While we are talking chicken. Please help me pick.
Alright. I just spatchcocked and dry brined two fryer for tomorrows cook. One will be for my focus groups dinner and one will be for chicken salad. You all tell me how I should do em.
Option 1: kettle: If this wins I'll figure out how to do both at once
Option 2: WSM
Option 3: one each.
Thanks in advance for your vote.
edit:
Its just in fun. Throw it out there. Or give me a challenge. : )
Last edited by Jon Solberg; January 10, 2015, 07:27 PM.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I say beer can chicken on both. 16 ounce cans of Old Milwaukee Light. Don't open the beer cans at all. Rub down the cans with clarified butter, after inserting in the bird (good luck with that).
Cook to 195 internal, or until "Ernest like skin" literally pops off the bird onto the grates.
I say beer can chicken on both. 16 ounce cans of Old Milwaukee Light. Don't open the beer cans at all. Rub down the cans with clarified butter, after inserting in the bird (good luck with that).
Cook to 195 internal, or until "Ernest like skin" literally pops off the bird onto the grates.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I really like Jerod's idea here. But might I add- let it come to room temp first. Cook it until the juices are no longer pink. Push it until it feels like the heel of your hand. Only salt the top, salt wont travel up against gravity. Only smoke it for one hour, by then the smoke will have penetrated all the way down to the bone and it won't absorb any more. Thermometers are for sissies, real men take a chance on salmonella or dry meat, builds character and the ladies will flock to your door. Don't even think about having a Ford parked in your driveway while you're doing this, it will ruin everything because we all know they are just terrible vehicles and give off bad vibes.
Now that we have all those important facts settled, I look forward to your cook.
My only suggestion would be to use pecan - it has become my favorite wood for smoking chicken.
We also like a light dusting of Tony Chachere's, but maybe try some HRR if you have some on one -- I have yet to try it, but it looked great in Aaron's pics.
Jon, show your stones dry brine unrefrigerated three days serve tar-tar style with a good white zin show them what real men are made of and what the he$l is a focus group?
Comment