This Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights. Today’s chef is Sruli Eidelman from Izzy’s Smokehouse, hailed as NYC’s 2017 “Brisket King”.
Southern BBQ has made a resurgence in mainstream cuisine of late, and Kosher consumers are eager to get in on the trend. Kosher BBQ spots are slowly popping up across NYC, with the trailblazer and undisputed king being Crown Heights’s own Izzy’s Smokehouse.
In authentic BBQ tradition, meat is cooked “low ‘n’ slow” over indirect heat until it reaches the desired internal temperature – a different temp for every different meat and palette. Indirect heat is created by placing coals in only one half of the smoker, causing the meat to cook with convection heat rather than direct radiant heat.
This smoked chicken recipe uses a simple rub – black pepper, salt, garlic powder, brown sugar, onion powder and cayenne pepper – to create a delicious and easy-to-prepare BBQ-style chicken. Serve with grilled veggies and pineapple on the side, and you’ll be in the contest for the next BBQ King crown.
Watch below for the full video demonstration:
You will need:
1 whole chicken
Coarse black pepper
In a bowl, mix one part salt, one part, pepper, enough brown sugar to taste, garlic powder, onion powder and a pinch of cayenne pepper for heat.
Take your chicken and drizzle oil over the front and back getting full coverage.
Sprinkle the rub onto the chicken, getting even coverage on the front and back.
Place in the fridge to marinate or go right to the grill.
Put chicken on the indirect grilling side, legs facing the flame for 3 hours. Once chicken has been smoked, switch over to the direct side to get a crispy skin.
Cut apart the chicken and serve with grilled fruits and veggies.