Smoked Bucket Chicken Native American Style Chicken Recipes

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SMOKED CHICKEN DRUMSTICKS



Smoked Chicken Drumsticks image

These smoky chicken drumsticks are so versatile and easy! I like to use applewood chips or other fruit woods, but maple is also a great choice. Use your favorite BBQ rub. Letting the drumsticks air dry in the refrigerator overnight, combined with a higher smoking temperature, helps prevent rubbery skin that is common when smoking chicken. Serve with your favorite BBQ sauce, if desired.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 10h10m

Yield 12

Number Of Ingredients 3

12 chicken drumsticks
¼ cup vegetable oil
⅓ cup BBQ rub

Steps:

  • Remove drumsticks from packaging and place on a rack over a drip tray or baking sheet. Air dry in the refrigerator, 8 hours to overnight.
  • Preheat an electric smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's instructions.
  • Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly.
  • Place drumsticks on the rack in the smoker. Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 2 hrs.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 1.4 g, Cholesterol 61.9 mg, Fat 8.7 g, Fiber 0.1 g, Protein 19.5 g, SaturatedFat 1.8 g, Sodium 1279.7 mg

SMOKED BUCKET CHICKEN (NATIVE AMERICAN STYLE CHICKEN)



Smoked Bucket Chicken (Native American Style Chicken) image

This chicken will be the best dang bird you'll ever taste in your life, that is unless you have Ralph S. cook it for you. I suggest you fry up some cubed seasoned potatoes and serve the chicks with those on the side. DANG IS THAT CHICKEN GOOD!

Provided by Chef Otaktay

Categories     One Dish Meal

Time 3h35m

Yield 6 serving(s)

Number Of Ingredients 4

3 whole chickens
butter (spray butter)
2 cups hickory chips (2 cups/2 handfuls)
4 tablespoons garlic seasoned pepper, season to liking or 4 tablespoons seasoning, of choice season to liking

Steps:

  • Well, you're going to need as well:.
  • A 5 gallon metal bucket (paint burned off).
  • 3 wooden stakes.
  • Tin foil (15x15).
  • 8 lb. bag of matchlight charcoal.
  • Cotton string (about 3-4 ft.).
  • Make or acquire 3 sturdy wooden stakes. Drive them into ground after laying down foil.
  • Place the stakes close enough together so that you can fit the three chickens on them and still fit bucket over them].
  • Place seasoned chickens, breasts outwards, on stakes, and tie string around them tightly so that when cooking, nothing falls off.
  • Once chickens are placed and tied, spray a lot of butter all around the chickens and season them some more.
  • You're almost there!
  • Place hickory chips around and underneath the chickens.
  • Put bucket over chickens and pour all the charcoal around the bucket.
  • Light it up!
  • The chickens should cook for at least 3-3 1/2 hours.

Nutrition Facts : Calories 1453.8, Fat 106, SaturatedFat 30.3, Cholesterol 487.6, Sodium 456.1, Carbohydrate 2.8, Fiber 1.1, Protein 115

BEST MARGARITA EVER!!!



Best Margarita Ever!!! image

This is the best margarita you'll ever taste and you will never go back to using a mixer again. Note: This margarita is not exactly the "traditional margarita" It has some complexities that are slightly different. If the beer makes you worried, remember, you should not use a whole beer, only a third, it simply gives the margarita a lighter body. If you taste beer in the margarita you have added far too much, or used too heavy a beer. Feel free to sub the lemonade concentrate with limeade concentrate. I have found that limeade makes the drink too tart, but to each his (her) own...

Provided by SaffronMeSilly

Categories     Beverages

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 cups good tequila (I typically use jose 1800)
1/2 cup orange-flavored liqueur (grand marnier, gran gala, or cointreau are good choices)
4 ounces beer (bland american beer such as coors light is perfect)
1 (12 ounce) can frozen lemonade concentrate (or normal size concentrate can)
1 1/2 tablespoons lemon juice
1 1/2 tablespoons lime juice
enough water (i like to use half water and half ice to have a chilled on the rocks type margarita) or ice, to fill blender (i like to use half water and half ice to have a chilled on the rocks type margarita)

Steps:

  • Blend all ingredients and serve on the rocks with salt, straight up, or frozen if you chose to add all ice and no water.

Nutrition Facts : Calories 213.8, Fat 0.2, Sodium 5.7, Carbohydrate 53.6, Fiber 0.3, Sugar 49.5, Protein 0.5

SPICY SMOKED CHICKEN THIGHS



Spicy Smoked Chicken Thighs image

Juicy, tender chicken thighs with a deep mahogany color and a dry heat from gochugaru, chili powder, and cayenne. The heat level isn't overly intense and leaves you wanting more after each bite. Serve with Alabama white barbecue sauce, if desired.

Provided by John Somerall

Categories     Chicken Thighs

Time 2h55m

Yield 8

Number Of Ingredients 9

2 tablespoons smoked paprika
2 tablespoons chili powder
2 tablespoons gochugaru (Korean chile powder)
2 tablespoons kosher salt
1 tablespoon garlic powder
2 teaspoons cayenne pepper
1 teaspoon black pepper
8 (8 ounce) bone-in, skin-on chicken thighs
oak wood chunks, for smoking

Steps:

  • Stir together smoked paprika, chili powder, gochugaru, salt, garlic powder, cayenne pepper, and black pepper in a small bowl.
  • Pat chicken thighs dry with paper towels and sprinkle liberally and evenly with seasoning mixture. Transfer to a large plate or baking sheet.
  • Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill, and then push to 1 side of the grill. Place 3 to 5 oak wood chunks on top of hot coals. Coat top grate with oil; place on grill. Maintain internal temperature at 225 degrees F (107 degrees C) for 15 to 20 minutes.
  • Place chicken thighs, skin-side up, on the oiled grate of the preheated grill, over the side without coals. Cover and smoke until chicken is deep mahogany in color and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), about 2 hours. Remove chicken thighs from grill and transfer to a large platter.
  • Let rest for 10 minutes before serving.

Nutrition Facts : Calories 400.3 calories, Carbohydrate 4.3 g, Cholesterol 142.1 mg, Fat 24.6 g, Fiber 2 g, Protein 39.3 g, SaturatedFat 6.8 g, Sodium 1609.5 mg, Sugar 0.6 g

EXOTIC INDONESIAN-STYLE CHICKEN



Exotic Indonesian-Style Chicken image

I found this recipe in an old cookbook published back in the 80's. I've never tried it, but hey...any new chicken recipe to try couldn't hurt

Provided by Chef Boy of Dees

Categories     Chicken

Time 1h50m

Yield 4-8 serving(s)

Number Of Ingredients 16

2 chicken, split in halves (each about 2 pounds)
salt and pepper
1 1/2 cups vinegar
1 lemon, juice and rind of
1 teaspoon mashed garlic
2 tablespoons garlic-flavored olive oil
1 tablespoon minced dehydrated onion
1 teaspoon celery seed
1 teaspoon oregano
2 tablespoons soy sauce
1 teaspoon salt
2 teaspoons A.1. Original Sauce
2 tablespoons curry powder
2 dashes Tabasco sauce (or to taste)
1/3 cup dijon-style mustard
1/3 cup honey

Steps:

  • Prepare the baste marinade: Combine all ingredients in a saucepan.
  • Stir and heat, but only until sauce boils.
  • Remove from heat and cool to room temperature.
  • Season the chickens lightly with salt and pepper to taste.
  • Place them in a baking pan skin side down.
  • Cover with about 1/3 of the marinade.
  • Bake at 350 degrees for about 40 minutes.
  • Add a little water to pan if the marinade starts to burn.
  • Turn chicken over (now skin side should be up) and spoon on 1/3 more of the marinade.
  • Bake an additional 30-45 minutes, or until chickens are tender.
  • Add more marinade and water as needed during the cooking.
  • If there is any leftover marinade, gently reheat it and serve as a sauce to be passed around at the table.
  • This recipe freezes with no problems.

SMOKED WHOLE CHICKEN



Smoked Whole Chicken image

Great rub for smoked chicken that doesn't overpower the chicken flavor.

Provided by Brent Rice

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h10m

Yield 6

Number Of Ingredients 9

2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons cayenne pepper
2 tablespoons freshly cracked black pepper
1 tablespoon dried thyme
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 (3 1/2) pound whole chicken

Steps:

  • Preheat a smoker to 250 degrees F (120 degrees C).
  • Combine paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt in a large mixing bowl and mix completely with a fork until well combined.
  • Spatchcock the chicken by placing chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten. Rub with the seasoning blend.
  • Smoke until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish out with an internal temperature of 160 degrees F (71 degrees C).
  • Remove from heat, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 7.5 g, Cholesterol 132.5 mg, Fat 12.2 g, Fiber 3.3 g, Protein 44.6 g, SaturatedFat 3.3 g, Sodium 1118.3 mg, Sugar 1.4 g

BRINED SMOKED CHICKEN



Brined Smoked Chicken image

Soak your birds in this brine for yummy smoked chicken. Well wrapped and refrigerated leftovers will keep for 3 to 5 days.

Provided by LargePete

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 6h20m

Yield 12

Number Of Ingredients 10

1 gallon water
1 ¼ pounds salt
⅔ cup white sugar
¾ cup soy sauce
1 teaspoon dried tarragon
1 teaspoon dried thyme
1 teaspoon ground black pepper
2 (3 1/2) pound whole chickens
kitchen twine
¼ cup olive oil

Steps:

  • Pour water into a large, non-aluminum container; add salt and sugar and stir to dissolve. Add soy sauce, tarragon, thyme, and pepper. Place chickens in the brine and weigh them down with a heavy plate so they stay submerged. Brine at room temperature for 2 hours, or in the refrigerator, 8 hours to overnight.
  • Remove chickens from brine, wash, and pat dry. Reserve brine. Tie the legs together of each chicken using kitchen twine.
  • Prepare a water smoker for cooking by preheating to 200 to 250 degrees F (93 to 120 degrees C). Fill the water pan with hot water and half of the reserved brine. Place chickens, breast side up, on the grill racks. Add wood chips according to manufacturer's directions. Cover.
  • Smoke chickens until no longer pink at the bone and the juices run clear, about 4 hours, brushing chickens with olive oil every 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the smoker and let rest for 10 minutes. Carve and serve.

Nutrition Facts : Calories 424.6 calories, Carbohydrate 12.6 g, Cholesterol 113.2 mg, Fat 24.5 g, Fiber 0.2 g, Protein 36.8 g, SaturatedFat 6.2 g, Sodium 19349.7 mg, Sugar 11.4 g

BANNOCK DAWGS



Bannock Dawgs image

Make and share this Bannock Dawgs recipe from Food.com.

Provided by Chef Otaktay

Categories     Native American

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 9

4 cups flour
4 teaspoons baking powder
2 teaspoons salt
2 cups water
18 hot dogs
18 slices processed cheese (better yet use shredded cheddar cheese... as much as you like)
1 cup green onion, chopped
mustard
oil (for frying) or lard (for frying)

Steps:

  • Mix the first four ingredients to make the dough.
  • Roll out the dough and let rest for 10 minutes.
  • Cut the dough to fit the wieners.
  • While you are making the dawgs you can heat up the oil or lard.
  • Spread the dough with mustard.
  • Top with a wiener and some cheese and onions.
  • Seal tightly. Make sure they are sealed really well or they will make a mess in the oil.
  • Fry until golden brown.
  • Note: Let these cool a bit before you eat or you WILL burn your lips!

Nutrition Facts : Calories 565.6, Fat 32.9, SaturatedFat 14.8, Cholesterol 64.8, Sodium 2083.1, Carbohydrate 45.1, Fiber 1.6, Sugar 5.7, Protein 21.2

SUCCOTASH



Succotash image

A traditional dish for Forefathers' Day. Our great-grandmothers tell us that succotash as originally prepared by Squanto, the native American interpreter who taught the Puritan immigrants to make this hearty dish, contained chicken, corn, fresh pork, turnips, onion and potatoes, as well as beans and corn. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Corn

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 (20 ounce) can baby lima beans, drained and rinsed (you're looking for two cups)
1 cup corn, cooked
1/2 teaspoon salt
pepper, to taste
1/2 cup cream
2 tablespoons butter
1 tablespoon flour

Steps:

  • Combine the beans and corn.
  • Add the seasonings and cream; heat.
  • Mix the butter and flour to a paste; add to vegetables.
  • Simmer about five minutes.

Nutrition Facts : Calories 245.6, Fat 10.8, SaturatedFat 6.4, Cholesterol 32.3, Sodium 283.9, Carbohydrate 30.6, Fiber 6.3, Sugar 1.2, Protein 8.6

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