Cured Smoked Chicken ~ Foamheart

Discussion in 'Poultry' started by foamheart, Jul 23, 2015.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    So chickens were on sale, I picked up a few. I broke one out, cleaned it and placed it in my customer briner.

    Fowl Cure

    1 pt. boiling water

    1/3 C brown suage

    1/3 C White Sugar

    1/4 C kosher salt

    1 t.    Herbs de providence (its just a fancy name for sage, rose mary & thyme) LOL

    1/4 C maple surple

    1 pt.   ice

    1 t.    #1 Cure

    Let it set in the reefer for 2 days ( did not want it over powering).

    Then smoked as usual using pecan and apple equal parts in my AMPs.


    It not really that dark..... Lets try another picture.


    Much better! Can you see the red color from the apple? So pretty made me hate to be so hungry.


    What a time to run out of those delicious Louisiana Sweet Taters! Fresh mustard greens, fresh snapped green beans with bacon chunks, pear salad , fried taters,  and the breast of the cured brined chicken. Its worth the 4 days of prep. Wish you could see the red color of that meat.

    There is always time for chicken. A nekkid chicken is great too!
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty Kevin! Wish I was eating at your house! Wife is making us eat all veggie tonight...

    POINTS!
     
  3. Nice color looks great

    Gary
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Very nice foam.
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks good Kevin.... Thumbs Up....Thumbs Up......Thumbs Up
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Lots of nights its beans and cornbread around here. Ain't nothing wrong with that! And you make some pretty good cornbread.
    Thank Gary, that apple makes the difference.
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks C-Man..... Its just almost hate to mess a chicken up.
    Thanks Dave, that cure really changes the smoked chicken. I smoked at 220 to insure a tender bird after de-watering for 30 mins.
     
    Last edited: Jul 23, 2015
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    BTW anyone else think the fryer has a HUGE breast? The breast was so big I almost didn't get the legs tied. That was sold as a fryer. Seems they just keep getting bigger and bigger and bigger. When I was a kid most store bought birds were like 3 to 4 lbs. They were small, hence fryers. Now they are getting 5 to 6 pounds and if you deep fry its easy to get tuff chicken. Its delicious and juicy, but can easily get tuff on you if not careful.
     
    reinhard likes this.
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Foam, Nice looking bird ! [​IMG]
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Foam nice job,color is great.The meal looks very nice healthy eating.

    Richie

    [​IMG]
     
  11. reinhard

    reinhard Master of the Pit OTBS Member

    Ya those are Dolly Parton breasts for sure!!!  That sure looks good!![​IMG]Reinhard.
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Color, Foamy!![​IMG]

    Nice Dolly's too----Probably had Implants!![​IMG]

    Bear
     
    Last edited: Jul 24, 2015
  13. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Great looking Mahogany color , Kevin .  The plate looks very inviting . [​IMG]

    Darn birds nowdays are feed enhanced feed making them grow faster and bigger. Chicken Ranchers get more for them that way .

    I would have liked to have seen that 'cured' Red color.

    Thanks for the look and as always . . .
     
  14. joe black

    joe black Master of the Pit OTBS Member

    Good looking bird with a great color. That thing has definitely been on steroids.
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir. It had a really nice almost sweet taste to the cure. It was a pleasant diversion to the normal nekkid chicken. Besides, its just too damn HOT here to cook inside! LOL
    Thank you Richie

    Healthy? Damn, I didn't know that! Back to the drawing board.

    I wish I would have gotten a better picture of the actually meat's red color, well more a dark pink. It was as pretty as that smoke color. You know that color that the store bought smoked turkeys sometimes get  when cured for smoking? AND it wasn't the bit dry, it was really plump and juicy too. Sometimes cured meats get dry, or I guess really just the density changes cause they are full of juice. This one was really nice, juicy and tender too.
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Reinhard

    I mostly posted to show that beautiful smoked color. It was blemish free. Ya know I bet I could sell those down on the street corner for a buck a piece, whatcha think?

    BTW I want to remind you all, that was NOT my usually pecan shell smoke, that was with a apple and pecan pellet AMP's smoke. LOL... and it got away from me...LOL Neighbor called said the patio was on fire....LOL Also you should not try and second guess your maverick, when it pegs out at 400 it might be telling the truth. The drip pan caught fire briefly, but it ignited the entire pellet tray below it at the same time...... LOL Most smoke you ever saw! When I regained control, I reloaded the AMPs and finished it up.

    In case you didn't know the volunteer Fire Dept. is next door to me......... pretty damn convienant if I ever need 'em.
    Thanks Bear, I really expected the breast when I inserted the probe to pop and deflate..... Thats why I guess I always wait about an hour before inserting the probe. I still say every time I do it too, OMG IT's BEEN PROBED!!
     

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