Some of you may remember my questions about using orange juice on chicken while barbecuing; well, I decided to try a little experiment Tuesday night. Since I didn’t want to waste a whole chicken on an experiment, I went out and bought some frozen chicken breast filets.
After grilling my dinner for the night (hot dogs stuffed with jack cheddar cheese and green bell peppers, I dethawed two of the chicken breasts, rubbed them down with brown sugar, and threw some hickory onto my mini-smoker.
My goal was to see what kind of a bark would be created on the chicken if I used a simple dry rub and used orange juice as my spray mop. I would keep the chicken on for two hours or longer b/c I wanted to see the long-term effects of this treatment.
Well, to make a long story short, after two hours, I ended up with two chicken breasts that had a very nice brown glaze to them,; they had a sweet, slightly orange, smokey taste. Because they had been on for over two hours, they were very dry, but I expected that.
I put wat was left of the breasts (after my taste test) into two bags in the fridge. After two hours, everything smelled like hickory smoke to me, so I wanted to see how they did overnight, and if the taste/smell was more pronounced when my senses weren’t deadened.
Well, I arrived home form work last night to find that one of my chicken breasts had been completely devoured and was gone. Curious, I asked my father if he had tried some of the chicken. He LOVED it. He kept raving on and on about how great the marinade I made was, and how he loved the slightly orange taste.
Now, you have to understand, my father grew up in NY. His idea of a barbecue it tossing some hamburgers and hot dogs onto a charcoal grill on a sunny afternoon. He isn’t a big fan of the flavor smoke imparts on meats, although he does like some of the barbecue joints in Dallas.
The fact that he loved the results of an experiment on bark so much that he ate it all up was too funny to me; he did say it was a tad dry
After grilling my dinner for the night (hot dogs stuffed with jack cheddar cheese and green bell peppers, I dethawed two of the chicken breasts, rubbed them down with brown sugar, and threw some hickory onto my mini-smoker.
My goal was to see what kind of a bark would be created on the chicken if I used a simple dry rub and used orange juice as my spray mop. I would keep the chicken on for two hours or longer b/c I wanted to see the long-term effects of this treatment.
Well, to make a long story short, after two hours, I ended up with two chicken breasts that had a very nice brown glaze to them,; they had a sweet, slightly orange, smokey taste. Because they had been on for over two hours, they were very dry, but I expected that.
I put wat was left of the breasts (after my taste test) into two bags in the fridge. After two hours, everything smelled like hickory smoke to me, so I wanted to see how they did overnight, and if the taste/smell was more pronounced when my senses weren’t deadened.
Well, I arrived home form work last night to find that one of my chicken breasts had been completely devoured and was gone. Curious, I asked my father if he had tried some of the chicken. He LOVED it. He kept raving on and on about how great the marinade I made was, and how he loved the slightly orange taste.
Now, you have to understand, my father grew up in NY. His idea of a barbecue it tossing some hamburgers and hot dogs onto a charcoal grill on a sunny afternoon. He isn’t a big fan of the flavor smoke imparts on meats, although he does like some of the barbecue joints in Dallas.
The fact that he loved the results of an experiment on bark so much that he ate it all up was too funny to me; he did say it was a tad dry