Smoked Baby chickens. Portuguese dry rubbed, and slowly smoked for 2hrs, or when the desired internal temperature reaches 74 degrees. They are super juicy. We pack them in trays of 2 and add a BBQ sauce. Allow to defrost, and pan-fry or grill until the skin is crispy. Great for supper time served with my favorite. Freshly baked bread, plenty butter, and crispy chips. Leftovers work well for lunch time sandwiches hit or cold.
