2 Whole Birds

Discussion in 'Grilling Chicken' started by kwats4, Jul 17, 2012.

  1. kwats4

    kwats4 Smoke Blower

    Allegro With Kicking Chicken [​IMG]
  2. kwats4

    kwats4 Smoke Blower

    oh my nice and golden[​IMG][​IMG][​IMG][​IMG]
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    Great color on those birds!
  4. Awesome color and delicious too I'll bet
  5. those look awesome!!!
  6. bweist

    bweist Fire Starter

    Great looking yard birds! My mouth is watering.
  7. burnt the feathers clean-off!!!...looks grrrreat!!!
  8. kwats4

    kwats4 Smoke Blower

    thanks folks for the nice comments
  9. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Those look awesome.  Did you brine them??
    Last edited: Jul 18, 2012
  10. kwats4

    kwats4 Smoke Blower

    I have never brined one, I might have to try that. What does it do? Mine is very juicy with a nice smoke, melt in your mouth soft and tender.
  11. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Depends what kind of brine you're using, but it just adds another layer of flavor profile to them.  For example, if you love garlic, make up a garlic-based brine and soak them a few hours to overnight; you'll get that underlying flavor all the way through the meat, not just on the surface.

    I'm a cure nut and love to brine them with a salt-sugar-cure#1 curing brine so they adapt a naturally hammy flavor all the way through, like smoked turkey ham (see "Wet Curing Brine" in my sig line).  Like crab boil?  Mix up a crab boil Old Bay brine and some Cajun spices.  It's fun to experiment!  But, do it safely and follow all sanitation and refrigeration guidelines, too!
    Last edited: Jul 19, 2012
  12. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I have only smoked brined chickens and turkeys.  I am a little curious how they would be without the brine now?
  13. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    How long and what temp did you cook these at?  Or did you just cook to a certain internal temp?
  14. kwats4

    kwats4 Smoke Blower

    I injected the birds with Allegro original and then hit them with Kick'n Chicken,wood-Pitmasters choice in a AMNPS lit on both ends. Smoked @260* til IT   of 185* using et-732 and the probe from my MENS.
  15. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    They look awesome!
  16. sqwib

    sqwib Smoking Guru OTBS Member

    Fine looking chix
  17. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice ,[​IMG]. Now I gotta go eat,again.....
  18. scooter-man

    scooter-man Smoke Blower

    Sweet looking birds, I'm doing two birds tomorrow, big question is to brine or not...?... now to see where to get Kick'n Chicken at.
    Last edited: Jul 21, 2012
  19. kwats4

    kwats4 Smoke Blower

    might have to do that with a crawfish boil water MMM!! then some fresh corn into the smoker for a couple of hrs!

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