My wife found a salad recipe she wants to use for our lunches for the week that has some asian elements. Since I was already firing up the smoker for dinner (see tri-tip post) I figured I'd roll the chicken on there too.
Pretty last minute, so totally improvised the seasoning and spice mix based on what was in the pantry. So, these were rubbed with EVOO, salt, pepper, ginger, turmeric, garlic powder, and chinese five spice powder. I call it.. random asian chicken.
Ran at 225 in hickory. If I was doing just the chicken and not beef I'd use something lighter. Still tastes pretty damned good if I do say so.
Onto the smoker:
And done:
Pretty last minute, so totally improvised the seasoning and spice mix based on what was in the pantry. So, these were rubbed with EVOO, salt, pepper, ginger, turmeric, garlic powder, and chinese five spice powder. I call it.. random asian chicken.
Ran at 225 in hickory. If I was doing just the chicken and not beef I'd use something lighter. Still tastes pretty damned good if I do say so.
Onto the smoker:
And done: