(no subject)

[coraa]

Today, in a fit of boredom, I hot-smoked some chicken thighs.

(As opposed to the roast-with-smoke I did before. In short, this time I brined the bone-in, skin-on thighs with orange juice, lit the gas grill on one burner only [on high], put the packet of woodchips over that burner, put the chicken on the farthest side away from the heat, and let it cook, very slowly, for hours and hours and hours, well past 'well done.' This was perfectly tolerable even with the high heat because, of course, the grill was outside. The thighs turned very tender and very smoky-flavored indeed.)

(When I have a smoking method more precise than 'throw some stuff on the grill and see what happens,' I'll post more comprehensively about it.)

Neither the boy or I are hungry tonight for anything but maybe ice cream, and we're pretty well covered for dinners until Sunday or Monday, so I'll ask now: what would you do with some homemade fruitwood-smoked chicken thigh meat? Inquiring minds want to know!

Comments

[canis-ridens.livejournal.com]

My experience has been that additional light cooking of the meat (eg, as part of a stir fry) emphasizes the specific smoke character even more. For example, hickory-smoked chicken in a marsala-style sauce seems to get more distinctly hickory-tasting (and works well with cheese-stuffed tortellini and the typical Italian spice complement). I don't have much experience with fruit woods at all; maybe something with a honeyed glaze? (Thinking that a sweet glaze would complement rather than conflict with applewood-smoked bacon, so it might work with chicken... )