Best 3 Smoked Bucket Chicken Native American Style Chicken Recipes

SMOKED BUCKET CHICKEN (NATIVE AMERICAN STYLE CHICKEN)

Steps:

• Well, you're going to need as well:.
• A 5 gallon metal bucket (paint burned off).
• 3 wooden stakes.
• Tin foil (15x15).
• 8 lb. bag of matchlight charcoal.
• Cotton string (about 3-4 ft.).
• Make or acquire 3 sturdy wooden stakes. Drive them into ground after laying down foil.
• Place the stakes close enough together so that you can fit the three chickens on them and still fit bucket over them].
• Place seasoned chickens, breasts outwards, on stakes, and tie string around them tightly so that when cooking, nothing falls off.
• Once chickens are placed and tied, spray a lot of butter all around the chickens and season them some more.
• You're almost there!
• Place hickory chips around and underneath the chickens.
• Put bucket over chickens and pour all the charcoal around the bucket.
• Light it up!
• The chickens should cook for at least 3-3 1/2 hours.

SMOKED WHOLE CHICKEN

Steps:

• Preheat a smoker to 250 degrees F (120 degrees C).
• Combine paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt in a large mixing bowl and mix completely with a fork until well combined.
• Spatchcock the chicken by placing chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten. Rub with the seasoning blend.
• Smoke until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish out with an internal temperature of 160 degrees F (71 degrees C).
• Remove from heat, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve.

POYHA (OLD NATIVE AMERICAN RECIPE) MEAT & CORMEAL

Steps:

• In blender or food chopper, chop the corn until it is very small pieces.(do not overdo) You don't want liquid.Set aside.
• (I prefer to use the frozen thawed corn).
• In large mixing bowl, add chopped corn, chopped grapes, onion, eggs and pepper. Beat until eggs are mixed. Set aside. If you want to add optional paprika and garlic salt, add to mixing bowl.
• Cast Iron Skillet or Dutch Oven:.
• Brown ground meat in the oil or in the raw chopped bacon pieces. Cook just until brown. Do not overcook. Add drained meat to corn mixture. Wipe out skillet or dutch oven with a paper towel. Season with a little grease or oil.
• Add cornmeal to meat and corn mixture. Mix well. I use my hands. Add more cornmeal, a little at a time ie. 1 tablespoon at a time,if the mixture is runny. Should be moist.(note: you might have to use a total of 1 1/2 cups cornmeal or a little more if the corn is very moist.
• Pack into cast iron dutch oven. Cover.
• Note: I put a heat proof dish that will fit down inside on top of meat, then cover.
• Put on grill medium heat for 45 minutes to 1 hour. Over hot coals 45 minutes.Cool at least 15 minutes. Cut slices in the dutch oven, then lift slices out to serving dish.
• Meat Loaf pans:.
• Spray with Pam. Pack into two loaf pans.
• Bake 350* 45 minutes.
• Bake 350* 1 hour to 1 hour 15 minutes if packed in a very large loaf pan.
• Make sure you cool at least 15 minutes or longer. The loaf must set up.
• Serve with gravy, white sauce, ketchup.
• Slice for sandwiches, or add with fried potatoes.
• I like to serve with fried potatoes and white gravy or just plain on a slice of.
• bread or hogie roll.
• This is a very moist meat loaf and definitely a full meal. You can add salsa or peppers after slicing if you prefer or any meat sauce. You may put the meat on fry bread and top with salsa also.