I smoked this on my Pit Boss pellet grill, but this can also be made on a Tragear Pellet grill, charcoal smoker, or gas smoker. In my opinion, there is no wrong way to smoke; unless you burn the meat.

Crispy skin, juicy meat, and that tangy Alabama white sauce dripping off every bite—this smoked chicken is anything but ordinary. If you haven’t tried this sauce yet, get ready to be hooked.

Place the pan in the smoker and cook for 3 hours or until the breast meat reaches 165 degrees. Remove the chicken from the smoker and allow it to rest on the rack in its pan for 15 minutes.

7. While the gumbo is simmering, bone the cooked chicken and cut the meat into one-half-inch dice. When the gumbo is cooked, stir in the chicken and adjust the seasoning as desired. Serve immediately.

So let’s take a look at the meat counter once more and consider old-fashioned chicken on the bone. For flavor, appearance, price and variety, it can’t be beat. Think about chicken wings.

There are many regional barbecue sauces in the U.S., but northern Alabama's is unique in that it's made from a mayonnaise base, thinned out with vinegar (usually apple cider vinegar), and seasoned ...

Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read meat thermometer, about 2 to 2 1/2 ...

Pimenton de la Vera is a paprika from Spain’s western region made from dried, smoked and finely ground red peppers. It adds bright orange-red color and rich, smoky flavor to meat, chicken, fish ...