Todays smoke!!!! A couple chickens...mmmmmm

fpnmf

Gone but not forgotten. RIP

Original poster

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Jan 11, 2013

• #1

Winn Dixie was rocking the chicken today..

Everything (except wings of course) was .99 a pound...

Then it was BOGO with thighs and whole fryers...

2 fryers at around 5.5 pounds each for a tad over 5 bucks..awesome... 

All tolled with coupons and bogo and sale stuff I got 45 bucks off the bill..not too shabby.

Sanderson chicken... no chemicals...fresh...

Washed and SPOGed them.

Into the WSM at 295 with the vents all open and the guru honking along with yard tree pecan chunks..

They came out at 165...rested for 15 minutes.

Juicy and delicious!!

P1010013.JPG

• fpnmf
• Jan 11, 2013

One of my buds was shedding in the unusually warm weather today....77 at noon..

P1010012.JPG

• fpnmf
• Jan 11, 2013

           Later

                   Craig

 

pops6927

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jul 23, 2008

7,245

1,219

Fort Worth, Tx.

• Jan 12, 2013

• #2

Wow, looks like a feast, great buy!  Wish we still had WinnDixie in Tx!. Had one right down the street from us and they closed down when Walmart SS came in.

Ever cure your chickens?  Delicious!  About 2 days.

Good lookin' lil buddy!  Like the geckos here, bug eaters.  Wife doesn't like 'em in the house but I let 'em in any chance I can, they keep the giant roaches at bay, chase 'em down!

Awesome smoke, my friend!

 

Last edited: Jan 12, 2013

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jan 12, 2013

• #3

Nice looking chickens! I just picked up two and put them in the freezer for emergencies!

 

chef willie

Master of the Pit

OTBS Member

Dec 31, 2010

3,201

376

Willamette Valley, Oregon

• Jan 12, 2013

• #4

Good job....likin your smokin buddy there. Gotz a roaster in the freezer....Pops gave me an idea to cure for a coupla days for next week smoke....Thx...

 

fpnmf

Gone but not forgotten. RIP

Original poster

OTBS Member

Thread starter

Jul 19, 2010

7,283

82

Fl

• Jan 12, 2013

• #5

Chef Willie said:

Good job....likin your smokin buddy there. Gotz a roaster in the freezer....Pops gave me an idea to cure for a coupla days for next week smoke....Thx...

Click to expand...

Thanks..nice to see ya again!!

dirtsailor2003 said:

Nice looking chickens! I just picked up two and put them in the freezer for emergencies!

Click to expand...

Thanks!

Pops6927 said:

Wow, looks like a feast, great buy! 

Ever cure your chickens?  Delicious! .

Good lookin' lil buddy!  Like the geckos here, bug eaters.  Wife doesn't like 'em in the house but I let 'em in any chance I can, they keep the giant roaches at bay, chase 'em down!

Awesome smoke, my friend!

Click to expand...

Thanks Pops..

She doesnt care for hammy..so I maybe next time I have 2 I will cure up one of them...

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Jan 12, 2013

• #6

Nice birds, great price!...JJ

 

cmix

Fire Starter

Nov 12, 2012

34

10

Independence, LA

• Jan 12, 2013

• #7

Hey Pop's!  What kind of cure?  Your wet brine?  I'm lost on birds...  

 

fpnmf

Gone but not forgotten. RIP

Original poster

OTBS Member

Thread starter

Jul 19, 2010

7,283

82

Fl

• Jan 12, 2013

• #8

Chef JimmyJ said:

Nice birds, great price!...JJ

Click to expand...

Thanks JJ!!

cmix said:

Hey Pop's!  What kind of cure?  Your wet brine?  I'm lost on birds...  

Click to expand...

Pops brine..

real simple curing brine:

 for every 1 gallon of water, add:

1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)

1 cup granulated sugar or Splenda[emoji]174[/emoji]

1 cup brown sugar or Splenda[emoji]174[/emoji] brown sugar mix

1 tbsp cure no. 1 pink salt

stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in

weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)   If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.

You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce.

 

smoking b

Smoking Guru

OTBS Member

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Jan 12, 2013

• #9

Very good deal on the chickens & they look great! - especially from up here in the cold!  If my teleporter was done I woulda came to your place with some sausage & helped you eat some of that great grub 

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Jan 12, 2013

• #10

Those look awesome!  Not sure about the "pet"! 

 

cmix

Fire Starter

Nov 12, 2012

34

10

Independence, LA

• Jan 13, 2013

• #11

Thanks for the info.  Your birds look great!  Will try the cure as well.