My smoking hiatus has come to an end, I can't lurk anymore late at night and just drool over all of your excellent Q-view, ...I need smoke, I need to smell smoke, I need to taste smoke, ...I need to build a fire!
So here it is, Chinese BBQ chicken from a friend of a friend who is Chinese and has perfected his recipe, I marinated the boneless chicken 1/4s in his secret marinade for 4 hours, then on to the WSM with mango and guava wood for the smoke, ...I run her hot.
Chicken cooks very fast at that temp so I mopped with the boiled marinade every 10 minutes, 35 minutes after putting them on the IT is 165° and not one degree higher, I take them off so as to not dry the chicken out.
Whipped up some Kai Fan (fried rice) with frozen veggies, Chinese sausage and shrimp, ...my plate, I love Chinese food and this chicken recipe is excellent, very juicy.
Here ya go Bear, ...I really like this new camera.
Before they serve any meat here they slice it up with a cleaver, pork, beef, or chicken, ...so we made this "authentic."
Thanks all for inspiring me to "make/take" the time to fire up the smoker and thanks for looking at my Q-view.