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Entries in Chicken (4)

Sunday
May172015

Recipe - Chicken Sliders

Seems like we often go to casual gatherings where we take a dish.  I've gotten tired of the same old thing, so I looked for a way to do something a little different while still cooking outside.

Enter, Chicken Sliders.  This was pretty simple.  I simply bought thin sliced chicken breasts at the lcoal grocery store.  I cut each in half and hit them liberally with Plowboy's Yardbird rub.  I grilled a pound of bacon and then  grilled the chicken.  I placed the chicken along with a couple of strips of bacon and a slice of cheddar cheese on Hawaiian rolls to serve.

Here's the process.  First, I grilled a pound of bacon.

 

 

Next, I grilled the half chicken breasts that were sliced thin.

 

And finally, I assmebled the sliders with a slice of cheddar cheese, a couple of strips of bacon, and half a chicken breast on a Hawaiian roll.

A couple of things that I'll do differently next time.  First, I think I'll use a tenderizer mallet to flatten the chicken breasts a little mroe.  I also think that the slider would benefit from some other condiment.  BBQ Sauce, mayo, etc.

Other than those few tweaks, this was a success and I'll be doing this again.

Cheers,
Braddog 

Monday
Jan122015

Recipe - Bacon Wrapped Chicken Bites

It's playoff time in the NFL and that means I have a lot of chances to get together with friends for football on the weekends. I don't do this all that much during the regular season, but after the holidays it seems like folks aren't as busy and we enjoy getting together.

But I digress. I get tired of the same old snacks that I've done for gatherings like this. So, I was looking for something different when I came upon a reference to bacon-wrapped chicken bites. Sounded good to me, so I gave it a shot on Sunday.

I cubed 2 large chicken breasts and wrapped each cube in a half a strip of bacon. I then rolled them in brown sugar and hit them with a little bit of spicey rub. That's all there was to it.

I fired up the Big Green Egg and set it up for indirect cooking. However, I ran the temp up to about 350 degrees. The chicken cooked for 45 minutes to an hour. The only problem I had was judging the doneness of the chicken, as I couldn't really see the chicken through the bacon.

 

There are a couple of things I'll do differently next time.  First, I won't panic and switch to direct cooking half-way through.  That was a mistake (and why there are no "after" photos).  Second, I think a little more brown sugar and a little more heat would be good.  I will try to punch up the flavor next time for sure.

Conference championships are coming up this weekend so you've got time to perfect your game time grub before the Superbowl.   Leave a comment and let me know what you're going to cook for the big game.

Cheers,
Braddog 

Monday
Mar142011

BBQ Competition Practice: Chicken Thighs

As I've mentioned before, this year I'll be competing for the first time at a local KCBS event.  I think I cook pretty good BBQ, but there are some things that you need to do for competition that are unique.  I've read quite a bit about the chicken category and with spring time nearly here, I decided it was time to practice competition chicken.

First, most competition teams turn in chicken thighs.  This is mainly because this piece of dark meat is more forgiving than white meat (like chicken breasts) in terms of moisture retention.  You have a larger window of opportunity to get it right for turn in.  This is a huge unknown for me, because I never cook chicken thighs.

Second I've learned that in order to score well in this category, it's important to trim the thighs to uniform size and remove as much fat as possible from the skin.  The objective is to have a moist, flavorful piece of chicken that is cooked in such a way that a single bite results in a clean bite all the way through the skin.  Skin that slides off in one piece and smacks the judge in the chin won't score so well.  I learned yesterday, that scraping the fat from the skin is a nasty business.

For my first attempt at competition chicken, I was pretty happy.  I mostly nailed the preparation & cooking on the first attempt.  I'll need to work on it some more to develop a better flavor profile, but I'm encouraged by this first practice session.

Cheers,
Braddog

 

Tuesday
Jun152010

Spatchcock Chicken on the Big Green Egg

I’ve done this several times and pulled the chicken for sandwhiches and the like.  However, I’ve had two conversations this week with folks who didn’t necessarily get what I was talking about.  So here’s a shot of a “spatchcock” or butterflied chicken.

To do this, just cut down each side of the backbone/spine of a whole chicken and remove it.  Place your fingers in each side of the incision, press inward on the breast bone with your thumbs, pull each side apart apart at the incision that you’ve made, and the breast bone will crack open till the bird lies flat.  I grill these at ~325 degrees or so for ~1 hour & 15 mins (or until they’re done).

If you haven’t tried this, you should.  It’s pretty darned tasty.

 

 

Cheers,
Braddog