I got a deal on two whole birds and a flat of thighs this weekend so I went to town on them today. I decided to smoke up just one whole bird and freeze the other.
I did a spatchcock job on the whole bird and then put it in a brine with a little thyme, basil and garlic ( what I had in my cabinet). I skinned the thighs and tossed them into the brine and let the whole lot soak in the fridge for about 5 hours.
Here's the bird out of the brine and ready for the final trimming. I emphasized on a little bit of material that was between the thigh and the breast meat. It seemed to be more noticeable after the brine for some reason so I cut it out to avoid any "eww" factor when the bird is served.
I seasoned the inside of the bird with some minced garlic and then trussed it up like I like to do. I wrapped 12 skinless thighs with one strip of bacon each. All the above was coated with a little Lawry's Herb and White Wine marinade and put on the UDS.
After a good smokin on the drum it was into the grill for some final coloring and crisping. The meat just wasn't getting the deep brown i wanted with the bacon.
This pic kinda shows how well the wings get done when they are covered by the thighs in the back of a tied spatchcocked bird..
And the rest of the carving.. Heck, this bird fell apart and every piece of meat was done, tender and juicy!
I'm full, time for bed..
I did a spatchcock job on the whole bird and then put it in a brine with a little thyme, basil and garlic ( what I had in my cabinet). I skinned the thighs and tossed them into the brine and let the whole lot soak in the fridge for about 5 hours.
Here's the bird out of the brine and ready for the final trimming. I emphasized on a little bit of material that was between the thigh and the breast meat. It seemed to be more noticeable after the brine for some reason so I cut it out to avoid any "eww" factor when the bird is served.
I seasoned the inside of the bird with some minced garlic and then trussed it up like I like to do. I wrapped 12 skinless thighs with one strip of bacon each. All the above was coated with a little Lawry's Herb and White Wine marinade and put on the UDS.
After a good smokin on the drum it was into the grill for some final coloring and crisping. The meat just wasn't getting the deep brown i wanted with the bacon.
This pic kinda shows how well the wings get done when they are covered by the thighs in the back of a tied spatchcocked bird..
And the rest of the carving.. Heck, this bird fell apart and every piece of meat was done, tender and juicy!
I'm full, time for bed..
