Winner, winner, chicken dinner!

Discussion in 'Poultry' started by jirodriguez, Aug 21, 2011.

  1. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Nothing like a little smoked chicky quarters to make a good dinner.

    Rubbed chicken going down in the WSM with some mesquite smoke:

    [​IMG]

    Top rack got a mix of cauliflower and broccoli with some Tony Chacharos Creole Seasoning and chicken broth in the pan as well. Lightly foiled the pan crimping two sides and leaving the other two uncrimped and slightly raised to allow smoke in:

    [​IMG]

    Chicken about 2 hrs. in... gonna give it a quick brush of sauce and let it ride for another hour:

    [​IMG]

    Finished chicken.... mmmmmmm..... smells goooood! [​IMG]

    [​IMG]

    Plated up with some galic and mushroom cous-cous, a little cheese sauce for the veg., and some yard bird!

    [​IMG]

    Thanks for looking!
     
  2. tyotrain

    tyotrain Master of the Pit

    wow nice looking grub... great job bet it was tasty
     
  3. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Thanks TY, it was very tastey. I really liked the light smokyness of the vegetables.
     
  4. venture

    venture Smoking Guru OTBS Member

    Great looking chix and an excellent choice in veges!

    Good luck and good smoking.
     
  5. allen

    allen Smoking Fanatic

    Ecellent pics, The food is making me hungry
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    WSM rockin again! [​IMG]
     
  7. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    That looks great, I would take a plate or 2 of that
     
  8. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Thanks all! Was definately a good dinner. [​IMG]
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking chicken, Johnny!

    The whole meal looked delicious!
     
  10. [​IMG]
     
  11. shooter1

    shooter1 Smoking Fanatic

    Awesome lookin plate of food.
     
  12. sqwib

    sqwib Smoking Guru OTBS Member

    [​IMG]
     
  13. roller

    roller Smoking Guru SMF Premier Member

    Pass the chicken please !!!!
     
  14. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking good man - keep em coming
     
  15. Johnny,

    Beautiful colour on the chicken - now, some questions answered please mate - how long was the smoke ? what temp you took it to, how was the skin, crisp or not ? 

    Thank you and regards, Gus
     
  16. Dang that looks good!
     
  17. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Howdy Gus... I had my smoker running around 225-235'ish and I like my chicken low and slow (keeps it really moist), so it was about 3 hrs. all total. I usually shoot for 175-180 in the thigh, under high heat that would be dry chicken, but with lower heat it still stays very moist. Unfortunately unless you throw the chicken onto a hot grill at the end you do not get crisp skin..... however the dogs love getting a big piece of flavorfull skin... lol.
     

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