When I attended the Foodways Texas Barbecue Summer Camp (review coming soon!) held at the Rosenthal Meat Center at Texas A&M University this summer (June 6-8, 2014) their esteemed poultry expert Christine Alvarado from the Department of Poultry Science showed us a recipe using chicken legs and wings dipped in mayonaise and BBQ'd in a smoker. I'll admit - I'm not a huge chicken fan to begin with and the thought of chicken being plunged into mayonaise turned my stomach a bit. However, after trying the final product I can vouch for this cooking technique - it produces a delicious, juicy and flavorful product that I'd be proud to serve me friends and family.
So, this recipe is on the roster for TCU Football tailgating for the 2014 schedule. I'll be executing a practice cook this weekend to make sure I have the recipe, cook temperature, cook time and holding times right.
Mayo BBQ Smoked Chicken Recipe:
Ingredients:
4 lbs chicken legs, wings or thighs
4 cups of mayonnaise (or enough mayonaise to provide a thick coat on each piece of chicken)
Spices to coat
Instructions:
1. Select your spices in advance and place in a flat dish. We tried two versions at BBQ Camp: jerk and salt/pepper. Both were excellent. The jerk spices were not as hot as I expected - I think a majority cooks off so go heavy on the application of spices. Basically, anything that goes well with chicken should work - but something with a little salt will be better.
2. Take each piece of chicken and apply a thick coating of mayonaise. When I say thick, I'm talking thick! Basically - submerge each piece of chicken in mayonaise and pull it out. Whatever sticks is how thick it should be - don't scrape anything off. Remember, most of this will cook off in the smoker.
3. Once coated in mayonaise roll each piece of chicken in the spices you have selected until there is a good coating.
4. Once your chicken has been dipped in mayonaise and coated in spices it's ready for the smoker.
5. Heat your smoker to about 225 - 250 degrees, apply your favorite wood for smoke, and wait for the TBS ("thin blue smoke") to appear.
6. Cook till internal temperature is 165 degrees as measured with a thermometer. (I swear by my Thermoworks Thermopen in TCU purple!)
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