Peachy Bird and cider bacon braises sprouts!

Discussion in 'Poultry' started by dirtsailor2003, Oct 15, 2014.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

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    Skinned a bird. Fired the Mini with KFB and peach wood. Seasoned with garlic, salt, pepper.

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    Rendering down the skin for some schmaltz. Will use it tomorrow to make dumplings for chicken and dumplings!

    More in a bit when the chick is done!


    Smoke away!!!
     
    foamheart and waterinholebrew like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

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    The tasty leftovers from making schmaltz, gribenes!!!

    And the schmaltz

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    Smoke away!!!
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ok, I gotta watch this. I have before skinned thighs, but I then fry the skin crisp in the deep fryer.

    What do you coat the exposed meat with? Have you tryed mayo? Its really amazing with skinned chicken.
     
  4. c farmer

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

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    That right there looks awesome.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    And now the Brussels

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    Half and trim

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    Cook up bacon

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    Add sprouts, salt, pepper, fresh garlic, sauté about 8-10 minutes.

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    Add cider or beer and simmer until Brussel sprouts are done and sauce has reduced.

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    Smoke away!!!
     
  6. Looks good so fare Case. I'm looking forward to the money shot.

    Happy smoken.

    David
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Well let me wipe my face and fingers and I'll post those shots for ya David!
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

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    Oh no we've sprung a leak!!!!

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    Juicy! Love the smoke crust you get on the skinless chicken!

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    ENJOY!!!!


    Smoke away!!!
     
    c farmer likes this.
  9. b-one

    b-one Smoking Guru OTBS Member

    Looking good! Chix and dumplings mmmmmmm!
     
  10. That's some seriously good looking food. Brussel sprouts is something I never think about cooking. Gonna do it this weekend just like that.

    What IT on you chicken? Do you brine?
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thank you! Yep leftovers tomorrow will be dumplings!!!
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thank you! This Brussel sprout recipe is tasty. I like it better with beer than the cider. My wife adds craisins and shaved almonds which adds another level of flavor. We didn't have any so this is what we had!

    I do not brine my chicken. There is no need to unless you are looking for a different flavor profile. I cook al my poultry to an IT of 165. Then rest under foil for 20-30mins prior slicing/serving.
     
  13. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Great lookin meal Case.... Great spatchy (nice pics, very moist), Brussels w/ bacon, and start to the chicken & dumplings ! All is awesome, great thread ! :beercheer:
     
  14. c farmer

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

    Very nice Case. My next bird will be skinless.

    :points:
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Justin! It was a tasty meal and we are looking forward to the leftovers!
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Adam! The skinless bird is my wife's favorite way to have it. So it's a win win for me I get to turn the skin into schmaltz and the wife gets her skinless chicken. I will say I like the cherry pecan better than the peach on chicken. It's not bad, but that cherry pecan rocks!
     
  17. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Also Case, learned somethin new with the schmaltz.... Thumbs Up

    :points1:
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Schmaltz is one of the best fats to use in baking. Adds another flavor element. Make some and then use it in chocolate chip cookies instead of the butter, oh yeah! Schmaltz doesn't keep super long, about two weeks in the fridge. But you can freeze it and it's good for 6 months.

    I will use this schmaltz for the dumplings in my chick and dumplings. I make simple drop biscuits for my dumplings.
     
  19. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice ,Case [​IMG]  Got my attention...   I want to see the 'Chicken Redux Part -2' [​IMG], I'll sit and watch....
     
  20. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great DS as usual 

    DS 
     

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