Smoked Szechuan Sweet & Sour BBQ Chicken w/Rosemary & Garlic Roast
Smoked Szechuan Sweet & Sour BBQ Chicken w/Rosemary & Garlic Roast

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, smoked szechuan sweet & sour bbq chicken w/rosemary & garlic roast. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Smoked Szechuan Sweet & Sour BBQ Chicken w/Rosemary & Garlic Roast is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Smoked Szechuan Sweet & Sour BBQ Chicken w/Rosemary & Garlic Roast is something that I have loved my whole life.

Smoked Szechuan Sweet & Sour BBQ Chicken w/Rosemary & Garlic Roast Don't forget your BEERS. Transfer spices to a spice grinder and pulse until mixture is coarsely ground. Transfer to a small bowl and mix in salt, brown sugar, and red pepper flakes.

To begin with this particular recipe, we must first prepare a few components. You can cook smoked szechuan sweet & sour bbq chicken w/rosemary & garlic roast using 11 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Smoked Szechuan Sweet & Sour BBQ Chicken w/Rosemary & Garlic Roast:
  1. Make ready 1 5 pound Whole Chicken
  2. Make ready 1 Lawry's Szechuan S&S marinade
  3. Get 1 meat injector
  4. Prepare 4 tbsp Rosemary
  5. Take 2 tbsp Fennel Seeds
  6. Take 3 tbsp garlic powder
  7. Take 1 Sea Salt - evenly coat potato
  8. Make ready 1 onion
  9. Take 1 butter
  10. Make ready 1 Irish Red Beer
  11. Prepare 1 Apple wood

View menu, photos, coupons, and more. It is fast, easy and FREE to use. Szechuan chicken is a sweet and spicy dish from the Chinese province of Sichuan. This incorporates the Szechuan peppercorn which lends a slightly citrusy flavor to the whole dish.

Steps to make Smoked Szechuan Sweet & Sour BBQ Chicken w/Rosemary & Garlic Roast:
  1. Inject chicken with marinade, cover and let rest for 3 hours.
  2. Make sure smoker is up to temp 250°
  3. Smoke whole chicken for 4+ hours. Finished temp of meat 165°. Use Apple wood to smoke meat.
  4. About an hour before chicken is done, begin to prep potatoes.
  5. Cut potatoes into 1/4's and place in water for 10 - 20 minutes.
  6. Drain and place in casserole dish.
  7. Slice onions and place in casserole dish
  8. Brush potatoes and onions with butter and sprinkle with dry ingredients
  9. Drink the Irish Red Beer
  10. Cook potatoes on 400° until golden brown and crispy. About 30 minutes give or take
  11. Serve - Eat and be Fat & Happy

It is a dish on a spicier side, that because very popular all over the world. Tea smoked duck with the bread pockets , green onion slivers and plum sauce that we were excited to order nothing special. Mushrooms and war wonton soup some of the blandest ever tasted. Quite a disappointment but they definitely have lots of local customers. Brown sugar, soy sauce and other spices are added and the braising begins.

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