Chick on a Stick

Discussion in 'Poultry' started by pops6927, Jul 9, 2009.

  1. pops6927

    pops6927 Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Pickled a chicken in a cure brine for 3 days, now smoking it but instead of shoving a can up it's.... internal, I did a slight mod to my vertical and drilled a couple holes through it so I could put an oak stick through, for chicken and / or sausages. So, I'm trying 'Chick-on-a-Stick' tonight! I'll rotate it so it's stretching out all parts equally, lol!
     
  2. pops6927

    pops6927 Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    At about 151°, still a little ways to go.. here's front and back:
     
  3. pineywoods

    pineywoods Staff Member Administrator Group Lead SMF Premier Member

    Very nice [​IMG] awesome looking bird
     
  4. Looking good..... love that color on the bird....[​IMG]
     
  5. alx

    alx OTBS Member

    Nice bird Pops.I love my Rotisourie kettle/smoked chicken....i think i tried beer can twice.

    Staying tuned.....
     
  6. pops6927

    pops6927 Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Hit 175° and pulled it off, took it inside and cut it up and bagged it for dinner tomorrow! Plenty juicy, and what a smoky hammy taste!

    Brine recipe:

    ½ cup Altern® sugar substitute (Splenda® in a Walmart wrapper)
    ½ cup Altern® brown sugar substitute (same..)
    ½ cup table salt
    1 tsp. DQ Cure
    ½ gal. water in a large gallon pitcher

    (You can use same brine for pork as well.. Canadian or regular slab bacon, spareribs, pig hocks, etc., and in beef for dried beef (double the salt), beef short ribs and flanken, anything you want to pickle, basically!)

    Stir thoroughly, put chicken in and let soak in refrigerator for 2 or 3 days.

    Pull out and rinse off, git 'er smokin'! Probe in thigh and breast until it reaches 175° internal. Enjoy!



    Pops §§
     
  7. alx

    alx OTBS Member

    Thanks for posting the brine..forgot to ask.

    Dried Beef sounds interesting...

    Congrats on the OTBS...well deserved!!!!!
     
  8. ronp

    ronp OTBS Member SMF Premier Member

    Looks awsome man.
     
  9. pops6927

    pops6927 Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Forgot to mention that you don't have to use the sucralose substitutes, you can use real sugar and brown sugar in the same amounts! I'm just diabetic and can't eat the sugars!

    Pops §§
     
  10. Looks good Pops, haven't cooked a chicken in awhile, and now you have me thinking it is going to be a chicken weekend!

    Is that suppose to be TQ?
    I do like the idea of using the splenda!
    Thanks for sharing,
    Matt
    aka Rocky
     
  11. 1894

    1894 SMF Premier Member

    Great looking Chicksicle [​IMG]
     
  12. pops6927

    pops6927 Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    No, that's DQ Curing Salt from Butcher Packer. Don't know what the equivalent would be, between the ½ cup salt and tsp. cure compared to TenderQuick seasoning; maybe someone out there could help that's familiar with Mortons' products?
     
  13. cajunsmoke13

    cajunsmoke13 OTBS Member

    Great looking bird, Pops. Nice job
     

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