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Chicken on the Smokin' It #3

post #1 of 9
Thread Starter 
Did some drumettes and a spatchcocked bird this afternoon...

Rubbed with some fd's rib rub and Lowery's for the bird.

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On for 2.5 hours at 250 degrees F, came out at 162 in the breast, let it rest and enjoyed!

Glazed the dummies with some B3 Asian zing and let it set up for 30 minutes or so.

Very good smoked with hickory and apple!
post #2 of 9

Man, it all looks great, Dert!  Very nicely done...

 

Red

post #3 of 9

NOw that looks tasty!

post #4 of 9

drool.gif oh my goodness....looks wonderful!

 

Kat

post #5 of 9

Dude.....that's over the top! XLNT looking bird all around. The drummies look superb with that glaze. What exactly is that? Looks like it would make an old boot taste good. I see you're new here but that #3 looks well loved....lol. Welcome to the Forum, hope to be seeing more soon.....Willie

post #6 of 9

Great lookin Bird!

post #7 of 9

Great Job, and man that glaze really makes the drums POP!

post #8 of 9
Looks great! Two of my favorite chicken cooks, drums and spatchcocked!
post #9 of 9
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post

Dude.....that's over the top! XLNT looking bird all around. The drummies look superb with that glaze. What exactly is that? Looks like it would make an old boot taste good. I see you're new here but that #3 looks well loved....lol. Welcome to the Forum, hope to be seeing more soon.....Willie

The glaze was Buffalo Wild Wing's bottle of Asian Zing- sweet and hot w/ red pepper flakes.

From B3's website:

http://images.search.yahoo.com/images/view;_ylt=A0PDoYCfA39RvSAAXvqJzbkF;_ylu=X3oDMTBlMTQ4cGxyBHNlYwNzcgRzbGsDaW1n?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Dasian%2Bzing%26tab%3Dorganic%26ri%3D15&w=140&h=400&imgurl=www.buffalowildwings.com%2FPageFiles%2F488%2Fasian_zing.png%3Fwidth%3D140%26amp%3Bheight%3D400&rurl=http%3A%2F%2Fwww.buffalowildwings.com%2Fwings%2F&size=35.1KB&name=%3Cb%3EAsian+Zing+%3C%2Fb%3ESauce&p=asian+zing&oid=44ebbc1c754073f6597285af28c77eaf&fr2=&fr=&tt=%3Cb%3EAsian+Zing+%3C%2Fb%3ESauce&b=0&ni=40&no=15&ts=&tab=organic&sigr=116ibo1so&sigb=12bep8qbf&sigi=12evgveu1&.crumb=fGVraYA4U4p&

I hit half of the drumettes with it about 30min from done, then again as I pulled them off.

Total cook was only about 2.5 hours set at 250 degrees F. Pulled the bird out at 162 on the thickest part of the breast and rested for 30min. Come out nice and juicy... The drumettes, a little dry, but good flavor and the fat/ skin rendered down and was good texture.
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