What's for supper?

Whole chicken on the smoker.

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Matt, are you in Law Enforcement?
Did you tell that yard bird to “Spread’em?”
Very nicely done!!

Spatchcocked yard bird! The best way to do yard bird on the smoker nice job!

👍 I’ve grilled them this way before and they are awesome too.

I can honestly say this was the best chicken I’ve ever made. Here’s how I did it.

I bought a locally raised organic chicken. This makes a huge difference in the quality and moisture in the meat.

Obviously I cut out the backbone because I assumed it would absorb more smoke if it was butterflied. I salted the meat on all sides and under the skin wherever I could at least 4 hours ahead of time. I put my home made bbq rub on about an hour ahead of time. I don’t put salt in my rub because I always want to be able to control the amount of salt.

Threw it in the smoker at 250-275 and it reached about 145 at the breast in about an hour. I took it off the smoker because the steam from the water tray wasn’t allowing the skin to crisp up so I put it on my gas grill like in the picture and turned it up to high to crisp the skin. Once the internal temp reached 150 I rubbed it with a little bbq sauce and finished the last 5 degrees to 155 with sauce on it. I opened the grill and wrapped the chicken in foil and let it coast to about 165. I actually closed the lid on the grill at that point and just let the residual heat keep it warm for an hour. The internal temp stayed at 165 for the entire hour.

Doing this again for sure.

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Solid plan Matt and the results show it! Try wet brineing it in place of salting (dry brineing). It’s a good way to get extra flavors into the meat as well. I will wet brine a whole chicken the night before. There are a lot of excellent brineing mixes out there. The one I use comes from Oak Ridge BBQ. The best I’ve been able to find. I use about half and half of apple juice and water to get the needed amount of water to submerge the chicken. The apple juice gives the skin a beautiful mahogany color during the smoke.

I’ve done a lot of wet brines on chicken but I always end up disappointed. Either they get too salty probably because I leave them in too long or the flavor just doesn’t hit the mark for whatever reason. I almost always do it for pork though. I’ll keep in in mind though.

biggill wrote:

I’ve done a lot of wet brines on chicken but I always end up disappointed. Either they get too salty probably because I leave them in too long or the flavor just doesn’t hit the mark for whatever reason. I almost always do it for pork though. I’ll keep in in mind though.

Are you giving them a VERY good rinsing after removing them from the brine? If they do not get a aggressive rinsing they will be salty. Then again why mess with success?

Ice Cap wrote:

Are you giving them a VERY good rinsing after removing them from the brine? If they do not get a aggressive rinsing they will be salty. Then again why mess with success?

That could be part of it. I usually give a quick rinse and allow the skin to dry before cooking.

My Mom isn’t much of a cook, but she makes a handful of dishes like no one else! Deviled eggs for one, and also this amazing cold chicken noodle salad! I’ve tried making it myself using all the same stuff she tosses in to it, but it’s just not the same. Must just be something about Moms. 😊

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Marinated venison kabobs! Oh yeah!

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Made some thick New York strips and one thin one. Turned out excellent on the pellet grill

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I’m not sure what I’ve made here, but it’s delicious! I made some macaroni noodles, tossed in some of the spaghetti sauce I made yesterday from my garden tomatoes (see the Garden 2020 post), added some shredded rotisserie chicken, panko bread crumbs, and parmesan cheese… and BOOM! So is this goulash then or what?? Either way it goes great with garlic bread. 😋

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Sharon that looks amazing and is the type of meal that goes great any night of the week

Ice cap we did the same mid part of last week with pulled pork.

Then on Sunday I smoked a family favorite.

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What is that? Looks awesome

Coletrain27 wrote:

What is that? Looks awesome

Siracha Mac n Cheese?

Sriracha and mac and cheese is the best! That’s actually what I made for dinner tonight, though light on the sriracha. I also added some chopped broccoli from my garden! 😋

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@coletrain27 Me sorry I haven’t been around much lately.
That was a prime rib with mac n` cheese. White soft cheeses with a touch of medium cheddar sprinkled with smoked paprika.

I’ve been watching taco chronicles on Netflix. These are suadero tacos made with stewed beef brisket And chorizo Sausage. Topped with onion , cilantro ,and homemade salsa.

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Those tacos look good. Is that a new show? I’ll have to watch it and make myself hungry

Season two is out. It’s in Spanish with subtitles.The show is not that exciting, but Tacos are my favorite thing to eat. I’m going to be trying a few different ones from it . Just wanted to try some authentic Mexican tacos and they were very good.

Tonight I made something new… salmon! I had never made salmon before and I’m so excited that it turned out great! It went nicely with a side of rice and parmesan sprinkled brussel sprouts from my garden! 😋

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That looks like just enough food to make me hungry.

Ummmmmm, Sharon, that’s not a blue plate! Everything ok?

Looks very good.

JEREMY wrote:

That looks like just enough food to make me hungry.

It’s a big plate, and I like smaller portions.

Pailofperch wrote:

Ummmmmm, Sharon, that’s not a blue plate! Everything ok?

Looks very good.

My sister said I should use my REAL grown-up plates to take food photos, rather than my plastic blue plates, so I had to do one just for her!

Today’s welcome warm up was like an invitation to relive the the days of new sunshine in spring.

It motivated me to get out while the warm sun was upon my shoulder.

It reminded me of springtime sunfish which I’ve missed out upon for some time.

I was craving, so headed out to a small local lake.

Took most the afternoon to just scratch out a couple gills worth the fillet knife.

Didn’t matter much, time spent out in this late fall sun and color was all I really needed.

The fish fry was like the cherry…

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First time making venison summer sausage. Made a #10 batch with lems backwoods summer sausage seasoning and encapsulated citric acid. Hope it turns out good!

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Coletrain27 wrote:

First time making venison summer sausage. Made a #10 batch with lems backwoods summer sausage seasoning and encapsulated citric acid. Hope it turns out good!

My buddy just tried his first attempt at elk summer sausage and it got “just okay” grade. Tweaks and adjustments to be made for future batches. Let us know some details. Fat content? Temp and time?

SuperDave1959 wrote:

<div class=”d4p-bbt-quote-title”>Coletrain27 wrote:</div>
First time making venison summer sausage. Made a #10 batch with lems backwoods summer sausage seasoning and encapsulated citric acid. Hope it turns out good!

My buddy just tried his first attempt at elk summer sausage and it got “just okay” grade. Tweaks and adjustments to be made for future batches. Let us know some details. Fat content? Temp and time?

I used ground venison with pork added that I had in the freezer from last year. Trying to get the freezer cleaned out before this years meat is done. I’m gonna do 2 hours at 160 then bump up to 180 for 2 hours and see what I’m at for internal temp

Turned out pretty good. Next time I will use less encapsulated citric acid. The package calls for 1 tsp per pound of meat but it’s pretty tangy. Still taste good and will make good sandwhiches with a little mustard and Mayo or fried for breakfast

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