1st chicken smoke with QV

Discussion in 'Poultry' started by rsands, Feb 22, 2009.

  1. rsands

    rsands Smoke Blower

    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!!!
     
  2. rickw

    rickw Master of the Pit OTBS Member

    Good lord man that is a feast made for a king. Nice job!
     
  3. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    That is Shweeeeet!
    [​IMG]
    Makes me want to kill a chicken!
     
  4. ks smokepole

    ks smokepole Newbie

    I tried that Spatchcocking - works great in my MES! Man those came out beautiful! Great job!
     
  5. venture

    venture Smoking Guru OTBS Member

    Nice job on those birds!
     
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Beautiful job! I just had to give you points for this post. [​IMG]
     
  7. crusty ol salt

    crusty ol salt Meat Mopper SMF Premier Member

    great job, great q-view [​IMG]
     
  8. rsands

    rsands Smoke Blower

    Thanks everyone!
     
  9. fired up

    fired up Smoking Fanatic OTBS Member

    Nice job on your first chix!
     
  10. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Goos swmoke, and great Q, you can't beat that. You really didn't take them out of the smoker when they hit 275, did you?
     
  11. rsands

    rsands Smoke Blower

    Thanks Fired up! Rich, thanks, good catch! Was 175 (corrected). Munching on left overs for lunch, think I like the mandarin soy better. Here's the concoction & my notes if anyone wants to try/play:

    All the juice from a jar of Dole Mandrin oranges (24.5 oz jar)
    1 habanero pepper, quartered
    1 ½ tbs garlic powder
    ½ C. soy sauce
    1/3 C. brown sugar

    Bring to boil stirring so sugar doesn’t burn. Remove half the Habanero, then simmer on low for 15 minutes, stirring occasionally.

    Injections were allowed to cool, then birds (Amish, 3 1/4 lbs) were spatchcocked, injected, covered with Greek Seasoning and smoked with Maple & Hickory @ 275-300° to 175° (approx 2:50).
     
  12. Thanks much for the lesson and great Qview! I've been wondering about just how to do chicken in my new MES, and this was just the ticket for me. Picked up a bunch of good tips and a bit more confidence. Points earned and given!

    Paul
     
  13. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Nice lookin dinner....great job on the birds!!
    [​IMG]
     
  14. cowgirl

    cowgirl Smoking Guru OTBS Member

    Beautiful!!! Not sure how I missed this thread... It all looks wonderful RSands! [​IMG][​IMG]
     
  15. fishawn

    fishawn Smoking Fanatic

    Excellent job![​IMG]
     
  16. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Great looking dinner! [​IMG]
     
  17. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    [​IMG]

    Those turned out great!!! I am looking forward to trying the injection myself.
     
  18. jseiber

    jseiber Fire Starter

    Great job [​IMG]
     
  19. dave958

    dave958 Fire Starter SMF Premier Member

    that is a good looking Chicken [​IMG]
     
  20. morkdach

    morkdach Master of the Pit OTBS Member

    nice looken birds thanks for the qview
     

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