DEAN’S TEXAS CUISINE
Episode Four: Smoked
Welcome to Episode 4 of Dean’s Texas Cuisine. Join Dean Fearing as he shares his tips for the perfect Smoked BBQ Chicken with guest John Kirtland, founder and CEO of Kirtland Records.
The two are also talking about the upcoming BBQ & music festival, Smoked, happening Saturday, September 24, 2016 at Main Street Gardens in Dallas, Texas. Join us, y’all! SMOKED brings the BEST BBQ from all over the Lonestar State to the heart of downtown Dallas! 15+ BBQ joints from across Texas will be firing up their pits and serving savory samples of smoked goodness: brisket, ribs, pork, sausage and more. Live music and games entertain during the tastings and then the party rolls into the evening with a concert headlined by Ft. Worth’s own The Toadies!
For tickets to Smoked please visit: http://prekindle.com/smokeddallas
BACKYARD BARBEQUE CHICKEN
1 whole chicken (3-4 pounds) cut into quarters
1 tablespoon vegetable oil
Salt to taste
Black pepper to taste
Dried thyme to taste
Crushed red bell pepper flakes to taste
3 cups Sonny Bryans Barbecue Sauce
Peach-Jalapeno Chutney (recipe follows)
Make sure the whole chicken is rinsed under running water. Cut chicken into quarters, brush with vegetable oil and season with salt, pepper, thyme, and pepper flakes on both sides. Set aside.
A clean grill is a happy grill. Make sure old ashes are discarded and grates are brushed clean. Add wood charcoal and ignite. When charcoal has burned to white ash, add chicken quarters skin side down. The process now is to render as much grease from the skin without burning the skin or causing the grease to flare-up on the fire and burn the skin. Take your time and be attentive to what is on the grill.
At this point, add water soaked hickory chips (a small handful at a time) to the edge of the fire. This will start the smoking process. Seal in the smoke with a lid or the top of the grill. Remember to keep an eye on the chicken and turn when skin is rendered about 8-10 minutes. If the smoke dies down, add another handful of hickory chips.
Grill and smoke chicken for about 15 additional minutes making sure the meat is cooking evenly on both sides. Then begin basting each piece of chicken with barbeque sauce. Don’t be afraid to swipe on the barbeque sauce heavy and keep turning each piece to prevent burning in one area of the grill.
Remove barbequed chicken from grill to a platter and serve family style with Peach-Jalapeno Chutney. You may find one whole chicken is just not enough to satisfy “A Big Texas Appetite.”