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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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09-14-2010, 12:35 AM | #1 |
Full Fledged Farker
Join Date: 07-01-10
Location: Dallas,Tx
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Simple chicken smoke (pr0n)
I smoked for a friend and for my lunch for the rest of the week :)
Made a paste to go under the skin: Started the corn in cool water: 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 :) Thin Blue Smoke: I smoked the chickens with the skin down to see how it affected the skin: Zebra smoke: Ugly photo of the corn before they were devoured: Better half making a salad out of the smoked corn and chicken: Second pair of chickens (cooked skin side up this time): pretty big difference in the color of the skin: 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 :) |
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09-14-2010, 12:55 AM | #2 |
Is lookin for wood to cook with.
Join Date: 09-02-10
Location: Sellersburg, IN
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man i am hungry now
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09-14-2010, 04:17 AM | #3 |
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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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
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A butterflies wings. About to bring down everything... |
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09-14-2010, 06:20 AM | #4 |
Full Fledged Farker
Join Date: 07-11-09
Location: Saugus MA
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Healthy BBQ, never thought of corn in a salad awesome. Whats in the paste?
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09-14-2010, 07:14 AM | #5 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Fine looking spread you got there Chicken looks moist and succulent.
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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09-14-2010, 07:28 AM | #6 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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That salad does look awesome and easy. I might just have to make that. Nice looking yardbirds
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22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
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09-14-2010, 07:29 AM | #7 |
Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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Looks great....
Go ahead and post all your cooks...... We love pron Very Nice
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Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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09-14-2010, 12:03 PM | #8 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks excellent from here too!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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09-14-2010, 12:05 PM | #9 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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Nice work! That skin looks delicious!
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Hot Rod Hog Cookers Association, Charter Member, President |
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09-14-2010, 12:09 PM | #10 |
On the road to being a farker
Join Date: 08-30-10
Location: SW Ohio
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Is that a cake decorating book I saw?... Hopefully that's the wifies!
Great lookin chicken Mike! Nice job.. |
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09-14-2010, 01:04 PM | #11 | |
Full Fledged Farker
Join Date: 07-01-10
Location: Dallas,Tx
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Quote:
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. |
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Thanks from:---> |
09-14-2010, 01:05 PM | #12 |
Full Fledged Farker
Join Date: 07-01-10
Location: Dallas,Tx
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10-09-2010, 10:27 AM | #13 |
is one Smokin' Farker
Join Date: 08-23-10
Location: Nebraska
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I have seen a few people wrapping the smoker temp probe in foil, why?
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10-09-2010, 11:32 AM | #14 |
is one Smokin' Farker
Join Date: 04-14-08
Location: NS, Canada
Name/Nickname : JO
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Nice... keep on cookin...
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Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy: |
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10-09-2010, 12:31 PM | #15 |
is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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mikeTron that chicken looks delish
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Getting A smoke Ring is were it's at Yall |
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