Glazing A Chicken

[Ric]

I have company coming tomorrow and want to smoke a few chickens. I have Bill's recipe for his easy chicken and am considering adding a Texas Pepper Jelly glaze to it. Has anyone ever tried this? If so, how did it turn out? Thanks for any input.

[bigwheel]

Well aint never had the pleasure of tying into that world famous Texas Pepper Jelly..but taking a wild speculation it should work just fine to start out with a base of your favorite tomater based bbq sauce and add the Jelly till you get the taste/constistency your looking for. Maybe a splash or two of honey or maple syrup if it aint sweet enough to suit you. Brush it on the bird a time or two toward the end of the cooking cycle..last 15-20 mins or so...making sure to not let it burn. Now if you get some conflicting exspurt advice on the topic..kindly forget whut I said:)

bigwheel

[75fordfan]

Hello and good day, I have used the Pinapple/habarnero on leg quarters and it was fantastic ! On the leg quarters i try and remove the skin apply a rubb of your choice, and smoke at 200-225 for about an hour or so, bone side down. When your about to take them off..spoon on the T.P.J.
It will melt onto the chicken, wait about five minutes and serve :lol:

Regards

Rick Galindo

[Woodman]

I concur with Mr Wheel. 50/50 with your favorite Q sauce. Pineapple Hab. is my favorite too 75! Woody

ps. a while ago there was some nutcase on here postin everywhere about the stuff. He'da loved this question. Woody

[Grumpy Gator]

Yeah, WoodJelly, who was that masked man?? :roll:

[redneck cooker]

I use Texas Pepper jellyon chicken all the time. i usually apply the jelly in about the last 30 minutes of the cook. that way it does not burn and lose all the jelly flavor. Strawberry/Habebero is fantastic on chicken!!!

[Ric]

Thank y'all for the advice. I hope the Texas Pepper Jelly glaze tastes as good as y'all make it sound. I appreciate all the help.

[75fordfan]

Well it's sunday nite , Ric how did you with the chicken ?

[Race R Us]

yeah ric, give it up.......

by the way, welcome to the forum.

[Cal_BBQ Pit]

Ric??? :shock: You there?

[Woodman]

uhm, ........I'll bet that jelly was soo good that, he's just cookin up some more.....yeah, uhm, .........that's it........for sure.

[Ric]

Sorry y'all, I had to work out of town this week. The chicken was GREAT!!! Those city slickers couldn't git enuff. They ain't never had real Q before. Texas Pepper Jelly is definately the way to go with chicken. I can't wait to try it on some ribs this weekend. Thanks again for all of the tips and help. One day I may be a real q'er.

[Cal_BBQ Pit]

Sounds like you already are Ric....glad they turned out well for ya!

[Woodman]

Sorry y'all, I had to work out of town this week. The chicken was GREAT!!! Those city slickers couldn't git enuff. They ain't never had real Q before. Texas Pepper Jelly is definately the way to go with chicken. I can't wait to try it on some ribs this weekend. Thanks again for all of the tips and help. One day I may be a real q'er.

Sounds like you already are :) :) I'm doin some ribs tomorrow and it's going to be COLD!!!! Also doing some salmon with Texas BBQ Rub on it (my in-laws are Italian. They like fish on Christmas Eve.). Makes a nice sweet crust that takes the edge off the salmon!Glazin the ribs with sauce and jelly. Baked beans. Cornbread. Should be a long day out in the elements. I got Texas Hottie to keep me warm! :wink: Woodman

ps. Also doing some smoked rosemary walnuts.

[Ric]

It's gonna be cold here tomorrow too. I wanna smoke some buts and ribs. Will it take more wood to maintain the temperature? This is my first cook in the cold.

[bigwheel]

Well sho man..it one of them old physics laws of thermodynamics deals..when it cold outside it take more wood to cook stuff. It look something like this if you like to do math:

buttts+ribs+cold weather=mo wood

Now this also goes without saying it take more sour mash to fight the chill banes for the cook. Aint eggxactlly sure why I said it in fact. It aint propa english to say stuff you promised not to say previously in the text I dont think. Kindly scuse me please.

bigwheel

[BBQ101]

WoodNog you ever try TexasPepperJelly on Salmon it's out of this world. Just cut it with some honey and butter. You know when to add it.

[Woodman]

Well, I'm doin some salmon today by chance. I gotta try it! :wink: