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View Full Version : YardBird Cooked 3 Ways With 2 Cookers


Midnight Smoke
10-17-2010, 10:56 PM
Had a nice afternoon, Smoked a Spatchcock and some Lollipops on the Egg at 250º and did a whole bird on the CharGriller Rotisserie at 350º.

1st time doing the Lollipops, also cut some deep slits into the SpatchCock to get the Rub deep into the meat.


This created a real nice mixture of texture and flavor's for pulled Chicken for Tacos. Made up my own Rub mix of various seasonings, turn out really good.

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Chicken/Picture050-1.jpg

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Chicken/Picture040-2.jpg

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Chicken/Picture063.jpg

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Chicken/Picture065-1.jpg

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Chicken/Picture079-2-1.jpg

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Chicken/Picture097-1.jpg

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Chicken/Picture106.jpg

bigabyte
10-17-2010, 10:59 PM
That looks incredibly tasty!:cool:

parrdist
10-17-2010, 11:18 PM
Man! That looks good, I can almost taste it.

dannypat21
10-18-2010, 12:42 AM
Poultry paradise right there...

Garyclaw
10-18-2010, 03:33 AM
Very nice Terry! Looks like THE SLASHER got a hold of one bird.:-D Those pops look tasty.

bluetang
10-18-2010, 06:50 AM
Dang fine looking bird!

Phubar
10-19-2010, 02:39 AM
Wow!!!

Midnight Smoke
10-19-2010, 08:54 AM
Thanks all! Some of my best yet. To think back a couple years ago to now, how much I have learned from everybody here.

lionhrt
10-19-2010, 06:22 PM
OHHHH if there were any leftovers I bet it would make the best chicken and dumplins

larrymac360
10-19-2010, 06:37 PM
Very Nice !!

Johnny_Crunch
10-19-2010, 06:38 PM
Everything looks awesome!

Ron_L
10-19-2010, 06:40 PM
Very nice! I am now officially hungry!

landarc
10-19-2010, 06:54 PM
Wow, nice job. Those chicken pops sure look tasty.

Bigg Higg's BBQ
10-19-2010, 07:01 PM
NICE !! :thumb:

Shiz-Nit
10-19-2010, 07:02 PM
All looks to be spot on perfect

BBQ VT
10-19-2010, 08:16 PM
All looks great!! I was just wondering with the three different ways and two different temps what was the time on them?

Midnight Smoke
10-19-2010, 09:04 PM
All looks great!! I was just wondering with the three different ways and two different temps what was the time on them?

Thanks!

Egg at 250º for about 3 1/4 hours and did a whole bird on the CharGriller Rotisserie at 350º for about 2 1/4 hours.

Those legs were pretty big! Couple smaller ones came off sooner.

mmmmeat
10-19-2010, 09:07 PM
man you keep showin stuff like this next time im in town, im not goin to any QUEstaurant im goin to yer place!!!

Midnight Smoke
10-19-2010, 09:09 PM
man you keep showin stuff like this next time im in town, im not goin to any QUEstaurant im goin to yer place!!!

You got it Kevin, just let me get my life back on track...

Meat Burner
10-19-2010, 09:52 PM
Wow Terry...excellent looking cook! Just looks like it would taste good.

big brother smoke
10-19-2010, 11:26 PM
Outstanding birdie pron, Terry!

R2Egg2Q
10-20-2010, 02:28 AM
It all looks great!:thumb: Did you happen to like one of the 3 ways better than the others and if so, why?

Moose
10-20-2010, 02:32 AM
Superbly stunning chicken! :clap:

Midnight Smoke
10-20-2010, 10:03 AM
It all looks great!:thumb: Did you happen to like one of the 3 ways better than the others and if so, why?

Thanks!

For just chicken my Favorite is grilled pieces, Legs and Thighs. For this meal, Tacos, I wanted a mixture for flavor and moisture. I actually used 3 different seasoning combination's, one on each type of bird. When pulled all the flavors just came together and the mix of white and dark meat was a perfect balance for moisture. The skin was rubbery and not good at all, but not needed for the Tacos.

deguerre
10-20-2010, 10:17 AM
Absolutely beautiful Terry!

Ryan Chester
10-20-2010, 10:31 AM
Fantastic!

ernie11
10-20-2010, 11:57 AM
Great looking chicken! You took some good pictures to.

jetfxr27
10-20-2010, 01:39 PM
Awesome skin! How did you get that color and texture at 250*????

Gore
10-20-2010, 01:40 PM
Show-off!

Chef Country
10-20-2010, 02:32 PM
I was just geting ready to eat lunch, now i dont want to cause this bologna samich aint lookin too good any more

OakPit
10-20-2010, 02:34 PM
Good lookin stuff there!

Rev's Smoke
10-26-2010, 08:56 PM
As the Newbie here, how did you prepare the legs and where did you get the rack? They look awesome!

bbqbull
10-26-2010, 09:00 PM
Perfect looking skin IMHO.

Midnight Smoke
10-26-2010, 10:06 PM
As the Newbie here, how did you prepare the legs and where did you get the rack? They look awesome!

Thanks!

I cut the skin and tendons at the knuckle with a knife and some shears. Pulled the meat and skin down the bone removing as much tendon as I could. Then stretched the skin down over the end to make tight.

Picked up the rack at Lowe's or Home Depot.