Trying a new reciepe idea tonight..smoked buffalo chicken sandwich - Chicagoland Sportbikes
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post #1 of 46 (permalink) Old 08-23-2009, 12:54 PM Thread Starter
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Trying a new reciepe idea tonight..smoked buffalo chicken sandwich

Now sure how this one is going to turn out. I have a whole chicken (about 4lbs). I injected it with Franks Red Hot sauce. Letting is sit for an hour or two. Then I'm going to throw it on the smoker for a few hours. Pulling it off, going to shred the chicken, put it on a roll with lettuce, tomato, and crumbled blue cheese. Hopefully it turns out will. I'll let you guys know.

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post #2 of 46 (permalink) Old 08-23-2009, 08:02 PM Thread Starter
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Holy crap, that turned out awesome!!!! I'll post pics soon.

Smoked for about 3 hours and it was amazing!!! Definitely going to be a regular recipe.

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post #3 of 46 (permalink) Old 08-23-2009, 08:15 PM
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what temp?
What chips?

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post #4 of 46 (permalink) Old 08-23-2009, 08:24 PM Thread Starter
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250 degrees for 3 hours
I used hickory this time but I think it would vet better with masquite.

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post #5 of 46 (permalink) Old 08-23-2009, 08:35 PM
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skin on ?

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post #6 of 46 (permalink) Old 08-23-2009, 08:44 PM Thread Starter
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Yup skin on when cooking but when I pulled all the meat off and shredded it for sandwiches I didn't include skin.

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post #7 of 46 (permalink) Old 08-23-2009, 08:58 PM Thread Starter
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Pics of the dinner.
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post #8 of 46 (permalink) Old 08-23-2009, 09:02 PM
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I have used that sauce before too! I thin itwas pretty good!!

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post #9 of 46 (permalink) Old 08-23-2009, 10:18 PM
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post #10 of 46 (permalink) Old 08-23-2009, 10:58 PM
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Next time try the Sweet Baby Ray's buffalo sauce. It's amazing.

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post #11 of 46 (permalink) Old 08-24-2009, 08:08 AM
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post #12 of 46 (permalink) Old 08-24-2009, 08:11 AM
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What kind of smoker do you use?

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post #13 of 46 (permalink) Old 08-24-2009, 08:26 AM Thread Starter
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What kind of smoker do you use?
Bradley digital 4 rack. They are pricey, but amazing. You get complete control over temperature which is nice so you can just turn it on and walk away until its done.

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post #14 of 46 (permalink) Old 08-24-2009, 08:45 AM
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Bradley digital 4 rack. They are pricey, but amazing. You get complete control over temperature which is nice so you can just turn it on and walk away until its done.
Pricey, yes. Read the reviews though and everyone seems to be in love with it. Might be on my list for next year

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post #15 of 46 (permalink) Old 08-24-2009, 08:57 AM
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post #16 of 46 (permalink) Old 08-24-2009, 08:59 AM
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I use a Masterbuilt electric digital smoker-4 rack
works well-control over temp too. Dropping in chips every hour isnt a big deal.
Ive never tried a whole bird. Might do that this w/e

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post #17 of 46 (permalink) Old 08-24-2009, 09:01 AM
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I did a 10 LB brisquit saturday night into sunday morning in mine. stayed up all night basting and adding smoke. total cook time of 13 hours. Now thats how you BBQ




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post #18 of 46 (permalink) Old 08-24-2009, 09:13 AM
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not when youre a metrosexual smoker

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post #19 of 46 (permalink) Old 08-24-2009, 09:15 AM Thread Starter
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Quote:
Originally Posted by 2weelpilot View Post
I use a Masterbuilt electric digital smoker-4 rack
works well-control over temp too. Dropping in chips every hour isnt a big deal.
Ive never tried a whole bird. Might do that this w/e
Do a whole bird Mike. it's awesome and was really easy. Probably the easiest thing i've done besides Mopar's mom.

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post #20 of 46 (permalink) Old 08-24-2009, 09:24 AM
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dont you ever soak your chips? How do you do that if youre using those briquettes?

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post #21 of 46 (permalink) Old 08-24-2009, 09:27 AM
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I use chunks of hickory in mine, I get them in 10 lb bags at gander mountian. and yes i soak them for a few hours before cook time. I also picked up a bag of cherry chips this time around and soaked those as well. the combination of the hickory and cherry in the meat was amazing.




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post #22 of 46 (permalink) Old 08-24-2009, 10:45 AM Thread Starter
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Quote:
Originally Posted by 2weelpilot View Post
dont you ever soak your chips? How do you do that if youre using those briquettes?
No need to soak briquettes for bradley. Just buy the type you want, load them up, set time and temp, then come back when the foods done.

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post #23 of 46 (permalink) Old 08-24-2009, 11:20 AM
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No need to soak briquettes for bradley. Just buy the type you want, load them up, set time and temp, then come back when the foods done.
probably because they make their chips out of dried manure, Ive heard

you keep a pan of water in the smoker?

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post #24 of 46 (permalink) Old 08-24-2009, 11:31 AM Thread Starter
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Quote:
Originally Posted by 2weelpilot View Post
probably because they make their chips out of dried manure, Ive heard

you keep a pan of water in the smoker?
Yeah, it's a catch can. Some times I don't use any water like if I'm smoking jerky.

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post #25 of 46 (permalink) Old 08-28-2009, 01:38 PM Thread Starter
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Doing another chicken today to keep around for sandwiches. Way better than getting deli meat from the grocery store.

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post #26 of 46 (permalink) Old 08-28-2009, 01:57 PM
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I should stop on the way home and get a bird too

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post #27 of 46 (permalink) Old 10-08-2009, 11:55 AM
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Quote:
Originally Posted by HDTony View Post
I did a 10 LB brisquit saturday night into sunday morning in mine. stayed up all night basting and adding smoke. total cook time of 13 hours. Now thats how you BBQ
Tony, what kind of smoker are you using?

I call for a CLSB rib smoke-off!
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post #28 of 46 (permalink) Old 10-08-2009, 12:29 PM
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Quote:
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No need to soak briquettes for bradley. Just buy the type you want, load them up, set time and temp, then come back when the foods done.
My kind of smoker. Link please.
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post #29 of 46 (permalink) Old 10-08-2009, 12:33 PM
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post #30 of 46 (permalink) Old 10-08-2009, 12:37 PM
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Tony, what kind of smoker are you using?

I call for a CLSB rib smoke-off!
Bish don't go there. With me and Hillbilly here, it may not be much of a contest. Maybe we should start with third place, seeing me and Jarod will already be on the podium.
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