Flavor City / by Megan Tomino

Gus says, "only you can prevent forest fires."

Gus says, "only you can prevent forest fires."

There is something incredibly satisfying about smoking your own meat. It's a simple technique that imparts a deep flavor and helps to retain all that juicy goodness. I'm still tweaking my dry rub and smoking temperatures/times but this round came out really well.

Dry Rub (aka your entire spice rack)
2 T brown sugar
1 t dried oregano*
1 t dried thyme*
1 t cayenne pepper*
1 t smoked paprika*
1 t garlic powder*
1 t onion powder*
1 t crushed red pepper flakes*
2 t kosher salt
2 t freshly cracked pepper
*if you don't have one or two of these ingredients, nbd... just omit it! 

1 whole chicken, halved
kiawe wood chips (or mesquite/applewood/hickory)
beer

Mix dry ingredients and rub all over the chicken. Get every single nook and cranny of that bird. Cover really well and refrigerate for an hour. Fill a smoker with kiawe chips and some beer (I used Kona Brewing Big Wave), and set the temperature to 225 degrees. Place the seasoned chicken in the smoker and smoke for about 1.5 - 2 hours or until the juices run clear. Check the chips occasionally and replace if necessary, rotate the chicken halfway through cooking.

serve with rice, over salad, or with mashed potatoes.

serve with rice, over salad, or with mashed potatoes.

P.S. Save the bones and make stock. Smoked chicken stock. Then make jook out of that stock. Yum!