Well. I tried a mustard, honey, mayonnaise, ground bacon dip on some chicken thighs tonight.
Brined them for 2.5 hrs in Smokin's Brine #3, rinsed, cold into a cold smoker set at 300*, 3.5 oz alder. At 150* internal I removed them, let them rest for 2 minutes, dipped them in the honey mustard sauce, and back into the hot smoker till they hit 180*.
Absolutely delicious. They were a beautiful golden brown, and while the skins weren't crisp, they weren't rubbery either. Pretty good. Best tasting and best looking chicken I've had yet. I think the higher temp helped.
Here's the recipe I used:
Copycat Outback Honey Mustard Dressing Recipe
This is dead on exactly the honey mustard from Outback.
1 1/2 cups mayonnaise
1/4 cup Grey Poupon mustard (no substitute)
1/2 cup honey
-Stir together all ingredients in a small bowl until smooth.
-Cover and refrigerate for 1 hour before serving.
To it I added 1/2 cup of ground bacon (from a precooked package ground in coffee grinder) and threw in some peppercorns. Also, cut the mayo some and increased the mustard and honey a bit.
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