cut in 8 pieces 4 cups cooked chicken 1 can cream of chicken soup 1 can cream of mushroom soup 1 cup sour cream 1 tablespoon onion :
grated 1 can green chilie salsa 1 1/2 cups cheddar cheese -- grated Oil crock. Layer chicken, tortillas, and sauce. Cover and cook on low 4 hours. Sprinkle cheese on top, cover, cook 15 minutes more.
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Chicken Ole!
Smoked Chicken Sandwich | Pulled BBQ Chicken Recipe on Ole Hickory Pit
Smoked Chicken Sandwich | Pulled BBQ Chicken Recipe on Ole Hickory Pits with Malcom Reed of HowToBBQRight.com
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For Pulled BBQ Chicken Recipe, the first thing you’ll need is a couple whole chickens from the grocery store. Remove the chickens from the cryovac packaging and rinse under cool water in the sink.
Place the chicken in a large container and pat the skin dry with paper towel. Hit the outside of each bird with a good dose of Salt, Black Pepper, and Garlic (my Killer Hog’s AP seasoning goes great here). Then layer on your favorite BBQ Rub to create a “Chicken Bark”
Anytime I’m smoking chicken I run my pit at a higher temperature. 275⁰ is optimal for getting the meat done and cooking the skin. There’s nothing worse than rubbery chicken skin, so ramp that cooking temperature up and you won’t have a problem.
For this cook, I’m using my Ole Hickory Ace MM set for 275⁰ with a little pecan chunks thrown right on the hot coals for smoke. Pecan is my go to wood for chicken.
When the smoker is up to temp, place the chicken breast side up on the rack and close the lid. It’ll take about 3 hours for these to smoke, but after an hour or so insert a wired probe thermometer (I use the Chef Alarm by Thermoworks) to keep an eye on the internal temperature. Chicken is done when the white meat hits 165⁰ and the dark meat hits 175⁰. Always be sure to check in the thickest part of the meat away from the bone.
While the chicken is doing its’ thing on the smoker, it’s a good time to put together the slaw used for building the sandwiches.
Blue Cheese Slaw Recipe 10oz Shredded Red Cabbage ½ cup White BBQ Sauce (recipe below) ¼ cup Blue Cheese Crumbles 3 Green Onions sliced fine 2 tablespoons White Sugar 1 teaspoon Celery Seed Combine these ingredients and place in the refrigerator for at least an hour before serving.
After about 3 hours of cooking, the internals should be right where you want them. Double check the internals after the alarm sounds on the thermometer just to be safe. You’ll need a hand held thermometer for this (Thermapen is your best friend).
Remove the chickens from the smoker and cover loosely with foil inside on the counter. They’ll need to rest at least 15-20 minutes before pulling.
Remove the legs, wings, breast, and thighs. The meat will still be hot, so use a pair of glove liners underneath a pair of nitrile gloves. Pull the meat into equal size portions separating any bones or cartilage working through the whole carcass.
Once all the meat is pulled, it’s time to build the sandwiches. Split open a jumbo burger bun and pile a good bit of the chicken on the bottom half, drizzle with White BBQ Sauce.
enjoy this Pulled BBQ Chicken to make your own Smoked Chicken Sandwich cooked on the Ole Hickory Pit.
White BBQ Sauce Recipe: 2 cups Mayonnaise (use a good mayo like Duke’s or Blue Plate) ½ cup Apple Cider Vinegar 1 tablespoon Black Pepper (course ground) 1 tablespoon White Sugar 1 heaping teaspoon Prepared Horse Radish 1 teaspoon Kosher Salt ½ teaspoon Ground Cayenne Pepper Juice from 2 Lemons Directions: Combine all the ingredients in a mixing bowl using a wire whisk until smooth. Pour into a mason jar and refrigerate for several hours.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Ole Rotisserie ???? Chicken
Ole Rotisserie ???? Chicken
Chicken Kiev Ole recipe
Chicken Kiev Ole recipe
Creamy Chicken Pesto using Clara Ole Sauce | Quick and Easy Recipe
Hi guys! Nei here, today we are making pasta! My wife is craving for pesto and I have a very simple recipe using Clara Ole Pesto sauce (not sponsored) ^__^. A very simple yet very satisfying pasta dish and I have included only what I have, you too can make this recipe I’m sure! So here is my version of Creamy chicken pesto using Clara Ole Pesto Sauce!
Ingredients:
2 Cloves Garlic Crushed 1 Medium Onion minced 2 Tbsp. Olive Oil 1 Pack Clare Ole Cheesy Pesto Sauce (180grams) 1 Cup All-Purpose Cream 1 Cup Parmesan Cheese 200 grams Penne Pasta 150 grams Boneless Chicken Salt and Pepper to taste
Serving size: 3 - 4 Persons
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Mexican Chicken Casserole
Just 30 minutes in the oven and your family will be enjoying this delicious Mexican Chicken Casserole!
You can print the recipe here
Ingredients 3 cups crushed tortilla chips or Dorito Nacho Cheese chips 15 oz. black beans drained and rinsed 2 cups chopped cooked chicken (rotisserie chicken works well) 1 teaspoon ground cumin 21 oz. cream of chicken soup 2 (10.5 oz) cans 1 10 oz. can Rotel tomatoes undrained 2 cups shredded jack cheese 2 cups shredded medium cheddar cheese 1 tomato diced 1 bunch cilantro rinsed and chopped Jalapeños optional Instructions Preheat oven to 350 F and grease a 13x9 casserole dish with non-stick cooking spray. Crush tortilla chips lightly and sprinkle approximately 1 cup across the bottom of the baking dish. Layer diced chicken and black beans over the crushed chips. Stir 1 teaspoon of cumin into the cream of chicken soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer. Sprinkle cheese evenly over the tomato layer and top with remaining crushed chips. Bake for 25-30 minutes or until casserole is hot and bubbly and the cheese is fully melted. Garnish casserole with cilantro and chopped tomatoes. Serve immediately with a slice or two of fresh jalapeño. Notes Do not drain Rotel tomatoes before adding to casserole. You can substitute Doritos for regular tortilla chips. For another flavor element, mix a 4 oz. can of diced chiles into the soup/cumin mixture. Prepare ahead of time except for the tortilla chips over the top. Cover with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap and sprinkle with chips. Bake until hot and bubbly.