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mikeTRON
09-14-2010, 12:35 AM
I smoked for a friend and for my lunch for the rest of the week :)

Made a paste to go under the skin:
http://img.photobucket.com/albums/v623/2k3r1/BBQ/fall%202010/001.jpg

Started the corn in cool water:
http://img.photobucket.com/albums/v623/2k3r1/BBQ/fall%202010/002.jpg

http://img.photobucket.com/albums/v623/2k3r1/BBQ/fall%202010/010.jpg

I put the corn on the bottom rack of my wsm and the 4 chicken halves on the top rack. I pulled the other 4 chicken halves out of the brine to rinse and hit with that same paste I made.

This is the 3rd and 4th chickens that I put on after dinner was resting. These will be for lunch throughout the week. Oh the thermometer is for the first two chickens :)
http://img.photobucket.com/albums/v623/2k3r1/BBQ/fall%202010/021.jpg

Thin Blue Smoke:
http://img.photobucket.com/albums/v623/2k3r1/BBQ/fall%202010/026.jpg

I smoked the chickens with the skin down to see how it affected the skin:
http://img.photobucket.com/albums/v623/2k3r1/BBQ/fall%202010/029.jpg

Zebra smoke:
http://img.photobucket.com/albums/v623/2k3r1/BBQ/fall%202010/035.jpg

Ugly photo of the corn before they were devoured:
http://img.photobucket.com/albums/v623/2k3r1/BBQ/fall%202010/044.jpg

http://img.photobucket.com/albums/v623/2k3r1/BBQ/fall%202010/045.jpg

Better half making a salad out of the smoked corn and chicken:
http://img.photobucket.com/albums/v623/2k3r1/BBQ/fall%202010/048.jpg

http://img.photobucket.com/albums/v623/2k3r1/BBQ/fall%202010/052.jpg

http://img.photobucket.com/albums/v623/2k3r1/BBQ/fall%202010/054.jpg

Second pair of chickens (cooked skin side up this time):
http://img.photobucket.com/albums/v623/2k3r1/BBQ/fall%202010/070.jpg

pretty big difference in the color of the skin:
http://img.photobucket.com/albums/v623/2k3r1/BBQ/fall%202010/074.jpg

I am STILL amazed by how easy it is to use this WSM. This is probably my 9th smoke EVER!

Should I post photos of my other smokes? I just uploaded all the photos of ALL my summer smokes. I had baby backs, spares, pork butts and brisket :)

cardfan
09-14-2010, 12:55 AM
man i am hungry now

SmokinAussie
09-14-2010, 04:17 AM
That is really nice. Love the corn and the salad... hang on... did I just say I liked a salad??? I must be going nuts....

The chicken too, looks fantastic. I think your going to go a long way here Mike!

Cheers!

Bill

bobsuosso
09-14-2010, 06:20 AM
Healthy BBQ, never thought of corn in a salad awesome. Whats in the paste?

bluetang
09-14-2010, 07:14 AM
Fine looking spread you got there:clap2: Chicken looks moist and succulent.:thumb:

Smokey Al Gold
09-14-2010, 07:28 AM
That salad does look awesome and easy. I might just have to make that. Nice looking yardbirds :thumb:

Phesant
09-14-2010, 07:29 AM
Looks great.... :-D
Go ahead and post all your cooks...... We love pron :clap2:
Very Nice

cowgirl
09-14-2010, 12:03 PM
Looks excellent from here too! :thumb:

Hugh Jorgan
09-14-2010, 12:05 PM
Nice work! That skin looks delicious!

Riverside BBQ
09-14-2010, 12:09 PM
Is that a cake decorating book I saw?... Hopefully that's the wifies! :-P

Great lookin chicken Mike! Nice job..

mikeTRON
09-14-2010, 01:04 PM
Healthy BBQ, never thought of corn in a salad awesome. Whats in the paste?

Oh yeah she constructs some very interesting salads with corn and avacado.

The paste is something I have never tried before but figured it would contribute to moist flavorful chicken. I have never bought a rub. I did buy a crappy coffee bean grinder to grind my spices and I have made my own.

Recipe for paste:
1/4lb of butter at room temp
then about 3tablespoons of MY favorite rub:

10 tbs hot hungarian or half sharp paprika
6 tbs garlic powder
6 tbs kosher salt
5 tbs freshly ground black pepper
3 tbs cayenne pepper
3 tbs onion powder
2 tbs dried oregano
2 tbs dried thyme
2 tbs chipotle powder
2 tbs ancho powder( I ground up dried ancho chiles)
1 tbs guajillo powder (again grind up dried guajillo chiles, after roasting)
make sure you mix it properly


Pretty simple really. I also sometimes add some of the TOASTED MEXICAN PEPPER BLEND:
4 or 5 guajillo chiles
2 dried ancho chiles
2 dried pasilla chiles
2 dried morita chiles
10 dried pequin chiles
stem, seed and roughly tear dried chiles
toast chiles in preheated skillet until they are fragrant. grind in spice grinder and BE SURE TO WASH YOUR HANDS AFTER!!! DO NOT TOUCH ANYTHING SENSITIVE!

I find the peppers in the hispanic markets.

mikeTRON
09-14-2010, 01:05 PM
Is that a cake decorating book I saw?... Hopefully that's the wifies! :-P

Haha she wants to start a cupcake bar or bakery or some small little treat shop :)

I think it will go quite nicely with a bbq joint :)

energyzer
10-09-2010, 10:27 AM
I have seen a few people wrapping the smoker temp probe in foil, why?

southernsmoker
10-09-2010, 11:32 AM
Nice... keep on cookin...

peppasawce
10-09-2010, 12:31 PM
mikeTron that chicken looks delish

mikeTRON
10-09-2010, 05:06 PM
Thanks for the compliments. It was Good Eats for sure :)

Its ridiculous that I cooked 4 chickens for just 2 people :shock: but I wanted to have left overs for pulled chicken sandwiches throughout the week etc because I don't have much free time during the week to cook

Energyzer:
I took my smoker somewhere and left some of the stuff there so I couldn't find the little tab that you rest your pit thermometer in so the probe was reading the GRATE temperature ON the metal. I tried leaning the probe up against the chicken and that cooled the probe down too much lol. SO I ended up wrapping it in foil to letting it rest against the chicken so it would read internal temp of the SMOKER and NOT the temp of the outside of the bird.

Foil, duct tape and super glue can fix anything right? :grin:

LT72884
10-09-2010, 09:16 PM
MMMM butter. Im soo gonna try this after i try a rib roast on the weber and a dry aged steak under my chimney.. man to much to try. i STILL CANT get TBS on my smoker... i have no idea why either.

That sounds kinda like a rub i use for chicken.

1 cup helmans mayo
2tsp ground black pepper
1tsp paprika
1tsp chilie powder
1tsp poultry seasoning
1tsp granulated onion
1tsp granulated garlic
1/2tsp kosher salt

Big George's BBQ
10-09-2010, 09:44 PM
That is a really nice meal