Ingredients
12-14 Chicken Thighs and Legs 1 cup of your favourite BBQ sauce ½ Pound butter For Brine
4 cups Water ¼ cup Kosher Salt 3 Tbsp Brown Sugar 1 Tbsp Black Pepper For Rub
¼ cup Kosher Salt ⅓ cup Brown Sugar 2 Tbsp Paprika 2 Tbsp Garlic Powder 2 Tbsp dried Parsley 1 Tbsp Black Pepper Bradley Flavour Bisquettes – Hickory Directions
Dissolve together ingredients for the brine. Submerge chicken thighs and legs in brine and leave covered in the fridge overnight or a minimum of 4 hours. Remove from brine, rinse and pat dry. Mix together ingredients for rub. Coat chicken evenly in rub. Preheat your Bradley Smoker to 106°C (225°F) with Bradley Hickory Flavour Bisquettes . Melt ½lb of butter and add remaining rub to an aluminium baking dish. Place chicken in the butter bath and smoke for 1½ hours. Remove the chicken from the butter bath. Baste with BBQ sauce and smoke directly on the smoker rack (Bradley Magic Mats recommended to prevent sticking) for another 30-45 minutes or until an internal temperature of 165°F is reached. Serve warm with extra BBQ sauce. Recipe
by: Lena Clayton
Serves 4
Ingredients:
Deboned skinless Chicken Thighs 100ml Olive Oil 2 Garlic Cloves, crushed juice of 1 Lemon zest of half a Lemon 1 tsp Dijon mustard 1 handful Fresh Parsley Salt Black Pepper Directions:
Mix the olive oil, lemon juice, garlic, lemon zest, mustard and parsley together well. Cut the thighs in half, length ways. Pour olive oil/lemon juice mixture over the chicken pieces and let them marinate whilst you light the Cobb Cooker . Light a Cobble Stone and wait a few minutes until it has turned grey. Place the Griddle on to the Cobb Cooker, close the Dome Cover and let it heat up for at least 5-10 minutes to make it is very hot. Thread the thighs onto the skewers. We use 1 per skewer but 2 would make a bigger one. Remove the lid and cook the skewers, they should take about 10-12 minutes a side. Don’t turn them too often or they won’t get a nice colour. Enjoy these as part of your bbq. Recipe by Cobb International
Ingredients
10 to 15 skin on, bone-in Chicken Thighs and Wings For the brine
2 Cups Amber Beer (approximately 1.5 cans) 2 Cups Water 3 Tbsp Kosher Salt 3 Tbsp Sugar 1 Tbsp Hot Sauce For the rub
¼ Cup Brown Sugar 2 Tbsp Kosher Salt 2 Tsp Paprika 1 Tsp Cayenne Pepper ½ Tsp Black Pepper 1 Tsp granulated or dehydrated Garlic 1 Tsp dried Oregano 1 Tsp dried Basil Bradley Flavour Bisquettes – Alder Flavour Directions
Mix together ingredients for the brine. Add the beer in last as it will foam up a bit. Cover chicken with the brine and place covered in the fridge overnight. Remove the chicken from the brine and rinse with cold water. Mix together the ingredients for the rub. Toss the chicken pieces evenly in the rub mixture. Place wings and thighs directly on the smoker rack. Set up Smoker and smoke the chicken at 107°C (225°F) with Alder Bisquettes . Recipe
by: Lena Clayton
The Ultimate Outdoor Cooking Specialists
