BrIned, Apple Smoked, Nekkid Chicken ~ Foamheart

[foamheart]

Not much here , Long time since I did one. One key mistake. I used canning salt vice table salt and did not reduce the quantity. Canning salt should be measured by weight and not volumn due to the fine grind. Canning salt is about 1/4 to 1/3 more salt when measure by volumn. <shrugs> Its not my first time, sure it will not be my last. It was salty but edible. I was making jerky & Texas Trash while smoking the chicken and my mind was bounching all over the place. Anyway, here is the chicken. Didn't get outta the Doc's office and home till 3;00.



Dueling chicken halfs. I brined for a day in just sugar and salt, I dryed a day uncovered in the reefer, and I smoked with apple till 163 IT, pulled and rested.



Breast was juicy really nicly smoked. BTW I am currently trying some trager pellets. They are slightly larger than what I am used to, but smoke perfectly! Color me impressed. Good thing to, I got 3 each 20lb bags....LOL



I changed the color a liitle so you could see the juices. Just look on that cutting board.



And finially its the "Bear" View. There is a mucho frio Schiner Bock longneck just out of sight.

Thank you all for looking in, its just that time of year. ( I ordered a cryopac of butts today), I am reloading the freezer. Thinking this will be for andouille. But I also need sausage, and tamales LOL .

 

[DRKsmoking]

Great color on your bird there Foam

Very nice and juicy, and on your fine china none the less

David

 

[JLeonard]

good looking chicken! And the plate shot looks great also.
Jim

 

[BrianGSDTexoma]

Good looking plate of food Kevin.

 

[foamheart]

Great color on your bird there Foam

Very nice and juicy, and on your fine china none the less

David

Thank ya, everything was great till I bit into it and I knew right off exactly what I did, LOL making gumbo out of it today, no salt to be added. Should be good.

 

[foamheart]

good looking chicken! And the plate shot looks great also.
Jim

Thanks.
Its really a popular pattern is see many using it.

 

[foamheart]

Good looking plate of food Kevin.

Thank you Brian

 

[one eyed jack]

Great looking plate shot Mr. Foam. Tater salad?

Great color on your chicken too.

 

[foamheart]

Tater Salad, field peas w/snaps. I could have made a full meal right there. And BTW I just had gumbo made with that old salty chicken and you wouldd have never known I had messed it up.

 

[one eyed jack]

Tater Salad, field peas w/snaps. I could have made a full meal right there. And BTW I just had gumbo made with that old salty chicken and you wouldd have never known I had messed it up.

Resourceful making something else out of over salted chicken. Good thinking Foam.

I thought that they were baked beans with Green beans on top.

 

[foamheart]

Thank you, ya know after so long even a blind hog eventually fines an acorn.

You wanta try something soul or country food thats really good? Cook some fresh crowder peas and before done, add okra to it. Just lay 'em on the top till done...... Oh my. Everyone like the snaps better than the peas, I have put green beans on top of fresh peas with no snaps before and no one knew it. LOL

 

[bauchjw]

Looks amazing as always Foam! I gotta take that job near you just to get leftovers!

 

[foamheart]

I think I can win a competition agains MREs

 

[bauchjw]

I think I can win a competition agains MREs

I have no doubt you’d beat MREs!

 

[Texas Cookin']

Good looking bird. I am interested in the Texas trash you speak of. Chex mix type of snack stuff?

 

[foamheart]

Thank you. Yes, we always called it Bridge Mix, then Texas Trash, then I found a very very old Recipe book that called it Nibbles. Its the best of all I have tryed.

Nibbles (Texas Trash)

I first heard it called Bridge Mix (Mom and Dad actually had bridge parties). Then I learned my kin folks called it Texas Trash, they all lived in Texas! Then I found Mom's secret recipe stash and in an old pre-WWII cookbook was Nibbles.

Remember Boxes are the old smaller boxes !!

Ingredients:

1 1/2 pounds	butter
2 teaspoons	garlic salt
2 1/2 teaspoons	Worcestershire sauce
3 teaspoons	onion grated
6 toes	garlic smashed
1 1/2 tablespoons	Lowreys season salt
1 box	Cherrios
1 box	pretzels Straight
1 box	chex rice cereal
1 box	corn chex cereal
1/2 box	chex wheat cereal
1/2 box	Chees-its
2 cups	nuts

Directions:
1. Add garlic salt, Lowerys, garlic toes, Butter, worcestershire, & onion juice in a double boiler 5 to 10 mins. till salts dissolve.
2. Pour over cereals and mix
3. Into the roaster or oven roast 2 hours at 200 degrees
4. Stir every 30 mins.
Store in airtight jars.

I only use 2 boxes rice chex, cherrios, broken pretzels (must break pretzels), ChezZits, fancy nuts (if for someone else), and those fresh garlics and onion is important. Why? Because these are the things I find that I like best in it.

I changed the garlic salt to plain garlic powder, I also dropped from 1 and 1/2 lbs of butter to 3/4C of butter and 1/4 C of olive oil. Less salt, less butter and good chlorestrol. Its called old age. LOL

 

[DRKsmoking]

making gumbo out of it today

Don't think I have had real gumbo, maybe something Campbells made in a can years ago

David

 

[Texas Cookin']

Thank you. Yes, we always called it Bridge Mix, then Texas Trash, then I found a very very old Recipe book that called it Nibbles. Its the best of all I have tryed.

Nibbles (Texas Trash)
View attachment 512587
I first heard it called Bridge Mix (Mom and Dad actually had bridge parties). Then I learned my kin folks called it Texas Trash, they all lived in Texas! Then I found Mom's secret recipe stash and in an old pre-WWII cookbook was Nibbles.

Remember Boxes are the old smaller boxes !!

Ingredients:

1 1/2 pounds	butter
2 teaspoons	garlic salt
2 1/2 teaspoons	Worcestershire sauce
3 teaspoons	onion grated
6 toes	garlic smashed
1 1/2 tablespoons	Lowreys season salt
1 box	Cherrios
1 box	pretzels Straight
1 box	chex rice cereal
1 box	corn chex cereal
1/2 box	chex wheat cereal
1/2 box	Chees-its
2 cups	nuts

Directions:
1. Add garlic salt, Lowerys, garlic toes, Butter, worcestershire, & onion juice in a double boiler 5 to 10 mins. till salts dissolve.
2. Pour over cereals and mix
3. Into the roaster or oven roast 2 hours at 200 degrees
4. Stir every 30 mins.
Store in airtight jars.

I only use 2 boxes rice chex, cherrios, broken pretzels (must break pretzels), ChezZits, fancy nuts (if for someone else), and those fresh garlics and onion is important. Why? Because these are the things I find that I like best in it.

I changed the garlic salt to plain garlic powder, I also dropped from 1 and 1/2 lbs of butter to 3/4C of butter and 1/4 C of olive oil. Less salt, less butter and good chlorestrol. Its called old age. LOL

Thank you for this!

 

[foamheart]

Don't think I have had real gumbo, maybe something Campbells made in a can years ago

David

Gumbo basics?

Gumbo Basics

I have had a few inquiries about gumbo. I don't mind posting a gumbo recipe but I know a million. Its like a how do you cook a pork shoulder? Below are some gumbo basics I have learned and use through the years that will make it easier to understand. Sure if you have a specific gumbo request I...

www.smokingmeatforums.com

 

[DRKsmoking]

Gumbo basics?

Gumbo Basics

I have had a few inquiries about gumbo. I don't mind posting a gumbo recipe but I know a million. Its like a how do you cook a pork shoulder? Below are some gumbo basics I have learned and use through the years that will make it easier to understand. Sure if you have a specific gumbo request I...

www.smokingmeatforums.com

Thank you for this. will read tonight when I get back from work

David