I love to cook on the grill, as a matter of fact, that is the only way I cook most of my meats. I also prefer to use wood to smoke my meats while cooking on the grill. There is just something about having that hint of smoke flavor that makes the meat taste better. One of my favorite dishes to do on the grill is smoked bbq chicken. I get so many compliments when I cook this when having friends or family over.
You Don’t Have To Be An Expert
I am not by no means an expert when it comes to grilling or smoking my meats on the grill. I am sure there are a lot of grill masters out there that can do a better job than me. However, I have my own technique and it works for me. I will give you a few of the tips that I have found that work for my taste buds. As you all know everyone’s taste buds are different so you can take what I say and add to it or take away from it.
Smoking Your Meats
This part here can be very controversial as far as what type of wood to use on what type of meats. Some people will tell you to use a fruit tree apple, cherry, or whatever on white meats and hickory or mesquite on your dark meats. I find it to be like pairing wines with certain types of food. So I say again, it is all in your taste buds as to what to use, don’t be afraid to experiment with it and find what you like best.
I no longer have the availability to many types of wood that I did years ago but I do like using a lighter type of wood for my fish and chicken(white meats) and some pork also. I would always go with maple or beachnut for those meats or even ash. Those types of wood seemed to give a lighter flavor of smoke than hickory, oak, or mesquites’. However, now that I have to buy my chips or blocks of wood I just go with hickory or oak.
When it comes to smoking your meats there is such a thing as over smoking. I have gone to BBQ places where the smoke flavor was so overbearing that it gave me indigestion. The purpose of smoking your meat is to add a hint of flavor to the meat. So be careful and not add too much smoke at once. You may mess it up a couple of times before you get it right but at the end of the day, you will be proud of yourself.
My Smoked BBQ Chicken
The first thing I do is make up my own BBQ Sauce and usually use Baby Rays Sweet and Spicy as my base. My mom is a true southern woman at best, and in all the years I watched her cook and bake I never seen her use a measuring cup or measuring spoons. It was always, just add a hand full of this and a pinch of that. So, I have learned from her for the most part. I like trying different things sometimes so I will mix it up differently at times.
Ok, back to making the sauce,(I’m no expert at writing recipes either). Depending on the amount of chicken depends on whether I use half of the bottle or a full bottle of Baby Rays BBQ Sauce. then I like things a little spicy so I had about one teaspoon or one tablespoon of Cayan pepper. Probably about a tablespoon of lemon juice, lots of garlic or garlic powder, and black pepper and I think that is about it. I marinate my chicken in that sauce all day or overnight. Should be a minimum of two hours anyways.
I also at times make my own sauce and it is never the same but always good. It all depends on what I have to use to make it. However, as I mentioned before I was raised by a true southern mom so no measuring cup or spoon is required. More so, this recipe is very simple. Ingredients are: Ketchup, Mustard, Worcestershire Sauce, ( or/both Apple Vinegar), Lemon Juice, Garlic (lots of it), Black Pepper, and Cayenne Pepper (Tablespoon at most, that I do measure out), Stir all together to your desired taste.
On The Grill or Smoker For the Smoked BBQ Chicken
Yes! You can smoke on a gas grill you just have to use your imagination sometimes. Get a small stainless steel bowl much like a dog dish. Put your wood chips in the bowl and sat on the grill and let them get hot enough to start smoking. Add chips as needed. Once you have smoke place your chicken on the grill I recommend low hit. I want my meat to smoke before it is done cooking. The way I do it takes anywhere from forty-five minutes to an hour. However, there are many ways and techniques you can use. I have used aluminum foil as well as stoneware bowls. Therefore, don’t be afraid to play around with it.
For my next Smoked BBQ Chicken I will be using a different sauce. I just came across this award-winning sauce and I just have to try it. It is made by some good ole boys from Arkansas. You can go here and see for yourself.
Someone asked me the last time I cooked my smoked bbq chicken for them are we having wine with it and if so what kind? I responded, absolutely, and I brought out the Nile Eddy Pinot Noir and it was absolutely fantastic. Want to have a fine premium wine shipped right to your door as I do each and every month? Go here and see how you can.
