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Discussion in 'Grilling Chicken' started by foamheart, Apr 30, 2016.
Kevin, first thing I have to ask is. Best you can do is yardbird? LOL! Somewhere down there, there has to be a gator running around!
Awesome looking smoke. Love your style. Someday, I will get down there. I want me some crawdads! Cajun style!!
I'm writing your brine down. Maybe I can bring some awesome taste to the mountains of NC.
Bout the only thing we good at here is a great tasting shine.
Thanks for the kind words Wes, and you forget I was born in Greensboro, I know about Carolina BBQ, cole slaw, and even cole slaw on hotdogs! I get Short Sugar's BBQ sauce shipped by the case to me. I wouldn't serve a pork sammie without it. OH and I which I could make a good brunswich stew! I never understood why they always packaged it up in those round qt. containers. I guess so you'd always reconize it in the freezer..>LOL
I had forgotten that Kevin. Sorry man. If you ever get back home, let me know. I'd love to drive down and meet you. I love a good yard bird. I know for a fact yours is nothing but awesome. If you get back this way, snag me a cut of gator. I've heard its awesome.
I am a coonazz that started out a Tarheel.
I believe modern medicine has a cure for this condition...
The color on the chickens is perfect. Surely would be a winner in a contest too. Nice presentation, good job !
Thank you kindly Mr. Hoity Toit
Beautiful birds,could be on the front cover of a cooking mag.
Thank you, Thank you.......
Terrific smoke and thread, Foam.
Too bad about the weather.
Points for a good method.
Been real covered up at work and totally missed this, Foam!
Points for reminding me why I haven't tried spatchcock chicken yet. A plump, browned bird is a beautiful thing!
Thanks Disco, I consider us lucky here because no snow........ Well I don't mind the cold and snow, just not as much cold and snow as you get....LOL You gear up for your normal weather.
Thank you Dan.
Hey ya gotta pay the bills right? Set your priorities.
Spatchcock, I tried long ago when everyone was doing the weighted cooking method (spatchcock and put bricks on top). I am lazy and from the county too. Folks here would wonder why there was no backbone to suck....LOL AND my Pop will fight ya for the piece that went under the fence last.
There's a blast from the past! When we were kids and mom actually cut up a whole chicken to fry , we would fight over the heart and gizzards, but the tail was always dad's! Thanks for the memory....
It was never a fight, Gizzard and tail were Pop's. Mom had the liver, whomever could get to the heart first cautiously/tactfully owned it. LOL No boarding house reach. You didn't want to sacrifice the whole meal just because to were too quick after the heart.....ROFLMAO
how did they taste using the peanut oil? was the skin chewable or rubbery?
Good looking birds, Foam. I think we think alike in that I hate curing and smoking one bird or making BBB, pulled pork etc with one butt. Whether butts, yardbirds or turkeys I prefer to load the smoker up.
I have pulling a partial vacuum down pretty well with my old Foodsaver but now will have to learn the best way to use the VP112 I got yesterday. A smoked chicken should just about fit in it and the neighbors have 60 or so about ready to process.....
I never get rubbery skin. Rubbery skin is if you don't prep the bird. You need to dehydrate in the reefer over night uncovered, and/or set out on the counter with a fan. It causes the skin to form whats called a pellicle. Thats when the skin is dryed back close to the stage the chicken was before death, its not dry, but tacky and you can see the subcutanious fat (under the skin), It sort of is a nice yellow color.
Is it crisp like from a firebreather (325+ chamber temp), no. is it rubbery , no never. Its just a thin piece covering the meat keeping it moist inside.
The oil is like suntan lotion. when you go out in the sun without suntan lotion the fors time of the year what happens? You burm, your skin blisters. Sometimes if a chicken is cooked to hard or fast it can crack. That allows the moisture to get out possibly causing a dry chicken.
If you form a pellicle by either or both methods, then the suntan lotion is just insurance, You shouldn't need worry about rubbery skins.
Hope that answers your question and that it helps you not worry about rubbery skins again.
Long time since I cooked fresh chickens.......