I know that a lot of people like to go hot for chicken but has anyone done low and slow for chicken? does it work? Just curious.
Mustard Sauce ala Mullet
They look good.
Flash, do you have a recipe for the Carolina Mustard Sauce?
I use the chickens size as my indicator as to go low and slow or high and fast. I keep hearing folks talk about 8# chickens, well to me a 6# fryer is a monster! I tried a small turkey hot and fast and it seemed the breast although juicy was a bit tuff, but the skin was crisp! Its pretty much what you want to do. You have to cook high to get crisp skin, like 325+
Low and slow or hot and fast, if you know your smoker both ways get the job done to moist great tasting chicken. It seems like you hear more often than not people are moving to the hot and fast cook.
Flash, or anyone else for that matter, is this delicious sounding sauce to be used as a dipping sauce or how is it used ?
Mustard Sauce ala Mullet
The base:
1 cup yellow mustard
1/2 cup red wine vinegar
1/3 cup brown sugar
1 tablespoon of Worcestershire
1 tablespoon lemon juice
1 teaspoon cayenne
heat for 10 minutes over low heat
Here's how I customized mine. The sauce was a little thin so I added mustard until I was happy with the consistency, maybe 1/4 cup or so.
I bumped the brown sugar a couple of tablespoons.
I added cayenne to my taste, I'd guess at least another teaspoon, maybe more.
Sometimes I add a little Cholula Hot Sauce to give it more heat. Great with Chicken and Pork
I just put some on my plate and dredge the meat thru it a bit. Never tried brushing it on the chicken as it is cooking yet.
Flash, or anyone else for that matter, is this delicious sounding sauce to be used as a dipping sauce or how is it used ?