Dual cook - simon and garfunkel chicken

[philpom]

This whole chicken was smoked in the front of the offset nearest the fire. It was tented the entire time to protect it from intense smoke flavor. That resulted in a rubbery skin which I resolved later...

Started with the namesake, parsley, sage, rosemary, and time. Had it all growing fresh in the herb garden.

Chopped them all up very well and blended with 1/2 stick of butter.

Also included black pepper and salt. Ru bed this mixture in the cavity and under the skin.

After the smoke I used a heat gun to pop the skin and get it crispy. This was needed because it was tented in foil for the entire cook. Was done on a beer can stand with an empty can in it.

Before the heat gun.

After the heat gun treatment.

A shot just before I pulled it. A fantastic chicken that turned out moisture and juicy. The fresh herbs work very well.

Cheers!

 

[Parshooter]

Looks great. I read the title of this thread too quickly and was disappointed I didn't see any pictures of salmon.

 

[crazymoon]

P, Looks good !!!

 

[912smoker]

Looks mighty good and sounds flavorful!
I usually add some herbs and such in a half full can of beer....or lately diet root beer.

Keith

 

[philpom]

Looks great. I read the title of this thread too quickly and was disappointed I didn't see any pictures of salmon.

That's kinda funny, sorry to disappoint. I'm sure I'll do some salmon in the near future.

Chicken was good, thanks!

 

[philpom]

Looks mighty good and sounds flavorful!
I usually add some herbs and such in a half full can of beer....or lately diet root beer.

Keith

Funny thing, my goal was to just put the holder in the cavity and leave it open for faster cook time. I couldn't get this yard bird to sit level without a can.... empty was the best way I could think to help keep the heat high.

I could've spatchcocked it and done it on one of the grills but the goal was to mimick a rotisserie chicken.