Yep it's Sunday, time to smoke some meat, this time chicken, which has become a favourite in our house. Once, again I tweaked my custom rub and for this one used:-
2 tablespoons sugar brown
1 tablespoon black pepper
1 tablespoon sea salt
3 teaspoon paprika
1 teaspoon cumin
3 teaspoon garlic powder
3 teaspoon oregano
With this rub, I absolutely coated the chicken hoping to give it a really nice bark. I also got a sprig of rosemary and shoved it up the chicken's butt.
At 3:40pm, the pit went on, with the chicken being added about 20 minutes later. I spent the time listening to Electrowinning and watching episodes of Wil Wheaton's Tabletop.
My wife had also bought a bunch of jalapeños, so I decided to core them out and fill them with cheese and wrap them in bacon. At 5:08pm, jalapeño poppers on but it really was a bit of a mess. The bacon wrapped around the jalapeños wasn't getting cooked evenly enough, so I ended up removing them and cooking the bacon normally and then just putting it onto of the jalapeño at serve time.
My rangehood temperate was holding steady at 250F for pretty much the whole cook. At 5:25pm, it was time to dig in. The poppers weren't too bad though you need big ones so you can stuff them with lots of cheese, onion and bacon.
At 5:40pm, the chicken was cooked and ready to rest and then enjoy. The rosemary gave the chicken a subtle flavour in the breast meat. The bark was amazing.
2 tablespoons sugar brown
1 tablespoon black pepper
1 tablespoon sea salt
3 teaspoon paprika
1 teaspoon cumin
3 teaspoon garlic powder
3 teaspoon oregano
With this rub, I absolutely coated the chicken hoping to give it a really nice bark. I also got a sprig of rosemary and shoved it up the chicken's butt.
At 3:40pm, the pit went on, with the chicken being added about 20 minutes later. I spent the time listening to Electrowinning and watching episodes of Wil Wheaton's Tabletop.
My wife had also bought a bunch of jalapeños, so I decided to core them out and fill them with cheese and wrap them in bacon. At 5:08pm, jalapeño poppers on but it really was a bit of a mess. The bacon wrapped around the jalapeños wasn't getting cooked evenly enough, so I ended up removing them and cooking the bacon normally and then just putting it onto of the jalapeño at serve time.
My rangehood temperate was holding steady at 250F for pretty much the whole cook. At 5:25pm, it was time to dig in. The poppers weren't too bad though you need big ones so you can stuff them with lots of cheese, onion and bacon.
At 5:40pm, the chicken was cooked and ready to rest and then enjoy. The rosemary gave the chicken a subtle flavour in the breast meat. The bark was amazing.