- Feb 3, 2009
- 98
- 10
For some reason I love smokin when the weather is to adverse. We got 4" of snow along with 25 mph winds today, but I couldn't resist bein out in it. Shoveled the driveway then ran to the store & picked up some chickens. Found these on sale at Krogers, $1.59/lb.
I spatchcocked em after someone posted a link to a u-tube vid. Figured it'd be a great way to heat them more evenly in the smoker. Vac packed and froze the backbone for chicken stock.
Here they are flattened and injected. The one on the left was injected with a solution of white wine that was simmered with fresh rosemary, sage, thyme, lemon and a little salt & pepper. The one on the right was injected with a similar solution made from mandarin orange juice, soy sauce, garlic, brown sugar & a couple habeneros. Both were then liberally covered in Greek seasoning.
In the smoker they went. Temp was regulated to 275-300, smoked with maple & hickory. it was really windy, blowing snow, etc. Necked the top down to about 60%, blocked one bottom inlet completely and shut the other down as far as it would go. The GOSM handled it great. Pic after 1 hour of smoke.
After about 2 more hours they hit 175° and I pulled em and let em sit for 15 minutes. They were unbelievably juicy, short after this pic they filled the trough on the cutting board.
Both versions of chicken were excellent, extremely juicy, and the smoke flavor was awesome. The habenero surprised me as the injection was quite hot, but there was just a hint of heat in the final product. It almost tasted like it had bbq sauce on it. The white wine chicken was more mildly flavored, but just as good. I'm not sure which I like better. Wish I'd have done this sooner, chicken on the smoker is excellent! Along with the chicken I smoked some cheesed filled portabellas and served em over a bed of 4 grain rice cooked in chicken broth. Also served a spring greens garbage salad, with a balsamic & evo dressing. Here's the final Q. Thanks for all the help y'all, this place is awesome!!!
I spatchcocked em after someone posted a link to a u-tube vid. Figured it'd be a great way to heat them more evenly in the smoker. Vac packed and froze the backbone for chicken stock.
Here they are flattened and injected. The one on the left was injected with a solution of white wine that was simmered with fresh rosemary, sage, thyme, lemon and a little salt & pepper. The one on the right was injected with a similar solution made from mandarin orange juice, soy sauce, garlic, brown sugar & a couple habeneros. Both were then liberally covered in Greek seasoning.
In the smoker they went. Temp was regulated to 275-300, smoked with maple & hickory. it was really windy, blowing snow, etc. Necked the top down to about 60%, blocked one bottom inlet completely and shut the other down as far as it would go. The GOSM handled it great. Pic after 1 hour of smoke.
After about 2 more hours they hit 175° and I pulled em and let em sit for 15 minutes. They were unbelievably juicy, short after this pic they filled the trough on the cutting board.
Both versions of chicken were excellent, extremely juicy, and the smoke flavor was awesome. The habenero surprised me as the injection was quite hot, but there was just a hint of heat in the final product. It almost tasted like it had bbq sauce on it. The white wine chicken was more mildly flavored, but just as good. I'm not sure which I like better. Wish I'd have done this sooner, chicken on the smoker is excellent! Along with the chicken I smoked some cheesed filled portabellas and served em over a bed of 4 grain rice cooked in chicken broth. Also served a spring greens garbage salad, with a balsamic & evo dressing. Here's the final Q. Thanks for all the help y'all, this place is awesome!!!
