Mule, looking good I will check back in after Elk Season, I am not going to wait that long for one of them LOL - good thread
A full smoker is a happy smoker
DS
A full smoker is a happy smoker
DS
Mule's Smoked stuffed chicken. This is going to be a very long Qview!
- Thread starter themule69
- Start date
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My nephew when 3 or 4 years old and holding a chick in his hands much as the above, when asked if he knew what it was, looked up and said, " that's a Gumbo Pooh-Pah!" LOL....
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I am pickling okra right now. So I already have gumbo on my mind. I guess I need to just freeze some okra instead of pickling it all. Your nephew is wise for his age. He knows good eaten!
Happy smoken.
David
Their are 4 in that picture. The hen's will get to lay eggs. The rooster's will be invited to dinner.
Happy smoken.
David
Eggs are always good. Smoked if you want. Fried, scrambled..........OK now I am ready for breakfast!
Happy smoken.
David
brooksy
Master of the Pit
Well it has been a while since this thread got started. So it is now time for the final chapter.
One of the roosters was dispatched. I won't show pics of that.
You will have to trust me that it happened. I then gave it a good rub and put in fridge uncovered overnight for the skin to dry. The next day I removed it from the fridge and went and got the BGE fired up with lump a hickory chunk and some pistachio shells. When the temp hit 325° in the BGE I put the bird in over indirect heat. I left the vent wide open so the temp could climb. Just over an hour later the IT was 163° in the breast so I removed it to rest. The BGE temp was 425°.
This may not be the exact bird as a few got the ax.
rubbed and ready to rest.
Out of the BGE and resting.
I have to say that the skin was as crisp as if I had fried it due to the BGE temp and the overnight dry time.
It was so moist and it wasn't brined.
THIS MY FRIENDS IS HOW YOU STUFF A CHICKEN IF YOU HAVE THE TIME AND PATIENCE!
Happy smoken.
David
One of the roosters was dispatched. I won't show pics of that.
This may not be the exact bird as a few got the ax.
rubbed and ready to rest.
Out of the BGE and resting.
I have to say that the skin was as crisp as if I had fried it due to the BGE temp and the overnight dry time.
It was so moist and it wasn't brined.
THIS MY FRIENDS IS HOW YOU STUFF A CHICKEN IF YOU HAVE THE TIME AND PATIENCE!
Happy smoken.
David
brooksy
Master of the Pit
Nice looking finished bird.Still working on the stuffingHappy smoken David
Did you ever consider plucking at this stage in order to save time later?
Tom
I am thinking probably next week I may poison the old chicken yard in preparation of biddies. I don't want to, but store bought eggs sux and are getting ridiculous. And when a 12 pound turkey and a 6 pound chicken cost the same at the store, I am thinking a bunch of fryer is the future also. I really hate starting this again.......
Great looking bird Mule, you plucked and shinged? I know a friends says she just burns it all off. I mentioned how that shinged feather aroma sort of lingers for days on end, She took offense and left!
Wait till the grand kids make those chickens pets, never the hems always the roosters...>LOL
Great looking bird Mule, you plucked and shinged? I know a friends says she just burns it all off. I mentioned how that shinged feather aroma sort of lingers for days on end, She took offense and left!
Wait till the grand kids make those chickens pets, never the hems always the roosters...>LOL
I think the home grown are much better. If no other reason most store bought are enhanced as much as they can pump in them.
Happy smoken.
David
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