ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-14-2010, 06:36 AM   #1
SmokinAussie
Quintessential Chatty Farker

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Melbourne, VIC
Downloads: 0
Uploads: 0
Default 6 Chicken Brine and Smoke (Pron)

G'Day Bruces'.

I've had this one in the can for a while now. I did this about the time the Po'Boy TD was running.

I'm interested to know why more whole chicken is not Q'd on the forum. Is it because it is not commonly done in the US, or is it done a lot, but just not shown... I'd like to know.

For me, a whole BBQ Chicken is the best there is. Since joining the forum and learning how to brine.. (Something that is a lost art in Australia), I've found that BBQ'ing whole chicken with stuffing like this is truly awesome.

First... the brine... sorry, no recipe... I'm on my way to perfecting this for my tastes. No point in giving it out until I'm happy with it.



The chickens were brined for about 10 hours. They are all large chickens... about 1.8 kilos each... or about 4 Lbs.

Here they are all done:


3 Chickens I dusted with Zanterains Creole Seasoning:


And 3 I dusted with... Steph's magic Cherry Rub, sent to me by SmokeJumper. I'm now out BTW... (Hint,Hint).....



Then onto the COS, which I am really getting good at using!


Now, I'm gonna lay a whole lot of pron in here.....

FARK this tasted as good as it looks....





Errrr... it was a while ago, but I think I ran this at about 250F up to an internal of about 160 ish. Brined Chicken does not have to go as hot as un-brined chicken. This means extra juicyness, and also because it's cooked whole, with stuffing, the surface area is a lot less, resulting in a much more succulent offering... s'cuse me if I'm getting too technical... but the bigger the chicken, the less is the surface area to mass ratio, and this makes a big difference when retaining moisture. The stuffing also steams on the inside and contributes to the moisture retention.

When I got them off the COS.... they looked like this...







And some kids enjoying the result.... Yes, the skin was "bite through"..



Now, the family didn't eat all 6 chickens... I gave 2 away to neighbours who came a knocking and wondered what the delicious smell was. The rest made sandwiches for the family for the whole week... and no complaints from the kids until it was all gone!

Thanks for looking!

Cheers!

Bill
__________________
Aussie Lamb Farker Awardee!
Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!

IMBAS Certified MOINK BALLER (NOSKOS RULE)
"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!

SmokinAussie is offline   Reply With Quote


Thanks from:--->
Unread 09-14-2010, 07:01 AM   #2
Niek
On the road to being a farker
 
Niek's Avatar
 
Join Date: 04-14-09
Location: Mariahout, Noord-Brabant, Holland
Downloads: 0
Uploads: 0
Default

Nice lookin' chickies!
__________________
Big Green Egg Large, Texas Grill, WSM, Weber OTS 57,Weber Smokey Joe Gold, ProQ Smoker
Niek is offline   Reply With Quote


Unread 09-14-2010, 07:04 AM   #3
Grabnabber
is one Smokin' Farker

 
Join Date: 02-25-10
Location: Chicago IL
Downloads: 0
Uploads: 0
Default

Nice work!

What did you stuff them with?
__________________
Tom

Weber OTG
Cast Iron Hibachi
Large BGE
Grabnabber is offline   Reply With Quote


Unread 09-14-2010, 07:11 AM   #4
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

You know I'd hit those Chicks....multiple times...all at once!!!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is online now   Reply With Quote


Thanks from:--->
Unread 09-14-2010, 07:33 AM   #5
Mister Bob
Babbling Farker

 
Join Date: 06-15-09
Location: Scituate, RI
Downloads: 2
Uploads: 0
Default

Beautiful birds, very nicely done!

I also love to BBQ whole chickens. It's a case of the whole being so much more than the sum of it's parts (or something like that). I guess you don't see very much about chicken on the forum because it's not considered as sexy (difficult?) as doing a whole brisket, and well there's nothing better than a nice rack, and who doesn't like a nice butt? (puns intended of course) But I put BBQ chicken right up there with the rest. They taste great, and make a great canvas for experimenting with different flavor combinations.

Again, congratulations on a job well done!
__________________
Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

http://TheHogBlog.com
Mister Bob is offline   Reply With Quote


Unread 09-14-2010, 07:41 AM   #6
SmokinAussie
Quintessential Chatty Farker

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Melbourne, VIC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Grabnabber View Post
Nice work!

What did you stuff them with?
Ahh, sorry, no pics of that. I make the stuffing from scratch. My Mum and Dad owned a delicatessen when I was growing up, and they did an Aussie version of a BBQ Chicken. They were the best at it, but they didn't know about brining. I still use their stuffing recipe though... well, not exactly how they did it.

I don't make stuffing for 1 chicken. I make stuffing for lots of chickens. You can make a lot of stuffing and then roll it into balls and freeze if you do not have enough chicken to stuff. BUT.... if you have a massive JOS... you might need to make a lot more than this...

1 Loaf Sour Dough Bread, cut into chunks.
1 Medium size onion, chopped.
100 to 200 grams bacon.. damn.... can't you guys get with the real wold and go metric.... Fark it... a good fistful...
1 tablespoon Mixed Spice
1 tsp Fresh Ground Pepper
2 tsp Celery Salt
1 Egg
Water just to bind, not to make "wet"

Cut up the bread and place in a blender or food processor. Add all the other dry ingredients and just pulse roughly. I do all this by hand in a big aluminium bowl...

Once mixed, add your own fresh herbs.. and mix again. I love lots of fresh Thyme, Parsley...etc

Then stuff into the chicken and you can't go wrong!

Cheers!

Bill
__________________
Aussie Lamb Farker Awardee!
Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!

IMBAS Certified MOINK BALLER (NOSKOS RULE)
"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!

SmokinAussie is offline   Reply With Quote


Thanks from:--->
Unread 09-14-2010, 07:45 AM   #7
SmokinAussie
Quintessential Chatty Farker

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Melbourne, VIC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Mister Bob View Post
Beautiful birds, very nicely done!

I also love to BBQ whole chickens. It's a case of the whole being so much more than the sum of it's parts (or something like that). I guess you don't see very much about chicken on the forum because it's not considered as sexy (difficult?) as doing a whole brisket, and well there's nothing better than a nice rack, and who doesn't like a nice butt? (puns intended of course) But I put BBQ chicken right up there with the rest. They taste great, and make a great canvas for experimenting with different flavor combinations.

Again, congratulations on a job well done!
Thanks Mister Bob... I think you and me could get together if there was not the Pacific Ocean in the way!

Cheers!

Bill
__________________
Aussie Lamb Farker Awardee!
Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!

IMBAS Certified MOINK BALLER (NOSKOS RULE)
"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!

SmokinAussie is offline   Reply With Quote


Unread 09-14-2010, 07:57 AM   #8
Garyclaw
Babbling Farker

 
Garyclaw's Avatar
 
Join Date: 08-05-09
Location: NE OH-IO
Downloads: 0
Uploads: 0
Default

Beautiful birds Bill.
__________________
Gary
____________________________________

Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my Fire pit, Big Pig Cooker, SJS.

"Nice talkin' to ya"
Garyclaw is offline   Reply With Quote


Unread 09-14-2010, 08:09 AM   #9
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Downloads: 0
Uploads: 0
Default

Definitely nice looking birds. We do the rotiss thing on occasion, but haven't brined or stuffed, which sounds like it really kicks it up a few notches.
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr
Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

bluetang is online now   Reply With Quote


Unread 09-14-2010, 08:09 AM   #10
jacob
Babbling Farker
 
jacob's Avatar
 
Join Date: 12-30-06
Location: North Georgia
Downloads: 0
Uploads: 0
Default

Looks great Bill !!!

Your question; I don't know about the rest of the country but around here. Just about any store (food & convenience) sell rotisserie chicken whole. And folks buy a lot of them ready to eat around $6. But for vendors and customers it's easy to walk up and grab yourself a leg with a piece of bread and never break your trot. Fast paced world here and folks don't want to wait for anything. Down here we would complain about waiting in line at the Pearly Gates, well some would. I'd be happy just to be in the line, hoping to get in before they changed their minds.
__________________
Weber One Touch Gold
Smokers- Back In Stock
Napoleon Apollo Smoker
Courtesy of Ray Lampe
jacob is offline   Reply With Quote


Unread 09-14-2010, 12:47 PM   #11
Grabnabber
is one Smokin' Farker

 
Join Date: 02-25-10
Location: Chicago IL
Downloads: 0
Uploads: 0
Default

Hi Bill-

Great tip on the stuffing- I smoke a lot of chickens whole but never stuffed them. I'll definitely try this.

Thanks for the post!
__________________
Tom

Weber OTG
Cast Iron Hibachi
Large BGE
Grabnabber is offline   Reply With Quote


Unread 09-14-2010, 01:16 PM   #12
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Downloads: 0
Uploads: 0
Default

What, did a leaf blow in on the 2nd Pic? I have done a few whole birds, mostly Spatchcock style. Those look great you have!!!

As mentioned whole chickens can be bought at most any Grocery store here, and the are usually Rotisserie cooked.

We eat a lot of chicken at our house, for one it is cheap and two there are so many ways to cook it. I am going to do a couple whole this weekend after seeing yours.
__________________







**************************
*** 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




Midnight Smoke is offline   Reply With Quote


Unread 09-14-2010, 01:23 PM   #13
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

That chicken looks great
Big George's BBQ is offline   Reply With Quote


Unread 09-14-2010, 01:27 PM   #14
southernsmoker
is one Smokin' Farker
 
southernsmoker's Avatar
 
Join Date: 04-14-08
Location: NS, Canada
Downloads: 0
Uploads: 0
Default

Great lookin birds..those kids are eatin high on the hog....
__________________
Southern Smoker-Northern Division!
Lang 84D Longneck
Cookhack
Gone brick n mortar
southernsmoker is offline   Reply With Quote


Unread 09-14-2010, 01:28 PM   #15
che22879
is one Smokin' Farker
 
che22879's Avatar
 
Join Date: 07-09-10
Location: Los Angeles Ca
Downloads: 0
Uploads: 0
Default

that looked great!
__________________
Masterbuilt XL Smokehouse, Master Forge Smoker, Trusty old 55 gallon drum charcoal grill.
che22879 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Sunday Nights smoke Chicken and Fatties with Pron pwa Q-talk 5 11-07-2011 07:35 AM
Inaugural First-Smoke on My New 22.5" WSM - Ribs and Spatchcocked Chicken PRON kcmike Q-talk 10 03-29-2011 11:20 PM
MY First UDS Whole chicken Smoke (Pron) BIG_DEANS_QUE Q-talk 8 08-09-2010 05:33 PM
Looking for a chicken Brine firefightersmoker Q-talk 23 06-29-2010 06:15 AM
Chicken Brine? Tweedle Q-talk 8 01-21-2010 07:11 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:27 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2015 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.