Teriyaki Smoked Chicken - Crash and Damsel
Crash and Damsel smoked a chicken and showed us how its done! Please see below for the marinade recipe.
| The Unsuspecting Chicken |
Chicken with Teriyaki Sauce |
|
|
| The chicken has been cleaned and placed into a sealable bag for marinating. |
Half a batch of homemade teriyaki sauce is added to the bag. |
|
| Marinating the Chicken |
Crash Lighting the Charcoal in the Chimney |
|
|
| Excess air has been removed from the bag by folding tighly, then sealing immediately. |
Crash checks the progress of the burning paper in the chimney. |
|
| Vertical Poultry Roaster |
Marinated Chicken Ready for the Roaster |
|
|
| Got this gadget for a song at a thrift shop (and we're terrible singers). This was the first time we used it, but definitely will not be the last. |
This gadget has a nifty tray at the bottom for catching drippings. |
|
| Chicken and Hot Coals in the Smoker |
And the Waiting Begins ... |
|
|
| Crash added hickory chips and chunks just after this picture was taken. |
Joe and Crash begin the 2-1/2 hour watch over the smoking chicken. It was smoked with hickory and charcoal at 220F. |
|
| Crash and His Beloved Smoker |
The Finished Masterpiece |
|
|
| Crash opened the cooker to turn the bird and to add hickory chunks. |
It's like the chicken was varnished in a mahogany glaze. Gorgeous! |
|
| The First Slice |
|
Okay, it was upside-down. The three of us had a long discussion,
and we were all wrong. LOL! I have no pictures of further portions.
The chicken was scarfed down as it was sliced. We did save the drumsticks for
today's leftovers. |
Teriyaki Sauce
Makes 3 1/2 cups
Recipe By: Steve Kramer
2 cloves garlic
1 small knob ginger root
3/4 cup soy sauce -- Kikoman
1/2 cup honey
2/3 cup packed brown sugar
3 cups water
Coarsely chop garlic and ginger. Measure soy sauce,
and place a small amount into food processor. And garlic and ginger.
Pulse until garlic and ginger are in tiny pieces.
Combine this mixture with honey and remaining soy sauce. A
dd brown sugar and water. Simmer for 1 hour. Cool and strain.
|