Saturday, March 3, 2012

HICKORY SMOKED CHICKEN BBQ. COOKING TECHNIQUES- SMOKING AND BROWNING





HICKORY SMOKED CHICKEN BBQ RECIPE
                  AND
COOKING TECHNIQUE:
SMOKING is the process of flavoring, cooking or preserving food  by exposing it to the smoke  from burning or smoldering plant materials, most often wood. Meat and fish, cheeses and vegetables are  the most common smoked foods.


Some traditional smoking wood are alder, oak and beech , hickory, mesquite, pecan, maple, and fruit-tree woods, such as apple, cherry and plum.,, are commonly used for smoking.
Are you always sick of your wild game steaks or fresh fish sticking to your BBQ Grill? If so here is a tip
Slice a potato in half, then, when the grill is hot, rub the cut side back and forth length wise along the grate. You'll hear a hissing sound as starch from the potato coats the metal with a natural non-stick compound.

HICKORY SMOKED CHICKEN BBQ

Ingredients

§  4 boneless skinless chicken breasts
§  3/4 cup salt (if you're concerned, get this: The meat takes just enough from the brine. In the end product, there's less salt than an order of large fries.)
§  2 tbs honey
§  2 cups very hot apple cider vinegar
§  2 pounds ice
§  4 sprigs fresh rosemary, finely chopped
§  10 sprigs fresh thyme, finely chopped
§  1 tbs black peppercorns, cracked
§  1 tbs chili powder
§  1 tbs cayenne pepper
§  2 tbs paprika
§  1 1/2 tsp lemon-pepper
§  Several pounds of large hickory chunks

Procedure

1.  Combine salt, honey, herbs, and vinegar in a gallon-size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled enough for meat to safely not cook.
2.  Add chicken and refrigerate 1-2 hours.
3.  Take chicken out of brine and pat dry with paper towels. Set aside.
4.  Combine lemon pepper, peppercorns, chili powder, cayenne pepper, and paprika. Rub mixture gently into both sides of each chicken piece.
5.  Place enough hickory wood chunks into the firebox of a smoker to keep the temperature around 225 degrees F. Insert a probe thermometer into one of the chicken pieces and place in the smoker. Cook, changing chunks as needed, until internal temperature reaches 165 degrees F.
     Remove to a plate and let rest, uncovered, for 5 minutes. Serve warm
PREPARED SMOKED BEEF
COOKING TECHNIQUE:


BROWNING
Browning cannot occur at low temperatures, which is why food that is cooked at boiling point (as in steaming and microwaving) does not brown.
 When the food is exposed to the radiant heat of a grill, the surface rapidly browns and develops an intense, full flavour. 
In foods with a high sugar content, the sugar caramelises, first melting and then deepening in colour, and also creating a rich flavour (this is the same mechanism as the browning of toast.
How to control the degree of cooking
In grilling, the radiated heat is very intense and the surfaces of the food brown rapidly. But there is a big difference between the speed of cooking at the surface and inside the food, and it is important that surface browning occurs at about the same rate as the internal cooking.
In an overhead grill this means adjusting the distance of the food from the heat source and in a charcoal grill you might need to move the food to a cooler area after initial browning.
Otherwise it is easy to end up with food that is either charred on the outside and under-cooked or even quite cold on the inside or completely dried out, tough (even tender meat will toughen in these conditions) and burnt.
 BROWNING ON CHICKEN















In foods such as cakes, meats, nuts and coffee beans, the carbohydrate part of the food reacts with other parts of it and the result is browning. This is sometimes called the Maillard reaction.
Grilled meat acquires a distinctive roast aroma from the Maillard reaction, which only occurs when foods reach temperatures in excess of 155 °C (310 °F).

37 comments:

  1. Replies
    1. hi dany, thank you for coming, nice knowing you.. will visit your blog soon. have a nice day

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  2. nice tips

    Aarthi
    http://www.yummytummyaarthi.com/

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    Replies
    1. hi aarthi, thank you for your visit and have a nice day

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  3. and to make those into sandwiches..yummmmmyyy..

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    Replies
    1. hi syed how are you.. thanks for your visit.. a bit susah cari your post cos you have many blogs. i only noted the ones at my sidebar. as you noticed i have somewhat discarded my fb.. have a nice day

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  4. Wow. Everything looks so delicious! I'm hungry again just looking at your photos.

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    Replies
    1. hi yummy chunklet, thanks dear for coming over. have a nice day, and yes, be here when you are in a hungry state. have a nice day

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  5. Hi Wan, looks really nice....I've always loved, enjoyed chicken bbq, but never tried this hickory way. I guess the scent is lovely too.
    Roast, bbq chicken.....especially when crispy and with corn and fries.....itu la dia.
    Good for our cold winters.
    Nice posting Wan.....
    Have a nice day.
    Lee.

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    Replies
    1. hi lee, thank you for your visit.. and comment. actually i dont really fancy chicken....
      i do chicken for my visitors only cos the indian bloggers don't consume beef. you sure like corn a lot. My college tutor (i was 13 then) from england told our class that, if in england they will call me maize. until today, some call me maze..
      have a wonderful day

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  6. Wowow!! Chicken... New taste, new discoveries,yummy hickory smoked chicken BBQ..muaaaahh.:)Thanks for sharing another delicious recipe for our chicken BBQ, yummy!:) good morning!:)

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    Replies
    1. hi linda, how are you dear, i know you will eat whatever i cook.. for my sake ha ha
      have a nice day glad to be your friend

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  7. I learned a lot Wan..those potatoes are new..it is a nice idea..thank you for the recipe too..passing by..have a blessed Sunday ;)

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    Replies
    1. hi sie, thanks for coming, hope you are ok, i feel your "cool" lately, take care friend.. the potato tip is great, but be careful handling the hot metal skewers whatever. have a nice day sie. i already email you.

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  8. Nice sharing Maznah and I did gather much knowledge on the different types of cooking techniques. However, I seldom get into smoking and prefer grilling, esp the non-stick portable ones.

    Lovely pics, esp the chicken is so tempting.

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    Replies
    1. hi nava, thanks for coming, its not easy to smoke, especially when you have neighbors close by. have a nice day

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  9. Never new the rubbing of potato slices,will try this!!

    Please contribute your entries (old or new )EP Series-Cilantro /Cumin Event

    Erivum Puliyum

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    Replies
    1. hi julie, got your mail and replied, ok i will do it ..first time.. also got another invitation to be guest blogger.. will oblige both my great friends.
      have a nice day. can you hear the hissing of the skewers and the potatoes..

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  10. Love BBQ chicken !! but i have tasted it twice ..thx mate for this post

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    Replies
    1. hi sheril, its only chicken... cooked using the smoking technique.. just to add some aroma to the food.
      have a nice day

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  11. Replies
    1. hi jasna, thanks i agree its an art..but best would be mutton ribs..haa, lets see if we can smoke until the meat comes of the bones without breaking.. intact aorund the bones, but already detached.... culinary art.
      hey thats a gourmet art, you know how, you teach me.
      i know how to do on chicken curry ha ha. have a nice day

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  12. Wow wow that smoky chicken is to die for! Thanks for sharing those wonderful tips!

    I'm doing pretty good here so do my kids. Hehe thanks for asking. Btw, it's whipping cream cake not doughnut ya...hihi ;)

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    Replies
    1. hi Love2cook malaysia... aduhai puan sri, panjang nya nama you, initial boleh ke? i must say your 2 kids are very cute and i am sorry, i tot itu donut.. i go have a look again. have a nice day

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  13. oh! i really dun know that they have technique about this.
    I love barbeque but i dont know this XD

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    Replies
    1. hi kirby, thank you for your visit, glad to get to know you, have a nice day

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  14. hello Wan I checked on my mails and I didn't receive any..I did sent you a mail..kindly reply if you have time thank you ;)

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  15. That smoked beef looks yum! Great post on cooking technique wan! Thanks for sharing :)

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    Replies
    1. hi nash, thanks for the visit and compliments. have a nice day

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  16. beef looking yum tasty dear......book marked...nice space vth awesome recipes.happy 2 visit here..

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    Replies
    1. hi maha. thanks for your visit and bookmarked. will be visiting you soon. have a nice day

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  17. I never tried smoking anything before. Interesting.

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  18. I havn't tried such recipes before...thanks for sharing :-)

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    Replies
    1. hi sonali, glad you came, may be you should try this. have a nice day

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  19. Interesting post. Thanks for sharing.

    --------------------------------
    Regards
    Spoon and Chopsticks
    http://spoon-and-chopsticks.blogspot.com/

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  20. Hi...
    Greetings, good recipes, for our health requires clear instructions.

    A little writing and tips for health

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