• David Bouska

Chicks Rollin’ in Smoke Recipe


Chicks Rollin’ in Smoke was a delicious dinner. I can’t believe just how they flake apart tender and juicy. These chicks were kissed with honey and apple smoke. We made extra so we could be chillin’ with chicks the next day for a picnic lunch.

We injected our chicks with Butcher BBQ Bird Booster Honey Flavor. A little secret: the directions call for 2 cups of water, but for a little extra layer of flavor you can use different liquids. In these we used apple juice instead of the water. Lots of thanks to Green Mountain Grills for sending us their new “Rotisserie”. Doing some self-basting action and browning our birds beautifully while letting a lot of the fat drip away.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Backyard BBQ A Wood Pellet Grill Recipe 

Prep Time: 15 minutes Cook Time: 2 hours at 250* (120c) Grill: Green Mountain Wood Pellet Grill Pellets: Green Mountain’s GMG Premium Fruitwood Blend

Ingredients: Chicks Rollin’ in Smoke 

Cooking Directions: Chicks Rollin’ in Smoke 

Pre-heat grill to 250* (120c). Light your Wedgie.

NOTE: We loaded our Wedgie with “Diamond M” Apple pellets for an awesome smoke blend.

Wash chicks inside and out. Dry with paper towels.

Place your birds onto the rotisserie rod and use a pair of pliers to tighten the meat claws so they don’t come loose during the cook. (Just Tight, no need to Crank on them.)

Tie the wings and drum sticks down so the don’t drag or flop around during the cook with butcher’s cord. It is a good idea to check on things during your cook to be sure things don’t come loose and start flopping around. I placed everything on one of my “Bull Rack” trays for easy handling and clean up.

Inject your prepared Butcher BBQ Bird Booster until chicks won’t hold any more. Rub them with the “Butcher BBQ Grilling Oil”. This works both as a binder for your seasoning and in browning the chicks. At the same time adding another layer of flavor.

Season, to taste, with Butcher BBQ Premium Blend Seasoning and you are ready for the grill.

We used our new “Maverick Steak” tonight. It was perfect for the rotisserie because it gave me a “Real Time” reading with out having to stop it or open the grill.

When the chicken reaches an internal temperature around 165* (72c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (72c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love, Ken & Patti

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