Santa Maria Smoked Chicken Seasoning Recipe

Name: Santa Maria Smoked Chicken Seasoning
Yield: 0.00 No unit
Ingredients: 1/4 cup dark brown sugar; 4 1/2 tsp. raw or granulated sugar; 4 1/2 tsp. Garlic Powder; 4 1/2 tsp. Granulated Onion; 4 1/2 tsp. Coarse Black Malabar Pepper

YIELD
About 2 cups

THANKS TO
William Falk II

NUTRITION

NOTES

This mix will make enough for more than 2 chickens, but also works great on tri-tip roasts or ribs. While there is no salt in this recipe, you can add it if desired.

A spicy and flavorful blend for smoked chicken, beef, or pork.

YIELD
About 2 cups

INGREDIENTS

6 Tbsp. Hungarian Sweet & Spicy Paprika
3 Tbsp. Medium Chili Powder
1 Tbsp. Cayenne Chile Powder
3 1/2 Tbsp. Ground Cumin Seeds
1/4 cup dark brown sugar
4 1/2 tsp. raw or granulated sugar
3 Tbsp. Garlic Powder
3 Tbsp. Granulated Onion
6 Tbsp. Coarse Black Malabar Pepper

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NOTES

This mix will make enough for more than 2 chickens, but also works great on tri-tip roasts or ribs. While there is no salt in this recipe, you can add it if desired.

A spicy and flavorful blend for smoked chicken, beef, or pork.

DIRECTIONS

Combine all ingredients and whisk together or place in a jar and shake. To use on chicken, set your smoker to 250 degrees and add apple wood chips. Clean your chicken(s) and tie the legs and wings. Sprinkle the inside and the outside of the chickens and smoke for about 5 hours, or until inner temperature reaches 165 degees. Remove and let rest for 15 to 20 min.

SERVING SUGGESTIONS

Author's note: "Serve with rosemary potatoes and BBQ beans."

THANKS TO
William Falk II

NUTRITION