Every country has barbecue. Koreans do great beef, Japanese have hibachis, India has tandors and so on. I decided to put some of the flavours from different countries together in a chicken thigh recipe.
I made a sauce of Asian soy sauce, curry powder and bbq sauce. The amounts were 75 ml (1/3 cup) soy, 75 ml (1/3 cup) barbecue sauce (I used Rufus Teague Honey Sweet) and 3 ml (1/2 tsp) curry powder.
I went to the southern states with Creole butter that I injected into 12 thighs.
I made a rub up with:
I put the thighs in a 350 F smoker for 15 minutes, turned them and cooked for 15 minutes.
I brushed with the sauce and cooked for 20 minutes more.
I made sure the internal temperature was over 165 F.
Plated and let sit for a few minutes before serving.
The Verdict
These were delicious! The soy and curry added a saltiness and earthy flavour. I will be making these again.
Disco
I made a sauce of Asian soy sauce, curry powder and bbq sauce. The amounts were 75 ml (1/3 cup) soy, 75 ml (1/3 cup) barbecue sauce (I used Rufus Teague Honey Sweet) and 3 ml (1/2 tsp) curry powder.
I went to the southern states with Creole butter that I injected into 12 thighs.
I made a rub up with:
- 5 ml (1 tsp) paprika
- 5 ml (1 tsp) kosher salt
- 5 ml (1 tsp) brown sugar
- 2 ml (1/2 tsp) curry powder
- 2 pinches cayenne
I put the thighs in a 350 F smoker for 15 minutes, turned them and cooked for 15 minutes.
I brushed with the sauce and cooked for 20 minutes more.
I made sure the internal temperature was over 165 F.
Plated and let sit for a few minutes before serving.
The Verdict
These were delicious! The soy and curry added a saltiness and earthy flavour. I will be making these again.
Disco
