Within this video recipe, we’ll demonstrate steps to make Butter-Bath Chicken around the Pit Barrel Oven. We’ll begin by brining chicken thighs overnight. The following day, we’ll season the chicken with Jack Stack rub, smoke within the Pit Barrel Oven after which finish the chicken off after some Jack Stack BBQ Sauce. This really is competition-level chicken!

I did not look into the Pit Barrel Oven temperature, however it usually runs roughly 275 to 300 levels F.

Brine Ingredients

• 1 gallon water

• 1 cup Kosher salt

• ½ cup brown sugar

• ½ cup Rhino Peri-Peri hot sauce (optional)

Protein Ingredients

• 10 bone-in chicken thighs

• Jack Stack BBQ Rub to taste, more information https://world wide web.armadillopepper.com/products/jack-stack-barbecue-kc-meat-and-chicken-rub

• 2-3 sticks melted butter (within the video, I began with 4 sticks of butter, but didn’t need this amount).

• ½ bottle Jack Stack BBQ Sauce, more information https://world wide web.armadillopepper.com/products/jack-stack-barbecue-kc-original-sauce

• 8 ounces Honey

Procedure

1. Mix brine ingredients inside a large pot before the salt and sugar are dissolved.

2. Put the chicken within the brine and make the refrigerator overnight.

3. Take away the chicken in the brine and pat dry with sponges.

4. Pour the melted butter inside a disposable aluminum pan and add some chicken. Make certain the butter doesn’t exceed midway on the chicken.

5. Season using the Jack Stack rub (or perhaps your favorite chicken seasoning).

6. Put the pan of chicken things within the Pit Barrel Oven and prepare for one hour.

7. After an hour or so take away the pan with chicken thighs in the Pit Barrel Oven. Take away the chicken thighs in the butter bath and discard the butter batch.

8. Mix equal areas of Jack Stack BBQ Sauce and honey inside a bowl.

9. Sauce each chicken leg and put back around the Pit Barrel Oven, direct around the grill grate.

10. Sprinkle a bit of the Jack Stack rub on every bit of chicken. Place the lid back around the Pit Barrel Oven and continue cooking the chicken until it reaches an interior temperature of 170 levels F (for chicken thighs). With this prepare time it was yet another fifteen minutes.

11. Remove in the heat and let rest ten minutes before serving.

Inspiration with this recipe originated from Chili Pepper magazine.

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In The Event You Wash Chicken?

CDC: Stop washing your raw chicken

https://world wide web.foxnews.com/health/cdc-stop-washing-your-raw-chicken

In The Event You Rinse Meat Before Cooking It? – Chowhound

https://world wide web.chowhound.com/food-news/113229/should-you-rinse-meat-before-cooking-it/

Armadillo Pepper Hot Sauce, BBQ Sauce, Jerky & Snack Store

https://world wide web.armadillopepper.com

Additional recipes

https://world wide web.armadillopepper.com/blogs/recipes

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Please watch: “Smoked Porterhouse Steak on Pit Barrel Oven with Black Garlic clove Butter”

https://world wide web.youtube.com/watch?v=pshqT-VFPe4

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Butter-Bath Chicken Thighs (Competition Chicken) On The Pit Barrel Cooker With Jack Stack BBQ Sauce
Butter-Bath Chicken Thighs (Competition Chicken) On The Pit Barrel Cooker With Jack Stack BBQ Sauce
Butter-Bath Chicken Thighs (Competition Chicken) On The Pit Barrel Cooker With Jack Stack BBQ Sauce
Butter-Bath Chicken Thighs (Competition Chicken) On The Pit Barrel Cooker With Jack Stack BBQ Sauce
Butter-Bath Chicken Thighs (Competition Chicken) On The Pit Barrel Cooker With Jack Stack BBQ Sauce

Butter-Bath Chicken Thighs (Competition Chicken) On The Pit Barrel Cooker With Jack Stack BBQ Sauce

Butter-Bath Chicken Thighs (Competition Chicken) On The Pit Barrel Cooker With Jack Stack BBQ Sauce

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