Here, you’ll learn about using an apple
in the core of a whole chicken while it
is indirectly smoked and grilled with
barbeque briquettes and apple wood chips
in the side box smoker.
As you can see from the label on the right,
I'm smoking up and grilling a whole chicken
weighing just over 5 lbs. Half the battle
is preparation ensuring you get everything
right for the cook.
For your barbeque grill preparation, the
first thing to do is ignite a good charcoal
fire, one with enough charcoal to last a
good hour and more. Because a five-pound
chicken can take a couple of hours to cook,
chances are good that you'll have to light
another little bundle of coals to complete
the entire cooking time. A five-pound
chicken can take 2 hours to complete.
Light your coals with a chimney charcoal
starter to prevent chemicals and toxins
from penetrating your food. Lighter
fluid will give your food a noticeable
chemical taste and can oftentimes ruin
an otherwise good barbeque.
Besides the foul after-taste from burning
lighter fluid, unburned lighter fluid
liquid and gasses are full of dangerous
toxins. Burn your coals clean with a
charcoal chimney starter.
Chicken Preparation for the Smoke - Grill
To prepare the chicken for a hearty smoke,
thoroughly rinse it with cold water,
including the cavities. Pat dry the
chicken inside and out to minimize excess
moisture during cooking.
After the chicken is cleaned and dried, rub
good olive oil over the entire bird. This
will help keep the bird's skin firm, fresh,
and sealed while smoking and grilling.
Season to taste as desired. I like to use
Lawry's Seasoned Salt and Roasted Garlic
and Herb.
The apple shown in the picture on the right is
used to fill the bird’s body cavity. I
cut the apple in quarters to fill the cavity,
which will also help keep the meat moist and
give the bird a delicous apple flavor to
the entire chicken.
Ideal for indirect
cooking methods such as cut up chicken pieces,
country spare ribs, small turkey breasts, pork and beef roasts.
-->
|
