Beer Can Chix Smoke July 14th, 2012

Discussion in 'Poultry' started by sqwib, Jul 16, 2012.

  1. sqwib

    sqwib Smoking Guru OTBS Member

    Pit Chix

    July 14, 2012
    Fixed pics 2014/12/15

    I had a very humbling experience on my Weber grill a few months back. I had two fryer chix that my wife suggested I rotisserie them on the Weber, I eagerly agreed, well anyhow the chicken got burnt, grease flare ups to the point of a small fire that coated the chicken in soot, I actually washed the chicken with water. Never again, especially with company. I was completely embarrassed.

    At one point my Sister in Law said,  "ooh let me get a picture of the chef in action".  I refused and said my face isn't going to be associated with these chickens, I sort of felt bad but she likes to post a lot on Facebook and did not want those pics out there! Forever!!


    I do have to laugh, because through all the mishaps, the chix weren't bad!

    So this time I decided to go with my gut and do these on frank.


    Cooked at 265°-275° for two hours.

     
    • Picking some Fresh Herbs for the slather.
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    • Preparing the Slather
    • Chives, Basil, Parsley, Butter, Honey, EVOO, Salt, Pepper, onion powder and garlic powder.
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    • I separated the Rosemary because my one daughter can't stand it, so I added it to only one of the birds.
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    • Slather to the left and Rosemary to the right.
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    • Beer cans prepped with Red Wine, Garlic fresh herbs the one on the left has additional rosemary. I wanted to use a white wine or vermouth so it could be added to the gravy, but I was too lazy to go looking for the bottle.
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    • Slathered and ready for the Pit. Chix were placed on the beer cans and placed in a steamer pan.
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    • Threw  in some starter wood and lit the log lighter and once there was a good coal bed I added a few splits of Hickory and Cherry.
    • Removed the grates and place 2 bricks on the reverse flow plate then placed the pan on top of the bricks. Added a few cups of water to the pan and left the smoker lid open.
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    • Closed the lid after all the smoke had cleared and had a hot fire then tweaked the temp, trying to get 275°. But I need to be careful,  I don't want to load the fire basket up too much, Frank can easily get up to 350°+ if you are not careful.
    • 265° left side
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    • 270° Center
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    • 270° Right side
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    Close enough.
     
    • My better half made up some potatoes, seasoned with Olive Oil, salt, pepper garlic powder and I believe oregano? These were covered in foil and placed on the grates.
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    • Starting to brown. These need to be turned 1/4 turn because they get blasted pretty good.
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    • First 1/4 turn
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    • Ready for next 1/4 turn
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    • 1/4 turn
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    • Ready for next 1/4 turn
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    • I done this several times based on how it was browning,
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    • Once I raised the chix to the grate level I decided to diffuse the heat a bit.
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    • Removed the pan and placed the chix on the grates.
    • This is what I worry about, look at the breast of the chix, they appear to have a very subtle sooty look on the skin. I try to have the least amount of SMOKE possible when doing my chix. This did not affect the final product at all, but I really try to keep this at a minimum.
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    • Handed off the drippings to my better half to make a gravy.
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    • Removed the lid from the potatoes and placed in the direct path of the heat. Was hoping to brown them.
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    • The last 1/4 turn.
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    • Tested the potatoes and although they did not brown like I would have liked they were really good and actually preferred this way by the family.

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    • Chix resting
     
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    • Plated
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    • How about a little chili? Sure!
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    • Would you like it topped with some cheddar? Sure!
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    • How about an Ice Cold Draft? Absolutely!
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    Last edited: Dec 15, 2014
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Fine looking Feast Sir SQWIB! I like some Rosemary in with the Roasted Potatoes too...JJ
     
  3. sqwib

    sqwib Smoking Guru OTBS Member

    So do I but I was told no by the boss
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

     Yeah, you met my Boss...Forget trying to add a little Heat to anything...I prefer the Fruity flavors cooked Chiles, especially Habs, add to a dish but I have to settle for adding Hot Sauce on my plate...JJ
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like a great meal
     
  6. Outstanding! Potatoes are good that way...and with Rosemary!
     
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Very nice sqwibword, I complement you on the Rosemary, I don't like the taste that much, but that's just me,a little Bohemian[​IMG].

    Have fun and as always...
     

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