Smoked Chicken with Q-view

Discussion in 'Poultry' started by nwbhoss, Feb 26, 2010.

  1. nwbhoss

    nwbhoss Smoking Fanatic

    Last weekend I had a big party with a group of my Diesel truck friends and a few of us (who are all members here) did some smoking for the pot luck [​IMG]

    I did a bunch of chicken and tried a new way of doing it.
    I did a about 7lbs of boneless skinless breast meat and about the same ammount of boneless skinless thigh meat.
    The breast meat I marinated in Yoshida's and brown sugar.
    The thigh meat I used a dry rub on.
    They both spent 24 hours in the fridge getting ready for the smoker.
    After about 3.5 hours @ 200* the chicken was ready at 170*
    The Yoshisa's was incredible!!!!!!!!
    It all turned out great and was a big hit with all our guests.

    Here are a few pictures
    Breast soaking in Yoshida's and brown sugar


    Thighs soaking in dry rub


    Everything in the smoker


    after some TBS




    the finished product!!!




    Hope you like it!!!!
     
  2. bottomline

    bottomline Smoke Blower

    Son, that's some good looking chicken!!! Bet they "were" good.[​IMG]

    BTW, I own a 2001 7.3 Powerstroke Ford 4 door 4X4 lONG bed. ;-)
     
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    They look good well done
     
  4. marksmith

    marksmith Newbie

    They were good stuff!!!!
     
  5. caveman

    caveman Master of the Pit SMF Premier Member

    It looked REALLY good!! Question: Did you smoke them in the marinade? I guess I am asking about the liquid I see in the deep pans, or is my mouth watering imagination running for my fork again?
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Yardbird done right! [​IMG]
     
  7. treegje

    treegje Master of the Pit

    My mouth is watering
     
  8. nwbhoss

    nwbhoss Smoking Fanatic

    There was a little marinade in the pan just from when I pulled the chicken out of the bowl in was in. As it smoked it became even more full of marinade. This stuff was very moist and sweet!!! I did not want the breast meat to dry out so that is why I left it in the pan.
     
  9. jak757

    jak757 Smoking Fanatic Group Lead

    Great looking chicken! Looks mighty tasty......[​IMG]
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now that chicken sure does look good and I'm thinking of whats for dinner now. Maybe I'm looking at it.
     
  11. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    So are you telling me they didn't dry out? I thought they had to have skin on?? This is why I'm still a noob?? I have been dying to do some boneless skinless. Did you probe them
     
  12. caveman

    caveman Master of the Pit SMF Premier Member

    Thank you for this.
     
  13. pandemonium

    pandemonium Master of the Pit

    Great looking chicken there!! that is a cool idea to keep them moist, i have to try that!![​IMG]
     
  14. nwbhoss

    nwbhoss Smoking Fanatic

    I take boneless skinless meat (costco sells fresh packages for a great price) and I use dry rub on the thigh meat, it is moister and does not dry out on the rack. I took the breast meat and cut it into strips and let them marinade for 24 hours and put the pieces into two tin containers with a small ammount of the marinade in the pan and into the smoker they went. The breast meat was very moist and tasted great!!!!
     
  15. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Yoshida's is the new fluid of the god's. So far I have tried it on most major types smokes, including a brisket in the MES right now. I haven't done strips yet. After seeing yours, I might have to try them!
     
  16. bnb

    bnb Fire Starter

    Well I showed my wife your chicken and now I have a date with my Brinkman this Saturday :)

    I have to ask which Yoshida's marniade did you use and how much brown sugar? Don't want to mess with what looks like perfection!

    Thanks,

    Jeff
     
  17. captsly

    captsly StickBurners

    I have heard alot about this Yoshida's marinade. Where can you get it. Does anyone know if it is available in Texas? I would sure like to try it.
     
  18. nwbhoss

    nwbhoss Smoking Fanatic

    Only one Yoshidas I know of. I get it at costco. I used about a cup or so of brown sugar

    I get it at Costco
     
  19. captsly

    captsly StickBurners

    No Cosco here mabe I will check out Sam"s...
     
  20. This might interest someone that wants to try Yoshidas but find it hard to get. I was in the middle of some prep awhile back and ran out. Searched the internet for a close second and found this recipe. It does not taste exactly like what you buy in the store, but it is real close when jumping in the car isn't an option. Sorry I can't give credit but don't remember where it came from

    2 cups soy sauce
    3/4 cup brown sugar -- divided
    3/4 cup white sugar -- divided (I use Splenda instead)
    8 each green onions -- cut into 1 1/2 inch sections
    4 slices fresh ginger root
    1 clove garlic -- minced
    1 cup honey

    Combine soy sauce, 1/2 cup brown sugar, 1/2 cup white sugar, green onions, ginger and garlic in a 2 quart saucepan. Bring the mixture to a slight boil. Reduce the heat to low and simmer for 15 minutes.

    Pour the remaining white and brown sugar and the honey into the saucepan. Bring to a boil. The mixture will rise and foam, when it does this and doubles in size remove the pan from heat and cool.

    Yields 5 cups.

    LOW IODINE DIRECTIONS:
    Use Soy Sauce Substitute instead of soy sauce. Make sure to use real brown sugar, not white sugar with molasses added to it.
     

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