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cowgirl
03-11-2018, 11:34 PM
Did a bit of cooking awhile back. Wanted to fill the drum with a few things to replenish my smoked meat stock.

I hadn't smoked one of these chickens in a long time. Went with a green chile sausage under the skin this time...
The sausage renders into the meat, making it moist and tasty..

https://i.imgur.com/BZmbmMl.jpg

Slathered the bird with duck fat, then seasoned with some of my cold smoked salt, pepper, garlic blend...

https://i.imgur.com/vTflmmY.jpg

https://i.imgur.com/LfB3iq5.jpg

added tatoes, boudin and sausage to the mix...

https://i.imgur.com/Ss6uo9T.jpg

https://i.imgur.com/MrgTAGx.jpg

Removed the sausage and made a few twice baked tatoes..

https://i.imgur.com/nqD3mK5.jpg

https://i.imgur.com/9sQXqaw.jpg

https://i.imgur.com/xQYWRoO.jpg?1

Lastly made a glaze for the ribs with some of my corn cob jelly and a dash of cayenne...

https://i.imgur.com/8b006W8.jpg

Let the glaze "set" in the smoker...

https://i.imgur.com/SqmlCB9.jpg

https://i.imgur.com/fHDneNF.jpg

The sausage adds a lot of flavor and moisture to the chicken..

https://i.imgur.com/CNgGJKl.jpg

https://i.imgur.com/XrejkJv.jpg

It was nice to have plenty of meat n tatoes for future meals!

Thanks for looking!

Joshw
03-11-2018, 11:39 PM
Beautiful food. I have seen a lot of things, put under chicken skin, but never sausage. Great idea!

cowgirl
03-11-2018, 11:42 PM
Beautiful food. I have seen a lot of things, put under chicken skin, but never sausage. Great idea!

Thank you Josh! I change it up, sometimes spicy sausage, sometimes cajun, smoked, etc.. The sausage renders into the chicken breast. It's kind of nice for a change. :-D

Titch
03-11-2018, 11:55 PM
First for me as well.
Chicken with implants
It all looks delicious, be a nice feed I reckon

Smoke on Badger Mountain
03-11-2018, 11:58 PM
Great looking plate Jeanie! The sausage under the skin is a nice touch. But I have to admit I have never seen it before. I can imagine that with the fat content of most sausages that it bastes the chicken quite well. I just might have to steal that one. Thanks for sharing.

ssv3
03-12-2018, 01:11 AM
Talking about art. Just WOW!!

Big George's BBQ
03-12-2018, 06:47 AM
WOW is right Sausage under the skin= genius

zippy12
03-12-2018, 07:32 AM
Nice display of deliciousness!

Great idea on the sausage.... got me thinking:thumb:

BBQ Bacon
03-12-2018, 07:35 AM
Very nice. Beats what I made this weekend!

16Adams
03-12-2018, 09:06 AM
Heck Yea. !!! Cheers!!

cowgirl
03-12-2018, 11:32 AM
First for me as well.
Chicken with implants
It all looks delicious, be a nice feed I reckon
lol Thanks Titch! :-D

Great looking plate Jeanie! The sausage under the skin is a nice touch. But I have to admit I have never seen it before. I can imagine that with the fat content of most sausages that it bastes the chicken quite well. I just might have to steal that one. Thanks for sharing.
Thank you Josh! Sometimes I do this with turkeys. It's kind of nice for a change. :-D

Talking about art. Just WOW!!

Thanks Neighbor! I'd trade all of it for one of your burgers. :-D

WOW is right Sausage under the skin= genius
Thanks George! I think I started doing the sausage under the skin thing about 8 years ago. lol It's fun to experiment with different flavors. :-D

Nice display of deliciousness!

Great idea on the sausage.... got me thinking:thumb:

Thanks so much Zippy! :-D

cowgirl
03-12-2018, 11:33 AM
Very nice. Beats what I made this weekend!

Thank you Bacon! Enjoying the pics of your new home. It's beautiful! :thumb:

Heck Yea. !!! Cheers!!
Thanks Adams! Hope you're having a great vacation. Cheers! :-D

BillN
03-12-2018, 12:05 PM
Absolutely beautiful cook Jeanie, I lean something new every time you post one of your amazing cooks.

cowgirl
03-12-2018, 12:19 PM
Absolutely beautiful cook Jeanie, I lean something new every time you post one of your amazing cooks.

Thank you Bill! I forgot to mention... I've used bulk sausage under the skin too instead of sliced links. It works well.

BillN
03-12-2018, 12:26 PM
Thank you Bill! I forgot to mention... I've used bulk sausage under the skin too instead of sliced links. It works well.

Thanks Jeanie, I was wondering about using bulk sausage. Thinking about some Italian theme chicken with hot Italian Sausage or Mexican theme with fresh Chorizo or even a Greek with fresh ground lamb mixed with rosemary, garlic and mint. Your post continue to inspire.

Battleborn
03-12-2018, 12:41 PM
That looks mighty fine and thank you for sharing. I'm glad I'm not the only one that has never seen it.

cowgirl
03-12-2018, 12:58 PM
Thanks Jeanie, I was wondering about using bulk sausage. Thinking about some Italian theme chicken with hot Italian Sausage or Mexican theme with fresh Chorizo or even a Greek with fresh ground lamb mixed with rosemary, garlic and mint. Your post continue to inspire.

Bill, here's a smoked, bulk cajun sausage game hen with dirty rice...

https://i.imgur.com/YsDGLnF.jpg

https://i.imgur.com/crkUeOl.jpg

https://i.imgur.com/UQJnhKz.jpg

The flavor ideas are endless! :-D

cowgirl
03-12-2018, 01:00 PM
That looks mighty fine and thank you for sharing. I'm glad I'm not the only one that has never seen it.

Thank you Battleborn! You're sure welcome. I like to experiment with sausage flavors. Haven't come across one I didn't like. :laugh::-D

gtr
03-12-2018, 01:24 PM
Never even thought about doing that with chicken - wow! :clap2:

All of it looks amazing, Jeanie. I'd like to spend a day/night just eating all that till I pass out, waking up, and repeating till it's all gone. :hungry:

cowgirl
03-12-2018, 01:27 PM
Never even thought about doing that with chicken - wow! :clap2:

All of it looks amazing, Jeanie. I'd like to spend a day/night just eating all that till I pass out, waking up, and repeating till it's all gone. :hungry:

Greg, I can say the same about your cookin'! Thanks for the kind comment...
Hope all is well on your end of the world! :-D

cats49er
03-12-2018, 02:00 PM
Outstanding again.Love to see your work,keep'em coming young lady.

cowgirl
03-12-2018, 02:08 PM
Outstanding again.Love to see your work,keep'em coming young lady.

Thanks so much Sir! Hope you have a wonderful week!

TuscaloosaQ
03-12-2018, 02:17 PM
I’m outta words..... Dayuum how do you do it!!!!!! Every single post is just Killer!!! Your mom and Dad would be proud Jen and rightfully so.....you are in a league of your own...:)

dadsr4
03-12-2018, 02:22 PM
Which UDS do you like better? The Big Pappa or your original one? I can't tell which you used from the photos.

frognot
03-12-2018, 02:35 PM
Learned something new today. Thanks Jeanie!

Never even thought about doing that with chicken - wow! :clap2:

All of it looks amazing, Jeanie. I'd like to spend a day/night just eating all that till I pass out, waking up, and repeating till it's all gone. :hungry:

Greg, if you could get me an invite to that dinner I'll bring an assortment of Fischer's sausage to stuff in them yardbirds.

bluetang
03-12-2018, 03:43 PM
Most excellent and that chicken is crazy good!

KevinJ
03-12-2018, 04:11 PM
Pro tip, put sliced Sausage under the chicken skin, just pulled a Chick out of the freezer along with some Jalapeño Sausage, I'm so doing that this week, thank you Jeanie, everything looks fantastic as always and thank you for sharing your cook.

ronbrad62
03-12-2018, 04:26 PM
I am as mesmerized by your cooks as the next brethren. Very unique and clever techniques. You always seem to go one step better than the last. WOW! sums it up, indeed.

16Adams
03-12-2018, 05:00 PM
Wonder how many sliced sausage are going under chicken skin in the near future???

Stingerhook
03-12-2018, 06:01 PM
You sure know how to fill a drum with style Jeanie.

robert-r
03-12-2018, 07:25 PM
You really should start a cafe: home cooking at it's finest.

jermoQ
03-12-2018, 07:38 PM
Thank you Cowgirl!! That is some yummy looking grub. Sausage under the skin...:nod::cheer2: That is a great idea! I have seen bacon butter and all the others but, heck yeah to sausage!

cowgirl
03-12-2018, 10:16 PM
I’m outta words..... Dayuum how do you do it!!!!!! Every single post is just Killer!!! Your mom and Dad would be proud Jen and rightfully so.....you are in a league of your own...:)

Thanks Paul! Good to see ya. I appreciate the kind comment.. hope they would approve of me. Sending (((HUGS))) from Oklahoma! :-D

Learned something new today. Thanks Jeanie!



Greg, if you could get me an invite to that dinner I'll bring an assortment of Fischer's sausage to stuff in them yardbirds.

Thank you Charles! Every time I go by Fischer's I think of you. lol I know you used to spend time in that area. Thanks so much, you and Greg have a standing invitation! :-D:thumb:


Most excellent and that chicken is crazy good!
Thanks so much Blue!! It was nice for a change. :-D

Pro tip, put sliced Sausage under the chicken skin, just pulled a Chick out of the freezer along with some Jalapeño Sausage, I'm so doing that this week, thank you Jeanie, everything looks fantastic as always and thank you for sharing your cook.
Thank you Kevin!! I hope it turns out well for you. Please take pics if you get the time! :becky:

I am as mesmerized by your cooks as the next brethren. Very unique and clever techniques. You always seem to go one step better than the last. WOW! sums it up, indeed.
Very kind of you Ron, thanks so much!! :)

cowgirl
03-12-2018, 10:22 PM
Which UDS do you like better? The Big Pappa or your original one? I can't tell which you used from the photos.

Both! I wouldn't give either up.

Wonder how many sliced sausage are going under chicken skin in the near future???

lol I don't know. It's kind of fun using different flavors. You can go hot, cajun, italian, german... there are so many choices. lol Thanks Adams! :-D

You sure know how to fill a drum with style Jeanie.
Thank you Marty! :thumb:

You really should start a cafe: home cooking at it's finest.
Very kind of you Robert! It would cut into my fun time. lol

Thank you Cowgirl!! That is some yummy looking grub. Sausage under the skin...:nod::cheer2: That is a great idea! I have seen bacon butter and all the others but, heck yeah to sausage!

Thank you JermoQ! I do the same with turkeys. Usually use sliced sausage, not bulk on those. Hope you give it a try sometime! :-D