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11-03-2011, 07:04 PM
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#1 |
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Is lookin for wood to cook with.
Join Date: 07-27-11
Location: State College, PA
Downloads: 0
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Whole chicken - Brined and smoked - Pron included
Soaked the 7 pound bird in a simple brine of: 1 gallon water, 1 cup iodine free salt, 1 cup of 1/2 brown 1/2 white sugar and 1/2 tablespoon of ground black pepper. Soaked it for 1 hour per pound and then let it sit out for about an hour to get close to room temp.
 Dusted the bird with some Paprika and a little ground pepper. https://lh6.googleusercontent.com/-q...2/DSC_0127.JPG Got the Weber kettle up to temp and added some small chunks of Black Cherry.  Put the bird on legs toward the heat - seems to get a better cook on the legs and thighs this way and leaves the breast moist when it hits temp. https://lh5.googleusercontent.com/-_...2/DSC_0130.JPG On the weber I scored for a song from CL https://lh5.googleusercontent.com/-a...2/DSC_0132.JPG One hour in https://lh3.googleusercontent.com/-k...2/DSC_0134.JPG Two hours in and done - tossed some potatoes on after the 1 hour check. https://lh3.googleusercontent.com/-3...2/DSC_0137.JPG https://lh4.googleusercontent.com/-p...2/DSC_0139.JPG I really love this crap - I've become an addict. Thanks to all on this site for sharing great ideas and helping fuel my addiction.
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UDS / Weber 22.5 OTG |
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11-03-2011, 07:10 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 06-28-09
Location: Lynnwood, WA
Downloads: 0
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ghermanpa, welcome to the addiction.
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Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids |
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| Thanks from:---> |
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11-03-2011, 07:16 PM
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#3 |
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Babbling Farker
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
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Fantastic looking bird! Thanks for sharing.
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Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com |
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11-03-2011, 07:20 PM
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#4 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I notice the pop up thermometer. Was the bird "enhanced" already?
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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11-03-2011, 07:43 PM
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#5 | |
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Is lookin for wood to cook with.
Join Date: 07-27-11
Location: State College, PA
Downloads: 0
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Quote:
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UDS / Weber 22.5 OTG |
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| Thanks from:---> |
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11-04-2011, 04:51 AM
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#6 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
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Sweet!
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-TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes *Lowland Smokers Dutch BBQ Champion 2011 - 2012* |
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11-04-2011, 08:35 AM
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#7 |
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On the road to being a farker
Join Date: 08-30-10
Location: SW Ohio
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Great job, wish I could find a 7lb bird around here. Only thing in my neck of he woods are little fryers!
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[FONT=Comic Sans MS]Knowledge is knowing a tomato is a fruit; [/FONT] [FONT=Comic Sans MS]Wisdom is not putting it in a fruit salad.[/FONT] [FONT=Comic Sans MS]Walt[/FONT] [FONT=Comic Sans MS][/FONT] |
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11-04-2011, 08:46 AM
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#8 |
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is one Smokin' Farker
Join Date: 09-22-11
Location: Calgary, Alberta
Downloads: 0
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Hmmmm. Chicken. Can't be beat when done on a grill with smoke.
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Did someone say Bacon? 18.5" Weber Smokey Mountain Cooker. www.canuckfoodie.com Black Thermopen <- the colour of speed! |
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11-04-2011, 08:51 AM
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#9 |
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is One Chatty Farker
Join Date: 03-06-11
Location: Hillsdale,Mi.
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The chicken looks good, the Weber Kettle makes for a great cooking machine........
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