Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Smoked Chicken Roll for Cold Cuts

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Smoked Chicken Roll for Cold Cuts

    We eat a lot of sandwiches and far prefer home made cold cuts so we sort of know what we're eating. Made some smoked chicken for sandwiches last week, here's the recipe.

    Carcasses make good soup stock too.

    Click image for larger version

Name:	Capture.JPG
Views:	161
Size:	79.7 KB
ID:	1010377

    And pictures to prove it happened.

    First half breast put on spread out skin with Moo-Glue:
    Click image for larger version

Name:	first breast.jpg
Views:	293
Size:	78.1 KB
ID:	1010370

    De-boned thighs sandwiched between breast halves and starting to roll up:
    Click image for larger version

Name:	pile.jpg
Views:	196
Size:	83.9 KB
ID:	1010371

    Rolled up tightly in plastic wrap:
    Click image for larger version

Name:	wrapped.jpg
Views:	210
Size:	48.1 KB
ID:	1010372

    Prepped for sous vide:
    Click image for larger version

Name:	sous vide.jpg
Views:	195
Size:	92.3 KB
ID:	1010373

    Smoked:
    Click image for larger version

Name:	smoked.jpg
Views:	210
Size:	101.8 KB
ID:	1010374

    Ready for slicing:
    Click image for larger version

Name:	cut.jpg
Views:	201
Size:	40.9 KB
ID:	1010375

    Ready for freezer:
    Click image for larger version

Name:	freezer.jpg
Views:	200
Size:	80.5 KB
ID:	1010376


    #2
    looks great, but the skin isn't rubbery or the slices are too thin for it to matter?

    Comment


    • johnec00
      johnec00 commented
      Editing a comment
      I wasn't trying to be a smart a$$ although my comment came out that way. I do frequently add bacon to sandwiches like chicken, turkey, egg, etc. Anyway, the condition of the skin does not seem to matter once its sliced fairly thin. If you didn't want the skin, the same process could be used without the skin. I just think it adds to the flavor.

    • ItsAllGoneToTheDogs
      ItsAllGoneToTheDogs commented
      Editing a comment
      johnec00 no worries, thanks for the response. Gonna have to give it a shot at some point. Do you think the glue is necessary? I'm not opposed to it, just wouldn't use it for anything else so would hate to waste it on a single cook.

    • johnec00
      johnec00 commented
      Editing a comment
      I've tried similar using gelatin, and it just fell apart when I tried to slice it. Anyway, the satchel of the meat glue is pretty cheap (about the same as a sack of charcoal), so it won't break the bank.

    #3
    Looks excellent! why do you net one but vaccuum bag the other? thanks for posting. looks much tastier than the discard pieces that end up mass produced lunch meat!

    Comment


    • johnec00
      johnec00 commented
      Editing a comment
      It was an experiment to see which worked better. Both worked the same, so if I do these again, I'll probably just vacuum bag.

    • latenight71
      latenight71 commented
      Editing a comment
      I was thinking that but thought there was another secret reason! Thanks again. looks great!

    #4
    Looks great. Thank you for sharing.

    Comment

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes

    Spotlight

    These are not paid ads, they are a curated selection of products we love.

    All of the products below have been tested and are highly recommended. Click here to read more about our review process.

    Use Our Links To Help Keep Us Alive

    Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


    Groundbreaking Hybrid Thermometer!

    Thermapen One Instant Read Thermometer

    The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth, and Wi-Fi connectivity. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.


    The Cool Kettle With The Hinged Hood We Always Wanted


    It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22″ Pro Cart a great alternative! Click here for more about what makes this grill special.


    BBQ And Grilling Gifts For Every Occasion


    Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Here’s our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to see our list of Gold Medal Gifts.


    Bring The Heat With Broil King Signet’s Dual Tube Burners

    3 burner gas grill

    The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.