Firehouse Chicken
This recipe came to me from a good friend Pat Dixon. He does this recipe over an open pit with hot coals. He typically uses chicken halves but today were using quarters. This recipe reminds me of the chicken you would find at Firehouse and Church BBQ fundraisers. It is fairly simple yet tantalizingly delicious. We hope you give it a try; were certain you will enjoy it!
We started our fire in the reverse flow using charcoal then alternated wood splits of cherry and oak for flavor. You want to start by cleaning your chicken thoroughly, removing any excess fat and skin where needed. Then pat dry and coat liberally with your favorite rub, we used Plowboys Yard bird. Once our smoker hit 275 degrees we put our chicken on. You want to mop this chicken every 5-10mins with the mop sauce below until the internal temp reaches 165 degrees. Remove and enjoy!
Chicken
· 10lbs of Chicken Thighs
· 1/4 Cup of Your Favorite Chicken Rub
Basting Sauce
· 5 oz. Salt
· 3 Cups of Butter or Margarine
· 3 Cups of Water
· 4 Cups of White Vinegar
· 1 Onion Chopped
· 2 Sprigs of Fresh Thyme
· 2 Sprigs Fresh Rosemary
· 1 Sliced Lemon
Combine all of the ingredients above in a medium sauce pan and bring to a boil. Simmer the mixture for at least 15 minutes. You can then place this pan right on your smoker to keep warm. Remember baste often and enjoy!
GET YOU SOME!
Don't forget to Subscribe to our YouTube Channel for more Videos!
Check us out on the Socials:
Gear:
Javelin Pro Instant Read Thermometer: https://amzn.to/2QtJoRX
Gloves: https://amzn.to/3m0dxXM
Black Gloves: https://amzn.to/3hc5CmA
Mercer Culinary RPX Curved Boning Knife: https://amzn.to/2EUEFqr
Affiliate Disclaimer: Some of the links in this description are affiliate links where I'll earn a small commission if you use them at no additional cost to you. This helps support BigDaddysBBQpit, which will allow us to continue to make videos like this.