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And So It Begins! And How it ends, the final product (Q-View) - Page 2

post #21 of 34
Quote:
Originally Posted by dirtsailor2003 View Post

I like to experiment, even when they aren't complete success!

Chase, that's what makes smoking so intriguing.  Your chicken has my mouth watering, good job.

 

I see you and I are somewhat similar, meaning we spend more time with the smokers than we do lawn care.  thumb1.gif

 

Tom

post #22 of 34
Thread Starter 
Quote:
Originally Posted by Mr T 59874 View Post

Chase, that's what makes smoking so intriguing.  Your chicken has my mouth watering, good job.

 

I see you and I are somewhat similar, meaning we spend more time with the smokers than we do lawn care.  thumb1.gif

 

Tom

Yeah, that's gonna change this week... I have orders to get the yard done!!! Sounds like a good time to smoke something you don't have to watch, like that Picnic shoulder that's in the freezer!

post #23 of 34
Thread Starter 
Quote:
Originally Posted by FWIsmoker View Post

Case here it is... The whole top of the breast skin was missing! 

Great looking Chicken Keith!

post #24 of 34

Thanks.. I was bummed when I saw the skin missing but the mini makes its own bark!  lol

post #25 of 34
well i was thinking of injecting a coule quarters this weekend to try it out, but if it doesnt crisp up then theres no point to me...thanks for being my guinea pig DS! lol. still looks awesome tho. it wouldnt last long around me guaranteed!! rubbery skin or not. lmao.
post #26 of 34
Thread Starter 
Quote:
Originally Posted by TurnandBurn View Post

well i was thinking of injecting a coule quarters this weekend to try it out, but if it doesnt crisp up then theres no point to me...thanks for being my guinea pig DS! lol. still looks awesome tho. it wouldnt last long around me guaranteed!! rubbery skin or not. lmao.

I really like my crispy skin chicken! I know that the meat will still be good, and in all honesty the skin would have been removed for the pulled chicken anyways. However I would have liked to snack on the skin!!!!!! I should have removed the skin and cooked it separately! Now there's an idea and another experiment!

post #27 of 34
Thread Starter 

One more side note to add, the injected quarters took longer to reach the IT than non-injected. These took a full hour longer than normal.

post #28 of 34
Quote:
Originally Posted by dirtsailor2003 View Post

One more side note to add, the injected quarters took longer to reach the IT than non-injected. These took a full hour longer than normal.
evaporative cooling!

Case that chicken I did with missing skin proves it's not the skin browning ..don't think that would have happened with out the drippings combining with the smoke though.

I see no problem with removing the skin and cooking it separate but I'll just leave it on for me!
post #29 of 34
Quote:
Originally Posted by dirtsailor2003 View Post

I really like my crispy skin chicken! I know that the meat will still be good, and in all honesty the skin would have been removed for the pulled chicken anyways. However I would have liked to snack on the skin!!!!!! I should have removed the skin and cooked it separately! Now there's an idea and another experiment!

 

chicken snack skins?...awesome! ive seen it from time to time..i love chicken skin also, little salt, pepper and high heat does it for me! my wife and daughter dont eat the skin so thats the first thing that makes its way to my plate..yayy!! haha.
post #30 of 34
Thread Starter 
Quote:
Originally Posted by FWIsmoker View Post


evaporative cooling!

 

Yep well aware of the evap cooling factor. That's why I don't believe in brining. Well that and you don't need to brine for MOIST chicken!!! Beating_A_Dead_Horse_by_livius.gif

post #31 of 34
Thread Starter 


The BBQ chicken pulled sandwee

post #32 of 34
Thread Starter 


Pulled and ready for the reheat. Going to put some blue cheese on it too!!!
post #33 of 34
Yum.. yum..
So you have my address right... thanks. Ill take two ;) hehe...
post #34 of 34
Quote:
Originally Posted by dirtsailor2003 View Post

Yep well aware of the evap cooling factor. That's why I don't believe in brining. Well that and you don't need to brine for MOIST chicken!!! Beating_A_Dead_Horse_by_livius.gif

Well what did you think was in in the sauce... air?  Lol 102.gif

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