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-   -   Trussed Chickens and taters pr0n (http://www.bbq-brethren.com/forum/showthread.php?t=177019)

Hitman0321 12-09-2013 07:56 PM

Trussed Chickens and taters pr0n
 
While I was at the store yesterday getting stuff to make roast beef, I saw that they had chickens on sale for 2 for $5...I only wish I had bought more. Anyway I cooked em up on the Weber 22.5 tonight with a couple of taters.

Last night I made up a brine which has become my go to poultry brine, 1/2 cup brown sugar, 1/2 cup kosher salt, a handful of peppercorns, some rosemary, thyme, and sage boiled for 15 minutes and cooled with ice and cold water.
http://i1256.photobucket.com/albums/...1/DSC_0046.jpg

http://i1256.photobucket.com/albums/...1/DSC_0058.jpg

Out of their spa treatment and drying in the fridge for about 8 hours
http://i1256.photobucket.com/albums/...1/DSC_0072.jpg

On the Weber. I made a compound butter with rosemary, thyme, and sage:
http://i1256.photobucket.com/albums/...1/DSC_0073.jpg

http://i1256.photobucket.com/albums/...1/DSC_0074.jpg

Basting at 1 hour. Also, after reading the thread about onions on the fire decided to try it out...amazing.
http://i1256.photobucket.com/albums/...1/DSC_0083.jpg

http://i1256.photobucket.com/albums/...1/DSC_0084.jpg

http://i1256.photobucket.com/albums/...1/DSC_0085.jpg

Ready to come of at 1:45 when the drumstick almost wiggled off:
http://i1256.photobucket.com/albums/...1/DSC_0086.jpg

http://i1256.photobucket.com/albums/...1/DSC_0087.jpg

Resting:
http://i1256.photobucket.com/albums/...1/DSC_0088.jpg

Plated (and yes I broke out the fine china):
http://i1256.photobucket.com/albums/...1/DSC_0089.jpg

http://i1256.photobucket.com/albums/...1/DSC_0090.jpg

http://i1256.photobucket.com/albums/...1/DSC_0091.jpg

Sometimes I forget how farking awesome the Weber is at holding temps, held at 355 for the entire cook, even after opening to baste and put the onions on. Best chicken I have done and the first time I have had bite through skin. I would have gotten a pic but I am gluttonous. Thanks for looking!

Hitman

peeps 12-09-2013 08:00 PM

Great looking bird!!!

c farmer 12-09-2013 08:02 PM

Looks very tasty. Good job.

How was the onions?

Hitman0321 12-09-2013 08:03 PM

Quote:

Originally Posted by c farmer (Post 2724277)
Looks very tasty. Good job.

How was the onions?

By the time the birds were done the onions were black and inedible. That said, the smell was amazing, I had neighbors that I haven't even met come over and ask what the delicious smell was.

Shagdog 12-09-2013 08:07 PM

Mighty fine lookin birds!

T&S BBQ 12-09-2013 08:09 PM

Great post, that looks yummmmmy!

Hdhillin 12-09-2013 09:24 PM

That skin on your chicken looks great. Nice job!

ShencoSmoke 12-09-2013 09:38 PM

Looking great. Nice camera work as well. I need to sharpen my photography skills to hang with you all.

rehless 12-09-2013 09:52 PM

Damn, those birds are pretty!

Hitman0321 12-09-2013 10:03 PM

A little update, I wanted to cook both chickens to use the breasts for lunch meat for the week. I froze 2 breasts and sliced the remaining two on my new slicer. Much better than $10.00 per pound at the store.

http://i1256.photobucket.com/albums/...1/DSC_0092.jpg

http://i1256.photobucket.com/albums/...1/DSC_0093.jpg

cowgirl 12-09-2013 10:15 PM

Beautiful birds, they look delicious!

Hitman0321 12-09-2013 10:19 PM

Came out great, now I wish I would have bought about 10 more for the freezer.

sliding_billy 12-10-2013 02:37 AM

Great color on those birds. Nice cook.

scayne62 12-10-2013 01:16 PM

looks delicious, I am going to try the onions on the fire thing on my next cook.

Big George's BBQ 12-10-2013 01:21 PM

Those birds look perfect


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