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2 Whole Birds

post #1 of 19
Thread Starter 

Allegro With Kicking Chicken 100_0304.JPG

post #2 of 19
Thread Starter 

oh my nice and golden100_0305.JPG100_0306.JPG100_0307.JPG100_0310.JPG

post #3 of 19

Great color on those birds!

post #4 of 19

Awesome color and delicious too I'll bet

post #5 of 19

those look awesome!!!

post #6 of 19

Great looking yard birds! My mouth is watering.

post #7 of 19
burnt the feathers clean-off!!!...looks grrrreat!!!
post #8 of 19
Thread Starter 

thanks folks for the nice comments

post #9 of 19

Those look awesome.  Did you brine them??

post #10 of 19
Thread Starter 

I have never brined one, I might have to try that. What does it do? Mine is very juicy with a nice smoke, melt in your mouth soft and tender.

post #11 of 19

Depends what kind of brine you're using, but it just adds another layer of flavor profile to them.  For example, if you love garlic, make up a garlic-based brine and soak them a few hours to overnight; you'll get that underlying flavor all the way through the meat, not just on the surface.

I'm a cure nut and love to brine them with a salt-sugar-cure#1 curing brine so they adapt a naturally hammy flavor all the way through, like smoked turkey ham (see "Wet Curing Brine" in my sig line).  Like crab boil?  Mix up a crab boil Old Bay brine and some Cajun spices.  It's fun to experiment!  But, do it safely and follow all sanitation and refrigeration guidelines, too!

post #12 of 19

I have only smoked brined chickens and turkeys.  I am a little curious how they would be without the brine now?

post #13 of 19
Quote:
Originally Posted by Kwats4 View Post

I have never brined one, I might have to try that. What does it do? Mine is very juicy with a nice smoke, melt in your mouth soft and tender.

How long and what temp did you cook these at?  Or did you just cook to a certain internal temp?

post #14 of 19
Thread Starter 

I injected the birds with Allegro original and then hit them with Kick'n Chicken,wood-Pitmasters choice in a AMNPS lit on both ends. Smoked @260* til IT   of 185* using et-732 and the probe from my MENS.

post #15 of 19

They look awesome!

post #16 of 19

Fine looking chix

post #17 of 19

Nice ,drool.gif. Now I gotta go eat,again.....

post #18 of 19

Sweet looking birds, I'm doing two birds tomorrow, big question is to brine or not...?... now to see where to get Kick'n Chicken at.

post #19 of 19
Thread Starter 

might have to do that with a crawfish boil water MMM!! then some fresh corn into the smoker for a couple of hrs!

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