Poultry on Pellet Grill
Moderator: TBBQF Deputies
- OldUsedParts
- Deputy
- Posts: 21611
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Poultry on Pellet Grill
Anyone got a good "juicy" recipe for doing a young 6.5 # sheekan on a Pellet Grill ??? I usually do beer can birds over charcoal on the ECB but I'm wanting to use the Pelletizer this time. Thanks in Advance
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- BluDawg
- Chuck Wagon
- Posts: 3671
- Joined: Fri Jul 10, 2009 9:55 am
- Location: Jonesboro,Tx
- Contact:
Re: Poultry on Pellet Grill
Brine it( see below) oil the skin, rub it and cook it at at 200 for two hrs to up the smoke flavor then crank it up to 400 to finish
Blu's Bird Brine
1/2 gal water
1/4 cup pickle or table salt
1/4 cup honey
1 tbl cider vinegar
1 tbl Louisiana style hot sauce
juice of 1 lemon
juice of 1 lime
Brine the poultry for 1 hr per lb rinse air dry in the refer for 4 hrs to over night.
BBQ Chicken Rub
Morton salt Co
Ingredients
4 Tbsp Morton ® Kosher Salt
1 Tbsp Ground Black Pepper
1 Tbsp Garlic Powder
½ tsp Cayenne Pepper
2 Tbsp Brown Sugar
3 Tbsp Paprika
1 Tbsp Chili Powder
Directions MIX all ingredients in a bowl.
RUB seasoning onto meat, 2-3 Tablespoons per pound of chicken or as desired.
BAKE, BROIL or GRILL as preferred.
STORE remaining rub mixture in airtight container.
Blu's Bird Brine
1/2 gal water
1/4 cup pickle or table salt
1/4 cup honey
1 tbl cider vinegar
1 tbl Louisiana style hot sauce
juice of 1 lemon
juice of 1 lime
Brine the poultry for 1 hr per lb rinse air dry in the refer for 4 hrs to over night.
BBQ Chicken Rub
Morton salt Co
Ingredients
4 Tbsp Morton ® Kosher Salt
1 Tbsp Ground Black Pepper
1 Tbsp Garlic Powder
½ tsp Cayenne Pepper
2 Tbsp Brown Sugar
3 Tbsp Paprika
1 Tbsp Chili Powder
Directions MIX all ingredients in a bowl.
RUB seasoning onto meat, 2-3 Tablespoons per pound of chicken or as desired.
BAKE, BROIL or GRILL as preferred.
STORE remaining rub mixture in airtight container.
Never met a cow I didn't like with a little salt and pepper.
My Blog: Http://acountryboyeats.blogspot.com
Old Country Over/Under
Webber 22" Performer
ECB
My Blog: Http://acountryboyeats.blogspot.com
Old Country Over/Under
Webber 22" Performer
ECB
- Finatic
- Bandolero
- Posts: 581
- Joined: Thu May 07, 2015 2:14 pm
- Location: Elgin, Texas
- Contact:
Re: Poultry on Pellet Grill
I would definitely recommend brining it or injecting it (if you don't want the skin to be rubbery). Here's my bird brine:
Chicken Brine- 4-6 lbs. of chicken
1 pint (or 2 cups) chicken & garlic broth
1 pint (or 2 cups) water
¼ cup Kosher salt
1/4 cup brown sugar
Juice from 2 lemons
Brine the bird (fully submerged in the brine) for 8 hours. You this brine as an injection too. If you inject let it marinate in the injection for several hours. This is where you'll get most of your flavor. The seasoning (of your choice) will not have much impact on a whole bird.
If you inject don't pierce the skin.
I cook my whole birds at about 325. Depending on the size they are usually done in 1 hour 15 minutes.
Let us know how it turns out.
Chicken Brine- 4-6 lbs. of chicken
1 pint (or 2 cups) chicken & garlic broth
1 pint (or 2 cups) water
¼ cup Kosher salt
1/4 cup brown sugar
Juice from 2 lemons
Brine the bird (fully submerged in the brine) for 8 hours. You this brine as an injection too. If you inject let it marinate in the injection for several hours. This is where you'll get most of your flavor. The seasoning (of your choice) will not have much impact on a whole bird.
If you inject don't pierce the skin.
I cook my whole birds at about 325. Depending on the size they are usually done in 1 hour 15 minutes.
Let us know how it turns out.
- Okie Sawbones
- Outlaw
- Posts: 2049
- Joined: Mon Apr 21, 2014 12:14 pm
- Location: Edgewood, TX
- Contact:
Re: Poultry on Pellet Grill
That's a big chicken. I'd inject it, spatchcock it, rub it with your favorite rub, and cook at 350F until the breast is 165F.
KCBS - CBJ
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
- OldUsedParts
- Deputy
- Posts: 21611
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Poultry on Pellet Grill
thanks, Gents, I may have to toss a coin with so many suggestions. Brining would be new to me also. I'll let Y'all know what I decide on this Bird and thanks again.
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- spacetrucker
- Chuck Wagon
- Posts: 3463
- Joined: Sun Jun 02, 2013 4:36 pm
- Location: Round Rock Texas
- Contact:
Re: Poultry on Pellet Grill
better late than never,....
use the brine of your choice, and get either bone in or boneless skinless chicken breasts, brine for about one hour or hour and a half, then rinse, rinse, rinse, and rinse again..
season with your favorite seasoning, and cook to an internal temp of 155, this is still on the rare side, then jack the heat up to about 300 to 350, in a small pan or the microwave warm your choice of apple jelly or your favorite pepper jelly so that it is just liquefied, brush on liberally after the skin crisps (usually about 15 minutes) and the internal temp hit 160 degrees, after brushing on the jelly sprinkle some chopped pecans on top....
use the brine of your choice, and get either bone in or boneless skinless chicken breasts, brine for about one hour or hour and a half, then rinse, rinse, rinse, and rinse again..
season with your favorite seasoning, and cook to an internal temp of 155, this is still on the rare side, then jack the heat up to about 300 to 350, in a small pan or the microwave warm your choice of apple jelly or your favorite pepper jelly so that it is just liquefied, brush on liberally after the skin crisps (usually about 15 minutes) and the internal temp hit 160 degrees, after brushing on the jelly sprinkle some chopped pecans on top....
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
- OldUsedParts
- Deputy
- Posts: 21611
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Poultry on Pellet Grill
OldUsedParts wrote: a young 6.5 # sheekan on a Pellet Grill ???
^^^^^^^^^^^^^^^^^^^
Psssst, spacetrucker
thanks for the Recipe
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- spacetrucker
- Chuck Wagon
- Posts: 3463
- Joined: Sun Jun 02, 2013 4:36 pm
- Location: Round Rock Texas
- Contact:
Re: Poultry on Pellet Grill
I saw that, and although like I posted late to the party, but wanted to give you some ideas, that apple jelly or jalapeño works wonders on top of your seasoning...
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
- OldUsedParts
- Deputy
- Posts: 21611
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Poultry on Pellet Grill
I figgered that but I thought I'd yank on yer leg a little Suckle Busters Jalapeno Jelly should just be the ticket for that recipe and I WILL BE testing it soon - - - of course Texas Pecans can't hurt a thing so we'll be Lone Star'n some chicken chests ala spacetrucker
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- spacetrucker
- Chuck Wagon
- Posts: 3463
- Joined: Sun Jun 02, 2013 4:36 pm
- Location: Round Rock Texas
- Contact:
Re: Poultry on Pellet Grill
I think you'll like them, especially with the pepper jelly, if it is too hot for your wife, use the apple jelly, if the apple jelly is not hot enough for you, sprinkle some crushed red pepper flakes on the ones for you, to add a little extra zip....
good deal on the leg pullin... the beauty of the pellet cooker is the variable temperature and the accuracy of the cook, it is essentially as accurate as your kitchen oven only it uses wood for fuel. Meat cooked over wood has a better taste as far as I am concerned, but it is not worth all the trouble and extra effort not to mention the wood pile mess and the problems that come with it, I'm getting lazy in my old age, some $$ and ups shows up with my wood, no ash to speak of, open a bag and load the smoker
good deal on the leg pullin... the beauty of the pellet cooker is the variable temperature and the accuracy of the cook, it is essentially as accurate as your kitchen oven only it uses wood for fuel. Meat cooked over wood has a better taste as far as I am concerned, but it is not worth all the trouble and extra effort not to mention the wood pile mess and the problems that come with it, I'm getting lazy in my old age, some $$ and ups shows up with my wood, no ash to speak of, open a bag and load the smoker
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
- OldUsedParts
- Deputy
- Posts: 21611
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Poultry on Pellet Grill
Just finished the Bird on the Pellet and I am pleased with the cook time, taste and moisture.
I brined it overnight with a mixture of Blu's and Fin's recipes and used some of the Rub I had in the house that needs to be used. The "only" thing I would do differently next time is to ignore the Wiffy and include some heat spices which I left out entirely this time per her request. When I use the leftovers the heat will be added to my portion.
Cooked it for an hour on Smoke (140 to 150) with the Amazn flat in the bottom of the Grill under the drip pan - - - I like that real well.
After the first hour I increased it to 250 for an hour and then finished it at 350 the last hour.
Returned to grill and pulled it at 165
I brined it overnight with a mixture of Blu's and Fin's recipes and used some of the Rub I had in the house that needs to be used. The "only" thing I would do differently next time is to ignore the Wiffy and include some heat spices which I left out entirely this time per her request. When I use the leftovers the heat will be added to my portion.
Cooked it for an hour on Smoke (140 to 150) with the Amazn flat in the bottom of the Grill under the drip pan - - - I like that real well.
After the first hour I increased it to 250 for an hour and then finished it at 350 the last hour.
Returned to grill and pulled it at 165
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Finatic
- Bandolero
- Posts: 581
- Joined: Thu May 07, 2015 2:14 pm
- Location: Elgin, Texas
- Contact:
Re: Poultry on Pellet Grill
That's looks great OUP!
Glad it turned out. I agree on the spice. I like a little heat too.
Glad it turned out. I agree on the spice. I like a little heat too.
- OldUsedParts
- Deputy
- Posts: 21611
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Poultry on Pellet Grill
thanks, Fin, and thanks for your help
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Okie Sawbones
- Outlaw
- Posts: 2049
- Joined: Mon Apr 21, 2014 12:14 pm
- Location: Edgewood, TX
- Contact:
Re: Poultry on Pellet Grill
KCBS - CBJ
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
- Swamp Donkeyz BBQ
- Outlaw
- Posts: 1966
- Joined: Tue Oct 16, 2012 2:26 pm
- Location: Huntsville, Tx
- Contact:
Re: Poultry on Pellet Grill
Nice!
Sent from my SAMSUNG-SM-N920A using Tapatalk
Sent from my SAMSUNG-SM-N920A using Tapatalk
Who is online
Users browsing this forum: No registered users and 24 guests