Smoked Chicken ~ Foamheart

Discussion in 'Poultry' started by foamheart, Feb 13, 2015.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you .... having chicken gumbo tonight...... all the new andouille and sausage from last week and the smoked chicken bones. Sure wish I had a blizzard to make it perfect gumbo weather.
     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Just a suggestion, use real carrots snot those short ground down ones they call baby carrots.

    The ingredients make all the diffrence.

    Oh and those carrots above on the cutting board ended up taking about 3 each 10 oz bottles, two bottles originally just to cover the carrots. 
     
    old bones likes this.
  3. bear55

    bear55 Master of the Pit

    Nice, very nice..

    Richard
     
  4. Every tme I go on to this site, I learn something new and end up treating the better half to some good eating. I'll be trying the store bought soon like but one the garden is in, I know those carrots will be a real treat. Thanks again for the info and the fast reply,

    John




     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you.  The chicken was perfect, and even my sister can't mess up fresh veggies!
     
    disco likes this.
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You know its how we all feel here, I don't think I ever sign off this site without some new knowledge.  Its just a great place to cruise around if you enjoy cooking. And the inspiration...... you'll never finish the list you start....LOL
     
  7. reinhard

    reinhard Master of the Pit OTBS Member

    You do a beautiful job!!! I love green onions myself [many uses as you say].  Have to try the carrots your way.  Reinhard
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you. You just make me think of something else. Fresh green onion and garlic sausage! I have a butt in the reefer! ZOMG!!

    You are an inspiration sir.

    Like I said, its not my recipe, only one I picked up and thought might be good. Like I said, if you have little kids around, add some honey to them also and they will ask for seconds.

    Also I am sure you know, the more sweet the less the heat will show thru.

    Again, thank you sir.
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking meal, Foamheart! I love smoked chicken.

    [​IMG]so you won't sick your friend on me if I ever make it down that way!

    Disco
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Disco, Its hard not enjoy just plain ol'smoked chicken.
     
  11. Don't think luck has much to do with it, I'll bet lots of experience !!

    Gary
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    <Chuckles> well I do like to eat, and I currently have three fryers in the reefer and made chicken noodle soup last night with another one.
     
  13. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Nice looking Buzzard there, Foam. How long was the smoke to get it to 163 degrees? May have to do one of those today.
     
  14. Hey Foam, we always keep extra yard bird as well, I'll catch them on sale and load up.

    Gary
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    It all depends upon your smoking temp. These are approx 220/230 - 4 - 5 hours, Then we have the fast and hot smokers probably do it in 2 or 3. Probably about 3 to 4 at 250 degrees.
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I'd rather chicken than beef or pork, I just can't understand the huge price inflation. There has been no massive chicken flu or die off, chickens eat little compared to the pigs and beef, they only have a 24 week growing cycle, they are easier to dress..... I guess that expensive gasoline must have been a good excuse when it was twice what it is today.

    By the way have you been reading how gasoline has been "rallying" on the stock market? Government is needing those taxes they have already spent.
     
    Last edited: Feb 18, 2015
  17. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Thanks Foamheart. Kinda what I figured. Had this one in brine for a few hours and now in the smoker to get all happy. In at 240, hoping to be done in 4 hours or less. Gotta keep Mrs. Chew happy.

     
  18. timberjet

    timberjet Master of the Pit

    Kevin that just looks great. No fair posting pics of fresh veggies to us up north though.
     
  19. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Yeah, what he said. I'm cryin'  fowl.
     
  20. PS I am thinking a crawfish bisque and or a ettouffee in the very very near future! Did I mention I love fresh green onions?

    Hi there foam. Great looking chicken. Let me know when the ettouffee and bisque is ready I will hurry over. By the way if you need help with the etouffee I have a quick and easy killer eetouffee recipe.
     

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