I was recently waterboarded...errr....I mean interviewed by Lea Ann over at Mangos, Chilis, and Z. She's got a new bit named "Just Grilled" where she puts a food blogger on the hot seat. Hop over there and check it out, she's got a great blog.
The first real BBQ that ever hit my mouth was when I was a kid spending summers on my grandparent's tobacco farm near Elizabethtown, NC. It was pulled pork that just blew me away. My taste buds were rocked to life by the local volunteer fire department's fund raising Q. To this day, I remember that first bite.
That experience was what would lead me to buy my first smoker 25 years later. A funny thing happened on the way to making perfect pulled pork. I learned to make some kick ass smoked chicken, ( if I do say so myself, which I do).
I've posted my recipe and techniques for smoking chicken before, so I'll just re-link them here (smoked chicken) and here (spatchcock chicken).
I smoked the chicken using the rubs and mops in the links but here is tonight's cooking log. Using a cooking log like this let's you learn from your mistakes and successes.
The initial rub and subsequent mops, build a layer of flavors, seasoning, and color.
I pulled the chix when the remote probe in the thigh hit 180f for an internal temp. This gives you a temp in the breast of 160f. Then you let the bird rest for about 10-15 minutes.
The wings make the perfect "chef's treat". I sliced these off and Alexis and I picked these two wings clean before we even touched the rest of the bird.
Then, I commenced "pulling" the chicken (aka shredding) to be used in dishes later this weekend. Look how juicy this bird comes out even after 3 hours in the smoker.
The leq quarters were just as gorgeous as the breasts. (Just in case you're a 'thigh man')
The skin was impeccably crisped, so I had to chop some up to go into the pulled chicken.
Chicken. It tastes just like chicken. Only really good chicken!