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Cambodian Chicken - Page 2

post #21 of 32
Thread Starter 
Quote:
Originally Posted by bgosnell151 View Post

Pretty late to the party on this. I just put a salt and pepper chicken in the smoker and sure wish I would have seem this. Looks awesome.

I am curious though, the tomato and cucumber salad, how did you make that. Is it garlic and olive oil?

Thanks for the kind words. She Who Must Be Obeyed made the salad and says she made a simple vinaigrette with what she had on hand.

post #22 of 32

Browsing for a new bird recipe to use today. This one looks like a winner Disco. Consider it stolen! Point!

BTW I like that fancy silicone BBQ brush. I need to replace my old one. b

post #23 of 32
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

Browsing for a new bird recipe to use today. This one looks like a winner Disco. Consider it stolen! Point!

BTW I like that fancy silicone BBQ brush. I need to replace my old one. b

Thanks, Brian! I am feeling like death warmed over with a terrible cold so this comment brightened my day! I won't use anything but the silicone brush now. It is just so easy to use and clean.

 

I hope you like the chicken!

 

Disco

post #24 of 32
Quote:
Originally Posted by Disco View Post
 

I was able to get a chicken that didn't look like it had been in a knife fight. It was nice, plump and well dressed. I decided it was worthy of trying something new.

 

I had seen a recipe for Cambodian Chicken in Raichlen's book, Planet Barbecue, for a Cambodian Chicken. I changed the recipe to use ingredients I had on hand and to cook in in my pellet grill.

 

I started by spatchcocking the bird.

 

 

 

 

I cut two deep slashes in each of the breast halves, thighs and drumsticks.

 

 

 

 

I made a marinade by putting 5 chopped cloves of garlic, 25 ml (2 tablespoons) of white sugar, 5 ml (1 teaspoon) salt, 15 ml (1 tablespoons) soy sauce and 15 ml (1 tablespoon) of hoisin sauce in a blender and spinning into a smooth marinade. I rubbed it on the chicken and put it and the marinade in a resealable bag and marinated for 5 hours, flipping occasionally.

 

 

I took it out and put it in the fridge, uncovered for an hour.

 

While the bird rested I made a glaze by heating 25 ml (2 tablespoons) of vegetable oil with a crushed clove of garlic in it, just until the garlic started to brown. I put 10 ml (2 teaspoons) of paprika in and cooked for a few seconds. I poured the oil into a bowl for later use.

 

 

 

I also made a dipping sauce for when the chicken was served. I mixed 5 ml (1 teaspoon) fresh ground pepper, 25 ml (2 tablespoons) soy sauce and 25 ml (2 tablespoons) bottled lime juice.

 

 

I preheated my pellet grill to 350 F with apple pellets.

 

I brushed the skin side with the glaze and put it, skin side down on the grill. I brushed the other side with the glaze.

 

 

 

Note the two potatoes from the garden for a side.

 

I cooked it for 25 minutes. Then I brushed both sides with glaze and put the skin side up.

 

 

I smoked until the internal temperature was 170 F in the breast.

 

I took it off and let it rest for 10 minutes.

 

 

I cut it into serving size pieces.

 

 

We served it with some nice salads and the baked potatoes. I put the dipping sauce in bowls for each of us.

 

 

The Verdict

 

This is a great chicken recipe. The marinade gives a great salty somewhat sweet touch and the glaze gives a great colour. The lime of the dipping sauce really livens it up. This was one of my best birds.

 

Disco

 

 

 

Disco, 

That looks awesome!  Please tell me you smoked the neck and back bone.  They make for great stock!

I am going to have to check out the recipe and give it a try.

 

 

POINTS!

 

 

 

Smoke ON!

 

- Jason

post #25 of 32
Thread Starter 
Quote:
Originally Posted by millerbuilds View Post
 

 

 

 

Disco, 

That looks awesome!  Please tell me you smoked the neck and back bone.  They make for great stock!

I am going to have to check out the recipe and give it a try.

 

 

POINTS!

 

 

 

Smoke ON!

 

- Jason

Thanks, Jason! I appreciate the points.

 

I don't smoke my chicken trimmings but I do use them for chicken stock. She Who Must Be Obeyed suggests I smoke too much and she doesn't want smoke in her stock. She must be obeyed!

 

Disco

post #26 of 32

I had the same thing at my house, until she started using the stock for rice.... now she stores the smoked trimmings in the freezer until we are ready to make stock.  We do blend in none smoked trimmings and vegetable trimmings.

On a separate note, do you have an instant pot?  Greatest thing since slice bread for making stock.... takes 2-3 hours compared to 2-3 days on the stove!

 

 

Smoke ON!

 

- Jason

post #27 of 32
Thread Starter 
Quote:
Originally Posted by millerbuilds View Post
 

I had the same thing at my house, until she started using the stock for rice.... now she stores the smoked trimmings in the freezer until we are ready to make stock.  We do blend in none smoked trimmings and vegetable trimmings.

On a separate note, do you have an instant pot?  Greatest thing since slice bread for making stock.... takes 2-3 hours compared to 2-3 days on the stove!

 

 

Smoke ON!

 

- Jason

I'm not familiar with an instant pot.

post #28 of 32
Quote:
Originally Posted by Disco View Post
 

I'm not familiar with an instant pot.

Disco-

It is a electric programmable pressure cooker.  We use it for tons of things like stock, soups, stews, mac & cheese, hard boiled eggs, rice, etc....

 

http://instantpot.com/

 

When she brought it home I was a bit hesitant, but now I am in love with it.

 


- Jason

post #29 of 32
Thread Starter 
Quote:
Originally Posted by millerbuilds View Post
 

Disco-

It is a electric programmable pressure cooker.  We use it for tons of things like stock, soups, stews, mac & cheese, hard boiled eggs, rice, etc....

 

http://instantpot.com/

 

When she brought it home I was a bit hesitant, but now I am in love with it.

 


- Jason

Sadly, She Who Must Be Obeyed has threatened great bodily harm if I buy any more cooking items.

post #30 of 32
I love my yardbirds and this one looks great.
Gonna have to give it a try, thanks Disco.

Point.
post #31 of 32
Thread Starter 
Quote:
Originally Posted by ChileRelleno View Post

I love my yardbirds and this one looks great.
Gonna have to give it a try, thanks Al.

Point.

Thanks for the point but Al is going to be mad at you. He is much better looking than I am!

 

Disco

post #32 of 32
Quote:
Originally Posted by Disco View Post

Quote:
Originally Posted by ChileRelleno View Post

I love my yardbirds and this one looks great.

Gonna have to give it a try, thanks Al.


Point.
Thanks for the point but Al is going to be mad at you. He is much better looking than I am!

Disco
LMAO, oops... Fixed... Thanks Disco.
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