I decided to try some smoked chicken breasts today. Also thought it would be kewl to try smoked macaroni and cheese.
I made a marinade for the chicken breasts as follows.
1/3 c. soy Sauce
2 T. oil
1 T. molasses
3 T. ketchup
1/4 c. brown sugar
1 t. ginger powder
1 t. garlic powder
1 t. mustard powder
I took a fork and poked the breasts to allow for penetration of the marinade, then tossed the breasts and marinade into a plastic bag and tossed it in the fridge for 7 hours.
I then rolled the marinated breast (after draining well and patting dry) into bacon slices and then wrapped them nice and tight in plastic wrap. Placed them back into the fridge to set, at which time I fired up the smoker.
For this smoke I used 50/50 Apple and Maple.
When the smoker got to 225F. I tossed the breasts into it and smoked them for about 1 hour.
In the mean time, I made the macaroni and cheese and got it ready for the smoker.
When an hours time had past, I cranked the smoker up to 325ish and placed the mac/cheese in on the top shelf. I smoked it for about another 30-40 minutes. At this time the bacon on the chicken had crisped, and the mac/cheese had a nice smoked top layer.
The chicken was amazing! So tender and juicy!!! The bacon kept the breast meat protected and moist, and the marinade was a great enhancement. They were delicious. The wife says they are her favorite item coming off the smoker to date.
Unfortunately, the same can not be said about smoked macaroni and cheese. It was not something I would make again... That said, I'm thinking of trying smoked scalloped potatoes next time... I'll bet they would be good!
Jim
I made a marinade for the chicken breasts as follows.
1/3 c. soy Sauce
2 T. oil
1 T. molasses
3 T. ketchup
1/4 c. brown sugar
1 t. ginger powder
1 t. garlic powder
1 t. mustard powder
I took a fork and poked the breasts to allow for penetration of the marinade, then tossed the breasts and marinade into a plastic bag and tossed it in the fridge for 7 hours.
I then rolled the marinated breast (after draining well and patting dry) into bacon slices and then wrapped them nice and tight in plastic wrap. Placed them back into the fridge to set, at which time I fired up the smoker.
For this smoke I used 50/50 Apple and Maple.
When the smoker got to 225F. I tossed the breasts into it and smoked them for about 1 hour.
In the mean time, I made the macaroni and cheese and got it ready for the smoker.
When an hours time had past, I cranked the smoker up to 325ish and placed the mac/cheese in on the top shelf. I smoked it for about another 30-40 minutes. At this time the bacon on the chicken had crisped, and the mac/cheese had a nice smoked top layer.
The chicken was amazing! So tender and juicy!!! The bacon kept the breast meat protected and moist, and the marinade was a great enhancement. They were delicious. The wife says they are her favorite item coming off the smoker to date.
Unfortunately, the same can not be said about smoked macaroni and cheese. It was not something I would make again... That said, I'm thinking of trying smoked scalloped potatoes next time... I'll bet they would be good!
Jim
