627838 Sun Jun 14 12:23:49 -0700 2009 31 31 Home Cooking 0 4771992 I made this last year and it was great. Making it again tonight. I could go with the tried and true hickory, but I was wondering if anyone had any fun ideas. I have plenty of types of wood chips on hand. Recipe is from Epicurious: Grilled Citrus Chicken Under a BrickBon Appétit | May 2008 by Amy Finley 1/3 cup fresh lime juice 1/4 cup fresh lemon juice 2 tablespoons olive oil 1 tablespoon finely chopped fresh oregano 3 teaspoons salt, divided 2 teaspoons finely chopped fresh rosemary 1 garlic clove, chopped 1 whole chicken (about 3 3/4 pounds), neck and giblets removed, butterflied 1 teaspoon Hungarian sweet paprika 1 teaspoon black pepper Nonstick vegetable oil spray 1 1/2 oranges 2 foil-wrapped bricks or 1 cast-iron skillet Preparation: Whisk juices, olive oil, oregano, 1 teaspoon salt, rosemary, and garlic in glass baking dish. Add chicken to marinade. Turn to coat; chill 2 hours, turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled. Mix remaining 2 teaspoons salt, paprika, and pepper in small bowl. Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Slice 1/2 orange into 1/4- to 1/8-inch-thick slices. Remove chicken from marinade; pat dry. Loosen skin from chicken breast and slide 1 to 2 orange slices between skin and breast. Loosen skin from thighs and slide 1 to 2 orange slices between skin and thighs. Rub paprika mixture over both sides of chicken. Place chicken, skin side down, on grill. Place foil-wrapped bricks or cast-iron skillet atop chicken (if using bricks, position 1 brick over top half of chicken and 1 brick over bottom half). Cover and grill until skin is crispy and brown, about 15 minutes. Remove bricks or skillet. Using tongs or 2 large spatulas, turn chicken. Replace bricks or skillet and cook, covered, until chicken is cooked through, about 20 minutes longer. Let chicken rest 10 minutes. Meanwhile, place whole orange on grill and cook until slightly charred, turning often, about 1 minute. Cut into wedges and serve alongside for squeezing over chicken. Sun Jun 14 12:23:49 -0700 2009 12072 Googs 1 4772109 mesquite. no contest. Sun Jun 14 13:32:50 -0700 2009 4771992 103920 goodhealthgourmet 2 4772124 I like your confidence. Why mesquite? Sun Jun 14 13:39:14 -0700 2009 4772109 12072 Googs 3 4772128 the spicy, earthy sweetness is the perfect complement to the citrus & paprika. Sun Jun 14 13:41:29 -0700 2009 4772124 103920 goodhealthgourmet 1 4772584 I like apple wood with chicken. Or even cherry. I think hickory or mesquite can overwhelm chicken. Sun Jun 14 17:26:42 -0700 2009 4771992 123480 scuzzo 2 4772846 I like the subtle flavors of apple and maple with chicken and pork because mesquite might be too strong. Sun Jun 14 19:26:53 -0700 2009 4772584 22220 Kelli2006 1 4772699 I wouldn't use ANY wood to cook with, not ever! Think about it. If it's dangerous to breathe, why would anyone ingest it? Sun Jun 14 18:15:10 -0700 2009 4771992 1083570 Shirley_Brandie 2 4773779 what do you cook with, Natural Gas? Try breathing that for a while. Mon Jun 15 07:59:40 -0700 2009 4772699 274513 wallyz 2 4773929 Obviously you've never had Memphis BBQ! Mon Jun 15 08:44:22 -0700 2009 4772699 41679 Den 2 4773995 Agreed that cooking with wood is a bad idea. Humans just aren't genetically equipped to eat food that's been cooked in the presence of wood smoke. If our ancestors had eaten food cooked over wood fires, the species would probably be extinct by now. Somebody's been smoking something, and it isn't a chicken. Mon Jun 15 09:00:31 -0700 2009 4772699 58743 alanbarnes 3 4774198 Hilarious!! Googs, my first thought was also mesquite. You might also consider Western Red Alder, we use it a lot in the Pacific NW. Mon Jun 15 09:53:00 -0700 2009 4773995 218554 BeefeaterRocks 3 4774229 I think Shirley_Brandie may be right, break out the crock pot. Mon Jun 15 10:01:13 -0700 2009 4773995 10195 KTinNYC 4 4774266 I've tried, but do you have any idea how difficult it is to get one of those to light? Mon Jun 15 10:08:04 -0700 2009 4774229 139230 Wahooty 5 4774272 Have you tried a chimney starter? Mon Jun 15 10:10:09 -0700 2009 4774266 10195 KTinNYC 4 4774413 Don't forget the Bull's Eye!!! Mon Jun 15 10:49:24 -0700 2009 4774229 58743 alanbarnes 3 4774311 I'm thinking our ancestors did in fact cook with wood fires, and based on world populations, the species has done, and is doing quite well.... http://library.thinkquest.org/26157/fire_use.html What did your ancestors cook with...Gas or electric? Mon Jun 15 10:21:18 -0700 2009 4773995 65057 Uncle Bob 4 4774400 Is your satirical wit detector on the blink? Mon Jun 15 10:46:06 -0700 2009 4774311 218554 BeefeaterRocks 3 4776225 "Somebody's been smoking something, and it isn't a chicken" Well I hope they brought enough to share! LOL Apple all the way for me unless you have some Chardonay soaked cask oak. Mon Jun 15 19:50:02 -0700 2009 4773995 253154 Fritter 2 4774191 Anything can be dangerous in the wrong dosage. Water has a lethal dose - does that mean I shouldn't have a cup of tea? Luckily, smoking a chicken does not require running into a raging forest fire, so I think Googs is going to be okay. Mon Jun 15 09:51:08 -0700 2009 4772699 139230 Wahooty 1 4772758 Mesquite would be my last choice for chicken--it makes subtle flavors get bitter. Ask any pro-griller--save the mesquite for quick grilled steaks. I'd either use applewood or cherry. Even better, some grapevine trimmings. Sun Jun 14 18:46:29 -0700 2009 4771992 25251 hankstramm 2 4774622 won't overwhelm the chicken in combination with another wood, or if you smoke it for a short time & then finish cooking it through off the wood. Mon Jun 15 11:47:33 -0700 2009 4772758 103920 goodhealthgourmet 1 4772789 Cherry is my go to flavoring wood for poultry....Small amounts of Hickory and/or white oak is nice too....Really any of the common flavoring woods will work...Not over doing it is key....... Enjoy! Sun Jun 14 18:59:52 -0700 2009 4771992 65057 Uncle Bob 1 4773774 Apple, pear, crabapple, grape vine cuttings. Do not use Mesquite. I will annihilate all the oregano/ pepper/ rosemary aromatics. Mon Jun 15 07:58:31 -0700 2009 4771992 274513 wallyz 2 4774625 "Do not use Mesquite. I will annihilate all the oregano/ pepper/ rosemary aromatics." ~~~~~~~~ moderation is the key. theoretically, ANY variety has the potential to overwhelm the herbs if you overdo it. Mon Jun 15 11:48:09 -0700 2009 4773774 103920 goodhealthgourmet 1 4774777 Pecan or apple would be my first choices. Incidentally, I did a chix over hickory this weekend, and it was better than I expected (I don't generally like hickory & chix). I think it worked because the rub was quite bold (lots of chipotle chilis & cinnamon). Mon Jun 15 12:39:47 -0700 2009 4771992 12023 Hungry Celeste 1 4774884 i would likely rely on the smoke of good lump charcoal without additional wood chips--given the seasoning. if adding would, i'd probably dip into my supply of pinky-thin apple suckers--in the expectation that a few six-inch lengths would yield a subtle touch of smoke. the seasoning sounds quite good and--i'm guessing--would benefit from a gentle hand on the smoke throttle. Mon Jun 15 13:09:34 -0700 2009 4771992 270283 silverhawk 1 4775004 Lately, I've been using olive for chicken. It would go especially well with your marinade. Regarding mesquite, I will occasionally grill with it, but would never slow smoke with it. To me it has an upleasant taste. No offense GoodHealth, just not my favorite wood at all. Mon Jun 15 13:38:56 -0700 2009 4771992 11178 chileheadmike 2 4775030 i imagine beefeater would approve of the olive--or lemon. Mon Jun 15 13:46:14 -0700 2009 4775004 270283 silverhawk 3 4778660 Right on!!! No olive trees but I just trimmed up my Meyer lemon, might give that a try. Tue Jun 16 13:18:39 -0700 2009 4775030 218554 BeefeaterRocks 2 4775043 no offense taken - to each his or her own. but i'd consider this recipe to be more of a grilling than a slow smoke preparation. you're talking 35 minutes total, on the open grill, and i'd even remove the mesquite after the first 15 minutes to avoid overpowering the other flavors. Mon Jun 15 13:49:51 -0700 2009 4775004 103920 goodhealthgourmet 3 4789876 goodhealthgourmet, without checking the rest of the responses before starting, I took your mesquite suggestion to heart in as much as 'sweet for a sweet'. I ended up using cherry. It was nice, but I think too closely matched the taste notes of the recipe. Next time I try this, I think I'll blend a little savoury into the sweet with a couple of handfuls of mesquite or perhaps a pecan-apple blend where the pecan takes the back seat. Even though... deelish. You're right in that it isn't a slow smoke proposition. Still I find that anything cooked over wood smoke is an improvement over propane only. Oh to live where I could use charcoal... Sat Jun 20 07:45:00 -0700 2009 4775043 12072 Googs 1 4778712 For a dish with alot of subtle flavors I'd want to use a very mild wood, probably Apple, Alder, Red Oak. Pecan, Hickory, & Mesquite are very strong and will dominate the flavor. Tue Jun 16 13:29:03 -0700 2009 4771992 44184 jiarby