Smoked Chicken ~ Foamheart

[foamheart]

 
Thanks Foamheart. Kinda what I figured. Had this one in brine for a few hours and now in the smoker to get all happy. In at 240, hoping to be done in 4 hours or less. Gotta keep Mrs. Chew happy.

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• chewmeister
• Feb 18, 2015

I don't normally brine mine unless its a special request.  I sorta figure the chicken cooked right only needs something to drink to enhance it.

 

[foamheart]

 
Kevin that just looks great. No fair posting pics of fresh veggies to us up north though.

 
Yeah, what he said. I'm cryin'  fowl.

Guys all I can say is, you'll get the longest laugh, when summer hits in a few more weeks here! I told someone the other day, I was cutting the grass. I did too! In July/August our gardens will all be burning up.

 

[foamheart]

 
PS I am thinking a crawfish bisque and or a ettouffee in the very very near future! Did I mention I love fresh green onions?

Hi there foam. Great looking chicken. Let me know when the ettouffee and bisque is ready I will hurry over. By the way if you need help with the etouffee I have a quick and easy killer eetouffee recipe.

Ya know Cecil I think I have posted one here on the boards, I bet they are pretty close since we both learned about the same time in about the same place. I had to go check since you said that.... LOL

By all means post yours, I always bow to another's recipe. I will surely copy and add it to my recipes, I'll of course put your name on it.

You know they are going to blame this weeks weather to jack the Easter crawfish prices up! LOL They think we are stupid I think....LOL Sister is already talking about one. She forgets back when we did them, we didn't buy them or if we had to we got 'em down at Marchand's for like .25 /pound.

 

[gary s]

I love craw-fish anyway you fix em  Mmmmm  

Gary

 

[chewmeister]

 
I don't normally brine mine unless its a special request.  I sorta figure the chicken cooked right only needs something to drink to enhance it.

Me neither. Thought I would see if the brine made it any better.

 

[foamheart]

 
Me neither. Thought I would see if the brine made it any better.

It does.... it adds flavor enhancers. And its good to have in your playbook.

 

[foamheart]

 
I love craw-fish anyway you fix em  Mmmmm  

Gary

Yes sir.

 

[cecil]

 
Ya know Cecil I think I have posted one here on the boards, I bet they are pretty close since we both learned about the same time in about the same place. I had to go check since you said that.... LOL

By all means post yours, I always bow to another's recipe. I will surely copy and add it to my recipes, I'll of course put your name on it.

You know they are going to blame this weeks weather to jack the Easter crawfish prices up! LOL They think we are stupid I think....LOL Sister is already talking about one. She forgets back when we did them, we didn't buy them or if we had to we got 'em down at Marchand's for like .25 /pound.

Marchand.s also made a good eetouffee. I sure do miss that place. Roy Marchand . the owner is a cousin of mine.
I saw on the news tonight that crawfish tails will be about $3.00/lb higher than last year.

 

[foamheart]

 
Marchand.s also made a good eetouffee. I sure do miss that place. Roy Marchand . the owner is a cousin of mine.
I saw on the news tonight that crawfish tails will be about $3.00/lb higher than last year.

Roy Marchand was my bus driver! I always did the fried chicken Poboy, 1/2 a fried chicken on a poboy loaf that was buttered and grilled. I don't remember the price but ya know it wasn't much by todays standard. All the kids went over there to buy candy before school in the morning, well until ya got busted...LOL

You know they are just talking trash to get the prices up, they'll mellow back out a couple a weeks after Easter if nothing really happens to stunt the season. I don't understand because everyone trash talks the Chinese crawfish. They know folks are going to buy 'em as long as they don't get ridiculious.

 

[gary s]

We have two places that specialize in craw-fish, one is just south of Tyler the other is in Big Sandy about 25 miles from Tyler Both stay packed all the time

Gary

 

[foamheart]

I just got a call from the butcher, They have Louisiana crawfish for sale at 10.00 per 12 oz. That is 6.00 cheaper than last years. Of course the Chinese crawfish is cheaper by 4.00, its larger tails but really tuff meat. They also have lump white crab meat at only 14.00 a pound too. Looks like seafood on the list thios week!

 

[chewmeister]

Love me some fresh crawdads. Not gonna happen up here tho.

 

[twoalpha]

Chewmeister; Maybe we could get Foamheart to send a shipment this way. Drop some off in North Carolina before heading to you in PA.

Sure miss the mud bugs. I moved here from Baton Rouge.

 

[gary s]

I know -----   Foam could rent a big truck fill it with bags of crawfish and deliver to everyone

Gary

 

[chewmeister]

 
Chewmeister; Maybe we could get Foamheart to send a shipment this way. Drop some off in North Carolina before heading to you in PA.

Sure miss the mud bugs. I moved here from Baton Rouge.

Ya know, that might just work. Will have to wait for Foam's opinion tho. I'm a product of CA, but as a kid lived just outside Shreveport for awhile.

 

[foamheart]

 
Love me some fresh crawdads. Not gonna happen up here tho.

 
Chewmeister; Maybe we could get Foamheart to send a shipment this way. Drop some off in North Carolina before heading to you in PA.

Sure miss the mud bugs. I moved here from Baton Rouge.

 
I know -----   Foam could rent a big truck fill it with bags of crawfish and deliver to everyone

Gary

 
Ya know, that might just work. Will have to wait for Foam's opinion tho. I'm a product of CA, but as a kid lived just outside Shreveport for awhile.

 Guys its still way to early to be doing crawfish unless you are going crawfishing yourself. And its still pretty early for that also. I think I just saw where crawfish boiled right now are 5.00/pound! Thats a 15/25.00 normal meal. It used to just take about .50 for enough melt to catch a bag or two. ya know, I still don't know what melt is... maybe pancreas?

 

[gary s]

Hey Foam ------   I forgot         Congrats on the Carousel        

Gary

 

[foamheart]

Thanks Gary but Chickens is just too easy.

Heres last nights supper done hickory on cherry......

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• foamheart
• Feb 22, 2015

Tender and juicy!  And its healthy! Who would, could believe that something that is so good would be healthy?

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• foamheart
• Feb 22, 2015

 

[gary s]

I do quite a bit of chicken, smoked and grilled. The only time we eat fried chicken is when we go to Popeye's

We are supposed to get sleet later this evening and tomorrow. I hope it doesn't stick and the roads ice up, it will be a mess with all these Rednecks that think they can drive on ice !!!

Gary 

 

[foamheart]

Sleet! Keep it, don't send it this way!

Although some cool weather would be appreciated.