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re: Smoking chicken with hickory. Am I alone in liking this?
Posted on 10/14/13 at 8:14 am to Degas
Posted on 10/14/13 at 8:14 am to Degas
I learned from a recent episode of Restaurant Impossible that smoking with hickory gives the meat a bitter flavor, and that pecan and cherry are preferred. They were smoking ribs though, not chicken. Episode was @ Bryan's Smokehouse in Lufkin, TX fwiw. Irvine schooled the owner in the art of slow cooking ribs.
2
Posted on 10/14/13 at 8:17 am to Rohan2Reed
I know from my years of banishment across the Sabine that a lot of places over there smoke with mesquite and I find that to be really bitter. I also always used hickory nuts soaked in water instead of the wood, which doesn't seem to be as strong.
Love that show
quote:
Restaurant Impossible
Love that show
Posted on 10/14/13 at 9:50 am to Rohan2Reed
quote:This is true, but it can happen with other woods as well. The key IMO is to have a good air flow if you use hickory. Stale hickory smoke is what causes the bitterness.
learned from a recent episode of Restaurant Impossible that smoking with hickory gives the meat a bitter flavor,
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