Saturday, November 6, 2010

Donabe-smoked chicken drummettes

More smoking...

Chicken drummets are also really great with the donabe smoker, "Ibushi Gin". I simply seasoned them with salt and pepper, and let them air-chill in the fridge for a few hours before smoking them. I also pat dry the surface to make sure the surface is dry.

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I put the chicken, as well as soft-boiled eggs and swiss cheese in the donabe smoker with the smoke chips (I used hickory this time). They were smoked in the regular procedure. Over hight heat, 7 min. uncovered, 10 min. covered, then 20 minutes resting after turning off the heat.

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Voila...smoked chicken drummettes. They smelled almost like ham! Hickory was so friendly with the chicken. The cheese and eggs were both smoked perfectly, too.

Another happy donabe smoking.