The trick is to smoke the meat and not make the meat smoke
LOAF PAN CHICKEN
Date:August 26, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
This recipe used A simple sauce and a simple rub. Sauce consisted of applesauce and Worcestershire sauce.
The rub used: celery salt, coriander, cumin, garlic salt, paprika, table salt, turbinado sugar in fresh ground black pepper.
Here is the finish sauce, which gets coated onto the chicken well the chicken is suspended over the loaf pan
Here is the finished spice rub which goes on after the sauce.
Here is the chicken which is been sauced and rubbed and is in the loaf pan ready to go out to the Egg which is been preheated to 300 degrees. At this point I added some apple wood chips.
The chicken is on the Egg which is been set up for indirect grilling using the Adjustable Rig. I have a shelf slightly up into the dome to help you and out the cooking & crisp the skin
The chicken is registering 165 degrees in the thickest part of the breast. After double checking with my Thermapen the chicken is removed from the grill.
The chicken as rested five minutes and I am going to carpet into leg and thigh sections in breast and wings sections.
The chicken has been cut into parts an was served with some boiled potatoes and carrots.
Here are the breast and wings…
… Here are the leg and thighs.
This This recipe had everything going for it: There was a simple & quick prep, it was an easy cook and it had a great flavor.
There was a nice contrast of sweet from the sauce and spicy from the rub. The cooking method and cooking it on the Egg made for a very moist bird.
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This dish looked very promising. It was similar to Beer Can Chicken but instead of just steaming the inside of the bird, placing the chicken in a loaf pan allowed the whole bird to get exposed to the steam. The recipe couldn’t have been simpler. The chicken was held over a loaf pan and coated with a sauce made from applesauce and Worcestershire sauce. Then it was rubbed with an 8 spice rub. After that it was off to the Egg, which was under control of my CtberQ WiFi. Using the pit controller made this almost a hands off cook. It took care of getting the grill to temp and holding it there throughout the cook. I set alarms to tell me when the chicken was at 165 degrees in the the thickest part of the breast. The finished product was moist and flavorful. There was a crispy skin which was an interesting blend of sweet & spicy. The sauce gave it the sweet and the spice was from the rub. This is one of the simplest recipes for chicken I hve made and one of the best tasting. Win Win!!
Big Bob Gibson's BBQ Book: Loaf-Pan Chicken - Page 123