Recipe: Special Marinated Chicken Parts, Mesquite Smoked Chicken with Balsamic Demi-Glaze, Grilled Chicken Breast with Drunken Black Beans & Cold Smoking for Frank/CA

Hi Frank :-) I have spent a bit of time on the internet looking for the recipe for Willie's chicken. I found a lot of places where you can order it but none for making it. I did find a couple of other recipes for cold smoked chicken and some hints about cold smoking. From what I can gather, when you cold smoke whatever meat, you must finish it at a higher temperature in the end. I suspect that replicating Willie's will be difficult since we don't know what brine/marinade he uses or what is in it or for how long the chicken is cold smoked. The following is what I found out for you. Good luck :-)!! The question and answer part is from the Bradley Smoker site so it will give you some general information about cold smoking.

Note: Cold-smoking means smoking the item without cooking ... Close the lid and smoke
for about 15 minutes ... though the times may vary, for chicken, salmon, sausages ...

Facts & Questions
Why is cold smoke so important?
Creating smoke without heat is the best way to control the flavour of any food being smoked. In most food smokers heat is generated by burning wood, as the wood burns from ignition to complete ash the wood generates heat. At the point where wood is self-consuming (burns without any heat source) it produces a lot of heat. At this point there is very little smoke produced and the temperature within the smoker is out of control. A food smoker will produce a far superior tasting food if the temperature and smoke remain at a constant and controlled level.
What is the difference between a cold or hot smoked product?
Most smoked foods that are produced for resale are first cured and then cold smoked. Cold smoking is usually done below 100 degrees F. or below a temperature that burns or liquefies fat. Heat is added at the end of the smoking process for appearance and flavor. A hot smoked food needs very little curing and has the appearance, taste, and texture of fully cooked foods.

What is a meat cure?
A meat cure is a combination of salt and sugar. It can be liquid or coarse granular and can include many other ingredients to enhance the flavor or preserve the meat. You can buy a meat cure from grocery stores, meat supply stores, or some butcher shops specializing in sausages and hams. You can also make your own, however make sure you have a proper recipe and you know the correct proportions for the type of product you are smoking.

Can you cold smoke food without curing it first?
Yes you can. Try taking any meat product fresh out of cold storage and smoking at the coolest temperature possible, do not let your smoker go above 70 degrees F. Season or marinade to taste. Only smoke for 1 to 2 hours and then cook as you would normally. Keep the damper at the top of your Bradley Smoker wide open, this helps in keeping the temperature low. This can be a little tricky in the middle of summer when the air temperature is above 60 degrees. The new flavors you can create on your grill or oven are fantastic.

From another site:
Special Marinated Chicken Parts

1/3 cup water
1/3 cup soy sauce
1/3 cup sherry
1/4 cup dark-brown sugar
1/2 teaspoon powdered ginger
1 tablespoon liquid garlic
1 tablespoon liquid onion

Mix ingredients in a saucepan. Warm gently to dissolve the sugar, then let the mixture cool. Immerse chicken wings in the marinade. Keep at 35F for 8 hours. Overhaul once or twice. Place the wings on smoke-oven rack, and cold-smoke at 75 to 85F for 1 to 2 hours, depending on the strength of smoke flavor desired. Increase oven temperature to 200 to 225F and cook till done. During the hot-smoking period, baste the wings two or three times with some of the marinade. Serve hot or cold.

From the makers of Stove Top Smokers:
Mesquite Smoked Chicken

1/2 Cup Mesquite Chips
1/2 Cup Warm Water
1 Whole Chicken (Approximately 2 and 1/2 pounds)
Balsamic Glaze

Soak chips in the warm water for about 10 minutes. Line a large roasting pan with aluminum foil. Spread one cup of wood chips on the aluminum foil in the pan. Place a rack inside the pan and about 4 halved chickens on the rack (more or less depending on chicken size.) Cover the roasting pan with a lid, or tightly with aluminum foil and place it on a double burner. Turn burners on high flame and let it heat for approximately 15-20 minutes. This process smokes and cooks the surface of the chicken to destroy any bacteria.

Remove the roasting pan from the fire and either let the covered pan sit in a warm holding area for about 30 minutes to finish cold smoking or place the entire pan in an oven at 350 F and continue hot smoking (roasting) until the meat is completely cooked.

Balsamic Demi Glaze

1 3/4 Cups
3/4 Cup Brown Sugar
3/4 Cup Water
1/2 Cup Balsamic Vinegar
6 Tablespoons Red Wine
3 Tablespoons Tamari
2 Tablespoons Corn Starch or Arrowroot Powder
2 Tablespoons Cool Water

In a 1 quart saucepan (with heavy bottom surface) caramelize sugar with 2 tablespoons water. Gradually add remaining water and cook for a few minutes. Add vinegar, wine, and tamari to sugar mixture and bring to a simmer. Dissolve corn starch or arrowroot in the remaining water and gradually stir into the hot liquid. Continue to stir until thickened. remove from heat and use in desired application.

From another site:
Mexican Chicken (using the cold smoke method)

Grilled Chicken Breast with Drunken Black Beans

4 whole boneless, skinless chicken breasts
1 large onion, peeled, sliced
2 cloves garlic, peeled, minced
3 jalapeno chilies, stems removed, finely chopped
1 small bunch fresh cilantro, washed, chopped
1 1/2 teaspoons crushed cracked black pepper
salt, to taste
1/2 cup corn or olive oil

1 pound black turtle beans
1/4 pound smoked bacon, in medium dice
1/4 pound Mexican Chorizo Sausage, skin removed
2 onions, peeled, in small dice
1 carrot, peeled, in small dice
3 cloves garlic , peeled, minced
3 jalapenos, stems removed, minced
1 smoked ham hock
1/2 tablespoon epazote, chopped finely
1 bottle dark Mexican beer
2 quarts rich chicken stock
1/4 cup cornstarch
1/4 cup Tequila
salt to taste
1 bunch fresh cilantro, chopped
lime juice to taste

3 tomatoes, peeled, seeded, in small dice
1 1/2 tablespoons olive oil
8 cloves garlic, peeled
2 onions, peeled, in small dice
1 carrot, peeled, in small dice
1/2 teaspoon fresh thyme, chopped fine
1/2 teaspoon fresh oregano, chopped fine
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cracked black peppercorns
1 bay leaf
1 cup Veal Demi-Glace
2 cups rich chicken stock
1/2 cup Ancho Chili Paste
1 small red bell pepper, roasted, skinned, seeded, in small dice
1 small yellow bell pepper, as above
1 small poblano chili, seeded, in small dice
1 small bunch cilantro, chopped
Lime juice to taste
Salt to taste

4 ancho chilies, stem and seeds removed
1 small onion, peeled, chopped
1 clove garlic, peeled, chopped
1 jalapeno, chopped
1 serrano chili, chopped
1 chipotle chili, chopped
1 small bunch fresh cilantro
1 cup rich chicken stock

8 large tomatillos, husked, in 1/8" dice
1/2 red bell pepper, seeded, in 1/8" dice
1/2 yellow bell pepper, seeded, in 1/8" dice
2 jalapenos, seeds removed, in 1/8" dice
2 shallots, peeled, in 1/8" dice
1 garlic clove, peeled, minced
Juice of 4 large limes
Maple syrup to taste
Salt to taste

Cotija queso (mexican hard cheese)

Prepare smoker for cold smoke. Place chickens on rack and cold smoke with as little heat as possible for 15 to 20 minutes. Remove from smoker and place chickens in a large bowl. Add onion, garlic, chilies, cilantro, pepper, salt and oil to bowl with chickens. Mix to combine. Marinate overnight or at least 8 hours.

Prepare grill. Make sure grates are clean and lightly rubbed or brushed with oil.

Remove chicken from marinade and place skin side down on hot grill. Cook for 4 minutes. Turn and grill other side for 3 minutes or until chicken is cooked through. Remove from grill and keep warm.

Spoon a portion of the Drunken Black Beans in the middle of each warm plate. Surround the beans with a ladle of the Smoked Tomato Ranchero. Place the chicken breast slightly off center in the middle of the plate, showing a small portion of beans. Top each chicken breast with a small spoon of Tart Tomatillo Relish. Sprinkle the middle of each plate with Chateauguay Ques. and garnish with a large sprig of cilantro.

Drunken Black Beans:
Place beans onto a large tray and pick through them. Wash beans and set aside. Render fat from bacon in a large stockpot over medium heat. Add chorizo and cook until the sausage is breaking apart, about 4 to 5 minutes. Add onions and carrot and saute for 3 minutes. Add garlic, jalapenos, ham hock, and epazote and saute for 1 minute. Add beer and reduce for 3 minutes. Add beans and chicken stock and bring to a boil. Dissolve cornstarch in tequila and stir into boiling chicken stock little by little until mixture is slightly thickened. Reduce heat to a simmer, season with salt, and cook stirring occasionally for 1 hour or until beans are soft. The beans at this stage should be thick. Remove ham hock. Add cilantro and lime juice. Recheck salt seasoning.

Smoked Tomato Ranchero:
Prepare smoker for cold smoke. Place tomatoes on tray and cold smoke with as little heat as possible for 12 to 15 minutes. Remove from smoker and set aside.

Preheat oven to 350 degrees.

Heat 1/2 tablespoon oil in a small ovenproof saute pan over medium heat. When hot, add garlic cloves and saute for 3 minutes or until golden brown.

Place in preheated oven and roast for 6 to 8 minutes or until each clove is soft, stirring occasionally to prevent burning. Remove from oven. Remove garlic from pan and allow to cool. Set aside until ready to use.

Place remaining 1 tablespoon oil in a large saucepan over medium heat. When hot, add onions and carrot and saute for 5 minutes or until onions are golden brown. Add thyme, oregano, cumin, coriander, black peppercorns, and bay leaf and saute for 1 minute. Add Demi-Glace, chicken stock, and ancho chili paste and bring to a boil. Lower heat and simmer for 30 minutes.

Skim any fat that may have settled on the top. Add smoked tomatoes, roasted garlic, roasted red and yellow bell pepper, and roasted poblano chili. Simmer for 10 minutes to combine flavors. Remove from heat and add cilantro, lime juice, and salt.

Ancho Chili Paste:
Place anchos, onion, garlic, chilis, cilantro and stock in a medium saucepan over medium heat. Bring to a boil, then simmer for 10 minutes. Pour into a blender and puree until smooth. Set aside until ready to use.

Tart Tomatillo Relish:
Mix together tomatillos, red and yellow bell peppers, jalapenos, shallots, garlic, lime juice, syrup and salt, then check seasoning.