Two Chickens, Three Lemons and Hickory

Discussion in 'Poultry' started by rivet, May 30, 2009.

  1. rivet

    rivet Master of the Pit OTBS Member

    Wonderful sunny day today....Smoker Time!

    Got two different birds. Tyson "Young Roaster" and a MBA Brand "Smart Chicken" (air chilled type). The smart chicken was already trussed; I put hock-loks on the Tyson bird. Rubbed with Lemon Pepper, regular Coarse Ground Black Pepper, and stuffed with half a large lemon each. The other lemons are for later....


    Into the smoker with hardwood lump and local hickory. Running TBS just fine at 300 F. Put a new badge on the smoker, it's on the lower Right Hand corner of the lid-


    Here's a closeup of plate, made from leftover stainless steel. Thanks y'all for accepting me into the Order!


    Here we are at halftime. An hour and 15 into the smoke, looking good-


    Here we are at 2 hours, almost done. Added the two sliced lemons onto the grill at this point.


    All done...180 F internal (thighs) and 170 (breasts). Juicy. Skin is perfectly crispy. Hot lemons inside juicing with the fat- mouthwatering :


    Sliced up and ready to go for dinner. Hot grilled lemon squirted over meat made for fajita heaven-


    Thank you for looking at my cooking. I appreciate the time you spent, and look forward to viewing some of yours!
     
  2. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Nice job Rivet. Looks great. Send me some.
     
  3. shawnr5

    shawnr5 Smoke Blower

    Looks great. Did you brine your birds or just rub and smoke?
     
  4. morkdach

    morkdach Master of the Pit OTBS Member

    nice job rivet like your little tag on otbs & qview
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Thus are some nice looking birds there rivet. Your one of my heros one of the 170 or so(OTBS)
     
  6. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    That badge makes for a COOL addition to your smoker, and a good show of pride in your accomplishment.

    The birds are beautiful! Funny that you're eating it as a fajita, as we are doing the same dish tonight with a near whole leftover bird from my twin chix, and some beef for the same. I can smell it already! Now I'm REALLY hungry!

    Nice job Rivet!

    Have a great weekend!

    Eric
     
  7. slanted88

    slanted88 Smoking Fanatic SMF Premier Member

    Rock On Man!....Nice!
     
  8. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Excellent looking birds, Rivet! Kinda makes me wish I hadn't had those two hot dogs for dinner.[​IMG]
     
  9. rivet

    rivet Master of the Pit OTBS Member

    Hey y'all thanks for the compliments! I am very proud to be a member of the SMF and to have been accepted into the OTBS. That badge I put on my smoker is a reminder for me to teach and share my skill.

    ~Shawnr5, no I don't brine my birds. I have never brined anything and have never thought I needed to and that has been reenforced by those thousands eating my food over the years.

    I will admit, though, that since I have been a part of the SMF, all these "briney" people have gotten to me and I am curious as to what it is all about. Will I break? Will I cave? Will I brine? stay posted...................

    [​IMG]
     
  10. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    i'm curious also. Does brining really change the taste a lot?
     
  11. slanted88

    slanted88 Smoking Fanatic SMF Premier Member

    Man...I never brined. Tried Tip's Slaughterhouse, Yeah Man! Have changed a few things in it but basicly stays the same. It is more moist. Ask Louie!
     
  12. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Cajun - definitely try the brine on your next chix smoke. If ya smoke two of them at a time, brine one and not the other to give yourself a taste test. What's fun about brine's is that they are extremely adaptable to your taste buds and allow you to add or subtract anything ya want.

    Rivet - excellent looking smoke ya got going on, and I'm really impressed with the OTBS logo! Points for the creativity alone!
     
  13. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Them some right nice lookin birds! Course, they'd been better brined! [​IMG]
     
  14. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Sick dude!!!!

    [​IMG]

    Best,
    Trout
     
  15. alx

    alx Master of the Pit OTBS Member

    Bump....That chicken looks awesome.Your new tag is high speed.Thanks for your help and q-view.I never brine roasters ,but brine or marinate chicken parts on occasion.
     
  16. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    that

    was

    AWEsome!

    great job and come beautiful birds!
     
  17. the dude abides

    the dude abides Master of the Pit OTBS Member

    That is some great looking chicken. I love the tag on the smoker. If I'm ever lucky enough to be admited into The Order, you'll have to make me one. :)
     
  18. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Really nice lookin pair o' birds Rivet....another example of your fine smokes! Proud to have been inducted into the OTBS along side of you!
    [​IMG]
     
  19. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    Awesome job on the birds rivet
     
  20. wutang

    wutang Smoking Fanatic OTBS Member

    Nice badge. It has got me thinking about a little engraving on the Wu-Tang shield on my UDS. I also never used to brine my birds until reading more on it here. Give it a shot, like sumosmoke said-maybe smoke 2 but only brine 1 for a taste test.
     

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