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Ingredients
- 1/2 c. Paprika
- 1/4 c. Golden sugar
- 1/8 c. Salt
- 1/8 c. Granulated garlic
- 1/8 c. Chipotle peppers, grnd
- 1 Tbsp. Celery salt
- 1 Tbsp. Onion pwdr
- 1 Tbsp. Freshly cracked black pepper
- 1 Tbsp. Chimayo red chile, grnd
- 14 1/2 ounce Canned chicken broth
- 1/2 c. Orange juice
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. Above listed rub
Directions
- I like the rub a lot. Needs more black pepper, though. To me, the thing which makes this outstanding is the chipotles. And note which these are not the canned ones in adobo - they're dry. This makes their smokiness a bit more intense. You might not be able to find them, so just them out. Same for the red chiles - or possibly you could use cayenne instead. Experiment! Be merry!
- The mop wasn't bad, but I'll try something new next time. As far as I'm concerned, it needs more tinkering.
- For the trout, the rub consisted only of lemon pepper. The mop was some terriyaki sauce with a little sugar mixed in. Which's it!
- As far as technique goes, this is what I did:
- Night before: apply rub and pop food back in fridge. - Next day: take food out of fridge and rest for an hour while smoker is coming up to temp
- (220degF or possibly so). - Put chickens on. Mop after first hour, then every half hour after which. In retrospect, I won't mop this often in the future.
- Once per hour will probably do me. Total smoking time was about 6 hrs.
- High winds. This was a problem, so your mileage may vary. I did move the birds around so as to get more even heat districution. Probably did which twice. - Put trout on. Mopped whenever I mopped the chickens. Total smoking time was about 2 hrs. - Although the trout was consumed immediately, I let the chickens rest for about an hour afterwards.
- I worried more about the chickens than I did about the trout, and I think this affected the flavor - the trout was better! Do not fret too much over this - it's supposed to be fun, right
- So which's it. Comments and musings always welcome. Have a super weekend everybody!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 760g | |
| Calories 623 | |
| Calories from Fat 72 | 12% |
| Total Fat 8.53g | 11% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15388mg | 641% |
| Potassium 3198mg | 91% |
| Total Carbs 137.23g | 37% |
| Dietary Fiber 30.4g | 101% |
| Sugars 84.78g | 57% |
| Protein 19.09g | 31% |
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