Difficulty: Intermediate
Poultry
Smoked BBQ Chicken Salad
John
Prep Time: 2 hrs, 30 min
Cook Time: 1 hrs
Difficulty: Intermediate
Pull up to your favorite tailgate spot or set up your backyard patio and get ready for some amazing Smoked Pulled BBQ Chicken Sandwiches, with added flavor from our Mild Gourmet BBQ Sauce and Ron's Screamin' Pig Rub.
Instructions
- Step 1: Burning the recteq Ultimate Blend Pellets, set your recteq to 325°F.
- Step 2: Season chicken with oil, Ron's Screamin' Pig Rub, and Rossarooski's Honey Rib Rub. Give the chicken 10 minutes to rest with the seasoning on it before placing it on the recteq, breast up.
- Step 3: Cook until the internal temp is 165°F in the breast and 190°F in the legs and thighs. Remove from recteq and allow to rest.
- Step 4: While chicken is resting, in a large mixing bowl add onion, celery, garlic, mayo, Chef Greg's 4 Letter Rub, relish, Chef John's Soul Powder, and Harry's Secret Sweet Sauce. Mix well.
- Step 5: Pull all meat off chicken, then rough chop chicken and add it to large mixing bowl and mix well. Let rest in refrigerator for at least an hour before serving.
Ingredients
Serving Sizes
Ingredients
- 1 Whole Chicken
- 2 tablespoon(s) Olive Oil
- 3 tablespoon(s) Ron's Screamin' Pig Rub
- 2 tablespoon(s) Rossarooski's Honey Rib Rub
- 1 Large White Onion, grated
- 3 Celery Stalks, diced medium
- 1 tablespoon(s) Garlic Paste
- 1/2 cup(s) Mayo
- 2 tablespoon(s) Chef Greg's 4 Letter Rub
- 3 tablespoon(s) Dill Relish
- 2 tablespoon(s) Chef John's Soul Powder Rub
- 1/4 cup(s) Harry's Secret Sweet Sauce
Tools Needed
- Step 1: Burning the recteq Ultimate Blend Pellets, set your recteq to 325°F.
- Step 2: Season chicken with oil, Ron's Screamin' Pig Rub, and Rossarooski's Honey Rib Rub. Give the chicken 10 minutes to rest with the seasoning on it before placing it on the recteq, breast up.
- Step 3: Cook until the internal temp is 165°F in the breast and 190°F in the legs and thighs. Remove from recteq and allow to rest.
- Step 4: While chicken is resting, in a large mixing bowl add onion, celery, garlic, mayo, Chef Greg's 4 Letter Rub, relish, Chef John's Soul Powder, and Harry's Secret Sweet Sauce. Mix well.
- Step 5: Pull all meat off chicken, then rough chop chicken and add it to large mixing bowl and mix well. Let rest in refrigerator for at least an hour before serving.
Chef Pairings
Pair up this Smoked BBQ Chicken Salad with some Brioche Buns and a side of Smoked Scalloped Potatoes.