Some like it hot, some not!
- Thread starter dirtsailor2003
- Start date
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So flavor wise the bird was great. The injected hot side was spicy and the non injected side was flavorful and moist. The one thing that didn't turn out great was the skin. My theory on this is that the injection added to much moisture to the cook which created more steam not allowing the skin to get nice and toasty. So from now on, on full birds it will be non-injected birds for me, except wings.
LOL! How the heck do you "humanely kill" a dang chicken?!? Best I ever seen was when one of my grandaddy's freinds cut the heads off then let go...they ran around for a few minutes without their heads!I'm just under a buck for whole chickens. The $1.99 may have something to do with the type of bird you bought. I can't see the entire label, but it looks like it is "American Humane Association Certified" which is probably why it's so expensive.
They are humanely raised and humanely killed just like other chickens, but cost a lot more. I guess their chicken house is filled with love!
Great looking yard bird there Case-man! So tell me...how did the half-hot experiment work out?
Bill
Thanks Bill. The hot side was hot and spicy and the other side was moist and not hot and spicy. So it worked!
smokinhusker
Legendary Pitmaster
Thanks Alesia. Pretty easy to do with a spatched bird! Just have to remember which side is which!
smokinhusker
Legendary Pitmaster
I always spatch chicken, cornish hens and turkeys...faster cooking! Remembering would be the key!!!
Case...
Thats one double throw down bird. You're Smoking like a Ninja baby! Look at the juice coming out that hen! B
Thats one double throw down bird. You're Smoking like a Ninja baby! Look at the juice coming out that hen! B
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Great , Case... as for your Pecan wood causing too dark a color on the skin... I (IMHO) would take the extra trouble and preburn my wood to Embers and then introducing them to the Chicken. A much cleaner smoke and all the goodness of the Pecan. Just a thought...
Stan
Stan
fwismoker
Master of the Pit
The wood does make a little difference on the color but the most difference imo is the cooker. The top is one of Case's cooked with Pecan, the bottom is one of mine cooked with Mulberry. Both chickens are extremely dark because they were cooked on the WSM mini at the same temp ranges. UDS can do the same thing but the main reason imo is that the drippings come back on the birds and give some incredible flavors.
WSM mini's are incredible little cookers... I'm glad Case turned me on to it!!!
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