Whole Smoked Chicken

Whole Smoked Chicken
Yields 1
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  1. 1 cup mesquite wood chips, soaked for 1 hour in water and drained
  2. 1 (2- to 3-pound) whole fryer chicken, giblets removed, rinsed, and patted dry
  3. 2 tablespoons vegetable oil
  4. 2 tablespoons Cajun seasoning
  5. White sandwich bread
  6. 1 recipe Three-Color Slaw
  7. Garnish: pickle slices
  1. Preheat a smoker to 300°. Sprinkle soaked mesquite chips over coals.
  2. Rub chicken evenly with vegetable oil and Cajun seasoning. Place chicken on rack in smoker with a drip pan beneath rack. Cook, with grill lid closed, for 2½ to 3 hours, or until an instant-read thermometer inserted in thickest part of chicken registers 170°. Let stand until chicken is cool enough to slice, approximately 30 minutes.
  3. Serve on sandwich bread with Three-Color Slaw and pickles, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/
Three-Color Slaw
Yields 10
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  1. 12 cups shredded green cabbage (1 head)
  2. 2 cups shredded purple cabbage (½ head)
  3. 1 cup shredded carrot
  4. 1 cup mayonnaise
  5. ¼ cup chopped fresh flat-leaf parsley
  6. ½ cup apple-cider vinegar
  7. 1 tablespoon celery salt
  8. 1 teaspoon ground black pepper
  9. ¼ teaspoon ground mustard
  1. In a large bowl, combine green cabbage, purple cabbage, and carrot.
  2. In a medium bowl, whisk together mayonnaise, parsley, vinegar, celery, salt, pepper, and mustard. Pour over cabbage mixture, tossing gently to combine.
Taste of the South https://www.tasteofthesouthmagazine.com/


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