Low & Slow: Master the Art of Barbecue in 5 Easy Lessons by Colleen Rush, Gary Wiviott Page B
Authors: Colleen Rush, Gary Wiviott
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tablespoon Dijon mustard
2 garlic cloves, peeled and chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
¼ cup marinated roasted red peppers,
drained and chopped (optional)
1 tablespoon capers (optional)
In a medium bowl, whisk all of the ingredients together until the mixture is blended.
For the WSM or Offset, divide the marinade between two one-gallon zip-top bags.
For the kettle, pour all the marinade into one zip-top bag.
Add two chicken halves to each bag and press the air out of the bags and seal. Place the bags in a large bowl or on a rimmed baking sheet to catch drips. Allow the chicken to marinate for 4 to 6 hours in the refrigerator, turning the bags once or twice to redistribute the marinade.
CAJUN MARINADE
The word Cajun gets slapped on a lot of recipes, but this marinade passes the authenticity test with the addition of fresh onion, celery, and bell pepper—the “holy trinity” seasoning of Cajun cuisine. This marinated smoked chicken is perfect for using in Chicken and Sausage Gumbo (page 240). The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.
WSM AND OFFSET
MAKES ABOUT 4 CUPS
2½ cups canola oil
6 lemons, juiced (1¼ cups)
2 medium white onions, quartered
2 ribs celery, sliced
1 bell pepper, seeded and sliced
2 tablespoons Louisiana-style or Mexican-style
hot sauce, such as Texas Pete, Louisiana,
or Búfalo
2 teaspoons Cajun seasoning, such as
Tony’s Chachere’s
½ teaspoon cayenne pepper (optional)
KETTLE
MAKES ABOUT 2 CUPS
1¼ cups canola oil
3 lemons, juiced (½ cup plus 2 tablespoons)
1 medium white onion, quartered
1 rib celery, sliced
½ bell pepper, seeded and sliced
1 tablespoon Louisiana-style or Mexican-style
hot sauce
1 teaspoon Cajun seasoning, such as
Tony’s Chachere’s
¼ teaspoon cayenne pepper (optional)
In a medium bowl, whisk all of the ingredients together until the mixture is blended.
For the WSM or offset, divide the marinade between two one-gallon zip-top bags.
For the kettle, pour all the marinade into one zip-top bag.
Add two chicken halves to each bag and press the air out of the bags and seal. Place the bags in a large bowl or on a rimmed baking sheet to catch drips. Allow the chicken to marinate for 4 to 6 hours in the refrigerator, turning the bags once or twice to redistribute the marinade.
SOUTHWEST MARINADE
The chiles in this marinade—poblanos or Anaheim—are very mild compared to jalapeños or habañeros. If you can’t find fresh poblanos, substitute one tablespoon of freshly ground dried ancho chile powder. (Ancho chiles are dried poblanos.) Any type of mild to medium-hot New Mexican chile can substitute for Anaheims. Chicken Enchiladas (page 234) with Tomatillo Sauce (page 235) is excellent made with leftover Southwest marinated smoked chicken. For extra flavor, lay the pepper strips on top of your chicken during the cook. The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.
WSM AND OFFSET
MAKES ABOUT 4 CUPS
2½ cups canola oil
10 to 12 limes, juiced (1 cup)
¼ cup white vinegar
4 fresh poblano or Anaheim chiles, cut into strips
2 teaspoons cumin powder or 1 teaspoon whole
cumin seeds, toasted and ground
1 bunch cilantro, washed and coarsely chopped
KETTLE
MAKES ABOUT 2 CUPS
1¼ cups canola oil
5 to 6 limes, juiced (½ cup)
2 tablespoons white vinegar
2 fresh poblano or Anaheim chiles, cut into strips
1 teaspoon cumin powder or ½ teaspoon whole
cumin seeds, toasted and ground
½ bunch cilantro, washed and coarsely chopped
In a medium bowl, whisk all of the ingredients together until the mixture is blended.
For the WSM or offset, divide the marinade between two one-gallon zip-top bags.
For the kettle, pour all the marinade into one zip-top bag.
Add two chicken halves to each bag and press the air out of the bags and seal. Place the bags in a large bowl
2 garlic cloves, peeled and chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
¼ cup marinated roasted red peppers,
drained and chopped (optional)
1 tablespoon capers (optional)
In a medium bowl, whisk all of the ingredients together until the mixture is blended.
For the WSM or Offset, divide the marinade between two one-gallon zip-top bags.
For the kettle, pour all the marinade into one zip-top bag.
Add two chicken halves to each bag and press the air out of the bags and seal. Place the bags in a large bowl or on a rimmed baking sheet to catch drips. Allow the chicken to marinate for 4 to 6 hours in the refrigerator, turning the bags once or twice to redistribute the marinade.
CAJUN MARINADE
The word Cajun gets slapped on a lot of recipes, but this marinade passes the authenticity test with the addition of fresh onion, celery, and bell pepper—the “holy trinity” seasoning of Cajun cuisine. This marinated smoked chicken is perfect for using in Chicken and Sausage Gumbo (page 240). The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.
WSM AND OFFSET
MAKES ABOUT 4 CUPS
2½ cups canola oil
6 lemons, juiced (1¼ cups)
2 medium white onions, quartered
2 ribs celery, sliced
1 bell pepper, seeded and sliced
2 tablespoons Louisiana-style or Mexican-style
hot sauce, such as Texas Pete, Louisiana,
or Búfalo
2 teaspoons Cajun seasoning, such as
Tony’s Chachere’s
½ teaspoon cayenne pepper (optional)
KETTLE
MAKES ABOUT 2 CUPS
1¼ cups canola oil
3 lemons, juiced (½ cup plus 2 tablespoons)
1 medium white onion, quartered
1 rib celery, sliced
½ bell pepper, seeded and sliced
1 tablespoon Louisiana-style or Mexican-style
hot sauce
1 teaspoon Cajun seasoning, such as
Tony’s Chachere’s
¼ teaspoon cayenne pepper (optional)
In a medium bowl, whisk all of the ingredients together until the mixture is blended.
For the WSM or offset, divide the marinade between two one-gallon zip-top bags.
For the kettle, pour all the marinade into one zip-top bag.
Add two chicken halves to each bag and press the air out of the bags and seal. Place the bags in a large bowl or on a rimmed baking sheet to catch drips. Allow the chicken to marinate for 4 to 6 hours in the refrigerator, turning the bags once or twice to redistribute the marinade.
SOUTHWEST MARINADE
The chiles in this marinade—poblanos or Anaheim—are very mild compared to jalapeños or habañeros. If you can’t find fresh poblanos, substitute one tablespoon of freshly ground dried ancho chile powder. (Ancho chiles are dried poblanos.) Any type of mild to medium-hot New Mexican chile can substitute for Anaheims. Chicken Enchiladas (page 234) with Tomatillo Sauce (page 235) is excellent made with leftover Southwest marinated smoked chicken. For extra flavor, lay the pepper strips on top of your chicken during the cook. The WSM and offset recipe makes enough for four chicken halves and the kettle recipe for two chicken halves.
WSM AND OFFSET
MAKES ABOUT 4 CUPS
2½ cups canola oil
10 to 12 limes, juiced (1 cup)
¼ cup white vinegar
4 fresh poblano or Anaheim chiles, cut into strips
2 teaspoons cumin powder or 1 teaspoon whole
cumin seeds, toasted and ground
1 bunch cilantro, washed and coarsely chopped
KETTLE
MAKES ABOUT 2 CUPS
1¼ cups canola oil
5 to 6 limes, juiced (½ cup)
2 tablespoons white vinegar
2 fresh poblano or Anaheim chiles, cut into strips
1 teaspoon cumin powder or ½ teaspoon whole
cumin seeds, toasted and ground
½ bunch cilantro, washed and coarsely chopped
In a medium bowl, whisk all of the ingredients together until the mixture is blended.
For the WSM or offset, divide the marinade between two one-gallon zip-top bags.
For the kettle, pour all the marinade into one zip-top bag.
Add two chicken halves to each bag and press the air out of the bags and seal. Place the bags in a large bowl
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