Smokin-It User Forum!
Recipes => Poultry => Topic started by: Ken on April 16, 2022, 09:51:43 PM
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I decided to try something different from a seasoning point of view. Seasoned with Old Bay inside and out. No extra salt. Sugar Maple from SI for the smoke. Sometimes it’s nice to shake things up.
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Looks really good. Old Bay! How was it?
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Looks good. I use Old Bay alot. Love it on my scrambled eggs.
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Turned out great. The sugar maple is a nice mild smoke. I smoked some chicken with salt, pepper and paprika and the maple smoke was very nice that way. In fact it was very nice. The old bay is a bit more accretive. I’ve smoked chicken with old bay and cherry and that works better. Always nice to try new combinations.
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I haven’t tried Old Bay when smoke but I have used Tony Chachere’s Creole seasoning and it tasted great. I’ll have to give it a try.
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Old bay is different than other seasonings. It’s popular with seafood and chicken. It definitely has a good shot of celery seed and the sodium levels are reasonable. It’s not going to replace your rib or beef rub. I used it in a citrus based marinate for smoked shrimp and it was great. It’s a nice short smoke with a mild wood like apple or maple.
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Hey Ken. Sounds good. I’ve used Old Bay on seafood but haven’t tried on chicken. How long and what temperature did you use?
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This was a 5 pound bird. Smoked at 150 for 30 minutes, 200 for 30 minutes and 250 for another 3 hours to an IT of 162. I let the bird rest in the smoker for about an hour.
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Thanks Ken. I’m definitely going to try that.
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No need to grossly over season. Just a nice even coat. I like orchard cherry best. It has a lot of flavor too.