The train is at full speed now. Chugging down the smoker tracks with no signs of slowing. It just keeps going and going like some bad dream. I guess count yourself lucky I decided to skip the brisket part two a few weeks ago. Just a smoked meat avalanche.
But, there may be light at the end of the tunnel. I think I am finally running out of things to slow cook while blasting with cherry smoke. I guess I could branch into vegetables and see what happens when you smoke squash.
I will save us all the heartache of that.
I did smoke queso dip a few weeks ago, and that turned out pretty amazing. It is a trend going around, smoked cheese dips, and I couldn't help myself but jump in. It was basically the usual Super Bowl Sunday dip fare or Velveeta, Rotel and pork sausage. To keep the moisture level up, you add some cream of mushroom soup and any other cheeses you may want, smoke for a few hours and you are in dip heaven.
Take my word for it, it's great.
But on to one of the easier and tastier things to do in your smoker, a whole chicken.
My easy mode electric smoker has a rotisserie attachment with a finishing element — to make the skin nice and crispy — but i haven't shelled out the cash for it. After this success, I might just have to drop a few dollars and get it, though. This chicken turned out fantastic, and I can't imagine turning it the entire time and blasting it with some heat at the end will make it worse.
It is on the quick side for smokers, about 3 hours, and you will be chowing down on the best chicken of your life. Just imagine a freshly cooked rotisserie chicken from the supermarket but way more moist and with a nice smoke flavor.
You won't go back after you have had one.
The one I slapped in there was $4 and it took all of 5 minutes to prep it before I tossed it in.
Smoked whole chicken
1 whole chicken
Your favorite rub
1. After a surprise Thanksgiving, I always check the inside of birds for any plastic bags full of the nasty bits. If you find one, discard or save for whatever you make out of that stuff.
2. Preheat your smoker to 275 degrees Fahrenheit.
3. Generously coat the chicken with olive oil. This will keep the skin from drying out too much and turning to rubber.
4. Coat the entire bird with your favorite rub. I have been on a Memphis-style rub lately, sweet and tangy.
5. Tie the legs together in the back and pin the wings under the shoulders.
6. Smoke for 2 ½-3 hours until a breast reading of 165 degrees is reached.