If you could not tell already from this blog, I am not a complicated eater. I like the simple things. What I especially like though is to find a wide variety of ways to cook my favorites so they do not get old. I am sure over time (and with the help of lots of beer) I will experiment and try many new things...but for tonight, I needed comfort food.
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So, I decided I would cook a whole chicken and then pull & chop the meat and have some open face BBQ chicken sandwhiches. To start, I prepped the chicken for a cook "beer can style". This is a pretty easy and quick way to smoke a bird. I rubbed the chicken down, in and out, with John Henry's Pecan rub and then cooked it for approx 2.5 hours at 250 degrees. I used a combination of pecan chuncks and apple chips for the smoke.
When the chicken reached 170 degrees in the breast it was done to my liking. I then carved the meat, and with a little of the skin, chopped it all up on a platter.
Served on buns with a little Sticky Fingers Habanero Hot BBQ sauce (out of my normal Suck Creek Wings Spicy BBQ), combined with some roasted potatoes and baked beans.....it hit the spot!
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I think the next variation of the norm will be some good ol fashion BBQ chicken that I was drooling over today on www.thesmokering.com. Split whole chickens and chicken thighs smothered in spicy BBQ sauce does sound good!
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