Smoked Chicken Melt

Nothing makes for a better combination than hickory slow smoked chicken, sharp cheddar cheese, Monterey jack cheese and your favorite BBQ sauce. Add in a couple of slices of sourdough bread and you’ll quickly find yourself in pure sandwich serenity.

Beer Brine Ingredients

Ingredients:

 

2 Whole Chickens
BBQ Sauce
Sharp Cheddar Cheese
Monterey Jack Cheese

Beer Brine Ingredients:

Turbinado Sugar
Heinekin
Cracked Black Pepper
Kosher Salt

Whole Chickens Beer Brine

Beer Can Ingredients

Beer Can Ingredients:

Heineken
Garlic
Lemons
Cilantro

Beer Can Smoked Chicken

Pulled Smoked Chicken

Directions:

1. In a 3 gallon food grade bucket add four tall cans of Heineken beer. Mix in 3/4 cup of Kosher salt, 1 1/2 cups of Turbinado sugar and about 100 turns of fresh cracked black pepper.

2. With a large spoon mix the brine ingredients until all of the sugar and salt is completely dissolved.

3. Add two 4-6 pound whole chickens to the bucket and refrigerate for no less than 12 hours and no more than 24 hours.

4. Get your smoker up to about 250 degrees fahrenheit using either hickory, cherry, apple, peach or a combination of all or some of them.

5. Using a can opener remove the tops from two of the beer cans leaving about one quarter of the beer in the can. Add two lemon wedges, a handful of garlic and one bunch of cilantro to each of the cans. Insert one can inside of the cavity as far as it will fit and tuck the wings behind the chicken.

6. Smoke the chickens for about 4 hours or until the internal temperature of the thigh reaches 165 degrees fahrenheit. Be sure to insert the probe far enough for an accurate read but don’t touch the bone.

7. Once the chicken has reached temperature pull them off of the smoker and allow them to rest at room temperature for about an hour. When the chickens are cool enough to touch with your hands remove the skin and begin pulling the chicken away from the bone. Be sure to shred all of the chicken thoroughly.

8. In a small mixing bowl add the chicken with about three tablespoons of your favorite BBQ sauce. Stir the chicken and save together until evenly mixed.

9. Slice three pieces of sharp cheddar and three pieces of Monterey jack cheese and place on two pieces of sourdough bread.

10. Add the BBQ sauced shredded chicken on top of the cheese and make a sandwich.

11. Using a Lodge L8SGP3 Pre-Seasoned Cast-Iron Square Grill Pan with the Lodge LPP3 Square Ribbed Panini Press cook the sandwich over medium heat until the cheese melts. Be careful not to scotch the bread on the bottom. Flip the sandwich over if necessary.

12. ENJOY

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