wagner Posted August 28, 2014 Report Share Posted August 28, 2014 I'm thinking about smoking some bacon wrapped chicken breasts first. A nice easy first smoke Quote Link to comment Share on other sites More sharing options...
Richard Cranium Posted August 28, 2014 Report Share Posted August 28, 2014 Another good source of information is the facebook page "Low and Slow BBQ". There are constantly people posting about their food and their smokers/pits. Quote Link to comment Share on other sites More sharing options...
Draco-REX Posted August 28, 2014 Report Share Posted August 28, 2014 I love BBQ. And I would love to build a smoker and make my own. Experimenting with rubs and sauces would be fun. But I can't find room for another hobby. Quote Link to comment Share on other sites More sharing options...
SRTurbo04 Posted August 28, 2014 Report Share Posted August 28, 2014 I love BBQ. And I would love to build a smoker and make my own. Experimenting with rubs and sauces would be fun. But I can't find room for another hobby. I vote get rid of the hippie bike idea, and get on board with this one! Cant wait to get one of these, unfortunately our current place doesn't have the room for another grill, will have to wait till we buy a house in the spring. Ugh i want FOOD Quote Link to comment Share on other sites More sharing options...
Sully Posted August 28, 2014 Author Report Share Posted August 28, 2014 I'm thinking about smoking some bacon wrapped chicken breasts first. A nice easy first smoke Do your research on prepping the chicken the night before. If not done right, the skin will be rubbery. Always use fresh meat. I buy and prep mine the night before smoking. Instead of water in the pan, you can use chicken broth. Do not use thick cut bacon. You'll want to use regular or thin. Quote Link to comment Share on other sites More sharing options...
wagner Posted August 29, 2014 Report Share Posted August 29, 2014 Do your research on prepping the chicken the night before. If not done right, the skin will be rubbery. Always use fresh meat. I buy and prep mine the night before smoking. Instead of water in the pan, you can use chicken broth. Do not use thick cut bacon. You'll want to use regular or thin. I have seen all kinds of ways to prep and do it, pretty much like cars, everybody has their way and its the best. Meijer has the wood chip boxes on sale for $3 reach now. I got the smoker all put together and will season it Friday night. Quote Link to comment Share on other sites More sharing options...
wagner Posted August 29, 2014 Report Share Posted August 29, 2014 Think I'm going to try this first http://www.smoking-meat.com/march-17-2011-bacon-wrapped-chicken-breasts Quote Link to comment Share on other sites More sharing options...
Sturg1647545502 Posted August 29, 2014 Report Share Posted August 29, 2014 I'm thinking about smoking some bacon wrapped chicken breasts first. A nice easy first smoke Pork shoulders are easy. Anything innately low in fat (chicken) is going to be harder. Pork shoulders are cheap, have plenty of fat & turn out extremely juicy & flavorful. Besides, the last thing you want to do is start off with something difficult, fuck it up & get a bad taste in your mouth for smoking. I'm doing one this saturday with brazilian black beans & smoked goat cheese. Quote Link to comment Share on other sites More sharing options...
TTQ B4U Posted August 29, 2014 Report Share Posted August 29, 2014 Think I'm going to try this first http://www.smoking-meat.com/march-17-2011-bacon-wrapped-chicken-breasts You'll be fine and eat like a king. Just remember it's best to brine poultry overnight and go easy on the salt. I don't care what the recipe says, go easy on it or you will regret it. Been there done that. Looks like you're doing skinless which is good. If ever you do whole parts or what not just keep the temps high or the skin will rubberize. Make sure you have a good digital dual probe thermometer and you'll be fine. Quote Link to comment Share on other sites More sharing options...
Sturg1647545502 Posted August 29, 2014 Report Share Posted August 29, 2014 (edited) Traditional Brazilian black beans use the bacon grease left over from the morning breakfast..ill just fry 4-5 pieces of bacon in the pan I'm doing the beans in and incorporate the bacon crumbles when everything is added. I skip the entire 1st paragraph since my beans come soaking in cans. http://i277.photobucket.com/albums/kk57/snowdoc83/Mobile%20Uploads/20140828_203851_zpssodfh6bx.jpg Edited August 29, 2014 by Sturg Quote Link to comment Share on other sites More sharing options...
wagner Posted August 29, 2014 Report Share Posted August 29, 2014 You'll be fine and eat like a king. Just remember it's best to brine poultry overnight and go easy on the salt. I don't care what the recipe says, go easy on it or you will regret it. Been there done that. Looks like you're doing skinless which is good. If ever you do whole parts or what not just keep the temps high or the skin will rubberize. Make sure you have a good digital dual probe thermometer and you'll be fine. Thermometer will be here today (using the one Derrick posted). Smoker is put together and ready to be seasoned tonight. Going to get the stuff tonight for the brine and smoke. I might pull a bit of the salt out of the brine. I think for the outside of the bacon I will do a brown suger and papricka rub. Quote Link to comment Share on other sites More sharing options...
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