Filed under Chicken · Print This Post
Now I’m on a smoking binge. The pulled pork was such a success, I decided to smoke some chicken, too. It’s from the same article by Dana Bowen in The Times. This didn’t require the hickory-wood smoking chips, only ingredients I already had in my pantry. I loved cooking this because it turned out beautifully. The glaze gave the chicken a nice golden color and smoking it made the meat inside silky and juicy. It was perfect with some yellow rice and, you guessed it, pickled scotch bonnet peppers.
Ingredients:
1 chicken, cut in half, or in several pieces
2 small oranges
2 tbsps Earl Grey tea
2 cinnamon sticks
5 pods of star anise
1/4 cup hoisin sauce
2 tbsps pomegranate molasses
Sriracha chili sauce, to taste
salt, pepper, oil
1. Zest one orange and peel the other. Squeeze out juice and save for sauce. Scatter the orange peels on a roasting pan with the tea, cinnamon sticks and anise. Put the rack on top and place the chicken pieces on the rack. Sprinkle chicken with salt and pepper.
2. Place the pan on the stove over medium heat. When it starts to smoke a little, cover with aluminum foil by forming a tent. Smoke for about 25 minutes. Turn off heat and let it rest for 5 minutes, covered.
3. While chicken is smoking, make glaze. In a bowl, combine zest, hoisin, pomegranate molasses and Sriracha. Add some of the orange juice to make sure it’s not too thick. Set aside.
4. In a large skillet with some hot oil, cook the chicken until golden brown, about 3 minutes per side. Reduce the heat to low and brush chicken with the glaze using a pastry brush. Cook for a few more minutes until the glaze has browned a little.
Related post/s:
Crazy for smoking!
Match with pickled scotch bonnet peppers
Filed under Pork · Print This Post
The Dr. called it dedication to my meat. When a friend asked me if I was interested in going out on Saturday, I had to decline. I said I was going to be busy smoking and roasting an eight-pound pork shoulder. I don’t know why that sounds funny, but it does, because I think I’ve come a long way from cooking small dishes. Now I’m roasting a part of a pig with a bone as large as my arm. What’s even funnier is that my friend reacted nonchalantly because I know she’s heard something similar from me before. I don’t think I can say anything anymore that would surprise the people who know me so well.
The recipe looked easy enough. It’s from an article written by Dana Bowen in The Times. All I had to do was buy a tin can of hickory-wood smoking chips from Zabar’s uptown and a large piece of pork from Bayard Meat Market that fit in my tote bag. I love my barbeque, I really do, and if I can produce a good version at home, I’ll be happy. Almost six hours later, I was; the entire family was. Serve with toasted rolls and of course, pickled scotch bonnet peppers.
Ingredients:
1 8-pound pork shoulder, bone-in
3 tbsps of hickory-wood smoking chips
2 cups of cider vinegar
1 tbsp red pepper flakes
1 tbsp white sugar
1/4 cup brown sugar
1/2 cup ketchup
salt and pepper
1. Massage pork with salt and pepper. Scatter the smoking chips at the bottom of the roasting pan. Place the pork on a rack and then on the roasting pan. Cover with two long pieces of aluminum foil, folding them together tightly and forming a closed tent. Make sure there is room for the smoke to circulate between the pork and the foil. Place on stovetop and turn on the heat to medium and smoke pork for 45 minutes. Turn off the heat and rest, covered, for 5 minutes.
2. While pork is smoking, preheat oven to 300º. Whisk the rest of the ingredients in a bowl to make sauce. Season to taste, cover and refrigerate until ready to use.
3. Uncover the roasting pan and transfer it to the oven. Cook for 40 minutes per pound, or about 4 hours, turning the pork over every hour until a meat thermometer inserted into the middle of the pork reads 190º.
4. Remove pork from the oven and rest on a large cutting board for 20 minutes or until cool enough to handle. While still warm, pull meat away from bones and shred chunks of meat into long strands into a bowl. Chop crustier bits into smaller pieces and add to the bowl. Season with some of the sauce and mix well.
Related post/s:
Smoking with Chicken
Match with pickled scotch bonnet peppers
Where to buy hickory-wood smoking chips
