Smoked Chicken ~ Foamheart

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Thanks.  Might try this next week.  Have to use store bought carrots though.
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. 
 
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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




First I have to give credit to another, Its Alton Brown's recipe and its has been copied alot! I really like most of his stuff because he explains why instead of just add this and stir that. AND when he makes amistake, he fesses up to it on the air.... he's made a couple.

http://www.foodnetwork.com/recipes/alton-brown/glazed-carrots-recipe.html

Its a pound iof carrots, I figure those above to be 2 pounds.
2 T butter
Chopped parsley
Chili powder
Cup of ginger ale.

What I do is chop the carrots, into a pan, cover with ginger ale, add butter and cook till its the tenderness I like (You make have to add more ginger ale) the add some hot ground chili pepper and then the parsley to serve.

Even kids like these carrots. Ocassionally I will slip in a little squeeze of honey with it.
 
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
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
 
 
You do a beautiful job!!! I love green onions myself [many uses as you say].  Have to try the carrots your way.  Reinhard
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.
 
Great looking meal, Foamheart! I love smoked chicken.

points1.png
so you won't sick your friend on me if I ever make it down that way!

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

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

Gary
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.
 
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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.
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.

 
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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