Fantastic Bourbon Smoked Chicken

Fantastic Bourbon Smoked Chicken

  • 2 quarts water
  • 9 tablespoons bourbon, divided
  • 1/4 cup packed dark brown sugar
  • 3 tablespoons kosher salt
  • 2 quarts ice water
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 3 bay leaves
  • 3 garlic cloves, peeled
  • 1 small onion, quartered
  • 1 small Fuji apple, cored and quartered
  • 1 lemon, quartered
  • 1 (4-pound) whole chicken
  • 2 cups applewood chips
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 tablespoon butter, melted

1. Combine 2 quarts water, 1/2 cup bourbon, sugar, and kosher salt in a large Dutch oven, and bring to a boil, stirring until salt and sugar dissolve. Add ice water and next 7 ingredients (through lemon), and cool to room temperature. Add chicken to brine; cover and refrigerate 18 hours, turning chicken occasionally.
2. Soak wood chips in water for 1 hour; drain.
3. Remove the chicken from brine; pat chicken dry with paper towels. Strain brine through a sieve; discard brine and reserve 2 apple quarters, 2 lemon quarters, 2 onion quarters, and garlic. Discard remaining solids. Sprinkle chicken cavity with pepper; add reserved solids to chicken cavity. Lift wing tips up and over back; tuck under chicken. Tie legs.

4. Remove the grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 cup wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 275°.

5. Coat the grill rack with cooking spray; place on grill. Place chicken, breast side up, on grill rack over foil pan on unheated side. Combine the remaining 1 tablespoon bourbon and butter; baste chicken with the bourbon mixture. Close lid, and cook for 2 hours at 275° or until thermometer inserted into meaty part of thigh registers 165°. Add remaining 1 cup wood chips halfway through cooking time. Place chicken on a platter; cover with foil. Let stand for 15 minutes. Discard the skin before serving. Enjoy it !

Mom's Smoked Salmon Fried Rice

Mom's Smoked Salmon Fried Rice


  • 6 cups water 
  • 3 cups long grain white rice, uncooked 
  • 3 tablespoons cooking oil, 
  • divided 2 eggs, beaten 
  • 1/2 onion, finely chopped 
  • 1 green onion, chopped 
  • 4 ounces smoked salmon, chopped 
  • 1/2 cup frozen peas salt and 
  • freshly ground pepper, to taste

Pour the water into a saucepan, add the rice, and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside.
Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in the eggs and cook until scrambled to desired consistency. Remove eggs from the pan, and set aside.
Using the same skillet, add the remaining 1 tablespoon oil, and heat over medium heat. Stir in the onion and green onion; cook until the onion is transparent, about 5 minutes. Stir in the salmon, rice, peas, and scrambled eggs, and toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper. Enjoy !

Asian Smoked Meat Fried Rice

Asian Smoked Meat Fried Rice


  • 2 links Chinese sausage, pork, 1/2-inch cube
  • 2 links Chinese sausage, duck, 1/2-inch cube
  • 1 cup bacon, Chinese, 1/2-inch cube
  • 1 small onion, small cube
  • 2 garlic cloves, finely minced
  • 2 tablespoons peanut oil
  • 1 teaspoon salt
  • 1⁄2 teaspoon white pepper
  • 10 cups cooked jasmine rice, day old
  • 1⁄2 cup frozen peas and carrot
  • 2 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • 1⁄2 cup green onion, minced

In a heated wok add oil and when the oil is smoking add sausages, bacon, onion and garlic. Stir-fry the mixture and after 2 minutes add in the cooked rice and season with salt and pepper. Blend the rice and pea and carrot add oyster sauce and mix well. Before serving the fried rice blend in the sesame oil. Top with green onion. Enjoy !


Smoked Chicken Recipe Ingredients:
  • 1 tbsp. butter
  • 3/4 c. pecan halves
  • 1 1/2 qt. mixed salad greens, washed and crisped
  • 4 smoked chicken breast halves, chilled
  • Orange Vinaigrette
Smoked Chicken Recipe Instructions:
First of all melt butter in frying pan over low heat. And then add pecans and stir until nuts darken slightly and have a toasted flavor, about 6 minutes. Next is to pour onto paper towels to drain. Arrange an equal amount of salad greens on 4 dinner plates and sprinkle greens equally with the pecans.

Cut each half-breast in slanting slices 1/4 inch thick. Arrange overlapping slices of each half on a plate along side of greens. Spoon vinaigrette over greens and chicken.


Pour 4 tablespoons liquid smoke into a 5 to 6 quart pan. Set a perforated or wire rack in the pan. Arrange 4 half breasts in a single layer on rack and tightly cover the pan. Bake in a 350 degree oven until food tests done, 20 to 25 minutes until white in center. Breasts should be boned and skinned.


In a bowl, combine 1/4 cup orange juice, 2 tablespoons white wine vinegar, 2 tablespoons salad oil, 1 tablespoon thinly slivered or shredded orange peel (colored part only), 2 teaspoons honey, 2 teaspoons Dijon mustard, and 1/2 teaspoon coarsely ground pepper.

Super Smoked Sweet and Spicy Chicken Wings

Super Smoked Sweet and Spicy Chicken Wings

Smoked Chicken Recipe Ingredients:
  • 2 1/2 tablespoons ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon seasoned salt
  • 5 pounds chicken wings, rinsed and dried
  • 1 cup honey
  • 1/2 cup hot barbecue sauce (or more to taste; use your favorite and the hottest sauce you can stand)
  • 3 tablespoons apple juice
Smoked Chicken Recipe Instruction:
Make a dry rub by sifting the pepper, onion powder, chili powder, garlic powder, and seasoned salt into a bowl to blend.

Place the chicken wings in a large zippered plastic bag. Pour in the dry rub and shake to coat the wings well. Marinate for at least 30 minutes (at room temperature) or as long as 24 hours (in the refrigerator).

Prepare coals using 3 pounds of charcoal. Make sure the coals are in a pile to one side of your grill or smoker. After the coals have turned white, place 2 cups of soaked and drained apple wood chips on the pile of coals. Set the wings on the grate so they will cook by indirect heat -- in other words, not over the coals -- and smoke for 25 minutes. Turn the wings and smoke for another 20 to 25 minutes.

Mix the honey, barbecue sauce, and apple juice together in a small saucepan. Cook over medium heat until warmed through.

Place the wings in a disposable foil pan and pour the warm sauce over the wings. Toss to coat evenly. Cover and smoke for another 20 to 30 minutes, stirring occasionally, until the glaze is finished the way you like it. If you're using a grill, you can move the aluminum pan directly over the coals while you're glazing the wings.


Smoked Chicken Recipe Ingredients:
  • 1 c. dry white wine
  • 1/4 c. sherry wine vinegar
  • 5 lg. garlic cloves, coarsely chopped
  • 1 med. onion, coarsely chopped
  • 1 tbsp. brown sugar
  • Salt & freshly ground pepper
  • 1 (3 1/2 lb.) chicken, cut into 8 pieces
  • 4-5 fresh pine boughs
Smoked Chicken Recipe Instructions:
Puree first 5 ingredients with salt and pepper in processor or blender. Arrange chicken in shallow dish and pour puree over. Cover and refrigerate for 4 to 6 hours, turning several times.

Preheat oven to 350 degrees. Drain marinate into small bowl. Pat chicken dry with paper towel and arrange in single layer in shallow roasting pan. Roast 45 minutes basting often with marinade.

Heat coals until gray ash forms. Spread around perimeter of barbecue, leaving center with well spaced single layer of coals. Set grill 4" above coals, let coals burn about 20 minutes.

Arrange chicken pieces without touching over center of grill. Cook 15 minutes, turning and basting frequently until chicken is crisp and browned, adding remaining pine boughs to fire when smoke dies down.
Smoked chicken recipes: hermans-smoked-chicken.



Smoked Chicken Recipe Ingredients
  • 1 (4 to 5 lb.) young fryer chicken
  • Water to cover
  • 1 c. brown sugar
  • 2 tbsp. tea leaves
  • 2 tsp. salt
  • 1 c. vegetable oil
Smoked Chicken Recipe Instructions:
Place chicken in a pot with enough water to cover. Bring to a boil, simmer for 30 minutes, then drain. Line bottom of a wok with heavy foil, put in brown sugar and tea leaves, then put the drained chicken on a rack in the wok. Cover tightly. On very high heat, burn the sugar and tea leaves and smoke the chicken 10 minutes or so, depending upon color desired. Remove chicken, salt it, then place in a plastic bag with the vegetable oil. Seal tightly. Place chicken in the refrigerator for 3 days, turning the bag, several times a day so that the oil coats the chicken well. Chop into bite size pieces. Serve cold.