Easy Fixins': Dub Shack BBQ Presents Honey Hot Chicken

The heat can be turned up or down to your preference. This may/may not be that booty burner that can keep you on the toilet or in tears. Since the heat I like isn't one to hurt feelings or have Billy Badass crying to his mommy, you can take the title with a grain of salt yet the honey part remains. 

To let y'all in on something about me, I mainly live on grilled chicken sandwiches when we drive to the beach on vacation week until we get to where we are sleeping. Therefore, Bojangles, Krystal, and yes, Chick-fil-A tend to find a way to separate money from your friendly pitmaster. 

INGREDIENTS 

Whole chicken

Fire and Smoke Society's Hot Honey Buzz rub

Dub Shack BBQ’s Get Hot Honey barbecue sauce*

Hamburger slider buns 

Provolone cheese 

STEP ONE. We spatchcock the birds. If you've never done it, simply cut the backbone out of the whole chicken and flatten it for even doneness. Use a liberal dosage of Hot Honey Buzz on both sides of the birds and set aside as the smoker works its way up to temperature. 

STEP TWO. In the miracle of time, the chickens (I did two) are ready for mesquite smoke! 

STEP THREE. Remember, your food cooks how it lays on the grill. Since Senior (my OG Oklahoma Joe offset smoker) got the assignment, allow it to rise to 250-275 degrees before laying both birds out for initial smoke. You can keep the skin on for presentation purposes, and there will be a separate post of the best bite-through chicken skin later this season, so leave the birds be for their smoke nap. At one hour, probe the breast, thigh, and one of the legs for doneness to determine if they either need to be repositioned or left alone. 

STEP FOUR. After the chickens near eating temperature (165 for breasts, 175 for thighs), I tend to put them in aluminum pans and cover them up for at least half an hour before pulling to ensure a thorough cook and juicy chicken. In the bottom of the pan, feel free to add a braising liquid such as chicken broth or Miller Lite to the bottom of the pan in order to fortify the poultry flavor. Bring both chickens when both parts meet the mark and prepare for the next step.

STEP FIVE. Look at those pretty chickens. Feel free to part them out any way you want, but today and for this recipe, we pull chicken.

Let's get busy.

You can't tell me nothing about that color

What's the fun part, friendly pitmaster?

Building the sandwiches.

You have the liberty to build and serve chicken sandwiches any way you desire, but you're really here for the Get Hot Honey sauce. On the bottom part of the slider bun, start with provolone cheese and you can go to town. Me? Give me toasted buns, the pulled chicken itself, a slice of provolone cheese, Get Hot Honey sauce, and the top bun. Don't forget to butter the tops and as an over-the-top move, sprinkle Everything Bagel over the sliders and broil on high for 45 seconds. Remove and serve immediately!

Optional and likely next time around, Get Hot Honey will be in a serving cup to dip my sandwiches into.

As always, thank you for reading and sharing this post. Holiday and weekend cookouts do not have to be the extravagant affairs we sometimes let them become; periodically, a good chicken sandwich is all we need. Keep going outside and cooking great food that will not only fill you up but also provide the chance to make memories. Y'all be safe, be blessed, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ! 

*Get Hot Honey is in the early testing process. If I like it enough and the core group of samplers think it passes muster, it will be not only on the roster but 2024's holiday surprise sauce from your friendly pitmaster. Pop Da Cherry and Deez Apples are riding off into the sunset - for now.