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Smoke it and they will come!

 

Hickory Smoked
Franken Chicken

 

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

Recipe Information

Ingredients:

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1 Whole Chicken (Yardbird)
4 slices black forest ham
4 slices of garlic & herb cheese
Jack Daniels Honey Dijon mustard
Zesty Italian dressing
2 Tbsp melted butter
Jack's Old South hickory dry rub
Garlic powder
Mrs. Dash
Brown Sugar

Buffalo Sauce

3 tbsp melted butter
3 tbsp Frank's RedHot sauce

Teriyaki Sauce

1/3 cup Yoshida's
1/2 cup Pineapple juice
 

Preparation:

This chicken recipe if for those who like a little bit of everything. Franken Chicken is a creation that is sure to please.

I gave it the name Franken Chicken because its three  different chicken dishes in one. The breasts are stuffed with Black Forest Ham, garlic & herb cheese and Jack Daniels Honey Dijon mustard for Chicken Cordon Bleu. The wings are injected with buffalo sauce for buffalo wings. The thighs and legs are injected with Yoshida's and pineapple juice for a sweet Teriyaki chicken. Smoking yardbird never tasted so good!.

Start by cutting the cheese into 1" wide strips and stack them. Lay 2 pieces of ham down and place 1/2 the cheese at on end. Squirt on a thick bead of Jack Daniels Honey Dijon mustard. now roll the cheese and mustard up inside the ham. Make one more.

Using a sharp knife, cut a cavity into each chicken breast. Pour in a tsp of Zesty Italian dressing into each breast. In a twisting motion insert a ham roll into each breast all the way. Press the opening closed.

Mix 3 tbsp melted butter and 3 tbsp Frank's RedHot. Make sure to thoroughly mix them together. Once mixed use a flavor injector to inject the buffalo sauce into each wings. Go ahead and load them up.

Mix 1/3 cup of Yoshida's and 1/2 cup pineapple juice to make a nice sweet Teriyaki sauce. thoroughly rinse out the flavor injector. Load the injector with Teriyaki sauce and inject the thighs and legs with the Teriyaki sauce.

Mop 2 tbsp of melted butter onto the Franken Chicken. Dust it with some garlic powder. Give it a light coat of McCormick's Sweet & Smoky rub. Pour o some Zesty Italian and mop it around. Now give it a good coat of rub. Rub in a fair amount of brown sugar and sprinkle on some Mrs. Dash. That's it! It's ready for the smoker.

Once seasoned place Franken Chicken on the grate of your pre-heated smoker, close the lid and smoke @ 230 degrees. That's right, low and slow until the internal temperature of the breasts reach 165 degrees. Mist the chicken with apple juice once after they have been on the smoker for 45 minutes.

When the Chicken reaches an internal temperature of 165 degrees, remove them from the smoker and let them cool a bit to help redistribute the juices and finish cooking. Look at that color in the picture to your right. It doesn't get any better. Carve up that bird! Make sure you carve off both breasts and then slice across the grain. this will ensure most the pieces have ham & cheese in them. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

SmokingPit.com - Hickory smoked Franken Chicken - Coprdon bleu, bufallo wings and teriyaki whole chicken  Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

SmokingPit.com - Hickory smoked Franken Chicken - Coprdon bleu, bufallo wings and teriyaki whole chicken  Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

SmokingPit.com - Hickory smoked Franken Chicken - Coprdon bleu, bufallo wings and teriyaki whole chicken  Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

SmokingPit.com - Hickory smoked Franken Chicken - Coprdon bleu, bufallo wings and teriyaki whole chicken  Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

SmokingPit.com - Hickory smoked Franken Chicken - Coprdon bleu, bufallo wings and teriyaki whole chicken  Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

SmokingPit.com - Hickory smoked Franken Chicken - Coprdon bleu, bufallo wings and teriyaki whole chicken  Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

SmokingPit.com - Hickory smoked Franken Chicken - Coprdon bleu, bufallo wings and teriyaki whole chicken  Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

 

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