First Q-view Post - Bock, Bock

Discussion in 'Poultry' started by isutroutbum, May 13, 2009.

  1. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Smoked a couple of chickens tonight. Brined them for 4 hrs in the following:

    2 gallons water
    2 cups kosher salt
    1/3 cup Worchestershire sauce
    4 tbs black pepper
    1 tsp poultry seasoning
    2 tbs crab boil
    1 tbs marjoram
    1 tbs basil
    3 tbs cayenne
    1 tbs ground oregano

    After I pulled them out of the brine and rinsed, I put Barbados rub on one and left the other one 'plain'.

    Smoked, using straight pecan, for approx 3 1/2 hrs at 250, and then when internal temp w/at 155 I cranked it to 300 to crisp up the skin (I love the shoe leather!). Pulled it at 165 and let it rest for 20 minutes. Here are some pics:

    The Brine


    Post-brine w/one rubbed w/Barbados


    'The Rig' (if you can call it that . . . it ain't pretty but does the job) smokin' away


    Almost 'Money'


    Done


    Then, as a way to finish'er up, my wife made a white wine cream sauce(with shallots, tomato, oyster mushrooms, fresh basil, and of course, smoked chicken) pasta. Yuuuuummmmmmm!!!!


    Thanks for lookin'!!

    Best,
    Trout
     
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice. Thanks for sharing.[​IMG]
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Lookin good Trout.
    Excellent job with the brine and smoke.
     
  4. bigsteve

    bigsteve Master of the Pit

     
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Everything looks mighty tasty! [​IMG]
     
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Great looking Q, and I really like your brine. Thanks for sharing your funtime with us at the SMF.
     
  7. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    VERY nice!!, That had better been Barilla pasta.
     
  8. old poi dog

    old poi dog Master of the Pit OTBS Member

    Great looking birds....and you got it done on a Weber.
     
  9. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking smoke! I can hurt myself on a batch of pasta like that.[​IMG]
     
  10. rivet

    rivet Master of the Pit OTBS Member

    That's some good looking pasta! Congratulations to you on the smoke and your wife for the rest!

    By the way...whats barbados?
     
  11. Those are some nice looking birds. I am going to have to try that brine
     
  12. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Great job on your first Qview....birdies look great!!
    [​IMG]
     
  13. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Thanks everyone. I really appreciate your kind comments . . . especially since those are only the second and third chickens I've ever smoked. Gotta say, I might like them as much as country ribs.

    Smokebuzz - it was in fact Barilla pasta.[​IMG]

    Rivet - Barbados BBQ is a spice mixture that my bride picked up for me for Xmas last year. It's made by some company called Urban Accents. Kind of a semi-sweet + heat flavor. I really like it, and it worked well on the chicken.

    Thanks again everyone!

    Best,
    Trout
     
  14. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Great looking birds!
     
  15. wutang

    wutang Smoking Fanatic OTBS Member

    Great looking chickens! And the pasta sounds great.
     
  16. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Thanks again for the kind comments everyone! We're still pickin' away at it . . . [​IMG]

    Best,
    Trout
     
  17. jdt

    jdt Smoking Fanatic SMF Premier Member

    good job on the birds, take that picture over to Dr Matt Frank in industrial and manufacturing systems engineering, his "black" lab does all kinds of weird stuff, they should be able to build a smoker alot cheaper than buying it, hawgeyes in ankeny has a 20 inch ranger like that for only $1845 lol.
     
  18. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Those are some nice looking and I bet tasting birds. Still mind blowing how you did all that on a weber. I cooked one those for years when I was a weee griller. Again nice job and thanks for the Q view.
     
  19. the dude abides

    the dude abides Master of the Pit OTBS Member

    Nice work Trout. I do everything on a Weber too. My grate has flip up sides which is very convenient for adding charcoal/wood. But I did just acquire a 55 gal drum that's sitting in my garage. That'll be a project for later this summer.

    Points to you on your first Qview!
     
  20. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Thanks again everyone!

    Best,
    Trout
     

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