Three red hens
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- phiya
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Three red hens
These three beauties are in a simple brine (salt and brown sugar) overnight for my first chicken smoking tomorrow on the Traeger pellet pooper. I'll make sure to take some pics of the final product.
- OldUsedParts
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Re: Three red hens
Looking forward to the final Pics
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"
- phiya
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Re: Three red hens
Chickens are on the smoker. I rubbed two with SB Chicken Wing Seasoning and one with SB Clucker Dust. Wanted to try both, but the missus and I like spice.
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Last edited by phiya on Mon Jul 10, 2017 11:53 am, edited 1 time in total.
- phiya
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Re: Three red hens
Woops here's the photo. Don't mind the horrible tinfoil job, you learn new things each time, like don't let the grill get hot before you are putting that drip pan in. darn near branded myself.
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- OldUsedParts
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Re: Three red hens
LOL, them Pellet Poopers are a learning process for sure but well worth the time and effort. First thing I do is foil the drip pan so that "only" the drip bucket gets the drippings - - then you only have to clean char and ashes after the cook. Those should be delicious when you're finished - - - iffin ya likes da spice you might give SB's Hootchie Mama and shot sometime.
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"
- phiya
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Re: Three red hens
Just had some lunch, and it was good. Meat had awesome flavor and was moist. Skin was slightly chewey. Counselor says I should maybe start temp a little lower (I was 275 whole time) to get more smoke, and then bump it up. Maybe 225 for an hour, then 300 until done. Alternatively he said try slathering w/ mayo before I season. What say the rest of you?
- Txdragon
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Re: Three red hens
They look good enough so far!! Are these the big "roasting hen" birds? If so, and you've never had them before, they're tough. Flavorful, but tough. Methinks the best way to get these done would be a low and slow vertical method; a.k.a. beercan method.
If they are not and that was just a clever title, scratch what I said (all after "looking good so far")!!
If they are not and that was just a clever title, scratch what I said (all after "looking good so far")!!
(Insert witty signature here)
- phiya
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Re: Three red hens
It was just a clever title (or so I thought, haha). These were about 4.5lb birds, and they weren't tough at all. :)
- OldUsedParts
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Re: Three red hens
Those really look nice I sure need to do a chicken in my Pit Boss but I'm so hooked on the ease and success of the beer can technique over charcoal that it's hard to change - - - but T-Dragon is right about the big fat roasting hens and I learned that the hard way last Holiday Season.
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"
- bsooner75
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Re: Three red hens
looks good.................I need some of those containers for brining
- Professor Bunky
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Re: Three red hens
Those chickens look real good, phiya. You're getting me interested in a Trager again.
Regarding the skin, the only times I've been able to get crisp chicken skin is when I cook it on a gas grill, usually with a beer can, or cut up, and typically at 300 deg or hotter. Of course, there's no smoke flavor that way.
Regarding the skin, the only times I've been able to get crisp chicken skin is when I cook it on a gas grill, usually with a beer can, or cut up, and typically at 300 deg or hotter. Of course, there's no smoke flavor that way.
- DogTag34
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Re: Three red hens
Looks great.....I too am searching for a tad more smoke flavor .....great color on those.
Stumps Junior Gravity Feed Smoker - 'Ole Blue'
Blaze Kamado
Alfa Ciao wood fired pizza oven
Blackstone builtin griddle
Coyote Pellet grill
Blaze Kamado
Alfa Ciao wood fired pizza oven
Blackstone builtin griddle
Coyote Pellet grill
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- Pilgrim
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Re: Three red hens
I also found that brined chicken and pellet grill combo results in chewy skin. Regardless if its cooked vertical, horizontal or spatchcock.
now i will only do a brined chicken in my kamado where i can get the crisp skin and reserve the pellet grill for the unbrined chickens.
I hope this helps
now i will only do a brined chicken in my kamado where i can get the crisp skin and reserve the pellet grill for the unbrined chickens.
I hope this helps
My obsessions - cooking, grilling, burning, smoking.
My possessions - GMG DB, Akorn, Hark Roti, Ziggy Triple, Viva Multi Cooker.
My possessions - GMG DB, Akorn, Hark Roti, Ziggy Triple, Viva Multi Cooker.
- phiya
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Re: Three red hens
bsooner75 wrote:looks good.................I need some of those containers for brining
I went to walmart with the intention to get a bucket for brining, and they didn't have lids. So I improvised and used those which I got used golf balls delivered in.
- bsooner75
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Re: Three red hens
phiya wrote:[quote="bsooner75"]looks good.................I need some of those containers for brining
I went to walmart with the intention to get a bucket for brining, and they didn't have lids. So I improvised and used those which I got used golf balls delivered in.[/quote]
They look about perfect
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