Greek Yard-bird...mmmm

Discussion in 'Poultry' started by big-fokker, Dec 9, 2007.

  1. big-fokker

    big-fokker Meat Mopper

    The marinade alone is killing me! I wanna taste it all now, but they just went in the box. I had been going back & forth with SmokieOkie a few days ago, about doing some chicken this weekend and thanks to him, he steered me in the direction of using my greek marinade. Mama-Fokker loves the marinade, but until now I have only used it for actual grilling. The chix I've smoked in the past come out great, but since I brine, I'm afraid to use any seasoning.
    This time I did not read correct, the guy who swears by brining poultry before cooking, just fessed up to putting meat in the box without using this proven method of adding juicy goodness........but, I digress.

    So I went to BJ's last night and copped 2 5# birds for $8. I got them home, halved them, rinsed, dried and sprinkled on some Kosher Salt and fresh cracked pepper:

    I let them hang out in the fridge for about an hour while I made up my marinade and sipped on a nice cold one:
    The marinade consists of:
    1 Cup EVOO
    4 Cloves of fresh garlic (thanks smokieokie for recommending this to add!)
    3/4 oz. (1 full package) fresh Oregano
    Juice of 1 fresh lemon
    1/2 tsp. Kosher Salt
    1/2 tsp cracked pepper

    I threw all that into the food processor for a couple of seconds until it was good:

    The bird came out of the fridge, went into an XL Ziploc along with the marinade, got "fondled" a little and went back into the fridge for an overnight rest.

    The bird came out of the fridge today around 11:30 to lose it's chill before going into the smoker:

    I went out and fired up the box, got the water in and smoke going and then came back in to retrieve the bird to put in the box. Here they are before going into the box at around 12:15 this afternoon:

    Of course more will follow...stay tuned[​IMG]
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    That already looks awesome BF....can't wait to see the results![​IMG]
  3. ozark rt

    ozark rt Meat Mopper OTBS Member


    The greek yard bird is looking good B-F
  4. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    looks good already.
  5. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    Can't wait to see them when they come out!
  6. squeezy

    squeezy Master of the Pit OTBS Member

    Ever cool BF ... I stage mine over the sink just like that before taking the rack out to the goodness magic box! [​IMG]
  7. big-fokker

    big-fokker Meat Mopper

    ....okay, here we are after 1 hour of fun in the box:

    The temp inside is at a steady 275° and after an hour, probe 1 (on the right in the breast) has hit 141°, probe 2 (left bird in the thigh) has hit 139°.
    I did a probe test in both ice water and boling water before the smoke and there was a 4° diff on the cold end between probe 1 and 2. When I did the boil, there was only a 2° diff between the two probes[​IMG]

    The skin is looking a little dry, but I'm holding off on spritzing because I don't want to alter flavor; I usually spritz with apple juice...

    Hey Squeezy,
    I do the sink thing on the front and back end of the cook. Helps cut down on clean up and those grates fit perfectly over the hole!
  8. squeezy

    squeezy Master of the Pit OTBS Member

    Yup ... me too! Great minds think alike ... [​IMG][​IMG]
  9. big-fokker

    big-fokker Meat Mopper

    ...and we're finally done and well rested. I pulled the birds when the breast therm hit 170°. Here's what they look like:

    Lots of juice as you can see and keep in mind, I didn't even brine[​IMG] .
    After cutting through the first I could see a little red around the joint area. I think the new USDA regs. of 165° for poultry being done is a little low for my tastes, so I'm going back to 170°-175° for my bird.
    Other than that, the taste is superb. Just the right hint of garlic and oregano without overpowering it. You can taste the lemon on the skin as well.
    I whipped up a batch of Tzatziki to go with the chicken to round out the whole taste experience:

    I love this stuff! I end up eating it off the spoon because I make so much. I didn't have time to strain the yogurt so that's why it's a little lumpy.

    Well folks, that's it for me. Mama just got home with Baby-Fokker from the lake (gran & grampa) so we're going to assemble and devour!

    If you want the Tzatziki recipe just holler.

    ..and as always, Smoke em' if you've got em'[​IMG]
  10. cowgirl

    cowgirl Smoking Guru OTBS Member

    Holler, Holler!!! I want the recipe please.[​IMG]

    That looks great BF!
  11. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    Looks great and yes, please share (you really had to ask? , lol)
  12. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Hey BF Once again, looking good Bro. Is there anyway you can post the recipe for the sauce, I'm sure many more people would like it.
  13. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Great smoking adventure! Thanks for sharing it.
  14. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    Those birds look good!!

    If I can remember that long, I'll give your marinade a try next time I do some chickens. I like the way that blend of flavors sounds.
  15. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Nice smoke BF, I kind of like to do birds to the 165-170 range. It's all what you want though. They look wonderful and the marinade sounds great also.[​IMG]
  16. gramason

    gramason Smoking Fanatic OTBS Member

    They sure look good, I would like to have the recipe for the tzatziki also.
  17. big-fokker

    big-fokker Meat Mopper

    M-F appreciated the bird so much, she whipped up her oh so delicious Peanut Butter-Double Fudge Brownie......Tzatziki recipe is below[​IMG]


    16 oz. plain yogurt
    1 medium cucumber
    3 cloves garlic
    1 teaspoon kosher salt
    1 tablespoon evoo
    Juice of 1 lemon
    5 to 6 mint leaves

    Mince garlic, add salt on top and take the side of your knife and mash it all together. Peel and seed cucumber then finely grate it. Take the grated cucumber, put it in a paper towel and get rid of as much juice as you can. Mince the mint and then put everything together in a bowl and stir.
    For the best results, you're supposed to strain the yogurt for a few hours...I usually end up making this last minute so I never do.
  18. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Hey BF, those yard birds are looking mighty good. I'd also like the recipe for Tzatziki.


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