Recipe - Smoked Chicken Tenders

1 pack (5#) chicken tenders (bought
at Sam's Club) 8%
phoisphate added
One fourth cup Wham Marinade
One fourth cup Worchestershire Sauce
One fourth cup Red wine vinegar dressing;
(fat free)
Cavender's Salt Free Greek
seasaoning
3 teaspoon Cilantro
One half cup BBQ sauce

I had a quick volunteer dinner for my AIDS buddies (we have a pot luck
dinner each month), so I decided on Smoked Chicken Tenders. While not true
BBQ in the Porch fashion, I found this quick recipe pretty good, and
thought for a change HA I'd post something on topic insert applause
here

Cut small part of the corner of the bag, exposing some of the zip lock.
Create and use an unzipped opening (34 inches is fine, point is don't
expose or open the entire bag, just some of one corner that can be re
zipped.) Salt water Rinse the inside of the bag, with frozen pieces inside,
to check for leaks in the bag. If bag leaks, remove chicken and put in a
large sealable baggie. Fresh water rinse and let drain. Pour the red wine
dressing into the bag. (The point is to mix everything in a bag, ok?) Pour
marinade in bag, seal and shake, coating chicken with liquid. Repeat for
Worchestershire sauce.

Let sit for 20 minutes. Sprinkle lightly with Cavender's (or your favorite
bird dust). Smoke @ 240 F for about an hour, using cherry and hickory.

Remove from pit, sprinkle more seasoning. Place tenders in pan can put
about One half cup of BBQ sauce. Mix loosely with hands and put lid on pan. Hold
in a warm (150 F) enviroment until ready for serving. Sprinkle cilantro
over meat about 5 minutes before serving.

NOTE: I hung my tenders using rib hooks, and cooked them rotating and
vertical, so I didnt have much problem with the points drying out. Also I
believe the strips stayed moist and had good flavor, due to the treatment
of the marinade in frozen state. As the meat thawed, then cooked, it seemed
to take on just the right amount of smokey flavor coupled with a nice
golden exterior.

These tenders are about the cheapest way to buy breast and the bag contains
almost 50 pieces. A good salad will have about three of them in it, and a
good sammich can pile up to 6 tenders on it, if oyu can stack good, umhum.

Posted to bbqdigest by "Rick D. Day" dallasbbq@airmail.net on Apr 26,
1998