I love the taste of smoke on certain cuts of meat. One of my favorites is chicken smoked with hickory. I’m going to let you in one of my grilling secrets… You can turn your gas grill into a “faux smoker.” You can’t smoke a pork butt or ribs like you can on a real smoker like a Traeger or a Camp Chef, but you can get enough smoke on a piece of chicken, a hamburger, a steak or a slab of fish (think smoked trout or salmon). One of my favorite grill toys is a stainless steel hexagon tube called a pellet smoker tube that I purchased from Amazon. You only need a 6-inch tube for a quick cook. I fill the tube with Hickory, Apple, or Cherry wood pellets then Doc lights the pellets using a butane torch. Once the pellets catch fire they begin to smoke. That is when the magic happens!
Here is how to use a pellet smoker tube. Pour wood pellets into the smoker tube. Place the tube in your gas grill and light the pellets with a butane torch. Place uncooked cold chicken in the grill and “cold” smoke the chicken 30 minutes with the grill lid closed. Remove chicken from the grill, heat the grill to the desired temperature, then cook the chicken with the grill lid closed. Keep the pellet smoker tube in the grill while the chicken is cooking.
Dry Rubbed Grilled Chicken Sandwiches with Alabama White Sauce and Grilled Pineapple
3 boneless skinless chicken breast halves
Dry rub (recipe below)
Alabama White Sauce (recipe below)
4 slices fresh pineapple
4 hamburger buns
Garnish: Fresh Cilantro
Cut chicken in half lengthwise to make 6 pieces. Sprinkle dry rub on both sides of chicken. Place chicken on a plate and refrigerate at least 2 hours for dry rub to season chicken. While chicken is refrigerating, make Alabama White Sauce.
Remove chicken from refrigerator. Fill Pellet Smoker Tube with Hickory pellets. Set on rack inside grill. Light pellets with a butane torch. Place plate with chicken beside smoker tube. Set timer for 30 minutes. After 30 minutes remove chicken and start grill. Heat grill to desired temperature then place chicken on rack. Grill chicken until internal temperature is 165ºF. Remove chicken from grill, cover with foil, and let rest 10 minutes. While chicken is grilling; grill pineapple until grill marks are on both sides. Set aside. Shred chicken, stir in about 1/2 of Alabama White Sauce. Reserve remaining Alabama White Sauce for dipping.
To assemble sandwich: Toast inside of buns. Place shredded chicken with White Sauce on bottom bun. Top with Pineapple, cilantro leaves and top bun. Serve with additional Alabama White Sauce.
Dry Rub
1/2 tablespoon light brown sugar
1/2 tablespoon smoked paprika
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon iodized salt
1/4 teaspoon freshly ground pepper
Mix all ingredients together in a small bowl.
Alabama White Sauce
1 cup full fat Mayonnaise (I use Duke’s)
1/3 cup apple cider vinegar
1/4 cup freshly squeezed lemon juice
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon granulated sugar
1 teaspoon Worcestershire sauce
2 and 1/2 teaspoons prepared horseradish
Mix all ingredients together with a wire whisk. Refrigerate.
Published in The News and Neighbor on February 24, 2021.
Mary Duke Cooks! 