Adventures in Texas barbecue. Want to stop the swine flu? Barbecue a pig! And remember, lettuce or spinach can kill you.
Thursday, March 24, 2016
Smoked chicken Thursday
As usual the Mrs was watching the sales circulars and found boneless skinless chicken breasts on sale for $1.49/lb. We used her secret marinade overnight, then onto our little bullet smoker for a couple of hours over charcoal and pecan wood from our yard. After 2 hours we slathered on some sauce and let them smoke another 20 minutes. The photo above is the finished product. The meat was moist and tender with plenty of smoke flavor. This back yard chicken is as good as any I have had at a restaurant and we have 8 pounds to munch on over the next few days.
Below are a few more pics of the process.
Chicks with marinade go into the smoker.
This is what we had after 2 hours.
Adding some sauce to the lower rack. That extra long brush is very convenient.
I love barbecue. I always wanted to spend some vacation time sampling the best BBQ joints in Texas. A few years ago, my friend Scott and I started doing just that and we've been doing it every year since. We call it the "Calories and Cholesterol Tour". Since so many people were asking me about our experiences, I started writing them up. We are not expert eaters or writers. We just do this for fun and because we LOVE Texas BBQ. A note about our reviews. We tend to be "stealth" reviewers. We don't ask for pit tours or cooking techniques and we try to be discrete about taking photos til after we are done. We want to experience each meal as an average customer. If you know a great Texas BBQ joint we need to try, e-mail me at donotemp AT gmail DOT com. CLICK ON THE PHOTOS FOR A LARGER VIEW! I also have a separate bass fishing blog.