Alabama White Sauced Pecan Smoked Chicken BBQ Ramen

It's been a while since I have posted anything... not because I haven't wanted to, but because, frankly, I got bored with posting and I was a little busy.  Now, though, work isn't as crazy, and I have some free time. 

The weather has been a little back and forth between cold and warm.  Yesterday I smoked some chicken thighs, but ended up not eating a lot of it.  Today I was going to grill, but it was rainy and cold, so I decided to get creative in the kitchen.  In the past, I have messed around with the concept of BBQ Ramen.  Simple enough... take anything you've barbequed, and throw it in a bowl of ramen. 

I won't bore you with anymore stories, etc.  Here is one of my BBQ Ramen bowls:

Alabama White Sauced Pecan Smoked Chicken BBQ Ramen with Fried Egg Slices and Smoked, Crispy Chicken Skin Strips

step 1:
I like to rub my chicken thighs down with a chicken bbq rub, let it sit for at least 10 - 15 mins to absorb some flavor.  Fire up your smoker, add your wood (I use Pecan), add your chicken and smoke for about 1&1/2 hours.  If you want to use the chicken skin, at this point, I peel the skin back or off so that it can get smokey and crispy.  Then you want to start brushing on the Alabama White Sauce (recipe is here), on the chicken and the separated skins, do this for about the next 45 minutes.

step 2:
do a rough chop on the chicken once you've pulled it off the bone.  I like to use leftover chicken, and then heat it up in a pan or a flat top, and as I do this, I drizzle a little more ABW sauce, soy sauce, and sriracha on the chicken.  While doing this, I fry up an egg on my griddle, nothing special, just use a little salt and pepper, then slice it into strips.

step 3:
take cheap store bought Ramen noodles, cook them according to package directions.  Then, assemble your toppings, drizzle with some Sriracha, and enjoy some smokey, delicious ramen noodles.