Ooooohhh The Smell!

[lonnie mac]

I watched Mark Lambert and Malcom Reed last night do up an herb chicken. Dang had to take a break from painting and give this one a go! Gawsh the smell is INCREDIBLE. One small chunk of peach wood, and a fist full of herbs on the coals to. This is a LOT of herbs and dang near broke the bank. Another hint, throw some bayleaf on the coals too. Mind-blowing!

[Troutman]

".....it’s the smell of us around youuuu!"

yea I saw that same video. Tell us how it turns out, may try myself!!!!

[Steve R.]

Did you mean "The smell of death surrounds you"?

[Troutman]

Yea that's the real lyrics but I like mine better

[ecowper]

Smoking some herb?

[Mr. Bones]

Icu, ec

[ecowper]

Hey Brother Bones

[Mr. Bones]

Can I jus use th herb I already have...???
Still tastes fine to me?
Nah, seriously Brotha, I welcome yer idea, an link! Inspirin, gives me some ideals!

[lonnie mac]

WooHoo looking delish!



Heres the vid. I am starving!

[lonnie mac]

Oh too, and in honor of Cinco De Mayo I made the Alabama white sauce with Dukes. Dang dang good too!

[ecowper]

Looking mighty fine Lonnie

[Nate]

So I’m curious did it just smell good or does it truly impart some taste too?

[HorseDoctor]

Great question! (I had the same thought... ). Wife always grows more herbs in the garden than I can ever use but is this approach worth the effort???

[lonnie mac]

HorseDoctor, Nate Brothers, let me be as objective as possible. I do realize that one who cooks a 5 pound, 5 dollar chicken on top of 40 dollars worth of herbs will get "sensory overload" while cooking! And OMG, the smell is mind blowing! The carryover smoke from all the herbs roasting does indeed bleed deep into the meat. But with a WAY better (very mild) flavor than I thought it would! First, the Moonbeam actually can't STAND Christmas tree flavors. Rosemary, and Thyme truly offends her to the point of literal divorce. There is a standard divorce order that lives on our bedroom dresser. It will be issued if at any time I were to buy these two ingredients. But all the flavors of the smoking herbs together created something that I had never expected. Something new. I could not pin point (nor her) a single herb that stood out. Together, the Rosemary, thyme, chives, parsley, basil, sage, green onions, oregano, all up in smoke, made something new. And it's a keeper. She wants this one on the short list.

[ecowper]

Lonnie, that looks f’ing outstanding. Put it on my list of things to do to chicken .... like tomorrow

[Mr. Bones]

Dang, Brother! That there yardbird looks dang dang effin fantastic, sounds even better, an I ain't a big 'herbs' guy, like dat!
Best to y'all, an Moonbeam, down Bacliff way!

[Troutman]

Steep price to pay for the herbs but got me wanting to try as well brother !! Great looking color and skin. You get that at 350* ? No char whatsoever...nice !!!

[Spinaker]

Awesome Lonnie! This is a great cook! Are you kidding me with those herbs? I bet that smelled incredible. But as you said, it all came together to make something new. Incredible. Great write up too.

[RonB]

I'm glad it turned out great Lonnie.But with all those high dollar herbs, maybe you should be usin' an SRF chicken. Just sayin...

[Mr. Bones]

While I'm by no means an expert, I'd haveta venture a guess that is at least 100% better than "Water Dried", Brother lonnie mac

[lonnie mac]

Ha! I am sure you are correct brother Bones!

[RonB]

Air dried means just that. Most chickens are cooled in ice water. That adds to the possibility of contamination and adds water weight too. To me, air dried or air chilled chickens are worth the price.

[lonnie mac]

Silly FireBoard Drive. I forgot to turn it off. Still holding set point at 350. Winner winner chicken dinner. Last time I let it go for 48 hours... This is what small vent settings look like to my friends that are wondering.

[lonnie mac]

The good ole WSCGC brother!

[Troutman]

Where is your fan port? did you go through the insulated wall or top vent?

[lonnie mac]

The WSCGC has a built in port. It is right below the propane bottle area next to the gas inlet tube. Dang perfect!

[Willy]

Living in TX, you should be able to easily grow bay, thyme, and rosemary and have them available year 'round. Look for Laurus nobilus (bay) at the nursery. There are many varieties of rosemary (R officinalis)--Tuscan Blue and Blue Spires are two. The bay will grow into a a good sized tree and the rosemary is a nice "bush" (can be used as a hedge) that, once established will "never" die. Thyme will also produce year 'round--the basic culinary thyme is called "English" or "German" and some others. It's a low growing perennial. I'm sure Moonbeam already grows the annuals such as oregano and basil. Trader Joe's is an excellent place to buy live basil if not.

You've got me hankerin' to try this!

[texastweeter]

Plus, the twigs and branches of the bay tree are FANTASTIC for smoking shrimp or lobster.

[Troutman]

Nice thought but we have freezes here, mild in comparison to up north but still enough to kill off herb plants. We have to re-sow every year. A large bay or rosemary if protected would survive but I use the stuff faster than it will grow !!!

[Willy]

Troutman. Where I live we get to the low to mid 20°F a number of days each winter. My bay, rosemary, and thyme just sail right through.

[ecowper]

Did this tonight on the Hasty-Bake ..... just about ready to pull the chicken in the house and carve! the smell is amazing.

[texastweeter]

https://www.youtube.com/watch?v=hib4n9RmFrQ