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Chicken (Whole Spatched, Thighs, and Lollipops) - QView

post #1 of 16
Thread Starter 

Hey all, so Sunday was chicken day for us as we had about 8 chicken quarters and a whole chicken in the freezer that we needed to use up!

 

Although I was planning on using different spices on each, I brined them all together with the following recipe;

 

- 1 Gallon Water

- 1 Cup Kosher Salt

- 1/2 Cup Sugar

- 15 Cloves Garlic (Minced)

- 1 Large Red Onion

- 2 tbsp. Coarse Black Pepper

- 2 Limes, halved

- Fresh Basil, Rosemary, Parsley, and Thyme

 

 

After brining for about 15 hours, I chopped the quarters to make individual thighs and drumsticks, then prepared a quick marinade;

 

- 1 1/2 Cups Beer

- 1/2 Cup Olive Oil

- 1 tsp Sea Salt

- 1/2 tsp Ground Black Pepper

- 1/2 tsp Paprika

- 1/2 tsp Cumin

- 1/4 tsp Cayenne

- 2 Cloves Garlic (Minced)

- 1 Small Red Onion (Chopped)

 

Tossed all the thighs and Lollipops into the marinade and then back in the fridge for a few hours;

 

 

For the whole chicken, I decided to go real simple...so I spatched it, and simply sprinkled on some Montreal Chicken Spice on, then left in fridge uncovered;

 

 

Once I was ready to smoke, took the thighs out and placed them in a foiling pan with just a dash of pepper;

 

 

 

Loaded up the WSM with the spatched chicken on the bottom shelf and the rest on top...Lollipops were glazed every half hour with 1 part Jeff's BBQ sauce and 1 part red wine;

 

 

Finally, after smoking at 285F with Hickory and Maple, they came off after about 2.5 hours;

 

  

 

  

 

 

Everything turned out perfect, spatched chicken and thigh were incredibly moist, but the major hit were those Lollipops...the flavours of the marinade mixed with the glaze were just to die for!

 

Once again, due to the size of my family....nothing was left :(

 

 

Thanks for watchin! Cheers!

post #2 of 16

Looks great.  Love the color.

 

 

Great looking brine too.

post #3 of 16

Man that looks good, nicely done knifebld!

post #4 of 16
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Looks great.  Love the color.

 

 

Great looking brine too.

 

Thanks Adam, is my go to brine (ran out of lemons so used limes instead)...but the marinade was a real winner on this smoke.

 

Quote:
Originally Posted by Nptwnsmkr View Post
 

Man that looks good, nicely done knifebld!

 

Thanks Paul, was a fantastic meal!

post #5 of 16

Looks like a lot of tasty yard bird.

Happy smoken.

David

post #6 of 16

Beautiful.  Chicken is becoming my favorite thing to smoke.  The color that you were able to get is perfect.  You can see the juiciness of the white meat in the picture.  Brining is definitely the way to go.

 

Nice smoking.  Thanks for sharing.

post #7 of 16
Delicious looking Bird and parts!
post #8 of 16

I forgot to ask you Chad-did you have as much fun as I did pulling the tendons out?

post #9 of 16
Thread Starter 
Quote:
Originally Posted by Nptwnsmkr View Post
 

I forgot to ask you Chad-did you have as much fun as I did pulling the tendons out?

 

OMG I did!! I was actually thinking of your Lollipop post as I was swearing up a storm trying to pull/cut those suckers off!! LOL

 

As I was doing it, I swore this was gonna be the first and last time I would do them...but they turned out so damned good!! So I know I will be putting myself through that again :(

post #10 of 16

Really cool , Chad . Great color and just looks , dang . I need some of that . . . I talking to Trish , I want some Chicken . . .

 

Later . . .

post #11 of 16
Looks like you nailed it once again Chad. Nice work. I'm doing up some quarters myself. icon14.gif
post #12 of 16
Thread Starter 
Quote:
Originally Posted by themule69 View Post
 

Looks like a lot of tasty yard bird.

Happy smoken.

David

 

Thanks David!

 

Quote:
Originally Posted by Rob Sicc View Post
 

Beautiful.  Chicken is becoming my favorite thing to smoke.  The color that you were able to get is perfect.  You can see the juiciness of the white meat in the picture.  Brining is definitely the way to go.

 

Nice smoking.  Thanks for sharing.

 

Thanks Rob! I agree, tried a few times without brining and IMHO it did not turn out as moist.

 

Quote:
Originally Posted by Brooksy View Post

Delicious looking Bird and parts!

 

Thanks bud!

 

Quote:
Originally Posted by oldschoolbbq View Post
 

Really cool , Chad . Great color and just looks , dang . I need some of that . . . I talking to Trish , I want some Chicken . . .

 

Later . . .

 

Thanks Stan...Yeah turned out great, was fun trying out new recipes :)

 

Quote:
Originally Posted by 5oclocksomewher View Post

Looks like you nailed it once again Chad. Nice work. I'm doing up some quarters myself. icon14.gif

 

You are too kind Jason, cheers bud!

post #13 of 16
Quote:
Originally Posted by knifebld View Post
 

Hey all, so Sunday was chicken day for us as we had about 8 chicken quarters and a whole chicken in the freezer that we needed to use up!

 

Although I was planning on using different spices on each, I brined them all together with the following recipe;

 

- 1 Gallon Water

- 1 Cup Kosher Salt

- 1/2 Cup Sugar

- 15 Cloves Garlic (Minced)

- 1 Large Red Onion

- 2 tbsp. Coarse Black Pepper

- 2 Limes, halved

- Fresh Basil, Rosemary, Parsley, and Thyme

 

 

After brining for about 15 hours, I chopped the quarters to make individual thighs and drumsticks, then prepared a quick marinade;

 

- 1 1/2 Cups Beer

- 1/2 Cup Olive Oil

- 1 tsp Sea Salt

- 1/2 tsp Ground Black Pepper

- 1/2 tsp Paprika

- 1/2 tsp Cumin

- 1/4 tsp Cayenne

- 2 Cloves Garlic (Minced)

- 1 Small Red Onion (Chopped)

 

Tossed all the thighs and Lollipops into the marinade and then back in the fridge for a few hours;

 

 

For the whole chicken, I decided to go real simple...so I spatched it, and simply sprinkled on some Montreal Chicken Spice on, then left in fridge uncovered;

 

 

Once I was ready to smoke, took the thighs out and placed them in a foiling pan with just a dash of pepper;

 

 

 

Loaded up the WSM with the spatched chicken on the bottom shelf and the rest on top...Lollipops were glazed every half hour with 1 part Jeff's BBQ sauce and 1 part red wine;

 

 

Finally, after smoking at 285F with Hickory and Maple, they came off after about 2.5 hours;

 

  

 

  

 

 

Everything turned out perfect, spatched chicken and thigh were incredibly moist, but the major hit were those Lollipops...the flavours of the marinade mixed with the glaze were just to die for!

 

Once again, due to the size of my family....nothing was left :(

 

 

Thanks for watchin! Cheers!


WOW Knife look at you!  Everything looks AMAZING!

Josie

post #14 of 16

Knife, 

 

Great thread and even better Q view.  Thanks for sharing.

post #15 of 16

That's a boatload of tasty looking chicken!! Nice Smoke!!

post #16 of 16
Thread Starter 
Quote:
Originally Posted by SmokinVegasBaby View Post
 


WOW Knife look at you!  Everything looks AMAZING!

Josie

 

Thanks Josie!

 

Quote:
Originally Posted by dirtsailor2003 View Post
 

That's a boatload of tasty looking chicken!! Nice Smoke!!

 

Yeah...wish I had some leftovers...was hoping to make some sammies the next day...but not gonna happen due to the boatload of kids! LOL

 

Quote:
Originally Posted by Rob Sicc View Post
 

Knife,

 

Great thread and even better Q view.  Thanks for sharing.

 

Cheers Rob!

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