T
The Pickled Pig
Guest
I started with a couple of innocent yardbirds from Sams.
I spatchocked the birds.
Then I removed the breast bone and cartilege and halved them.
For one of the birds, I made a fairly standard overnight brine.
For the other bird, I used an injection/marinade.
I rinsed them thoroughly and rubbed them with Cimmaron Docs Sweet Rub.
I then harnessed the power of my rotisserie smoker (used cherry for the smoke). I had the DigiQ set for a pit temp of 300F.
After 1 hour, I flipped the birds.
After 2 hours and 170F internal, I put the birds in a chaffing pan with Parkay and Stubbs Chicken Marinade and covered with foil.
I placed the chaffing pan on the cool side of my cooker at a grate temp of 175F. After 90 minutes, I decided it was time to pull them off and prepare them for serving.
Both chickens were delicious but I strongly favored the injected/marinaded one. I served them with potato salad and homemade blackberry cobbler in a vanilla creme rum anglaise sauce.
I spatchocked the birds.
Then I removed the breast bone and cartilege and halved them.
For one of the birds, I made a fairly standard overnight brine.
For the other bird, I used an injection/marinade.
I rinsed them thoroughly and rubbed them with Cimmaron Docs Sweet Rub.
I then harnessed the power of my rotisserie smoker (used cherry for the smoke). I had the DigiQ set for a pit temp of 300F.
After 1 hour, I flipped the birds.
After 2 hours and 170F internal, I put the birds in a chaffing pan with Parkay and Stubbs Chicken Marinade and covered with foil.
I placed the chaffing pan on the cool side of my cooker at a grate temp of 175F. After 90 minutes, I decided it was time to pull them off and prepare them for serving.
Both chickens were delicious but I strongly favored the injected/marinaded one. I served them with potato salad and homemade blackberry cobbler in a vanilla creme rum anglaise sauce.
