Applesaused yard birds ready to go!

Discussion in 'Poultry' started by davenh, Mar 28, 2008.

  1. davenh

    davenh Smoking Fanatic OTBS Member

    I need to cut back on salts and added fats, so trying to get a juicy low sodium, low fat yard bird. Brining, high sodium marinades and dressings are out. Really don't want to pump the birds full of oil either.

    Has anyone tried an applesauce based injection? I was wondering if the apple bits would hold moisture during the smoking along with some spice.

    Well, I went ahead and injected a mixture into a couple Purdue oven roasters. I'll let them sit overnight and smoke them tomorrow with some cherry. Make sure to pull them at 165.

    I'll post some q-view during the smoke [​IMG].

    Anyone got any low sodium tips for juicy yard birds?

    Here's the concoction I came up with [​IMG]. About 4 oz in each bird. I'll mop with apple juice and spice.

    3/4C unsweetened applesauce
    1 TBSP cider vinegar
    2 tspn salt free lemon pepper
    2 tspn italian seasoning
    1 tspn cinnamon
    2 tspn low cal b. sugar (Splenda blend)
    1 1/2 tspn garlic powder
    1 1/2 tspn onion powder
    1 tspn chili powder
     
  2. Cant wait to hear how it turns out dave. Sounds healthy enough on paper. [​IMG]

    Unfortunately salt and moisture go hand in hand...cant change chemistry, but there are always alternatives and you are on to something here...
     
  3. davenh

    davenh Smoking Fanatic OTBS Member

    Here is the Q-View as promised, so far so good [​IMG].

    Each chicken is about 7lbs.

    Dusted them with salt free lemon pepper and a spray of butter flavored Pam. I mopped during the smoke with a mixture of applesauce, apple juice, salt free lemon pepper, garlic powder, little splenda brown sugar and some cinnamon. Put some cut up onion and apple in the cavity.

    Ready to go and into the smoker. Set MES temp to 270°.

    [​IMG]

    [​IMG]

    [​IMG]


    1.5 hrs, internal temp 138°

    [​IMG]


    2.5 hrs, internal temp 155°.

    [​IMG]
     
  4. Wow Dave, those look awesome. Great job man!!! [​IMG]
     
  5. morkdach

    morkdach Master of the Pit OTBS Member

    thanks dave me to on no sodium no colest. looks wow
     
  6. davenh

    davenh Smoking Fanatic OTBS Member

    Hey Joe.....I'm hoping these taste as good as they look [​IMG]. Could go either way!

    I was just getting to love brined poultry when I found out my blood pressure was getting high. Man...do I like salt too [​IMG]. Get to try out some new stuff and do some experimenting [​IMG]. It's all good as long as I get to keep putting stuff in the smoker.

    Hi Private Hot Dog..Believe me, I'd rather have a couple slabs of ribs and a pork butt in there [​IMG].
     
  7. davenh

    davenh Smoking Fanatic OTBS Member

    Hi Terry...Hope it does ok, we got to roll with the changes [​IMG]. Got any good low sodium recipes for the smoker?
     
  8. morkdach

    morkdach Master of the Pit OTBS Member

    what i been doing is leaving all sodium out and replacing it with garlic or pepper use powders instead of salt check all goodies for sodium contant found out i had hbp or hypertension 4 months later i was getting a rotor ruter and a stint scared the hell out of me still love smoken food not cigs got lots of idears will let ya know if they turn out ok.[​IMG]
     
  9. davenh

    davenh Smoking Fanatic OTBS Member

    So far I found about the hypertension and hoping to avoid the worst [​IMG]. I'll let you know as I find any good tasting low salt stuff too[​IMG].

    More q-view as it finishes and resting before the test!


    Ready to come out 3.5 hrs, internal temp 165°.

    [​IMG]


    Cooling down.

    [​IMG]

    [​IMG]
     
  10. morkdach

    morkdach Master of the Pit OTBS Member

    picked up a couple of turkey hens on sale today thinking of tring the spachcock /butterflied garlic and horseradish with hickory just an idear
     
  11. davenh

    davenh Smoking Fanatic OTBS Member

    This chicken came out great [​IMG]! It's dripping with juice, tender and as good as brining to me. The apple sauce and spice left a really great flavor in the meat. I think the apple pieces stay in the meat and make little moisture pockets. I can't get over how juicy it stayed [​IMG]. I'll be doing all my chickens and turkeys this way from now on. It would also be a great injection for pork [​IMG].

    Here is some q-view of a couple slices.

    [​IMG]

    [​IMG]
     
  12. davenh

    davenh Smoking Fanatic OTBS Member

    Terry...I did a couple butterflied last week and they were great. How were you going to do the garlic and horseradish, inject? Sounds good.
     
  13. Looks great Dave....I am sold!!! [​IMG][​IMG]





    [​IMG]
     
  14. fireguy

    fireguy Smoking Fanatic

    Dave, looks and sounds great.. job well done[​IMG]
     
  15. j-rod

    j-rod Fire Starter

    Great job on the birds, you guys are just so damn creative, I am way behind the curve!!!
     
  16. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Great job on those birds. Love the sound of it and may have to try for my father in law. Points to you!!!!!!!!![​IMG]
     
  17. desertlites

    desertlites Master of the Pit OTBS Member

    salt or no salt those birds look great-I have been injecting for a long time-fruit under the skin-it's a proven method to a juicy bird.And a real tastey bird-no such thing as haveing a great meal + needing the added sodium to make it happen.good job Dave.
     

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