Two Chickens in Brine and fresh batch of Herb Butter
This will involve Cherry & Hickory and about 3-4 hours at 225'-250'.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161014_162931381_zpswrrrsm9u.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161014_162931381_zpswrrrsm9u.jpg.html)
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161014_162841512_zpsugerzec7.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161014_162841512_zpsugerzec7.jpg.html)
Bring it on!
What time are we digging in? Looks like a yummy dish.
Quote from: Newell Nut on October 15, 2016, 01:01:16 AM
What time are we digging in? Looks like a yummy dish.
I generally try to shoot for dinner around 1700-1800hrs.
Show up about 1400 with a large fresh Snapper and we'll throw it on the grill too.
Then we can eat like Kings on fish-n-fowl. ;)
Well Mr. Murphy struck late this afternoon.
After three hours of smoke they were looking great, then a valve somehow got bumped and I ended up grilling instead of smoking.
And when you only check the grill every other hour or so, food gets burnt.
Thankfully it was only the skin and the herb butter protected the meat and kept it moist and flavorful.
My first time doing it with the herb butter and even my picky kids liked it.
Here a shot of them before going down.
Herb butter under the skin on the breast, and thigh quarters and a dusting of sweet rub.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161015_133631889_zpsqnilyfa7.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161015_133631889_zpsqnilyfa7.jpg.html)
And the kicker was that my first Pork Belly kind'a flopped too.
I couldn't get the skin to that perfect crispy crunchy cracklin, it had a real stick to your teeth under layer.
But at least the meat/fat was incredibly tender and succulent.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161015_115045559_zpsyfdjonip.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161015_115045559_zpsyfdjonip.jpg.html)
Suffice it to say, no Money Shots were bothered with.
The highlight of the day was Nathaniel getting into a bed of BIG Bull Bream.
(http://i152.photobucket.com/albums/s190/ChileRelleno/IMG_20161015_172424017_zps2p9knk7x.jpg) (http://s152.photobucket.com/user/ChileRelleno/media/IMG_20161015_172424017_zps2p9knk7x.jpg.html)
Like Father, Like Son.
Dustin says Wow! ;)
We would be gods if every attempt came out perfection, wonderful concept but it's never going to happen.
I know what you mean about the smoker, and how difficult it is to get good cracklin without deep frying, even then it's not the easiest thing to do. Just keep on keepin on and trying new things. You have a better percentage of success than many of us and I for one do enjoy watching you do it.