First spatchy on my new MES. About 7 1/2 lbs. Used a 24 hr Slaughterhouse brine with a few slices of fresh ginger. Smoked with apple and pecan from a AMNPS. Hung it to dry for a couple hour to form its pellicle and then a good coat of a spicy cajun rub. Set the MES for 260 which gave me a steady 235 on my Maverick 733. 5 hours of sweet smoking got me to 170 in the breast from the Maverick and very surprising a reading of 172 from the MES built in probe. Those things usually aren't very close. Tender and very juicy. I think my family is really going to enjoy our new purchase.
1st spatchy roaster chicken on my new MES30
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I used the leftovers and made a smoked chicken pate for a party today. Needed to make much more because it was gone in about 10 minutes.
About 12 ounces of chopped smoked chicken
1/4 cup sweet onion
1/4 cup red bell pepper
1/4 cup celery
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/3 cup mayo
1/2 of package cream cheese
Put all in a food processor until fairly smooth.
If too thick add a little water.
Put in a bowl and chill well.
It will get thicker.
Serve with crackers or toast points.