Koss Sauce Chicken

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disco

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Oct 31, 2012
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Canadian Rockies
As noted in my prior post, I had friends over and made two chickens. I experimented with one but the second bird was done with about as basic a smoke as you could with a rub and a sauce. For the rub, I used a Creole Spice Rub:

  • 18 ml (1 tablespoon plus 1/2 teaspoon) paprika
  • 10 ml (2 teaspoons) ground black pepper
  • 10 ml (2 teaspoons) dried oregano
  • 10 ml (2 teaspoons) garlic powder
  • 10 ml (2 teaspoons) kosher salt
  • 6 ml (1 1/4 teaspoon) dried thyme
  • 5 ml (1 teaspoon) cayenne
  • 5 ml (1 teaspoon) onion powder
  • 4 ml (3/4 teaspoon) dried basil

For the sauce I used Koss Sauce. It is more of a general purpose sauce than just a barbecue sauce. It is thinner than most commercial Q sauces and has a less sweet and tomato base. It has a great complex flavour that leaves a pleasant heat on your tongue. I find it glazes better than many Q sauces because it is less sweet.

I spatchcocked the chicken and gave the skin a rub with the Creole Spice Rub. I worked some of the spice mix under the skin and put it on a 250 F smoker.

Koss Sauce Chicken 1.jpg


I smoked it to and IT of 165 and brushed it liberally with Koss Sauce and smoked for 20 to 30 minutes longer to set the glaze. I let it sit for 10 minutes and then cut into serving size pieces. I served it with some sauce in a bowl for dipping.

Koss Sauce Chicken 2.jpg


The Verdict

Simple can be delicious. My friends thoroughly enjoyed this.

Disco
 
Your on a tear Disco, the second verse as good as the first.

Point for sure.

Chris
 
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