire, Garlic Power sauce into the pan. Added dry ingredients cayenne, black pepper, garlic powder, brown sugar,dry mustered..... then reduced and thickened... .. Anyway,the modified reverse sear worked extremely well... moist and flavorful with firm crisp skin..... extremely good,
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