Applewood Smoked Barbecue Chicken Recipe
salt and pepper
beer (The darker the better)
Can of chipotle peppers
Generic BBQ Sauce (or make your own)
clove of garlic (crushed and minced)
Hoisin or Char Siu Sauce
apple Wood chips
Prepping the grill (gas or propane).
Soak Apple wood chips in apple juice for at least 1 to 2 hours.
Make smoke pouches with a mixture of wet wood and dry (3-1).
Heat one side of grill and throw in the pouch and close lid on high.
When you see smoke, it’s ready.
Clean and dry chicken.
Rub in Cajun spice, salt, pepper, and butter (inside and out).
Let sit for 1/2 to 1 hour.
Prepare the Glaze
Heat BBQ sauce to a simmer and add the following;
Chopped up the chipotle’s (use accordingly at your descretion)
Peeled and finely chopped the garlic clove
Peeled and finely chopped onion
1/2 cup of Hoisin sauce / Char Siu Sauce
1/2 cup of Honey
1/4 cup of Soy
1/4 cup red wine
Simmer for 1/2 hour to 45 mins or until the onions are soft and squishy.
USE INDIRECT HEAT to smoke/cook chicken (that means on the side where there is no heat).
Use a Beer can Chicken technique to stand up the bird. Obviously, take a few swigs to clean the pallet.
After about 30 to 40 mins of smoking/cooking, start to turn and baste the bird.
Keep doing this for about 1 1/2 hours (depending on the power of your grill) Don’t let it burn, turn it down if you must.
Poke the bird with a knife in the thigh and look for a clear flow of juice. If juice is clear, it’s ready.
BTW, if there is no more smoke, make another pouch. Make approx. 3 pouches in advance, and keep an eye out for the smoke.
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