Whole Salt Crusted-Chicken With a V8

Midnight Smoke · 03-21-2010, 11:13 AM

Twisted the Beer can Chicken and substituted with a V8 Juice.

Rinsed chicken well, about a 5 pound bird.

Started off with a salt bath, both inside and out.

Wrapped in plastic and back into the fridge. Yep, leaked out of the plastic a bit, next time I will place wrapped Bird into a large tupperware.

After 2 hours, out of fridge, rinsed well and topped with YardBird. Stuffed neck cavity with diced onions and a couple slabs of butter. Dropped a few chunks of Garlic into the V8.

Placed on the Egg for about 2 hours.

Resting just a bit. Seems that with the YardBird I get a fairly blackened crust.

Sliced for a few tastes, already had dinner so will put away for leftovers.

Tasted good, skin was a little salty but not terrible, meat had a great texture and taste, very moist.

BlkJeep · 03-21-2010, 11:17 AM

Looks good from here! Good thing you had a V8 or your bird wouldn't have sat up straight!

Markbb · 03-21-2010, 11:44 AM

I normally do that with chicken and chops and loins.....chicken look great...

Shotgun smokers · 03-21-2010, 11:47 AM

That Chicken Looks Great! It makes me want to do one.

btcg · 03-21-2010, 11:50 AM

Quote:

Originally Posted by {Midnight ☼ Smoke}

Twisted the Beer can Chicken and substituted with a V8 Juice.

Rinsed chicken well, about a 5 pound bird.

Started off with a salt bath, both inside and out.

Wrapped in plastic and back into the fridge. Yep, leaked out of the plastic a bit, next time I will place wrapped Bird into a large tupperware.

After 2 hours, out of fridge, rinsed well and topped with YardBird. Stuffed neck cavity with diced onions and a couple slabs of butter. Dropped a few chunks of Garlic into the V8.

Placed on the Egg for about 2 hours.

Resting just a bit. Seems that with the YardBird I get a fairly blackened crust.

Sliced for a few tastes, already had dinner so will put away for leftovers.

Tasted good, skin was a little salty but not terrible, meat had a great texture and taste, very moist.

Looks great... I'll bet it was salty. Now, I like a lot of salt. Been using this 11 herbs & spices mix I got from the theingriedientstore.com. It's pretty darn good, but the wife says it's too salty.

sfbbqguy · 03-21-2010, 12:39 PM

What does the salting process do?

Ron_L · 03-21-2010, 12:46 PM

Wow! I coulda had a V8 (chicken)!

What temp did you cook at, Terry? I haven't had any issues with dark skin with Yardbird.

Markbb · 03-21-2010, 12:50 PM

Quote:

Originally Posted by sfbbqguy

What does the salting process do?

It works like a dry brine...

landarc · 03-21-2010, 01:02 PM

Good looking bird there. I like heavily salting chicken for a couple hours before cooking.

MilitantSquatter · 03-21-2010, 01:04 PM

I used that salting technique for the turkey on Thanksgiving.. I think leanza or landarc was the one who shared it.. It worked well.

Terry - What temp were you cooking at ? I've not used Yardbird but I'm guessing the combo of sugar and high heat is what did it.

bigabyte · 03-21-2010, 01:13 PM

That looks mighty tasty!

big brother smoke · 03-21-2010, 02:17 PM

Looks lip smacking!

Shiz-Nit · 03-21-2010, 03:28 PM

yum yum lookin' good

N8man · 03-21-2010, 03:29 PM

I could go for a couple of slices of that right now!!! Looks Tasty!!!!

LMAJ · 03-21-2010, 04:17 PM

Looks good to me!
I use Yardbird on all my chicken these days and find it just salty enough for my taste, wouldn't want to add more salt.

03-21-2010, 11:13 AM	#1
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Whole Salt Crusted-Chicken With a V8 Twisted the Beer can Chicken and substituted with a V8 Juice. Rinsed chicken well, about a 5 pound bird. Started off with a salt bath, both inside and out. Wrapped in plastic and back into the fridge. Yep, leaked out of the plastic a bit, next time I will place wrapped Bird into a large tupperware. After 2 hours, out of fridge, rinsed well and topped with YardBird. Stuffed neck cavity with diced onions and a couple slabs of butter. Dropped a few chunks of Garlic into the V8. Placed on the Egg for about 2 hours. Resting just a bit. Seems that with the YardBird I get a fairly blackened crust. Sliced for a few tastes, already had dinner so will put away for leftovers. Tasted good, skin was a little salty but not terrible, meat had a great texture and taste, very moist. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

03-21-2010, 11:17 AM	#2
BlkJeep is One Chatty Farker Join Date: 10-02-09 Location: Centralia, MO	Looks good from here! Good thing you had a V8 or your bird wouldn't have sat up straight! __________________ Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle

03-21-2010, 12:39 PM	#6
sfbbqguy is one Smokin' Farker Join Date: 08-18-08 Location: Corte Madera, CA	What does the salting process do? __________________ 2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL

03-21-2010, 12:46 PM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Wow! I coulda had a V8 (chicken)! What temp did you cook at, Terry? I haven't had any issues with dark skin with Yardbird. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

03-21-2010, 01:02 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Good looking bird there. I like heavily salting chicken for a couple hours before cooking. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-21-2010, 11:44 AM	#3
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma	I normally do that with chicken and chops and loins.....chicken look great...

03-21-2010, 11:47 AM	#4
Shotgun smokers Full Fledged Farker Join Date: 03-16-10 Location: Portland, OR	That Chicken Looks Great! It makes me want to do one.

03-21-2010, 01:04 PM	#10
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	I used that salting technique for the turkey on Thanksgiving.. I think leanza or landarc was the one who shared it.. It worked well. Terry - What temp were you cooking at ? I've not used Yardbird but I'm guessing the combo of sugar and high heat is what did it. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

03-21-2010, 01:13 PM	#11
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	That looks mighty tasty! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-21-2010, 02:17 PM	#12
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Looks lip smacking! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

03-21-2010, 03:28 PM	#13
Shiz-Nit Babbling Farker Join Date: 03-06-10 Location: kentucky	yum yum lookin' good __________________ Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's

03-21-2010, 03:29 PM	#14
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	I could go for a couple of slices of that right now!!! Looks Tasty!!!! __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

03-21-2010, 04:17 PM	#15
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Looks good to me! I use Yardbird on all my chicken these days and find it just salty enough for my taste, wouldn't want to add more salt. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

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