Sams Club Herb Chicken... finally!

Discussion in 'Poultry' started by pignit, Sep 15, 2009.

  1. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Have been wanting to try one of those Sams Club Roto chickens Ron has been talking about for months. I couldn't get a Sams Club to sell me one or two. Said I had to buy a case, which by the way ..... is 10 birds. I cooked for my Dad at his annual pig roast this last weekend and I called ahead to the Sams club up in Indiana to make sure they would have a case. Even after I got there they gave me a hard time about buying them by the case. Said they didn't have a number for them but after I told them I had 100 people waiting patiently for me to smoke these birds... they let them go. Charged me for 10 single birds but came in bulk.

    [​IMG]


    I smoked them a couple hours with the breast side up..... then turned them over and smoked them breast side down. Took them right out of the package and into the smoke. I have to say... Ron knows his stuff. These things were awesome.


    [​IMG]


    If you can talk your way into a few of these or find someone to split a case with they are well worth the trouble. Thanks again Ron Man.
     
  2. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Oh man, those look soooo much better than the ones sams sells cooked. Wife and I were just talking about getting some of them the last time we were there. Ill show her your post, Im sure that will motivate her[​IMG]

    Good job, the birds look fantastic.
     
  3. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Hey Dave,

    Those look awesome! A really smart guy once told me this..........


    SHWEEEET!!
     
  4. fire it up

    fire it up Smoking Guru OTBS Member

    I agree Ron man knows his stuff but I gotta tell you, from the look of those birds (and all your previous smokes) you know yours as well.
    Beautiful smoke!
     
  5. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Well thank you very much. I learned it all right here. I have to say they really were shweeeeet! The texture was so tender and they were soooo juicy. There were no leftovers except for the one I snuck into my cooler to bring home to munch on.
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Those look fantastic nice job [​IMG] You know I gots ta git me some of them birds
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    The birds definetly lok awesome and I have to also ask were they already smoked or what. Are they pre-seasoned or pre anything. Ron where's Ron I'll ask him too
     
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    What temp did you use to smoke them, and what kind of wood? I'm interested because they look just great, congrats on a great smoke and Q too.
     
  9. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    My rack temp never showed over 225. Now I know that goes against everything we have discussed here concerning chicken but here is the deal. My brother had welded me up a new basket and he used the 1/2 inch expanded metal instead of the 3/4 and the ashes from the coals were just not falling through and it wouldn't get to temp for me. I had planned on cooking them at 275 + but it just didn't happen. They were on the smoker for close to 5 hours and I kept moving them around putting the ones that were against the firebox to the cooler end. I did this 3 times while they were smoking. I also flipped them half way through finishing them up breast side down. I used hickory for the entire smoke. I lay the hickory on the outside of my basket so it smolders instead of catching fire. I was concerned about them reaching temp fast enough but they did their part perfectly.
     
  10. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    These were not pre smoked or pre cooked. They are the raw chickens Sams uses on the roto cooker. They were seasoned and I would suspect some kind of an injection but I don't know that for sure. I do know they were excellent in the taste department. I'm going to definitley do them again. They were a hit and so easy.
     
  11. Those look great. I'm going to have to check with our sam's club here. I hope they don't give me a hard time about it.
     
  12. rons

    rons Smoking Fanatic

    Man those do look good!!!
     
  13. Holy crap thats a lot of birds!

    But they sure look amazing.
     
  14. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Grasshopper, Those birds look awesome, you learned well from Master Ron...[​IMG]
     
  15. chefrob

    chefrob Master of the Pit OTBS Member

    az
    do they come trussed or did you do that?
     
  16. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    They come tied up and seasoned. All I did was take them out of the package. I'm smoking a couple more in the MES tonight. Talked the guy at the Sams here in Knoxville to sell me a couple and package them like the cooked ones. He had to wrap them in plastic to keep them from leaking any juice. Seems to be the problem they have with selling them single. Seems like an easy fix. I've got me a source now for a few at a time. I also found out that the Knoxville Sams club handles the Yoshidas that Ron Man talks about. They carry a plain and a spicy. Haven't tried the spicy yet.
     
  17. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I just smoked these Sams roto chickens on the MES. They turned out beautiful and the flavor is awesome. I'm tellin you guys... you need to be cookin this chicken and turkey breast side down. All those juices from the fat in the dark meat absorb into that white meat and it really does make a difference.

    Anyway... wanted to post these two birds. Havin them for supper. They cooked about 3 hours and I smoked them with apple.


    [​IMG]


    I did something a little different this time with the chicken. I pulled it from the MES at 165 and put it in the oven set at 350 for about 30 minutes. I put it in an aluminum pan and covered it. I pulled it out and let it cool down enough to pull apart and put the chicken back into the juices from baking it for 30 minutes. There was about an inch in the bottom of the pan. I rolled it around good and gonna put it in the fridge to make chicken salad tomorrow..... if there is any left with all the pickin goin on.


    [​IMG]
     
  18. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Man those look great Dave.
     
  19. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    [​IMG]nice looking bird there dave!!! that gonna make a ton of chicken salad!!! thks for sharing[​IMG]
     
  20. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's some good looking chicken! I can see chicken burritos as well as the chicken salad.[​IMG]
     

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