Yardbird & Red Spuds

Discussion in 'Poultry' started by mikey, Apr 28, 2009.

  1. mikey

    mikey Smoking Fanatic

    I'm taking my first step into the world of charcoal today. Did a test yesterday and I have the warm & fuzzies about it. Thought I'd try something simple so a yardbird it is and some red potatos. Had a 5 3/4 lb chick in the freezer. Stuffed the cavity w/ chunked apples and the remnants of a smoked sweet onion from last week. While the chick wasn't a "score", it's not bad.









    Here she is in all her naked glory awaiting the chunked apples & left over smoked onion. Decided to use Adkins rub on the chicken prior to the bacon wrap.




    All stuffed and bacon wrapped while the red spuds keep her company. Gets lonely in that pan all by herself.




    On the smoker awaiting the Kingsford w/mesquite. I'm using apple wood chunks to compliment the mesquite.



    Here she is 3 hrs in & looking quite tasty. Gonna slip her the "probe" and take her temp. Will have more pics at the conclusion. Thanks for lookin'[​IMG]
     
  2. rivet

    rivet Master of the Pit OTBS Member

    Lookin' mighty, mighty fine there, and that was a great price on the whole bird. Dang~ wish we could have some prices like that aorund here!
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like a great start and that is a good price
     
  4. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Mikey! Dude, UR killin' me here! LOL!!!! Can't wait for the finish.......nice looking, all the way! I've got 4 to do in May...I may have to buy a couple more packs of bacon now, and more apples.......lol!!!!!!

    Eric
     
  5. mikey

    mikey Smoking Fanatic

    Well, she's finally done. 6 1/4 hrs which isn't too bad.



    Off the smoker and in the pan with the red (started out that way) potatos. Mega smoke on those bad boys. Left the probe in while she takes a well deserved break.




    Stripped her down and man o man, lookin' good. Wasn't concerned about the lack of crisp on the skin since we don't eat it anyway. This is a first with the red potatos so we'll see how they are. Final pics to come. Thanks for lookin'
     
  6. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Ok, now I have to go buy another chicken. That looks really good Mike. Can't wait to hear the taste test results.
     
  7. mikey

    mikey Smoking Fanatic

    All righty then! Good bread, good meat, good god, let's eat! Ok here's the bird, spuds, and green beans on the plate. I must say that the bird was extremely moist more than likely from the 2 layers of bacon. The chunked apple & smoked onions in the cavity really added flavor & moisture. The bird was on the smoker untill I had an internal of 175. I wanted to make sure it was done in the thigh area, which it was. I can't say enough about the red potatos. The skins are thin enough to let all the smokey goodness all the way through. A touch of butter & the crispy bacon from the bird really made for a nice touch taste wise. The green beans were straight outta the can with butter & the bacon from the bird, plus some chopped smoked onion. All in all, not bad for a first shot with the charcoal. Temps were a bit up & down but I was expecting that.



     
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great nice job
     
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

     
  10. mikey

    mikey Smoking Fanatic

  11. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Yes I read it Mikey, just seemed like a long time for a chicken. I thought you had a temp prob. Sorry. Mine are usaully done in less than 4 hours. Disregard my post.
     
  12. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mikey, that's a tasty looking bird! Bet the bacon really added a lot of flavor... Mmmmmm... [​IMG]
     
  13. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Charcoal!!! Say it ain't so Mikey.
    All kidding aside that bird and taters look great, thanks for sharing.
     
  14. the dude abides

    the dude abides Master of the Pit OTBS Member

    That looks great Mikey! Congrats on another successful smoke. Points!
     
  15. rivet

    rivet Master of the Pit OTBS Member

    Excellent dinner! Well done on everything. Glad you have come over-at least for a try- to the charcoal side![​IMG]
     
  16. bigsteve

    bigsteve Master of the Pit

    Charcoal? Trust your instincts Luke........
     
  17. mikey

    mikey Smoking Fanatic

    Trust my instincts? The charcoal was just an experiment to see if it was doable. It was, but not the end all to get all. Not saying that I won't use it again, but it's just another weapon in the arsenal. Variety is the spice of life[​IMG] Who's Luke?
     
  18. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Great lookin bird Mikey...[​IMG]


    Star Wars quote I believe
     
  19. rons

    rons Smoking Fanatic

    Dat looks good!

    I myself love the flavor of charcoal, especially on poultry. Not so much on beef though. I'm going for another chicken and a rack of spare legs this weekend again, soooooooooooooooo good!!!
     

Share This Page