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Smoking Boneless Stuffed Chickens
Posted on 6/16/21 at 7:21 pm
Posted on 6/16/21 at 7:21 pm
Have any of you baws done this?
I haven’t, but those boneless stuff chickens you get from Hebert’s, Don’s, etc…normally have something like shrimp etouffee or crab cornbread…I’ve always cooked in the oven.
But the other day when I took one out to thaw for the oven, I strongly considered putting it on the smoker.
Thoughts? Have y’all done it?
I haven’t, but those boneless stuff chickens you get from Hebert’s, Don’s, etc…normally have something like shrimp etouffee or crab cornbread…I’ve always cooked in the oven.
But the other day when I took one out to thaw for the oven, I strongly considered putting it on the smoker.
Thoughts? Have y’all done it?
3
Posted on 6/16/21 at 7:25 pm to ragincajun03
Done it many times. I usually put them in a little foil “tray” to catch some juices for basting.
Posted on 6/16/21 at 7:49 pm to ragincajun03
comes out great on the egg
I have a client that gives me a case of those things every year and we eat them all pretty quickly
it’s a great easy meal
I do wipe off all the seasoning on the skin if there is any and re-season to my liking adding other flavors of whatever I’m in the mood for
I have a client that gives me a case of those things every year and we eat them all pretty quickly
it’s a great easy meal
I do wipe off all the seasoning on the skin if there is any and re-season to my liking adding other flavors of whatever I’m in the mood for
Posted on 6/16/21 at 8:03 pm to cgrand
Thanks, guys. I’ll try it the next time.
I figured the chicken part would obviously come out good, just didn’t know about the cornbread or etouffee stuffings, how the smoking would affect the flavor.
I figured the chicken part would obviously come out good, just didn’t know about the cornbread or etouffee stuffings, how the smoking would affect the flavor.
Posted on 6/17/21 at 8:21 am to ragincajun03
These come out great, a smoked boudin chicken from Best Stop is hard to beat.
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