Am I too late with this one? Possibly — as I look out the window at the gray sky threatening above, I realize that September is gone — summer has once again slipped through my fingers.
We enjoyed these barbecue chicken sandwiches for lunch on the back deck a couple of weekends ago. The late summer sun still warmed our backs, and aged wasps buzzed drunkenly around our sauce covered fingers.
That said, perhaps post-wasp October is a better time of year to enjoy BBQ. Finger stings hurt. A lot.
The inspiration for this meal comes from Emeril, the original king of the Food Network. The no-cook barbecue sauce goes together easily and tastes great despite the lack of simmering. I have served his slaw for years — it’s universally popular, and the creamy dressing is a great match for the sauce’s tang.
I also made the buns, but they weren’t anything to write home about, so I won’t write about them here either. Onwards and upwards, right?
Smoked Chicken Dry Rub
|Brown Sugar||3 T|
|Freshly Ground Black Pepper||1 T|
|Garlic Powder||½ t|
|Dried Oregano||½ t|
|Dried Thyme||½ t|
Combine all ingredients in a bowl. Peel back the skin from the chicken pieces and rub the spices all over the meat. Reserve the remaining dry rub for another recipe — it’s also great on pork.
Replace the skin to cover the meat. Arrange the pieces on the smoker rack or baking tray, cover with a clean towel (I’m trying to avoid plastic wrap) and refrigerate overnight.
I smoked 2 dozen chicken legs for 2 hours at 200° F for 2 hours, then cooked them at 250° F for another 2.5 hours. Whether you smoke it or slow roast it in a low oven, the meat is done when the internal temperature is somewhere between 175-185° F.
For sandwiches, discard the skin and pull the meat from the bones. Toss with barbecue sauce, pile onto buns and serve with coleslaw.
**We have a Bradley smoker, made here in BC. It’s programmable, the size of a bar fridge, and holds 4 racks — an excellent little home smoker. To date, we’ve done salmon, tuna, beef, bison, garlic, cheese, pork and chicken.