Adding walnuts was a nice addition into this smoked chicken salad. I was thinking pecans too, because of the pecan smoke wood, and BAM, you said it a second later! Great video!
Awesome recipe Ry. I started making smoked chicken salad about 20 years ago and my wife and kids thought I had went nuts smoking chicken for that. But when they tried it they loved it! The wife is allergic to walnuts so we did use pecans and she likes a few halved grapes too. Something that I found helps all the flavors come through a little better is a touch of nutmeg. Not so much that you can detect it but just enough to enhance or punch up the flavors. This is one of those recipes that each family can easily customize to suit their own taste for sure. Thanks for sharing Ry.
Cooking With Ry - Give the nutmeg a try. A friend of mine use to work for Chick-fil-A restaurant and that was a "special" spice they use. He shared it with me and I was pleasantly surprised when I tried it.
Good Day Ry... Came across your channel around the fourth of July while looking up info on the OKJ Longhorn Reverse Flow. I've been watching it every since! You have some great info brother! Ive subscribed & get alerts now. I haven't been able to Grill/BBQ/Smoke in over 3 years (living in an apartment with no grills). But now Im moving back to a house, the first thing I went and bought was an Offest. My OKJ Longhorn Reverse Flow came in Tuesday and I am going to put it together tonight. I have all the typical mods to keep it smoke tight. But I am leery of the firebox gasket (after your vlog), but I bought the fiberglass one with the red RTV adhesive. Ill leave the firebox apart and unattached to the cooking chamber so the RTV gasket will have some time to solidify. Tomorrow Ill complete the build, oil her up, and season her. Hopefully Sunday, ill be able to drop a couple butts on with maybe a beer can chix or two. Any Sage wisdom for me? lol Also, I wanted to ask you... What is the longest cook you've done on your OKJ unattended? I got the FireBoard ATC (Auto Temp Control for those that may not know) with the Thermometer, 6 meat probes, 2 ambient probes, the fan controller and fan. Im hoping to do some long cooks without so much attending the fire as I once would have to. Hopefully we can swap cooking war stories and recipes in the near future... Keep it grillin brother! And thanks for your contribution to the community. I would do a video on the build, but only have a Hero cam (without the screen)...
Just fire that up and make sure you burn off all the manufacturing lubricants and gunk before seasoning it. An hour or two at 250+ will be good. Then do your seasoning burn. I don't really leave my pit unattended, as in leaving the house, but I'll go inside and just monitor the remote temp sensor to see if I need to add any wood or make adjustments. I don't think I've gone longer than 2 hours without doing something, but that's okay--I enjoy the whole process :) Enjoy that Longhorn reverse flow! That should be great to cook on :)
Thanks for the video, looks delicious! I think pecan wood is great for chicken. We use whole(home raised, just butchered 92 two weeks ago ) chickens and make chicken salad with the leftover. We also brine ( 1 cup each of salt and brown sugar to a gallon of water)ours overnight. 250-275 for 2 3/4 hours. Generally can't get the skin crisp enough but the chicken is so good no one complains. Thanks again.
Hey Ry, I was wondering. Do you think it’s possible to smoke scallops? Second I doubt it would be worth firing up the offset but to use the kettle and some wood chips and low indirect heat. I’m wondering though because I really love hot seared fast scallops.
I'm sure it's possible, but I don't know that I'd try it. I'm like you in that I love the hot seared scallops. My guess is you'd have to do them as you suggested, low indirect for maybe 15 minutes with wood smoke, then finish off with a quick sear.
Thick slices of apple-wood smoked bacon mmmmmm. or smoked Anahiem chilli's chopped up, the accouterments are endless. Great vid as it shows what you can do with the leftovers from the chicken cooked the night before.
Looks great Ry! I have a Masterbuilt smoker and I use the water pan a lot and boy does it make moist chicken breast. Love the size of your wood box though. Thumbs up!
Bacon and shredded cheddar would have top drawer! Looks good though. Hey what do you think of pellet grills? I’m thinking I might get one. Just picking your brain. Thanks brother
*Bare with me here.... Got kind of a stupid question for ya... But what is really the difference between granulated garlic, and garlic powder? Is it really just the texture of it? Or do they have different applications?*
Sometimes it's interchangeable, but there are some really fine powders, and some that are more granulated. So really, being exact, it is mostly about texture :)
Man, you would have killed it if you left the skin on when you chunked it up. A little more mayo and some yellow mustard. Some tapatio or even crystals hot sauce goes great as well.
Lovely. Wish i had one of those sandwiches :)
I just had another today. Chicken Salad is even better the next day :)
7k! Congrats Ry!
Thank you!
Adding walnuts was a nice addition into this smoked chicken salad. I was thinking pecans too, because of the pecan smoke wood, and BAM, you said it a second later! Great video!
That was my wife's suggestion--hey, what about suggesting pecans with the pecan wood! We're meant for each other :)
LOL, yes they are, but I bet walnuts are fantastic in the salad as well.
Awesome recipe Ry. I started making smoked chicken salad about 20 years ago and my wife and kids thought I had went nuts smoking chicken for that. But when they tried it they loved it! The wife is allergic to walnuts so we did use pecans and she likes a few halved grapes too.
Something that I found helps all the flavors come through a little better is a touch of nutmeg. Not so much that you can detect it but just enough to enhance or punch up the flavors.
This is one of those recipes that each family can easily customize to suit their own taste for sure.
Thanks for sharing Ry.
I like the nutmeg idea!
Cooking With Ry - Give the nutmeg a try. A friend of mine use to work for Chick-fil-A restaurant and that was a "special" spice they use. He shared it with me and I was pleasantly surprised when I tried it.
The only valid chicken salad is made with grilled/barbecued/smoked chicken! Good video Rye!
Thanks!
Good Day Ry... Came across your channel around the fourth of July while looking up info on the OKJ Longhorn Reverse Flow. I've been watching it every since! You have some great info brother! Ive subscribed & get alerts now.
I haven't been able to Grill/BBQ/Smoke in over 3 years (living in an apartment with no grills). But now Im moving back to a house, the first thing I went and bought was an Offest. My OKJ Longhorn Reverse Flow came in Tuesday and I am going to put it together tonight. I have all the typical mods to keep it smoke tight. But I am leery of the firebox gasket (after your vlog), but I bought the fiberglass one with the red RTV adhesive. Ill leave the firebox apart and unattached to the cooking chamber so the RTV gasket will have some time to solidify. Tomorrow Ill complete the build, oil her up, and season her. Hopefully Sunday, ill be able to drop a couple butts on with maybe a beer can chix or two.
Any Sage wisdom for me? lol Also, I wanted to ask you... What is the longest cook you've done on your OKJ unattended? I got the FireBoard ATC (Auto Temp Control for those that may not know) with the Thermometer, 6 meat probes, 2 ambient probes, the fan controller and fan. Im hoping to do some long cooks without so much attending the fire as I once would have to.
Hopefully we can swap cooking war stories and recipes in the near future... Keep it grillin brother! And thanks for your contribution to the community.
I would do a video on the build, but only have a Hero cam (without the screen)...
Just fire that up and make sure you burn off all the manufacturing lubricants and gunk before seasoning it. An hour or two at 250+ will be good. Then do your seasoning burn. I don't really leave my pit unattended, as in leaving the house, but I'll go inside and just monitor the remote temp sensor to see if I need to add any wood or make adjustments. I don't think I've gone longer than 2 hours without doing something, but that's okay--I enjoy the whole process :)
Enjoy that Longhorn reverse flow! That should be great to cook on :)
Thanks for reply!
JUST the title got my attention!! OMG! that looks fabulous!! great job!!
They turned out might tasty :)
like always!! :)
Took smoked chicken salad to our family July 4th bash. Hugh success.
I loved chicken salad. Then I started using smoked chicken in it and I love it even more now :)
I love sage I use it in my homemade sausage.i have an outdoor smoke house from the twenties that I still use.
Thanks for the video, looks delicious! I think pecan wood is great for chicken. We use whole(home raised, just butchered 92 two weeks ago ) chickens and make chicken salad with the leftover. We also brine ( 1 cup each of salt and brown sugar to a gallon of water)ours overnight. 250-275 for 2 3/4 hours. Generally can't get the skin crisp enough but the chicken is so good no one complains. Thanks again.
I made the no brine call last minute, but the breasts still turned out nice and juicy :)
Oh my gawd! I'll have to make this soon!
Thanks RY, another recipe I'm adding to my list looks great
It's a simple one, but with such great results :)
Hey Ry, I was wondering. Do you think it’s possible to smoke scallops? Second I doubt it would be worth firing up the offset but to use the kettle and some wood chips and low indirect heat. I’m wondering though because I really love hot seared fast scallops.
I'm sure it's possible, but I don't know that I'd try it. I'm like you in that I love the hot seared scallops. My guess is you'd have to do them as you suggested, low indirect for maybe 15 minutes with wood smoke, then finish off with a quick sear.
Thick slices of apple-wood smoked bacon mmmmmm. or smoked Anahiem chilli's chopped up, the accouterments are endless. Great vid as it shows what you can do with the leftovers from the chicken cooked the night before.
Absolutely!
Looks great Ry! I have a Masterbuilt smoker and I use the water pan a lot and boy does it make moist chicken breast. Love the size of your wood box though. Thumbs up!
I have a Masterbuilt, too, but haven't pulled it out of the garage in a while. I may have to do that :)
I love chicken salad! Good idea smoking the chicken first! #Cheers
More flavor, more fun :)
Looks really good, good job.
Thanks!
Bacon and shredded cheddar would have top drawer! Looks good though. Hey what do you think of pellet grills? I’m thinking I might get one. Just picking your brain. Thanks brother
I don't have a pellet grill, but the people I know who do absolutely LOVE them :)
Great recipe! What was the concert?
---Steve
It was English Beat at Irvine Park :)
Ry, I want to see Dead and Company and maybe Lindsey Sterling
*Bare with me here.... Got kind of a stupid question for ya... But what is really the difference between granulated garlic, and garlic powder? Is it really just the texture of it? Or do they have different applications?*
Sometimes it's interchangeable, but there are some really fine powders, and some that are more granulated. So really, being exact, it is mostly about texture :)
Good job ry as all ways
Thanks!
Ribs stuffed in chicken? Heck, why not. Too bad you didn't have any real miracle whip and you had to go 2nd rate there. Still looked good, though.
Not being a mayonnaise aficionado, I'm even less of that regarding Miracle Whip :)
Cooking With Ry eeew miracle whip! You got it right Ry. Stick with the mayo.
Dukes mayo is all you need. Even though I have ordered a Japanese mayonnaise to try.
Looks good. Needs some pickles and boiled eggs lol
Easily adaptable :)
I am thinking thinking this chicken...then mix with some buffalo wing sauce and some blue cheese dressing..
That'll work!
Smoke the nuts too just not as long, it's killer good :)
I've heard people do that. Will have to give that a try :)
I would eat this without the bread.
I kinda did, too :)
Can you be my Internet uncle?
No, but I'm open to adopting the right person :)
Cooking With Ry aww okay Uncle Ry
Man, you would have killed it if you left the skin on when you chunked it up. A little more mayo and some yellow mustard. Some tapatio or even crystals hot sauce goes great as well.