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Quick & Easy Chicken - QView - Page 2

post #21 of 37

You don't know what you are doing!!!!   :hit:   Just kidding you. 

 

      I like to brine my birds as well but have lately changed to a different method.  My lovely wife said to me one day "how can you get more of that delicious rub taste on to the actual meat (we don't eat the skin of the smoked birds)"    Well that got me to thinking......so I made a compound butter with my rub and pushed it under the skin (of the breast).  Smoked as per usual and damn if that bird wasn't the best I have had.   The butter basted the bird all though the smoke and the taste of the meat was rubTASTIC.  Very moist as well.  

 

Not the only option but for us here at Casa PadronMan it's the go to way to smoke some bird!!!

 

Scott

post #22 of 37
Thread Starter 
Quote:
Originally Posted by PadronMan View Post

You don't know what you are doing!!!!   hit.gif    Just kidding you. 

      I like to brine my birds as well but have lately changed to a different method.  My lovely wife said to me one day "how can you get more of that delicious rub taste on to the actual meat (we don't eat the skin of the smoked birds)"    Well that got me to thinking......so I made a compound butter with my rub and pushed it under the skin (of the breast).  Smoked as per usual and damn if that bird wasn't the best I have had.   The butter basted the bird all though the smoke and the taste of the meat was rubTASTIC.  Very moist as well.  

Not the only option but for us here at Casa PadronMan it's the go to way to smoke some bird!!!

Scott

That sounds perfect Scott! So what is the compound butter?
post #23 of 37


PadronMan - butter and spice on the actual meat (underneath the skin) in my opinion is the best way to go and that's the way I cooked my bird last Thanksgiving.  We don't eat the skin either so my thought is why put so much thought into the outside of the bird.  Let the smoke take care of that part right............

 

Josie aka SmokinVegasBaby

post #24 of 37
Quote:
Originally Posted by knifebld View Post


That sounds perfect Scott! So what is the compound butter?

 

Compound Butter is simply Butter plus whatever you wanna flavor it with.   So I take a stick or two of butter and soften it.  Then add my rub to taste.  You can put anything in butter to make a compound butter.  Try Butter with lemon zest and roasted garlic......mmmmmmm

post #25 of 37
Quote:
Originally Posted by SmokinVegasBaby View Post
 


PadronMan - butter and spice on the actual meat (underneath the skin) in my opinion is the best way to go and that's the way I cooked my bird last Thanksgiving.  We don't eat the skin either so my thought is why put so much thought into the outside of the bird.  Let the smoke take care of that part right............

 

Josie aka SmokinVegasBaby

 

Absolutely RIGHT!!!!   :o)

post #26 of 37
Thread Starter 
Quote:
Originally Posted by PadronMan View Post

Compound Butter is simply Butter plus whatever you wanna flavor it with.   So I take a stick or two of butter and soften it.  Then add my rub to taste.  You can put anything in butter to make a compound butter.  Try Butter with lemon zest and roasted garlic......mmmmmmm

Man I thought my chicken could not get any better....Now you have gone and shaken my world again....

Part that sucks is that I can't try this out until the weekend....damn you! ;)
post #27 of 37
Quote:
Originally Posted by knifebld View Post


Man I thought my chicken could not get any better....Now you have gone and shaken my world again....

Part that sucks is that I can't try this out until the weekend....damn you! ;)

 

Man that is a long wait!!!   Take a look at my Beef post and let that tide you over till then :drool

post #28 of 37
Hey,

Looks really good, but... Must say I am not that keen on using mayo in anything that goes to be thermally processed (aka cooked ;) ). But I second the butter approach. I make my flavored butter, mainly using garlic, porcini and just a bit if black truffles purée (yeah I know, it's a show off thingy, but damn tasty one :) ), and use this butter under the chicken skin. Works magic.

IMHO, of course!

Ed
post #29 of 37

Morning all;

as can be seen by my question I am a Newbie. As such I have spent my time since first signing up seeking information;the answer to this question still remains to be found.

What are you using for containers in which to hold the brine and the bird? I usually do a 20+ pound turkey for Christmas in my ECB (Brinkman with mods); a task that averages 10 hours for the cooking alone. What size container would be used for a bird this size?

An even better question would be, where should I go to find answers to questions such as that one?

 

Stay safe;

Ken

post #30 of 37


Good Morning Ken,

When I brine my holiday bird I use my really large water cooler you know the one with a spigot at the bottom. I don't use that cooler for anything else but brining birds. I cook (and smoke) other meats to go along with my holiday dinner so I generally cook a 12-15 lb. turkey every year.  My turkey fits into my cooler just perfectly with the brine. I have an extra fridge in my garage.  I take out one of the vegetable bins and 1 shelf and the cooler fits just fine.  This works for me.

 

Josie aka SmokinVegasBaby

post #31 of 37

Morning Josie; thanks for such a quick answer.

I hate to be dense, maybe today is going to be one of those days.

 

Anyway Josie, I really cant picture what your talking about; I know this isn't it; but I keep picturing one of those 25 or 50 cup stainless steel electric coffee pots with a spigot on the bottom. I got that image in and now can't get rid of it. Would you have a name or something I can look up on the internet?

I don't have room to spare in a fridge; but I have lots of Coleman Coolers that could be used to make room in the fridge.

 

God this is irritating; but I'm at that age now where I go into a room for something and when I get there I forgot what I wanted; or even worse, I get it, bring it out, and don't remember why I wanted it.

Growing old ain't for sissies!

 

Thanks Josie.

 

Stay safe;

Ken

post #32 of 37


here's an image for ya Ken - add something frozen on the top - should keep the bird nice and chilled for the night because the cooler is insulated.


Edited by SmokinVegasBaby - 7/27/14 at 10:39am
post #33 of 37
Thread Starter 
Quote:
Originally Posted by woodsman1st View Post
 

Morning Josie; thanks for such a quick answer.

I hate to be dense, maybe today is going to be one of those days.

 

Anyway Josie, I really cant picture what your talking about; I know this isn't it; but I keep picturing one of those 25 or 50 cup stainless steel electric coffee pots with a spigot on the bottom. I got that image in and now can't get rid of it. Would you have a name or something I can look up on the internet?

I don't have room to spare in a fridge; but I have lots of Coleman Coolers that could be used to make room in the fridge.

 

God this is irritating; but I'm at that age now where I go into a room for something and when I get there I forgot what I wanted; or even worse, I get it, bring it out, and don't remember why I wanted it.

Growing old ain't for sissies!

 

Thanks Josie.

 

Stay safe;

Ken

 

Hi Ken,

 

Try searching 'canning pot' or 'canner' on Amazon this will give you a good idea. I keep stealing my wifes canners when bringing any size bird, works great for me! :)

 

Cheers.

post #34 of 37

I sure hope whatever I've got isn't contageous; I wouldn't want anyone else to feel as dumb as I do right now. lol

The key words that finally hammered it's way into my skull were "canning pot...wifes canners" duh!

I've been growing my own veggies for a couple of dozen years now; giving my surplus to the churches who come by my house weekly; and about 8 years ago took up the "manly" art of canning my home grown veggies.....and I couldn't think of a pot large enuff to hold a 20 pound bird. Scheesh! My big canning pot I bet would hold two of the 20 pound birds or close to it, and I couldn't think of what pot could be that big. Man if my kids ever knew this they would take away my car keys, my guns, and wouldn't allow me to boil water.

 

Now did I read somewhere that I should NOT use an aluminum pot for Brine; something about it reacting badly with Aluminum???

Is Stainless Steel ok for that purpose?

 

While I'm talking Brine, For my beef Jerky I used what used to be called Luhr Jensen  and is now called SmokeHouse packaged Brine; followed the directions exactly; used the entire package that will do 15 pounds, and I used it on 5 pounds, so if anything it should have been strong with a capital S and it was like eating cardboard; no flavor whatsoever! None!

Oh yea this is an edit; I forgot to mention this was in the Fridge in the brine and well covered in Brine in excess of 12 hours; so once again it should have had a strong flavoring; and NADA!

I didn't experiment in any way but followed the directions to a Tee; and there was no flavor or taste. The Brine was still packaged in a plastic sealed envelope of sorts, but the seal was good prior to my using it. I made sure of that because the Brine was about 5 or 6 years old. But I emphasize the seal was good and that stuff should have remained good for ten times 5 years as long as the seal on the package was good....RIGHT??

 

I have never used those products before; is that typical of store bought brine? Just flat and no flavor??

 

Any thoughts on this store bought brine??

 

I'm sure glad it was just round steak and not any kind of Game that I busted my rear end getting and caring for.

 

Thanks for your advice and help Josie and Chad.

 

Stay safe;

Ken

post #35 of 37

Something has been bothering me so I just reviewed this entire thread and I figured out what it was.

I hijacked your thread  knifebid; and I was unaware of it. I hate it when someone does it to me; my apologies and I will be more carefull in the future.
Ken

post #36 of 37
Thread Starter 
Quote:
Originally Posted by woodsman1st View Post
 

Something has been bothering me so I just reviewed this entire thread and I figured out what it was.

I hijacked your thread  knifebid; and I was unaware of it. I hate it when someone does it to me; my apologies and I will be more carefull in the future.
Ken

 

LOL No worries Ken, I start threads to hopefully get some conversation going...so this thread was very successful! :)

 

What is fun from this forum is that you can continuoustly learn no matter what turn the conversation takes...in this example, you have made me search the negative effects of brining in an aluminum pot...apparently it is not recommended as aluminum is a reactive metal and could affect the taste of the meat.

 

I will have to check the pot I used a few days ago (not sure if it is aluminum), but the two birds I smoked yesterday turned out quite tasty...however this got me thinking that maybe I should not take a chance and find another container for brining! LOL

 

So I take back what I recommended in my last post...and suggest going on Amazon.com, and searching 'Brining Bucket'. The results produced a wack of buckets with lids between 10 to 20 dollars that would be perfect for any brining project!

 

Unfortunately Amazon.ca does not have any (the Canadian site always has less the the one in the States)...so will be checking Home Depot in a few days.

 

Thanks Ken!

post #37 of 37

Someone here recommended going to your local bakery to see if they have any empty buckets they get their cake frosting in, which is what I did.  Every time I went to the Wegman's supermarket I stopped by the bakery to see if they had any empty buckets, after  a few weeks I had all the buckets I need, in a variety of sizes.  They're food rated, and they even gave me the lids.  Best of all was the price!

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