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Pecan Honey Barbecued Chicken

post #1 of 17
Thread Starter 

Sometimes you just need a smokey, gooey barbecued chicken. This was one of those times.

Normally, I use a spicy rub on my chicken but She Who Must Be Obeyed likes the Cabela's Open Season Pecan Honey Seasoning I got for Christmas. What can I say, she must be obeyed.

I took a 3 pound chicken and spatchcocked it. No, that isn’t some form of poultry abuse. It is a method of preparing a whole chicken so it lays flat

You cut out the spine with poultry shears. Then you cut around the centre breast bone and pull it out. Voila! Your chicken lies flat.

I carefully worked my fingers under the skin on the breast of the bird. I rubbed a generous portion of Cabela's Open Season Pecan Honey Seasoning on both sides and under the breast skin.

 

Then I put it in my Bradley smoker over pecan (surprise) smoke set as high at will go. In the dead of winter, that is only about 250 F. That is enough to cook the chicken but not enough to crisp the skin. So I only cooked it to an internal temperature of 150 F so I could finish it on my Weber Barbecue to crisp the skin.

 

After about 2 hours it was up to an internal temperature of 150 F. I pulled the chicken and put it, skin side down, on the barbecue at medium low.

 

Normally, I would just brush it with my homemade barbecue sauce (you can use your favourite store bought if you want). But as I had used a sweet rub, I added a little hot cajun spice mix to the sauce. If you don’t like heat, don’t bother.

 

Watch the chicken carefully. It will be juicy and can easily flare up. If it does, move the chicken immediately to another area of the grill. After 10 to 15 minutes, the skin should be crispy and browned. Turn the chicken over and brush the skin side with barbecue sauce. Cook until the internal temperature in the breast is 170 F and the thigh is 165 F.

 

 

 

Cut the chicken up by cutting the drumsticks off, cutting the wings off, cutting the thighs off, splitting the breast into halves and cutting the halves into quarters.

 

 

 

We served this with french bread and salad.

 

 

 

The Verdict

I was concerned about using the sweet seasonings for a rub. However, She Who Must Be Obeyed was right (I hate it when that happens). The sweet nutty taste was great with the sweet/spicy barbecue sauce. I will make this again but I will claim it was my idea.

Disco


Edited by Disco - 2/2/14 at 3:39pm
post #2 of 17

All sounds great Disco, but wheres the pictures???

post #3 of 17
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
 

All sounds great Disco, but wheres the pictures???

There are pictures in the post when I look at it?

 

Disco

post #4 of 17
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
 

All sounds great Disco, but wheres the pictures???

I think I entered them wrong, check it now.

 

Disco

post #5 of 17
There we go! Tasty looking bird Disco!!!!
post #6 of 17
Thread Starter 

Thanks, DS. It was tasty!

 

Disco

post #7 of 17

Very nice Disco!  That's some tasty looking chicken.  

 

Red

post #8 of 17
Awesome as usual . I only cook spatched chicks now.

Great job Disco .sausage.gif
post #9 of 17
Thread Starter 
Quote:
Originally Posted by SeenRed View Post
 

Very nice Disco!  That's some tasty looking chicken.  

 

Red

 

Thanks, Red.

 

Sadly it is my wife's idea to do it this way. I will never admit it though.

 

Quote:
Originally Posted by c farmer View Post

Awesome as usual . I only cook spatched chicks now.

Great job Disco .sausage.gif

 

Me too on the spatchcocked. It is just so much easier.

 

Disco

post #10 of 17

Your chicken is looking mighty good!

post #11 of 17
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post
 

Your chicken is looking mighty good!

Thanks, Todd. I have to be hardy to smoke around here. It is currently minus 22 with a foot and a half of snow on the ground. It is worth it though.

 

Disco

post #12 of 17

Nice looking Chicken there , Disco. :drool  Great job Thumbs Up . You should do more of her biding .:ROTF

post #13 of 17
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post
 

Nice looking Chicken there , Disco. :drool  Great job Thumbs Up . You should do more of her biding .:ROTF

 

Thanks oldschool. If there is anything I have learned from almost 39 years of marriage is to do what I am told.

 

Disco

post #14 of 17

That sure looks good dude:drool.  I spatch chickens or shove a beer can up their arse.  Latley though with leg quarters very cheap I been doing those.  Got a sack seasoned up and since it's cool out, I got em sitting in a dish pan in the pit.  using it like a cooler.  No room in da fridge.:biggrin:  I also got a gallon of homemade wine out there and pending on if I get into it too early on not pics of tomorrows adventure may apear.  But its a wonderful jug of mixed berry hooch that I already sampled so no promices.

post #15 of 17

  Looks gre4at Disco! Sometimes it pays to obey!

 

  Mike

post #16 of 17
Thread Starter 
Quote:
Originally Posted by CappyR View Post
 

That sure looks good dude:drool.  I spatch chickens or shove a beer can up their arse.  Latley though with leg quarters very cheap I been doing those.  Got a sack seasoned up and since it's cool out, I got em sitting in a dish pan in the pit.  using it like a cooler.  No room in da fridge.:biggrin:  I also got a gallon of homemade wine out there and pending on if I get into it too early on not pics of tomorrows adventure may apear.  But its a wonderful jug of mixed berry hooch that I already sampled so no promices.

Thanks, Cappy.

 

I love homemade wine and do a lot myself. It's the only way I can afford to drink as much as I want. Also, She Who Must Be Obeyed is way more cooperative after a couple of sips.

 

Disco

post #17 of 17
Thread Starter 
Quote:
Originally Posted by So MS Smoker View Post
 

  Looks gre4at Disco! Sometimes it pays to obey!

 

  Mike

Thanks, Mike. It is true that the rewards of obedience can be great.

 

Disco

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