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Signore Bernardo’s Savory Poultry Seasoning: Whole Chicken

By on October 16th, 2009

IMG_7786.jpgWe’ve seen several ads over the internet regarding the TastyLicks BBQ company’s seasonings. In this post we show our recipe for a whole-smoked chicken using this seasoning.

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We seasoned up the chicken outside and inside the cavity with the savory poultry as such

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Here we cut up some red onion ,garlic and celery then season the veggies with the poultry seasoning also

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At this point, we add the veggies to the cavity

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Next we coat our bird with olive oil and rub it in thoroughly. More seasoning is added to the surface after that as well. Make sure your grill has reached 275 – 300 degrees then place on the grill

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After about 1.5 hrs or once the breast reached 162 degrees it should look as follows

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At this point, we melted 2 tablespoons of butter in 4oz of apple juice and mixed a little more of our savory poultry seasoning in and drizzled it on to our chicken

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We let our chicken cook for 10 minutes beyond the previous step and we were done.

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All in all the savory poultry is a great seasoning. This definitely compliments chicken very well. Huck highly recommends giving this one a shot!!!

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  • http://twitter.com/houseofannie Nate L

    Question: does your chicken skin come out tough when you barbecue it?

  • http://twitter.com/huckjr huckjr

    Not at all Nate, why do you ask?  Are you having that issue?  If so, what is your cook time and temperature you’re using?

  • http://twitter.com/houseofannie Nate L

    It’s been a while since I barbecued a whole chicken on my WSM but if memory serves, poultry skin gets tough at those low temps.

  • http://twitter.com/huckjr huckjr

    Nate as long as you bring your smoker to 275 – 300 degrees prior to putting the whole chicken on and allowing 1.5 hrs to smoke or once the breast reaches 162 degrees, you shouldn’t have tough skin.

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