This started out as a spatchcock chicken smoke, but last week while I was planning my menu, I read Scarbelly's Jamican Jerk Wings recipe and I said, man, that sounds good! And since I never like to smoke without throwing a sausage or two in there, I got a Nathan's Beef and Pork Keilbasa.
Thanks,Scarbelly, for the wings recipe and the pointers! These are the fully jerked wings getting the crispy skin treatment on the gas grill after their leisurely three hour smoke.
The smoker was packed, and the only place for the keilbasa was right next to the firebox. It was a little too close, evidently, because about half of the keilbasa was cooked nearly to charcoal. LOL! It looked like one of those deep fried 'ripper' hot dogs. Actually, the parts that aren't carbonized are pretty darn tasty, even overcooked as they are.
Here's a look at the keilbasa. Half was perfectly fine, And half of the overcooked side was salvagable, But 25% went up to the smoker god in the sky.
This is Icarus before the flight:
Now, I'm backing up to the beginning, for the rest of the Q view"
Here's what I started with. I'm smoking this bird spatchcock style. I'm not actually serving the chicken tonight. I plan on using the meat to make smoked chicken soup later this week.
I brined the chicken overnight in Slaughthouse Brine.
I don't know why this chicken is doing a headstand. Maybe it wanted to be Beer Can Chicken. Tuff luck, birdy, it's the spatchcock for you!
The same bird, with its backbone detached. I'm trying some McCormick Montreal Chicken seasoing on the bird. I covered the backbone and neck in the jerk marinade I used on the wings.
I didn't know if I would be able to handle the heat of the jerked chicken, so I marinated some overnight, some for just a couple hours this morning, and the remainder I doused with the Montreal Chicken seasoning.
Left to right, Montreal, two hour marinade, overnight marinade.
This package of Jimmy Dean I had in the fridge caught wind of what was going down and insisted on joining in:
By the way, I'm smoking on good ol' almond wood. Here's what's giving up the thin blue today:
I'm always irked when I put in too big of a piece of wood and I end up wasting it. This piece was just right for a chickem smoke. It was about the size of my forearm, from wrist to elbow.
Here's a peak inside the firebox. I'm buring lump charcoal for heat.
Here's what it looked like when everyone jumped in the pool. The firebox is on the left. You can see the precarious position the keilbasa was in.
Left side of the grill:
Right side of the grill:
Here's that chub of Jimmy Dean. I'm planning on making some sausage gravy tomorrow morning with this here sausage.
I moved the wings to the gas grill to crisp up the skin, and served them for lunch. Man, those were some tasty wings! Thanks again, Scarbelly!
This was my first time smoking wings, and I can't wait to do them again!
Jerk close up
Right after I served these wings I discovered that three is an insufficient number of wings for a serving.
After a quick lunch, the chicken came out of the smoker, took a look at those wings and insisted on getting the crispy skin treatment, too. So over it went onto the gas grill. I don't know why I never did this before. Oh, wait, yeah I do. I was TOO LAZY to walk over 8 feet and press the auto-igniter on the gas grill. I suppose I didn't think it was worth the trouble. Boy was I wrong. A little time on the grill and that skin is delectable!
Here's the chicken fresh out of the smoker. It was in for about 4 hours, averaging 225-250. Very easy to control the fire today. I didn't think I'd ever be able to say that.
Hey, what the heck? Looks like I didn't get a shot of the bird with the crispier skin. Oh well, here's the backbone and the onion I smoked. The backbone is in the stock pot right now, building my base for tomorrows smoked chicken soup. I'll save the onion to add to the soup. I'll Q view the soup project separately.
Thanks for looking in! Hope you enjoyed the Q view!
Thanks,Scarbelly, for the wings recipe and the pointers! These are the fully jerked wings getting the crispy skin treatment on the gas grill after their leisurely three hour smoke.
The smoker was packed, and the only place for the keilbasa was right next to the firebox. It was a little too close, evidently, because about half of the keilbasa was cooked nearly to charcoal. LOL! It looked like one of those deep fried 'ripper' hot dogs. Actually, the parts that aren't carbonized are pretty darn tasty, even overcooked as they are.
Here's a look at the keilbasa. Half was perfectly fine, And half of the overcooked side was salvagable, But 25% went up to the smoker god in the sky.
This is Icarus before the flight:
Now, I'm backing up to the beginning, for the rest of the Q view"
Here's what I started with. I'm smoking this bird spatchcock style. I'm not actually serving the chicken tonight. I plan on using the meat to make smoked chicken soup later this week.
I brined the chicken overnight in Slaughthouse Brine.
I don't know why this chicken is doing a headstand. Maybe it wanted to be Beer Can Chicken. Tuff luck, birdy, it's the spatchcock for you!
The same bird, with its backbone detached. I'm trying some McCormick Montreal Chicken seasoing on the bird. I covered the backbone and neck in the jerk marinade I used on the wings.
I didn't know if I would be able to handle the heat of the jerked chicken, so I marinated some overnight, some for just a couple hours this morning, and the remainder I doused with the Montreal Chicken seasoning.
Left to right, Montreal, two hour marinade, overnight marinade.
This package of Jimmy Dean I had in the fridge caught wind of what was going down and insisted on joining in:
By the way, I'm smoking on good ol' almond wood. Here's what's giving up the thin blue today:
I'm always irked when I put in too big of a piece of wood and I end up wasting it. This piece was just right for a chickem smoke. It was about the size of my forearm, from wrist to elbow.
Here's a peak inside the firebox. I'm buring lump charcoal for heat.
Here's what it looked like when everyone jumped in the pool. The firebox is on the left. You can see the precarious position the keilbasa was in.
Left side of the grill:
Right side of the grill:
Here's that chub of Jimmy Dean. I'm planning on making some sausage gravy tomorrow morning with this here sausage.
I moved the wings to the gas grill to crisp up the skin, and served them for lunch. Man, those were some tasty wings! Thanks again, Scarbelly!
This was my first time smoking wings, and I can't wait to do them again!
Jerk close up
Right after I served these wings I discovered that three is an insufficient number of wings for a serving.
After a quick lunch, the chicken came out of the smoker, took a look at those wings and insisted on getting the crispy skin treatment, too. So over it went onto the gas grill. I don't know why I never did this before. Oh, wait, yeah I do. I was TOO LAZY to walk over 8 feet and press the auto-igniter on the gas grill. I suppose I didn't think it was worth the trouble. Boy was I wrong. A little time on the grill and that skin is delectable!
Here's the chicken fresh out of the smoker. It was in for about 4 hours, averaging 225-250. Very easy to control the fire today. I didn't think I'd ever be able to say that.
Hey, what the heck? Looks like I didn't get a shot of the bird with the crispier skin. Oh well, here's the backbone and the onion I smoked. The backbone is in the stock pot right now, building my base for tomorrows smoked chicken soup. I'll save the onion to add to the soup. I'll Q view the soup project separately.
Thanks for looking in! Hope you enjoyed the Q view!
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