I was talking with one of my girlfriends from Texas about the fact that some of the barbecue at the Big Apple Barbecue Block Party didn’t actually have barbecue sauce on it. (I wasn’t complaining, because I actually enjoyed both versions.) She noted that barbecue in Texas isn’t normally prepared with the sauce. I guess the flavor is all in the rub. When Southern Living Test Kitchen Chef Norman King made smoked chicken sliders as one of his favorite kid-friendly summer recipes, the rub provided plenty of flavor for the chicken. I made a video of the demo and took notes, so enjoy!
Smoked Chicken
(Recipe courtesy of Southern Living Test Kitchen Chef Norman King’s demo at 2012 Big Apple Barbecue)
Ingredients:
-Paul’s Chicken Rub
(Rub ingredients courtesy of Southern Living July 2005, used with permission)
- 1 cup Greek seasoning
- 1/4 cup garlic powder
- 1/4 cup paprika
- 3 tablespoons dried oregano
-1 (5 to 5 ½-pound) whole chicken
Directions:
- Combine all of the ingredients that are included in the dry rub together. (If there is any left over, store it in an airtight container.)
- Heavily season the chicken with the dry rub.
- Wrap the chicken in plastic wrap and let it chill in the refrigerator for 6 hours (or overnight).
- When you are read to cook the chicken, pull it out of the refrigerator an hour beforehand.
- If using a smoker, smoke the chicken for 3 to 4 hours (or use these Southern Living smoked chicken instructions.)
OR
If you live in a city apartment (like me!), place the chicken in a roasting pan and roast at 375 degrees for one hour. It will come out moist, juicy and flavorful.
*Cooking Tip: If you want more of a smoky flavor, add smoked paprika to the chicken.
Wow! I keep on visiting your site to learn different kind of recipe, easy to do and looks so delicious, I hope that you can try our own recipe. here is the ingredients pork chop cubed, chicken thigh cube, garlic, onion,black pepper, laurel leaves, soy sauce and vinegar heat the pan and mix all the ingredients in addition a little amount of water allow it to dry. this is what we call chicken and pork adobo.
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