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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-17-2011, 07:26 AM | #1 |
Is lookin for wood to cook with.
Join Date: 07-29-11
Location: Kennesaw, GA
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Smoking a Whole Chicken
I'm sure this question has been asked 1,000 times, but I can't seem to find out how to search keywords using thread tools. Maybe someone knows how to do it. I'm probably just overlooking it.
Anyway...I am thinking about smoking my first yard bird and wanted to see if someone could recommend a good rub recipe. After everything I've read...I decided to brine it overnight and do an injection with melted butter and whatever rub I find. Any tips or rubs would be most appreciated! |
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08-17-2011, 07:29 AM | #2 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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There is a site specific Google search box at the bottom of this page.
Plowboy's Yardbird Rub is great. Too late for this cook, but get some for next time.
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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-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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08-17-2011, 07:40 AM | #3 |
is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
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+1 for plowboys yardbird. You should be able to get that at Bass Pro. I smoked a whole bird this pass weekend. I brined for 4 hrs and let it air dry in the fridge for 4 hrs. the skin was crispy but a bit tuff.
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Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault |
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08-17-2011, 07:50 AM | #4 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Sounds like you are off to a good start. Pretty much any commercial rub... even simple Lawry's seasoned salt will give you a great result with chicken.
Of you'd prefer to make a rub from scratch, keep that simple too! Some mixed herbs, Paprika, Salt and Pepper... is a great base. Use just that, and work it from there! Cheers! Bill
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A butterflies wings. About to bring down everything... |
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08-17-2011, 07:54 AM | #5 |
Is lookin for wood to cook with.
Join Date: 07-29-11
Location: Kennesaw, GA
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What kind of wood would ya'll recommend? I was thinking of using Apple wood.
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08-17-2011, 08:30 AM | #6 |
Full Fledged Farker
Join Date: 06-22-09
Location: O'Fallon, MO
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Any fruitwood is ideal. Any BBQ rub is ideal...heck, I've rubbed on just salt, pepper, onion powder and granulated garlic and it comes out great.
Have you ever spatchcocked a chicken?
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[FONT=Century Gothic][SIZE=3][COLOR=black]Arthur Aguirre [/COLOR][/SIZE][/FONT][URL="http://majorleaguegrilling.com/"]Major League Grilling.com[/URL] [URL="http://www.facebook.com/pages/Major-League-Grilling/103389943087862"]MLG Facebook Page[/URL] 22.5" Weber Smoky Mountain Smoker 22.5" Weber OTG Weber Spirit E-310 Brinkman offset smoker Brinkman ECB smoker (modified) UDS (under construction) |
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08-17-2011, 08:42 AM | #8 |
Full Fledged Farker
Join Date: 08-08-11
Location: Huntington, NY
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good call on brining btw
add the rub under the skin (put the rub on yoru fingers and gently work them under the skin over the breast and thighs)
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Fast Eddy 120 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser |
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08-17-2011, 09:06 AM | #9 |
is one Smokin' Farker
Join Date: 03-30-10
Location: Thibodaux, LA
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I like cherry and apple woods for birds
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Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault |
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08-17-2011, 09:07 AM | #10 |
is One Chatty Farker
Join Date: 06-21-10
Location: Right over there
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I don't ever brine small birds, just turkeys. I used to beercan them, now I prefer spatchcocking. As for cookin' I love to just rub it down with a bit of olive oil and use either my comp rub, Plowboys Yardbird or ANY rub from Simply Marvelous. 225 til done. Comes out luscious every time.
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08-17-2011, 10:24 AM | #11 | |
Found some matches.
Join Date: 08-03-11
Location: Austin, TX
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Call me an amateur but I had no clue that flattening a bird was called "spatchcocking". I did that to the Cornish Hens I cooked last week and it worked out great. Cooks up nice and even. Now I know and knowing is half the battle! Thanks GreenDrake.
P.S. Here's a great link on how to Spatchcock! Quote:
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AspenTD - New Braunfels Bandera Smoker / Weber Genesis Silver B / Wine Box Cold Smoker Last edited by AspenTD; 08-17-2011 at 10:25 AM.. Reason: Adding link |
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08-17-2011, 10:30 AM | #12 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Great White North
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I dunno, they just called them 'butterfly' in culinary school.
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08-17-2011, 10:44 AM | #13 |
Full Fledged Farker
Join Date: 06-13-10
Location: Lockport,IL
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When I smoked my turkey I brined it as well. Used Yardbird on it and made sure to ice the breasts so that I didnt over cook em.
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1 - 22.5 OTG 1 - 18.5 OTS Maverick ET-7 Proud Owner of a UDS & UDG My UDG - Ugly Drum Grill Member of the Drumhead Club |
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08-17-2011, 11:01 AM | #14 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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The key for me is brining for 8 hours. I don't butterfly, I like to put something aromatic in the cavity like fresh rosemary and onion. Rub with olive oil and Montreal Chicken
(here's how I buy it McCormick Montreal Chicken Seasoning, 23-Ounce Plastic Jars (Pack of 2): Amazon.com: Grocery & Gourmet Food@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51LfnPgsrYL.@@AMEPARAM@@51LfnPgsrYL) and smoke with apple, breast side up in the drum @ around 400* |
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08-17-2011, 12:19 PM | #15 |
Knows what a fatty is.
Join Date: 07-13-11
Location: Denton Texas
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I use half an onion in the chute,or a 16 oz. Bud throne. Sea salt and onion powder on the outside. Having read some of the other posts I might try brine next time. Live and learn I say...
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Oklahoma Joe New Braunfels offset stick burner,and Big Blue UDS.If your lookin,it aint cookin! |
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