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 brine...........you 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
This time I did not brine...........you 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
