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Nekkid Chicken Foamheart - Page 2

post #21 of 28
Thread Starter 
Quote:
Originally Posted by junkcollector View Post
 

sometimes less is more....  sure does look good.

 

Its a nekkid chicken, its "what's for supper?", when ya don't have anything planned. Smoking doesn't need to be brines and marinades and injections and planning and long smokes and exact timing. Its a salt and pepper and about 2 1/2 hours.

 

Quote:
Originally Posted by africanmeat View Post
 

looks great & nice colour .

 

Thank you sir, but I didn't do it, it just comes natural. Hard to mess up just an ol'Nekkid Chicken.

 

Yes sir, its a little lighter than pecan smoke alone would be, and I swear I can see a red cherry color in the color too. It was pretty tastee! (Grrrr..... I hate this auto-correct!, it don't spell like I talk! LOL)

post #22 of 28

Oh man… Beautiful. I've been in N O all week. Thought smelled something good blowing from your way. 

B

post #23 of 28

Well...  I had a Nekkid Chix fail.  I pretty much went by the book.  The only variant would be that I used a small amount of my favorite chicken seasoning to lightly season the bird.  All else according to instructions.  I smoked the bird strictly using apple wood.  See the below photos for my story...

 

 

One washed, dried and clean 6lb bird

 

 

Got her all tied and seasoned

 

 

What I like to use when cooking chix in my electric rotisserie

 

 

 

Pretty bird...pretty bird...  IT Breast 160 - Leg 181 and rising!!

 

 

 

Hmm...  what went wrong?  Rechecked temps, all good

 

 

 

The meat was to temp but the cavity had a huge ocean of blood!  Drained the cavity and put the bird back in the 275ish degree smoker for about 20 mins.

 

 

 

 

Cavity juice check...   nice and clear.  Let the bird rest 30 mins

 

 

 

 

Lil dry in both the breast and leg.  Paper like skin with some rubbery areas.  Nice smokey taste the seasoning didnt come through at all

 

 

Final words...   While I appreciate and enjoyed the experience, I shall from here forward cook my chix in my electric rotisserie.  It comes out 100 times better.  However, I plan to de-meat this bird and make what I believe will be some amazing chix salad.  I actually can't wait!!.  I am all ears for suggestions and tips as I'm sure that I'm not the first and only one that this has happened to. 

 

Beautiful color

 

Amazing aroma

 

Hopefully some delicious smoked chicken salad.

 

 

Ok, that's it...  let er rip!


Edited by No Quarter BBQ - 8/3/14 at 3:55pm
post #24 of 28
Thread Starter 
Quote:
Originally Posted by No Quarter BBQ View Post
 

Well...  I had a Nekkid Chix fail.  I pretty much went by the book.  The only variant would be that I used a small amount of my favorite chicken seasoning to lightly season the bird.  All else according to instructions.  I smoked the bird strictly using apple wood.  See the below photos for my story...

 

 

 

 

Pretty bird...pretty bird...  IT Breast 160 - Leg 181 and rising!!

 

 

 

Hmm...  what went wrong?  Rechecked temps, all good

 

 

 

The meat was to temp but the cavity had a huge ocean of blood!  Drained the cavity and put the bird back in the 275ish degree smoker for about 20 mins.

 

 

 

 

Cavity juice check...   nice and clear.  Let the bird rest 30 mins

 

 

 

 

Lil dry in both the breast and leg.  Paper like skin with some rubbery areas.  Nice smokey taste the seasoning didnt come through at all

 

 

Final words...   While I appreciate and enjoyed the experience, I shall from here forward cook my chix in my electric rotisserie.  It comes out 100 times better.  However, I plan to de-meat this bird and make what I believe will be some amazing chix salad.  I actually can't wait!!.  I am all ears for suggestions and tips as I'm sure that I'm not the first and only one that this has happened to. 

 

Beautiful color

 

Amazing aroma

 

Hopefully some delicious smoked chicken salad.

 

 

Ok, that's it...  let er rip!

 

I have no idea how you can have so much blood comming out a chicken that crested 165 in the breast. I have never seen uncooked chicken when the breast is brought up to the safe temperature. I can't see anything wrong, You dried it inside and out, you rubed it with oil, you used a steady 275, bird should be done at 165 IT breast.

 

To my knowledge you are the first to try it with a problem.

 

All I can say is I am sorry. Its never happened to me. Did you check the box temperature ? Its not off by much, maybe your box is running just a little hot. But still it reached the safe temp of 165. I am at a loss.

post #25 of 28
I'd suggest checking the accuracy of your thermometer. There's no way that bird was cooked to 165!

I also never tie my birds up. In fact I stretch the legs out to separate the thighs a little from the body. It helps the bird get done at the same time, breast and thigh. While its not that big a deal with chickens I always do that to turkeys. I worked at a place that had turkey every week for Sunday brunch and I've done hundreds if not thousands of them.

I'm betting where the thigh met the body wasnt cooked...
post #26 of 28
Quote:
Originally Posted by Welshrarebit View Post

I'd suggest checking the accuracy of your thermometer. There's no way that bird was cooked to 165!

I also never tie my birds up. In fact I stretch the legs out to separate the thighs a little from the body. It helps the bird get done at the same time, breast and thigh. While its not that big a deal with chickens I always do that to turkeys. I worked at a place that had turkey every week for Sunday brunch and I've done hundreds if not thousands of them.

I'm betting where the thigh met the body wasnt cooked...


Hi Welshrarebit,

 

I do have a new fancy thermometer on it's way in the mail however the one that I used today has given me good performance with past grills.  (I wanted a double with long range remote)  Somehow it seemed as though the meat was cooked through but the cavity wasn't receiving the same heat.  Maybe because it was tied and gagged it sealed off that area from getting cooked.  I'm confident the meat was cooked through to temp.  I'll leave the bird unbound the next chix smoke I attempt and see if that doesn't solve my problem.   

 

***Quick note and follow up.  I did make chicken salad with it and as I was breaking down the chicken, the meat, especially closer to the bottom, was tender and moist.  As I mixed up all of the pieces and combined juices I had a good amount of tender chicken to add to my recipe.  The chicken salad was as I had hoped...  absolutely superb!  Definitely not a complete loss but would love to know what the river of blood was all about.  We'll see with the new fancy thermometer. 

 

Thanks for the feedback!

post #27 of 28
Quote:
Originally Posted by Foamheart View Post
 

 

I have no idea how you can have so much blood comming out a chicken that crested 165 in the breast. I have never seen uncooked chicken when the breast is brought up to the safe temperature. I can't see anything wrong, You dried it inside and out, you rubed it with oil, you used a steady 275, bird should be done at 165 IT breast.

 

To my knowledge you are the first to try it with a problem.

 

All I can say is I am sorry. Its never happened to me. Did you check the box temperature ? Its not off by much, maybe your box is running just a little hot. But still it reached the safe temp of 165. I am at a loss.

 

Hey Foamheart,

 

I feel like I'm reporting to the teacher with a low quiz score.  Ha!  See my response to Welshrarebit.  I think he may be on to something with  me strapping up the bird.  Maybe it was all too tight.  The three things that I take away from this are that 1)  I got to use my smoker  2) I made some fantastic chicken salad and 3) I had fun.  I'll try it again in the near future and see if I can't  fix it with a few adjustments.  The worst that can happen is that I make some killer chicken salad right?  ;)

 

***The one note that I am highlighting is that the blood did not seep from the bottom of the bird, I poured every bit of it out of the cavity.  Next go-round, I'm gonna pull the bird early, empty the cavity and then continue smoking to the proper meat temp.  My theory (and I may be wrong) is that the heat portion of the smoking process starts from the outside in.  I believe that the meat reached temp but the center cavity didn't and never cooked those juices until I reduced the volume of the blood.  After that, 20 mins and she was all done.  But by then it was too late to pull when needed.  Hope that makes sense. 


Edited by No Quarter BBQ - 8/3/14 at 6:39pm
post #28 of 28
Guys I have seen this when there was some ice in the cavity. We did about 30 birds for a Husker a Football party and one of the birds was not completely thawed. Everything was to temp but there was blood in the cavity just like you noticed. Just an FYI
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