Peachy Bird and cider bacon braises sprouts!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

dirtsailor2003

Epic Pitmaster
Original poster
OTBS Member
Oct 4, 2012
21,947
4,224
Bend Oregon
60e16afcc870862a81ef81213f945bce.jpg


Skinned a bird. Fired the Mini with KFB and peach wood. Seasoned with garlic, salt, pepper.

fc52445130b99bdce4ac3ec14f5644fb.jpg


5d6844e896db327a19a34cc75048ae37.jpg


Rendering down the skin for some schmaltz. Will use it tomorrow to make dumplings for chicken and dumplings!

More in a bit when the chick is done!


Smoke away!!!
 
And now the Brussels

0294d64d5c264d4aba8de506cdbfc390.jpg


Half and trim

2da04a2d3864eb1bb9a635010f6ddea3.jpg


Cook up bacon

ecfeacce677b856b650b48a74cf3bead.jpg


Add sprouts, salt, pepper, fresh garlic, sauté about 8-10 minutes.

d5e36e2b7d34ac67dd5abaf4d38f1a9a.jpg


Add cider or beer and simmer until Brussel sprouts are done and sauce has reduced.

59e928868542c03d5c6a90ef116a43ac.jpg



Smoke away!!!
 
That's some seriously good looking food. Brussel sprouts is something I never think about cooking. Gonna do it this weekend just like that.

What IT on you chicken? Do you brine?

Thank you! This Brussel sprout recipe is tasty. I like it better with beer than the cider. My wife adds craisins and shaved almonds which adds another level of flavor. We didn't have any so this is what we had!

I do not brine my chicken. There is no need to unless you are looking for a different flavor profile. I cook al my poultry to an IT of 165. Then rest under foil for 20-30mins prior slicing/serving.
 
Great lookin meal Case.... Great spatchy (nice pics, very moist), Brussels w/ bacon, and start to the chicken & dumplings ! All is awesome, great thread ! :beercheer:
 
Very nice Case. My next bird will be skinless.

:points:
 
Very nice Case. My next bird will be skinless.

:points:
Very nice Case. My next bird will be skinless.

:points:

Thanks Adam! The skinless bird is my wife's favorite way to have it. So it's a win win for me I get to turn the skin into schmaltz and the wife gets her skinless chicken. I will say I like the cherry pecan better than the peach on chicken. It's not bad, but that cherry pecan rocks!
 
Also Case, learned somethin new with the schmaltz.... Thumbs Up

:points1:

Schmaltz is one of the best fats to use in baking. Adds another flavor element. Make some and then use it in chocolate chip cookies instead of the butter, oh yeah! Schmaltz doesn't keep super long, about two weeks in the fridge. But you can freeze it and it's good for 6 months.

I will use this schmaltz for the dumplings in my chick and dumplings. I make simple drop biscuits for my dumplings.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky