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First Chicken on MES40

post #1 of 15
Thread Starter 

So here is what I did today.

photo1.jpg

 

Then a load out of food.

photo-2.jpg

 

YES I took the bottle out prior to cooking.

 

Then 3 hours and 165 degrees later.

DSC00029.JPG

 

DSC00031-2.jpg

 

post #2 of 15

Great Looking Grub... Nice Job...

post #3 of 15

Man that is some nice looking Q. bet it was tasty. Nice jobicon14.gif

post #4 of 15

Look tasty!

post #5 of 15
Thread Starter 

Well update on the chicken and sausage.

 

Wife came home and gave a small taste to the sausage and it was only 2.1/2 of them I had to tell her to save some for me. So guess they were good.

I am going to cut back on the temp next time I cook the chicken breast a little to long it was just a little dry but still very tasty. But remember this is only my 2 try at smoking anything. Learning curve in effect.

 

More smoke to come.

th_Slab_of_meat.gif

post #6 of 15

Did you get Jeff's newsletter this month. It takes you step by step through chicken breast. You can brine them awhile or just wrap in bacon to keep moist. How did you like the Essence

post #7 of 15

It looks good from here Robert.

post #8 of 15
Thread Starter 

duel.gif

The essence was a good not over powering flavor. I just rubbed it in and put it on the smoker. I am starting very basic and working my way up from here. The rubs I like to keep trying and the different woods to smoke with are fun as well.

 

 

 

 

 

post #9 of 15

If you like "Emeril's Essence" here is the recipe for making it yourself:

 

Emeril's "Essence" Creole Seasoning

 

(also referred to as Bayou Blast) Recipe courtesy of Emeril Lagasse

 

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


Combine all ingredients thoroughly. Makes 3/4 cup.
 

post #10 of 15

nice job . looks great.

post #11 of 15

Nice color on the breast

post #12 of 15

Excellent job, Tasty looking food.I have a 40in. SS MES and have had no problems.

post #13 of 15
I bought jeffs recipe and I am a "happy smoker!" It took me a few months to come off the cash to pay for just the recipe, but it was definately worth it! Excellent ratios!....emeril can take a back seat on this one!grilling_smilie.gif
post #14 of 15



Food is looking pretty tasty Robert, nice job! What temperature did you smoke it at?

 

 

Quote:
Originally Posted by realtorterry View Post

Did you get Jeff's newsletter this month. It takes you step by step through chicken breast. You can brine them awhile or just wrap in bacon to keep moist. How did you like the Essence

 

http://www.smoking-meat.com/march-17-2011-bacon-wrapped-chicken-breasts.html 

Maybe I didn't get enough sleep or am just simply losing my mind, but does anyone else see a monkey's head on that piece of chicken breast?
 

BTW... Jeff's rub and Q-sauce is some gooood stuff! I also tried Emeril's Original Essence with some brown sugar.....also pretty good, imo.


Edited by JP61 - 3/25/11 at 6:56am
post #15 of 15

Great looking meal, now I'm hungry

 

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