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Chicken on the mini

post #1 of 18
Thread Starter 
Rubbed down some thighs last night with my basic rub. Has salt, sugar, pepper, paprika, cumin, onion, garlic and a few other things which I change on a regular basis. I believe this time I added curry powder, cardamom and crushed fennel seed. Got kinda blotchy as I just dumped it in the bag and shook it around with the chicken, but it'll even out.
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Using Kingsford and pecan chunks

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Set up for the Minion method.

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About 20 minutes in.
post #2 of 18
Thread Starter 
That's corn in the husk below it. Gonna use a chili lime mayo on it after charring it over the coals.
post #3 of 18
Thread Starter 
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post #4 of 18
Thread Starter 
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post #5 of 18
Hey, your chicken is on fire. Lol
post #6 of 18
Thread Starter 
Not too bad overall. The chicken is a work in progress. I like the texture of the meat better at 300°, but the skin is rubbery. Tried searing it but there was, as you can see in the photo, a bit of a flare up which only lasted a few seconds, and the skin got a little tough. The difference in the meat between 300° and 325°-350° is fairly negligible, so I might just go back to higher heat.
The corn, on the other hand, was pretty awesome. Smoked it in the husks under the chix, then shucked it, rolled it in melted butter and charred it over the coals. Then coated it with the chili lime mayo and sprinkled Parmesan on it. I think in the future I'll skip the mayo. It was really good but a bit messy.
post #7 of 18
Looks great,especially that corn!
post #8 of 18
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Hey, your chicken is on fire. Lol
Lol, yeah that was a pretty good flare up!
post #9 of 18
That sure looks like a tasty meal man, I was gonna ask bout your chili lime mayo but see ya say you'd skip that next time ! Sure looks good from here !

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post #10 of 18
Thread Starter 
Thanks guys. The chili lime mayo was just mayo with chili powder, paprika, cumin and lime juice. I'd guess about a cup of mayo, and a tablespoon each of the spices, then the juice and zest of one lime. It was really tasty, actually ended up using it as a dipping sauce for the chicken. Just kinda not worth the effort on the corn. Will definitely do the smoke/sear on the corn again though.
post #11 of 18
Quote:
Originally Posted by Mdboatbum View Post

Thanks guys. The chili lime mayo was just mayo with chili powder, paprika, cumin and lime juice. I'd guess about a cup of mayo, and a tablespoon each of the spices, then the juice and zest of one lime. It was really tasty, actually ended up using it as a dipping sauce for the chicken. Just kinda not worth the effort on the corn. Will definitely do the smoke/sear on the corn again though.

Thanks for sharing that recipe for the chili lime mayo, it sounds real tasty ! icon14.gif
post #12 of 18

Tasty looking plate of food MD! I like the flare up shot of the chicken! I like doing the chile lime on the corn, usually I just use butter and not the mayo. I bet it was a great dipping sauce for the chicken.

 

Give street corn a try. On or off the cob its super tasty!

 

http://www.smokingmeatforums.com/t/166998/elotes-asados-aka-street-corn

post #13 of 18
Thread Starter 
One other note on this smoke. The mini, as always, performed like a champ. I was a little concerned as I hadn't used it since I gave it a little tune up. Basically I just tweaked the shape of the bottom to give it a tighter seal. Overall burn time was about two and a half hours. It got to temp in just under 20 minutes, and after I added the food it recovered in less than ten. I was shooting for 300°f. I let it get to 325° and added the food. It dropped to 170° f, but like I said, recovered in under 10 minutes. For the rest of the cook it wavered from a low of 296°f to a high of 307°f. I can live with that!!
It's a whole lot better than my oven does. And it burned about a quarter of the charcoal I started with.
post #14 of 18
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Tasty looking plate of food MD! I like the flare up shot of the chicken! I like doing the chile lime on the corn, usually I just use butter and not the mayo. I bet it was a great dipping sauce for the chicken.

Give street corn a try. On or off the cob its super tasty!

http://www.smokingmeatforums.com/t/166998/elotes-asados-aka-street-corn
Thanks case! My wife was going "honey....HONEY ITS ON FIRE!!!"
While I was trying to get a good pic. Just spun the grate a quarter turn, popped the lid on and it was out in a few seconds.
post #15 of 18
Quote:
Originally Posted by Mdboatbum View Post


Thanks case! My wife was going "honey....HONEY ITS ON FIRE!!!"
While I was trying to get a good pic. Just spun the grate a quarter turn, popped the lid on and it was out in a few seconds.


FIRE IN THE HOLE!!!!......LOL, yep, gals get a little freaky when flames start licking up. I keep tellin' mine not to worry, I'm a professional at this!

post #16 of 18

Your Thighs looked great , I'm re-cycling Our Chicken from Yestreday.

Done the Bird and Fatty

 

The Fattie will be Grilled also , quick and hot to keep the Bird from drying out too much on me.

 

Wow , since I mentioned the Street Corn it has taken off ,  :biggrin:. Good stuff , Maynerd .

 

Oh, and try putting the Mayo on before ooking , not as messy.

 

Have fun and . . .

post #17 of 18
Thread Starter 
Chicken looks good Stan! Hadn't seen your post on street corn, saw this on food wishes a while ago and had been waiting for the good corn to come in to try it. Guess great minds think alike! 😀
Still thinking that was my one and only experience with the mayo. Maybe toward the end of summer when the corn is a little tougher I'll try it again, but the super sweet white corn is pretty tasty on its own right now.
post #18 of 18
That's a winner winner chicken dinner! You did it!
-Ryan
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