Viking Range vcqs001ss ユーザーガイド
Notes:
21
Poultry
Holy Smokes Chickens
Massaging these chickens with a flavorful rub, and then letting them rest in the refrigerator
overnight makes these chickens extremely flavorful. Smoke until they’re practically falling apart,
and serve with your favorite barbecue sauce.
overnight makes these chickens extremely flavorful. Smoke until they’re practically falling apart,
and serve with your favorite barbecue sauce.
2 - 2 to 4 pound whole chickens
3 tablespoons brown sugar
2 tablespoons paprika
2 tablespoons salt
1 tablespoons ground black pepper
1 tablespoons ground dry mustard
1 teaspoon ground cayenne
1 teaspoon granulated garlic or garlic powder
2 lemons, washed and cut in half
1 handful hickory, pecan or oak chunks
Water
Barbecue sauce, optional
3 tablespoons brown sugar
2 tablespoons paprika
2 tablespoons salt
1 tablespoons ground black pepper
1 tablespoons ground dry mustard
1 teaspoon ground cayenne
1 teaspoon granulated garlic or garlic powder
2 lemons, washed and cut in half
1 handful hickory, pecan or oak chunks
Water
Barbecue sauce, optional
Remove the pouch of giblets from inside the chicken, wash the chicken inside and out and
dry with paper towels. Place chickens on a cutting board or baking sheet. Combine the
brown sugar, paprika, salt, ground black pepper, mustard, cayenne and garlic powder in a
small bowl. Sprinkle half of the mixture over the chickens, massaging in well. Cover the
remaining spice mixture with plastic wrap or place in a zip-top plastic bag and set aside.
Place the chickens in a 2-gallon zip-top plastic bag, seal and refrigerate overnight.
dry with paper towels. Place chickens on a cutting board or baking sheet. Combine the
brown sugar, paprika, salt, ground black pepper, mustard, cayenne and garlic powder in a
small bowl. Sprinkle half of the mixture over the chickens, massaging in well. Cover the
remaining spice mixture with plastic wrap or place in a zip-top plastic bag and set aside.
Place the chickens in a 2-gallon zip-top plastic bag, seal and refrigerate overnight.
Preheat C
4
to 200-220ºF
Place the wood chunks in a bowl and cover with water and set aside to soak.
Remove the chickens from the refrigerator, rub with the remaining spice mixture and
place two of the lemon halves in the cavity of each chicken. Set aside at room tempera-
ture while the C
place two of the lemon halves in the cavity of each chicken. Set aside at room tempera-
ture while the C
4
heats up.
When C
4
is up to temperature, open dome, sprinkle some of the wood chips over the
hot coals, and return the rack to the C
4
. Place the chickens on the rack breast-side down,
close the dome, close the top damper completely and close the bottom damper halfway.
Smoke for 2 hours, adding additional wood chunks each hour. Open dome and turn the
chickens breast-side up. Close dome and continue cooking for 2 to 3 hours more, until
chicken is very tender and leg pulls easily away from the body of each chicken, or until an
internal temperature measured at the thickest part of the thigh registers 175ºF with an
instant-read or digital meat thermometer.
Smoke for 2 hours, adding additional wood chunks each hour. Open dome and turn the
chickens breast-side up. Close dome and continue cooking for 2 to 3 hours more, until
chicken is very tender and leg pulls easily away from the body of each chicken, or until an
internal temperature measured at the thickest part of the thigh registers 175ºF with an
instant-read or digital meat thermometer.
Allow chickens to sit at room temperature for 15 to 20 minutes before carving. Serve
with barbecue sauce, if desired.
with barbecue sauce, if desired.
Makes 6 to 8 servings
Document3 10/5/04 11:35 AM Page 21