Hello, once again, this is Cooking with Dave, I'm Dave. I am the world greatest chef because it says so right here on my apron. Today we smoking chicken, I'm going to smoke some chicken and do something at it later on if I go for chicken I will do squeeze. They says from every wood chips I soak them in water about 30 minutes an hour you soak them this was some cold water this good to them all with so you don’t burn it so fast so that it will make some smoke for on the grill.
Let's take some thin foil and take about handful of wood chips and I put them right in there and ball that up, that’s number one. What I do is I take this ball of thin foil and I take it burn with my grill and I turn the ball upside down and I put the ball thin foil right over heat upside down at the burner. As long as you get this on the grill where fire is going to heat them some place heat the thin foil is going to make this wood chips want to start burner and when start smoking and with this so they will get fire whenever they—it’s only get all dried up they will pop out in the flame be ready for that.
I going to take about two of this they last about 45 minutes or so, so in case about 30 minutes or an hour and then the chicken takes about 45 minutes to an hour to cook and that at least it gone soak so you got smoke flavor in there all onto our cook chicken until its done and tender and we smoke the flavor.
Okay now, let me show you what I'm talking about. What am I going to do with this hickory smoked wood chips in the thin foil I turn my burner upside down on my grill and I set it right on top to the burner and that’s going to start smoking. I do on that side and I do on this side so then you it’s going to start smoking one over there, there's one there. And what I'll do is I close my lid to my grill and then I will just let it start smoking.
Okay, here we are I'm ready to smoke some chicken. I'm going to take the chicken just put it right here on the grill put this boneless skinless chicken breast not special about it just boneless skinless chicken breast I got them at the store out of a dollar for 68 pound. I wonder how much it cost the boneless skinless chicken beast in your country. For the rest of the world I get dollar at 68 pound I paid here with some pretty line that goes to. And that all set right on there. Regular there I think almost three dollars of pound or little more. So I got a deal.
All right, what I got to do is I'm going to use some salt and pepper. There some salt right into the meat, some pepper right into the meat. If you find that you watch Cooking with Dave in a link of time that every time I cook meat I'm going to use the same thing. Every single time I cook any meat I don’t care it was hamburger, the sausage if it meat I'm going to cook it and I'm going to use cayenne season from my dry herbs, salt and pepper of course and onion and garlic, or onion powder and garlic powder almost on every single piece of meat that I cook that’s what I—that’s where the flavor. I like the cayenne season has all the dry herbs that you need.
A lot of people talked about dry herbs and dry herbs and they want to use fresh herbs and that’s fine if you can use fresh herb well then use fresh herbs but you can't use some of more dry herbs so that you get the same flavor. Use more dry herbs or cook them all time. If you cook the same amount as you cook for a long in that time with the same flavor on that if you got the fresh herbs. Fresh herbs getting you quicker flavor, more abundant flavor but when the time for fresh herbs and wish go ahead and do we can for what we have because were good.
All right, with the same thing the other side we're going to put cayenne season on it, salt and pepper onion powder and garlic powder. This is what I found out but I like you go wherever you like, you like a spice you put it on your food and you cook it. This is all about cooking for you. You don’t have to follow any of your recipe if you like something thing it taste good put it on.
All right, now we have chicken spiced up and we have the grill going. The grill screen is smoke we just take that chicken put it straight onto the grill and we shut the lid and let it go for 45 minutes or hour to get on how the big the chicken is and as long as the chicken is tender is going to be juicier it taste like the hickory smoke chips is going to be wonderful.
We got our grill going, we got the smoke starting, that going to smoke a lot more best to start to get there and just put on there. We going to take our grill pan just put right on there, right on top about this pan a little that seems the pan it just the cheap think. I got from the store and get that item and everything it just the cheap pan out here but I don’t care if it burn up I'll throw it away before I use it, I don’t know fiver or six times like $10.00. I use to buy those aluminum disposable but that was expensive this way I can save and I can use what I want because I keep washing until it’s going to black and that makes it, but this purpose is to keep the fire up with the chicken, so does have some smoke with the surround of your chicken. It almost taste like were just great. Great as smoke chicken it’s going to be very nice and something very good.
Okay, so we got our smoked chicken off from grill it is smoked as hickory wood chips are all gone took about 45 minutes the chicken to cook and it just ready to go it such a wonderful recipe you just close the lid on that grill and walk away and let it cook. This is one of the easiest thing that I cooked, yeah its one of the best thing I cook smoke chicken has one the best flavor I think we've all acquired. All right, so it’s Cooking with Dave we’ll see you next time and we’re going to do something with this nature let see we do it.
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