Smoked chicken, cheese and sauce

Discussion in 'Poultry' started by kheper, Mar 12, 2009.

  1. kheper

    kheper Newbie

    Taking a cue from some of the posts in this forum where meat and cheese were combined and smoked, usually in a roulade, I decided to stuff parts of a chicken with cheddar cheese and smoke it.

    I split a fryer in half, cut a horizontal slit from the front of each breast side backwards, enlarged the slit with a sharpening steel and stuffed one wedge of cheddar cheese, about 1" by 3" each into each breast half.

    My smoker does not generate much heat, so I need to smoke 2 chicken halves for about 8 hours. Amazingly, very little cheese leaked out, and the richness from the cheese flowing from each breast was a very welcome surprise, indeed.

    Here is the sauce, a departure for me, being used to very spicy and sweet sauces.

    1/2 medium onion, chopped finely
    2 Tbl butter
    10 oz. tomato sauce
    2 cloves garlic, pulverized
    1/4 cup cider vinegar
    2 Tbl dark brown sugar
    1 Tbl spicy brown mustard
    1 - 2 Tbl Worchestershire sauce
    1 - 2 Tbl Tabasco sauce
    salt and pepper to taste

    In a non-reactive saucepan, lightly caramelize the onions in butter. Throw in the remainder of the ingredients into the saucepan. Bring to a boil, cut the heat and simmer until the sauce is the desired consistency.

    Some ground cumin might help this sauce out a bit.
     
  2. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Sounds great!. Post some pics :)
     

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