SMOKE SHOWING - PART 1
TIME TO THROW DOWN ANOTHER RECIPE WITH OUR FRIENDS FROM THE FIREFIGHTER THROWDOWN. THIS WEEK WE CONTINUE OUR 2 PART SERIES "SMOKE SHOWING" WHERE WE ARE THROWING DOWN SOME TIPS AND RECIPES ON USING SMOKE IN COOKING AT THE FIREHOUSE. IN PART 1 OF OUR TUESDAY TIPS WE DISCUSSED HOW TO GO ABOUT USING WOOD CHIPS AND THE DIFFERENT TYPES OF WOOD. LOW AND SLOW BARBECUE DOES NOT HAVE TO BE FATTY CUTS OF BEEF AND PORK. FOR THIS RECIPE WE SHOW YOU HOW YOU CAN ACHIEVE THOSE GREAT BARBECUE FLAVORS USING CHICKEN!
THIS WEEKS RECIPE GET'S MUTUAL AID FROM OUR INSTAGRAM BROTHER @DCFD1958 FROM THE DISTRICT OF COLUMBIA FIRE DEPT.
FORK AND HOSE CO.'S "ROOM AND CONTENTS" RUB
Room and Contents refers to a one room fire that is easily extinguished. This simple rub has a hint of spiciness from the chile powder and pepper flake that gets "extinguished" by a touch of sweetness from the brown sugar.
Yields enough for one bird, with extra left over
3 TBS. KOSHER SALT
2 TBS. BLACK PEPPER
2 TBS. CHILE POWDER
1 TBS. RED PEPPER FLAKES
2 TBS. BROWN SUGAR
1 TBS. GARLIC POWDER
1 TBS. PAPRIKA
1 TBS. CORIANDER
DCFD1958's WHOLE CHICKEN
Apply your favorite rub all over the bird, liberally
Get your grill/smoker at a consistent 250*
Smoke over cherry wood for 3 hours. Other types of wood such as apple, oak and hickory are also great for poultry