Yield: 1 Servings
|1 pack||(5#) chicken tenders (bought at Sam's Club) 8% phoisphate added|
|¼ cup||Wham Marinade|
|¼ cup||Worchestershire Sauce|
|¼ cup||Red wine vinegar dressing; (fat free)|
|\N \N||Cavender's Salt Free Greek seasaoning|
|½ cup||BBQ sauce|
I had a quick volunteer dinner for my AIDS buddies (we have a pot luck dinner each month), so I decided on Smoked Chicken Tenders. While not true BBQ in the Porch fashion, I found this quick recipe pretty good, and thought for a change <HA> I'd post something on topic <insert applause here>
Cut small part of the corner of the bag, exposing some of the zip lock.
Create and use an unzipped opening (3-4 inches is fine, point is don't expose or open the entire bag, just some of one corner that can be re zipped.) Salt water Rinse the inside of the bag, with frozen pieces inside, to check for leaks in the bag. If bag leaks, remove chicken and put in a large sealable baggie. Fresh water rinse and let drain. Pour the red wine dressing into the bag. (The point is to mix everything in a bag, ok?) Pour marinade in bag, seal and shake, coating chicken with liquid. Repeat for Worchestershire sauce.
Let sit for 20 minutes. Sprinkle lightly with Cavender's (or your favorite bird dust). Smoke @ 240 F for about an hour, using cherry and hickory.
Remove from pit, sprinkle more seasoning. Place tenders in pan can put about ½ cup of BBQ sauce. Mix loosely with hands and put lid on pan. Hold in a warm (150 F) enviroment until ready for serving. Sprinkle cilantro over meat about 5 minutes before serving.
NOTE: I hung my tenders using rib hooks, and cooked them rotating and vertical, so I didnt have much problem with the points drying out. Also I believe the strips stayed moist and had good flavor, due to the treatment of the marinade in frozen state. As the meat thawed, then cooked, it seemed to take on just the right amount of smokey flavor coupled with a nice golden exterior.
These tenders are about the cheapest way to buy breast and the bag contains almost 50 pieces. A good salad will have about three of them in it, and a good sammich can pile up to 6 tenders on it, if oyu can stack good, um-hum.
Posted to bbq-digest by "Rick D. Day" <dallasbbq@...> on Apr 26, 1998