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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-06-2011, 12:39 AM | #1 |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
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Lime Performer Inaugural Cook - Applewood Smoked Spatchcock Chicken
This was to be my dinner on July 4th. I got no further than lighting the chimney of coals when I received an email from a woman on CL telling me to come on over to purchase her Weber Performer for $45. I was literally out of the house within minutes and dinner just had to get bumped! I put the Performer back together last night in the living room while watching True Grit and was biting on the bit to get at it this evening!
First, photos of the prize. This color is a Crate and Barrel exclusive. It is close to a lime green. Darn near MINT condition. Chicken was spatchcocked and put in a brine for 12 hours. I use a basic salt and brown sugar, & mix in a couple Tbs's of my chicken rub. I also added 2 orange peels microplaned, and a couple Tbs's of the spice sumac. If you never had before, it is quite tangy, citrusy in fact. Not to be confused with North American sumac trees which are quite poisonous. Which are NOT good eats. These went on the weber indirect, along with a large sweet onion and 2 taters. I used applewood chips for the smoke and brushed the chicken with a compounded butter including salt, more orange peel, and some of my rub. I never flip my birds, as I like the look of the skin when it comes off better this way. Last year I did a thread here polling those who flip and those who do not. The results were pretty much 50% on both sides. Little bit more than 90 minutes and we had ourselves a meal! Also had corn, but no photo, as it was eating time! I love smoking/grilling brined chickens. It is hard for me to cook chicken anymore without a brine. The flavors just do not compare.. NOR does the juiciness of a brined bird. When you cut or pierce the skin, the juices just flow. PRICE is right too. Thanks for taking a look and a read! And keep hitting the CL ads. You just NEVER can tell what TREASURES will be posted! .
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Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 Last edited by Smiter Q; 07-06-2011 at 01:51 AM.. |
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07-06-2011, 12:44 AM | #2 |
On the road to being a farker
Join Date: 01-31-09
Location: Pittsburg, CA
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Nice!
Beautiful looking skin. Did you baste the skin with butter, oil, or something?
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[COLOR=green][B]XL BGE[/B][/COLOR], NBBD Offset, 3 Weber kettles, gas and electric cabinet smokers, and a few smoker projects waiting |
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07-06-2011, 12:49 AM | #3 |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
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Thank you. For the skin I take it out of the brine, place it on cooling rack over a sheet pan, pat dry all moisture off, then back in the fridge for a minimal of 4 hours to dry more thorough. Then right before the cook, I smear the compounded butter on the chicken, and do brush on more of the mixture a few times during the cook. Also I do not flip, so that adds to the skin looking like it does.
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Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
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07-06-2011, 01:10 AM | #4 |
is one Smokin' Farker
Join Date: 01-26-10
Location: Fall City, WA.
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Good looking chicken - nice score on the weber as well.
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Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle |
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07-06-2011, 01:48 AM | #5 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Very nice job
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Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
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07-06-2011, 01:55 AM | #7 |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
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Heh.. Not sure you really want it, as it got a little dirty tonight cooking.
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Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
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07-06-2011, 02:00 AM | #8 |
Full Fledged Farker
Join Date: 06-14-11
Location: Boston, MA
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You got the deal of a lifetime on the Performer. You were in the right place at the right time. You can barely get a decent OTS for $45, let alone a brand new Performer. Nice find. I keep hoping something like this will pop up in my neck of the woods.
And that chicken looks mighty good! |
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07-06-2011, 02:33 AM | #9 |
Found some matches.
Join Date: 06-11-11
Location: South Devon, UK
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Looks great- I am sure thats one happy chicken!
Just wondering with the potatoes, have you just cut them most of the way through- had you par boiled them before putting them on? Many thanks! |
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07-06-2011, 03:21 AM | #10 | |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
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Quote:
Actually I just saw a photo of this method the other day here on the forum for the first time. I sliced them about 3/4 of the way through. As they were cooking I brushed them with the compound butter and kosher salt. They were still a little hard towards the end of the chicken cooking, so I then rolled em in foil and threw on the coals for a few more minutes to finish up. They tasted like a campfire potato. A bit smoky and good.
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Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
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07-06-2011, 03:45 AM | #11 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Man...that thing looks brand new!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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07-06-2011, 05:26 AM | #12 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Man, not only did you get the deal of the century, you hit that first smoke out of the park!
Cheers! Bill
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A butterflies wings. About to bring down everything... |
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07-06-2011, 06:54 AM | #13 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Fantastic open
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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07-06-2011, 07:02 AM | #14 |
Knows what a fatty is.
Join Date: 06-16-11
Location: Louisiana
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I bet that chicken tasted even better being cooked on such a fantastic deal of a grill. Nicely done!!
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