Pecan Smoked Terriyaki Brined Spatchcock Chicken
Brined a fresh Foster Farms Chicken for 5 ½ hours using the following:
- ½ Gallon of Water
- ½ Cup of Sugar
- ½ Cup of Kosher Salt
- 1 Cup (8 fl oz) KC Masterpiece Honey Terriyaki Marinade
Spatchcocked the Chicken and rubbed ON/Under the skin with Roasted Garlic EVOO and Jans Dry Rub. The menu will include Potato Wedges roasted in the Char-Broil The Big Easy Infrared Smoker, Roaster and Grill (SRG), and Corn on the cob.
Preheated the MAK 2 Star General Wood Pellet BBQ Smoker-Grill to SMOKE (180º) using Pecan wood BBQ pellets. Inserted the Terriyaki Brined Spatchcock Chicken for 2 hours of Smoke.
The MAK 2 Star General Wood Pellet BBQ Smoker-Grill produces volumes of Smoke on the SMOKE and other low temperature settings. After 2 hours of Smoke the thickest part of the breast was at 110ºF and I Bumped the temperature to 325ºF until the Internal Temperature reached 165ºF.
While the Terriyaki Brined Spatchcock Chicken was being scrumptiously prepared in the MAK 2 Star, it was time to prep the scrubbed potatoes. Cut the potatoes into wedges and coated them with Annie’s Roasted Garlic EVOO and Johnny’s Garlic Spread Seasoning.
I believe it’s important for me to document in detail all my cooks so I can better time when to prep and cook the sides and garnishments. After checking my “Little Black Book” I know that the Terriyaki Brined Spatchcock Chicken will take 3 hours ± 15 minutes. Add 20 minutes of resting under a foil tent bringing the total time to ~ 3 ¾ hours.
It will take ~50 minutes for the Potato Wedges to roast in the SRG … All I need is some simple math to determine when to insert the spuds in. The Infrared SRG does not require preheating but I just can’t bring myself not to. Set the SRG on HIGH with the Lid Open. 15 minutes later I closed the lid for 5 minutes to brown the tater wedges a bit. Finished the Potato Wedges with the Lid Open.
After 2 hours of Smoke @180ºF, it took another hour and 5 minutes @325ºF for the IT to reach 165ºF. Here’s the golden brown Pecan Smoked Terriyaki Brined Spatchcock Chicken before being tented under foil for 20 minutes.
Potato Wedges turned out great along with the Corn on the cob, which took 25 minutes from start to finish using the Camp Chef 3 Burner Stove.
The money $shot … A golden Pecan Smoked Terriyaki Brined Spatchcocked Chicken Leg, Thigh, and Wing Drumette with an ear of Corn and a side of Potato Wedges … Man-Oh-Man – was it ever exquisite!! … Bon Appétit
Share this with your friends:
Apple Smoked Chicken Cacciatore
I always try to throw in extra Chicken when smoking/cooking a meal so I can freeze it for future quick and dirty Chicken Salads, Recipes, and Casseroles. Used some Apple Smoked Chicken for an easy Cacciatore dish.
Unlike the traditional Cacciatore recipes, this does not not require frying the chicken first. I just follow normal Cacciatore recipes and substitute leftover Chicken.
- Apple Smoked Diced Chicken
- 2 14oz cans of Tomato Sauce
- 14 oz can of Stewed Tomatoes
- Mushrooms (Fresh or canned)
- Celery
- Large Yellow Onion
- Green/Yellow/Red Bell Peppers
- Crushed Garlic
- Spices to taste
Sautéed Celery, Onions, Green/Yellow/Red Bell Peppers, and Mushrooms (if using fresh) in some Roasted Garlic EVOO, garlic, and spices to taste.
Mix the remainder of the ingredients.
Bring to a light boil, turn down and simmer for 30+ minutes allowing the flavors and spices to blend.
The Money $Shot$ … Apple Smoked Chicken Cacciatore on a bed of rice with an ear of Corn … Bon Appétit
Share this with your friends:
Grilled Cod Filet and Garden Fresh Zucchini
Cod filets provide a great low calorie alternative to other fish, poultry, pork, and beef. As Cod is lower in natural oils I decided to spritz the filets with Annie’s Roasted Garlic Extra Virgin Olive Oil and lightly seasoned them with Old Bay Seasoning plus a few dashes of Veron’s Cajun Seasoning to add a little zing!
Rubbed a huge garden fresh Zucchini that I found hiding among stalks and leaves with EVOO and seasoned them with Fagundes Seasoning.
Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill with Pacific Pellet Gourmet BBQ Alder pellets to 400ºF.
Took about 18 minutes for the Cod filets to be done. Note how easily it flaked with a fork. The Zucchini however needed more like 35-40 minutes so they turned out more al dante then I would have preferred but were delicious none the less. Next time I’ll pop them in first and then the Cod filets.
The Money $Shot$ … A nice 4 oz Cod Filet, Garden Fresh Zucchini, Steamed Potatoes, and slices of Cantaloupe Melon … Bon Appétit
Share this with your friends:
Burgers and Rings on the MAK 2 Star Wood Pellet Grill
What better way to enjoy a Sunday Football game then having your own tailgate party in your backyard? Set the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 400ºF for some Onion Rings, Wafer Cut Sweet Potatoes, Smoked Polish Sausages, Salmon Burger, and Ground Sirloin 1/3 lb Patties!!
At 400ºF the Wafer Cut Sweet Potatoes took 35 minutes, the sausages, Salmon Burgers & Hamburgers took 25 minutes, and the Onions Rings took 20 minutes. Simple yet elegant … The money $shot … A Cheeseburger with sides of Sweet Potatoes & Onion Rings accompanied by a Smoked Polish Sausage … Bon Appétit
Share this with your friends:
To Brine or Not to Brine a Turkey Breast
Forever and a day I’ve contemplated the age old question : ” … to Brine or NOT to Brine a Turkey …” Turns out that until I attended the California BBQ Association’s University “Authentic BBQ Advanced Class” it was always … NOT!! Well I have seen the light, tasted the results and it prompted me to definitely give brining a shot.
My local grocery store had Bone-In Turkey Breasts and Turkeys on sale so I gobbled up 3 breasts for a great price of $9 each – No matter what the weight. Picked out the largest ones and saved over $30.
Turkey Brine:
- 1 Gallon of Water
- 1 cup of Sugar
- ½ cup of Sea Salt
- 1/3 cup of Brown Sugar
- 1 ½ cups of Apple Juice
- Laury’s 12 oz Herb & Garlic Marinade
Into the fridge to brine overnight. A general rule to use for brinning is around one hour per pound. This breast was 9.4 lbs and was brined for 14 hours.
Removed breast from brine and rubbed on/under skin with EVOO and Jans Dry Rub. Preheated the MAK 2 Star Wood Pellet Smoker-Grill to 230ºF with Hickory wood BBQ pellets.
Setpoint to SMOKE (~180ºF) for 2 hours. Bumped the temperature to 325ºF until the Internal Temperature hit 165ºF. Rested under a foil tent for 20 minutes.
You can see just how moist the Bone-In Turkey Breast turned out and the flavors were exquisite!! Can’t wait to use the leftovers to make a big batch of Turkey Tetrazzini …
The Money $Shot$ … Some Brined Turkey Breast, portion of Rice garnished with some tasty Gravy, a Salad with fresh ingredients from the garden (tomatoes and cucumber) … I may never smoke/cook another Turkey without brinning it first. If you’ve been hesitant to brine a Turkey and/or Chicken I recommend you brine one the next time and see for yourself the benefits of brinning!!
