Smoked and Roasted Chicken
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Smoking a Chuck/English roast
Comments (0)After reading on "Smokingmeats" about smoking Chuck/English roasts, I decided to give it a try. Our local grocery store had them on sale for less than $2.50 per pound. They were marbled like a choice steak. I didn�t keep track of time for the photos but it was smoked at app 250 deg. for 5 hours and at 300+ deg. for 1 hour. I used McCormick steak rub and the flavor was very good and tender. I will do another one the next time they are on sale. Here is a link that might be useful: John's Garden Journal...See MoreFreezing cooked chicken
Comments (5)Yes, I almost always have cooked chix in the freezer. It's so handy for a quick meal. I usually freeze it in one-cup portions (there's just 2 of us at home now). I vac-pack before freezing. My favorites are roasted and cut into cubes (for chix pot pie) and braised and then shredded (for enchiladas verde). While those are my favorite "go-to" types, I also freeze leftovers from whole roast chicken and, sometimes, I cook extra BS chix thighs and freeze. If I was unable to vac-pack, then I would wrap it tightly in Press 'n Seal and then put the wrapped package of chix into a Lock 'n Lock container. /tricia...See MorePix of Our Smoked Chicken
Comments (19)I smoke salt. I live by the ocean and we have a party once a year and make salt. A couple of wading pools, fill with ocean water and leave covered loosely until the salt blooms and the water evaporates, dry it. That takes a while. All summer if we put too much seawater into the pools. Then I smoke some of it and give it out to friends and stuff. They love it but I don't really. But I do smoke cheese, cheddar mostly. Those of you that can things could modify this method: Lightly smoke some salmon and then place in canning jars, add 1 tablespoon of home made salsa and one thumbnail sized paring of hot pepper (I use habenero) and can the salmon as usual. Makes wonderful antipasto, subbing the hot smoky salmon for tuna. You haven't had all the types of baked beans until you have had baked beans done in the smoker. What else...mac and cheese is real good out of the smoker. Smoked veggie salads are good, grill them and finish in the smoker with mild wood. If you have access to semi cured sausages you can hang them to dry further and then finish them off with more smoke. Takes a commercial soppresetta (sp?) and makes it great. I'll quit for a while, lol. Don't want to appear to be turning this into a smoker forum....See MoreRECIPE: Roasted Sticky Chicken
Comments (35)We have been making this recipe for years...got the original recipe right here on this forum...we ended up re naming it "Five Hour Chicken". My kids would come home from school and smell the aroma and say "Yipee Five Hour Chicken!" They now have moved into places of their own and make it themselves....we all triple the rub recipe and keep a jar on hand at all times...the rub works great on my BBQ Pork rib recipe as well!! Both are family favourites!!...See More
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