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Deviled Chicken with Q-view

post #1 of 11
Thread Starter 
I tried a new yard bird recipe yesterday and glad I did. I used a 4.5 lb bird and butterflied it into two pieces. I mixed 2 teaspoons of red pepper flakes and 1 teaspoon of the infamous 6-15 powder. After a quick coating of olive oil, the flakes went on and we were ready:

I smoked them at 350 with hickory until I hit an internal of 170:

Once they hit that, I threw it on the gasser for some direct heat and to crsip up the skin:

Then, we were done with the bird:

I then wrapped them in foil while I made some broth which consisted of 2 tbls of drippings, some lemon juice, honey and white wine.

It turned out great, very moist and tender. Will do it again for sure.
post #2 of 11
Looks great but wondering how the broth came into play? Thickened for a sauce or just to use at a later date?
post #3 of 11
Thread Starter 
Thickened for a sauce and a little drizzle on the bird to give it a kick in flavor. I also drizzled it on some mixed veggies we had along wtih the chicken.
post #4 of 11
6-15 powder?
post #5 of 11
Thread Starter 
Richtee has a brother in law who makes this stuff. It's good:
post #6 of 11
Abelman, that looks awesome!PDT_Armataz_01_37.gif
post #7 of 11
Good job man PDT_Armataz_01_37.gif

What kind of wood did you use? Got me thinking about chicken for next weekend icon_smile.gif .
post #8 of 11
Thread Starter 
I used Hickory. I'm a big fan of Apple wood but decided to try the hickory. Plus, we were behind a little so I didn't do a slower smoke at 250 per say and went 350 like I was doing a whole turkey.

It worked out fine.
post #9 of 11
Thread Starter 
P.S. We're making Jambalaya tonight with the left overs. Will porbably throw a few Little Smokies in there as well.
post #10 of 11
Nice lookin bird and the recipe sound good to!
post #11 of 11
Thread Starter 
Thanks for the compliments guys and gals. I learn a lot around here and when something works out for me, I like to share it so others can enjoy it or preferably, make it better.
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