Phat Poltry from Sam's

Discussion in 'Poultry' started by oldschoolbbq, May 1, 2012.

  1. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

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    Here's the Brine ingredients ... modded Slauterhouse Brine... for Chickens We'll have tomorrow night. Then...............

    The G-Kids and Trish and I went to Sam's to check things out and got a pair of Big ole Hens to cook. On the way home we stopped in at Bass Pro to spend my gift cards .

    Well , I got three Fillet knives and had some credit left so I thought I'd try some different Rubs -

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    Plowboys for the Chix first , and Friday I do some Butt with the Bone Suckin' Sauce Rub[​IMG]  

    I still had some on my card so I got some wire ties for my Mavericks , gonna be great for keeping them from tangling.

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    Here's the Brine...

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    and one of the Girls ready to get in the Spa for the night.

    and We also P/U a wedge of Jarlsburg to Smoke with my AMNPS[​IMG]  , just hope Trish stays out of it till it cures.[​IMG]

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    should be some good eats for the week , hope I can wait the 2-3 weeks for the Cheese.

    I'm pulling my Lil Girl out for this one and most likely for the Butt too , (the Cheese I will do in the Big Smoker's Verticle , with no heat.) Though I'd take the Cheese and slice it into 1/3'ds to smoke ; I like a lot of that brown smoke layer they get[​IMG].

    I'll post as things happen.

    Have fun and...
     
  2. Congratulations on the new goodies!

    Since you showed only two of those fillet knives in the QView, am I safe in assuming that the third one is already in the mail to me?

    :yahoo:
     
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    No , actually the son got it as soon AS IT CAME OUT OF THE BAG[​IMG]. It was marked for you , but...

    Then Trish nabs one for the kitchen , so I have A new Knife , It's mine and no-one can have it , so there...[​IMG].
     
  4. michael ark

    michael ark Master of the Pit

    Never can have to many knifes.:biggrin:
     
  5. Looking good! I got another Cold Steel knife this past weekend!
     
  6. Looks like some good food coming up. That is a big bird. It's been 14 hours. Have you lit the smoker yet Stan?
     
  7. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Will check back to see how it turns out
     
  8. pat king

    pat king Fire Starter

    OK ,here's some more pics of the ongoing cook , first the cheese and AMNPS in action...[​IMG]

    and the Jarlsburg [​IMG].

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    starting to get good color[​IMG].

    Now the Chickens

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    they were so big I had to nestle them in the beginning , but as they lost some moisture they shrank down to fit real good[​IMG]. I placed them in the middle of the rack so I could manage the heat better ( she does an excellent job of staying at 225*f , I pushed her to get my 300*f temp. I wanted).

    Now let me go shoot the finished Bird , and get a chunk , I'm hungry [​IMG].

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    Only showing one as Fil came and got one [​IMG].

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    a shot of my plate , and yes, it's tender and juicy[​IMG]   .The flavor is all the way through the meat and juice is great , Pop's SH brine is a hit here.

    I was gonna do Beercan Birds , but the brids were too top heavy so I went with the easy route , laying on the grill [​IMG]  .

    Thanks for checking me out , have fun and...
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks great Stan!...JJ
     
  10. Looks good! Let is know how the cheese comes out.
     
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Ironhorse , my cheese has shrunk to 2 chunks and doing great . I intend to open them next Wed. the 16th .

    The third chunk dissapeared , I think the FIL got one when he got his Golf cart out of the garage ( he has a habit of turning my refridgerator in the Garage off , luckily he looked inside first and saw the Cheese and .....[​IMG]  ).

    have fun and ...
     

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