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Chicken
Recipes from
Bradley Smoker Forum Members |
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These recipes are courtesy of
Bradley Smoker users. These recipes and many others like these can be
found at
www.susanminor.org.
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SMOKED BACON WRAPPED CHICKEN BREASTS |
This is a Bradley Smoke Forum
favorite. It is also a great recipe for just getting started with your
Bradley Smoker.
Using skinless/boneless chicken breast, cut the breast into two slices.
That would be 4 slices per whole chicken breast. (2 slices per half of
breast.) Next use a high quality low salt sandwich ham, provolone cheese
and bacon.
After you cut the chicken into slices, pound them down into a thinner
pieces.
Now take 4 slices of bacon and lay them side by side. Take a fifth piece
of bacon and lay it across the four strips at the center. Next it is
just a matter of layering the stuff on top of the bacon. This is the
order in which everything is layered:
1 slice Chicken
1 slice Ham
1 slice Cheese
1 slice Chicken
1 slice Ham
1 slice Cheese
 Now
roll your chicken, ham and cheese up the best you can. I know it is not
going to look like it won't roll up correctly, but it rolls up good
enough.
Next, tie the roll together using the 4 pieces of bacon and toothpicks.
Once that is done, take the cross piece of bacon and pull it up and over
both ends of the roll and toothpick it as well.
Heat Bradley Smoker for at least 30 minutes. Set heat slider 3/4 way to the right.
Suggested 4 pucks of your favorite bisquettes. (I used maple this time.) About
2-1/2 to 2-3/4 hours it will be smoked/ cooked.
We have tried 8, then 6, and then 3 pucks worth of smoke. We feel that 4
pucks would be the correct amount that would give you a good balance of
flavors without over powering the rest of the items.
Recipe by
Bradley Smoker Forum member - Olds |
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JIMMY KIMMEL SMOKED BUFFALO WINGS |
Jimmy Kimmel’s Smoked Buffalo Wings
Broadcast February 3, 2005; ABC Network
Revised for the Bradley Smoker
This is considerably different from Jimmy Kimmel’s recipe, but I did use
his cooking method.
INGREDIENTS:
1 Bag (5 Pounds) Chicken Wings (Fills 2 racks)
Marinade:
2 cups Italian Style Salad Dressing
1/4 - 1/2 cups Hot Sauce
Wing Sauce: (reserve some for dipping, or increase amounts)
2 cups BBQ sauce, use your favorite
1/4 - 1/2 cups Hot Sauce
Blue Cheese Dipping Sauce:
16 oz. Bottle of Ranch Dressing; your favorite (Jimmy prefers Bob's Big
Boy Blue Cheese Dressing)
2-5 oz. blue cheese
DIRECTIONS:
Mix the hot sauce and salad dressing in a non-reactive bowl. Adjust the
hot sauce to your particular taste.
Make sure wings are completely thawed, and pat dry with paper towels.
Place wings in plastic bag(s), and pour in enough marinade to coat all
wings evenly. Important, just add enough marinade to coat the wings, do
not “drown” the wings in the marinade. Add marinade in small amounts,
and shake bag until all wings are lightly coated. Place in refrigerator
and marinate for 1 to 2 hours.
Remove wings from the
refrigerator, and place wings on racks that have been oiled. Allow to
sit at room temperature for one hour. In the mean time preheat your
Bradley to 220° F. Load the wings when your Bradley has reached the
proper temperature. Smoke wings, applying smoke for the first 1 hour and
40 minutes to 2 hours using your favorite bisquettes. When the wings are
fully smoked (takes about 2 1/2 hours – juices will run clear when
pierced), transfer them to a hot grill, and grill for an additional 4-6
minutes, turning once. This makes them crispy and the grill marks always
look appetizing.
While the wings are smoking mix the hot sauce and your favorite BBQ
sauce in a non-reactive bowl. Adjust the hot sauce to your particular
taste. After grilling wings, place wings in a large nonreactive bowl.
Add as much or as little sauce as you like, and stir wings until all are
evenly coated.
For the Blue Cheese dipping
sauce, mix the ranch style dressing with the crumbled blue cheese.
Adjust the amount of blue cheese to your particular taste.
Eat - Repeat every weekend
TIPS:
- Do not do more then five pound of wings and a time. I did ten pounds,
the Bradley barely got up to 175°F. during the whole time, and it took 6
hours for the wings to fully cook. Also a lot of liquid flowed out of
the door, even though I had the vent 3/4 opened.
- Avoid smoke flavored barbeque sauces.
- Serve with traditional celery and carrot sticks.
- Use Louisiana or Franks Red Hot sauce.
- When coating the cooked wings, I let them cool for 5-10 minutes. Put
the wings, and sauce in the top part of a cake keeper. Place the bottom
on, using it as a lid. Hold both the bottom and top firmly, vigorously
shake. This coats the wings evenly. I use a Rubbermaid Servin' Saver
Cake Keeper. It is made of thick sturdy plastic.
- Wings taste better the next day.
Recipe by
Bradley Smoker Forum member - Habanero Smoker |
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SMOKED CHICKEN |
Brine:
1 cup coarse salt
1 cup brown sugar
4 Qt. water
I brined the chicken for 3 hours, rinsed, then applied (brushed) a
mixture of:
Italian dressing
6 cloves garlic
2 Tbsp. EVOO (Extra Virgin Olive Oil)
I brushed the chicken all over and under the skin and stood upright on
the stand in the Bradley Smoker for about 4 hours at no more than 210°F.
That chicken was a beautiful reddish color and was very juicy. I used
maple bisquettes and it had a really nice smoky taste and aroma. That
was one beautiful meal.
Recipe by
Bradley Smoker Forum member - mws |
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WHITE CHILI WITH SMOKED CHICKEN |
Ingredients:
- 3-16 oz cans Great WHITE
Northern beans
- 4 cups smoked chicken
breasts, chopped
- 1 Tbsp. olive oil
- 2 medium onion, chopped
- 4 garlic clove, minced
- 2-4 oz. cans mild green
chilies
- 2 tsps. ground cumin
- 1-1/2 tsps. dried oregano,
crumbled
- 1/4 tsp. cayenne pepper
- 6 cups chicken stock or
canned broth
- 3 cups Monterey Jack
cheese, grated
- sour cream
Directions:
Cut smoked chicken breasts into cubes.
Heat oil in pot over medium-high heat.
Add onions and sauté until translucent.
Stir in garlic, chilies, cumin, oregano and cayenne. Sauté for about 2
minutes.
Add undrained beans and stock and bring to a boil.
Reduce heat and add chicken and cheese to chili. Stir until cheese melts.
Season to taste. Garnish with sour cream.
Servings: 12
Recipe by
Bradley
Smoker Forum member - SMOKEHOUSE ROB |
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| Source:
www.susanminor.org |
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