Cold Smoked Chicken...Quick & Light


Sunday is a day to relax without cooking. So a nice plate of cold smoked chicken with a dash of Worcestershire sauce, a touch of hot Dijon mustard, and a fresh salad on the side.

The smoked chicken goes like this:



You will need:
Serves 4
-  1 chicken weighing around 1.4 to 1.5 kg skin taken off.
-  Electric Smoker.
or charcoal grill with cover or gas grill.
-  Soaked Mesquite chips.
Method:
-  Plug in your electric smoker.
-  Just put your chicken in your smoker with the smoke going.
-  Smoke for 5 hours (just as long as the beef tongue took).


-  Or till the drum stick dislocates easily.
-  When ready cut chicken into segments as above and serve with a salad of your choice.
Note:

  • The chicken has not been cured.  Therefore it has been only smoked, that is why you see the outside dark with smoke, and the meat inside white and not pink.
  • What I am trying to say is, if and when you are smoking something you can always add anything extra to smoke along with your primary peace of meat. I was basically smoking the beef tongue after curing it for a week, so I happened to have a chicken in the fridge my wife had just brought in so I put that as well.  I did not go through the motions of having to brine it. Some other time I may want to brine it in which case the taste will be much better.
Bon Appétit,
Stelio

Comments

Post a Comment

Popular posts from this blog

Mistake recovery

My dear readers I have to announce my first mess up in this wonderful blog of mine. The dish I so elaborately wrote about regarding oven scalloped potatoes is called. Gratin Dauphinois and not Pommes Dauphines. Thanks
Read more

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - ...
Read more