So, Mrs BD made a request on he way home today. She'd like a bit of yard bird for dinner. "Not a problem dear. Leave everything up to me"
So I went to the "fancy" grocery store where they only sell free range, nothing added, organic, college educated chickens.
This one was 5 and 1/4 pounds.
Flip the hen over breast side down. Taking my shears I cut the backbone out of the chicken.
Now some folks like to simply cut through the breast plate and keel bone. I spend an extra 2 minutes and remove them. It helps the hen lay flat.
Flip the hen over and gently insert your finger between the skin and breast meat. Slip in 2 pats of butter on each side.
Season front and back of your bird. I use a combination of a chicken rub I've used for years and a bit of cumin and garlic. Just a dash of that garlic. Not too much!
Put that bird in the fridge for an hour.
Time to light the Mini. I'll light about 15 briquettes in the in the starter.
I use disposable aluminum pie plates filled with a bit of water for a diffuser. Easy clean up because I toss them in the trash when I'm done!
When the chimney coals are glowing I add them to one side of the basket. The other side is filled with unlit briquets. This makes for a long consistent burn.
I'm using Apple wood chips for this bird.
And the hen goes on the top grate with the Maverick probe in the breast. It's important to cook the bird to and internal temp of 165 at the breast.
I expect this bird to take a few hours to cook. The Mini makes TBS like a champ.
So I went to the "fancy" grocery store where they only sell free range, nothing added, organic, college educated chickens.
This one was 5 and 1/4 pounds.
Flip the hen over breast side down. Taking my shears I cut the backbone out of the chicken.
Now some folks like to simply cut through the breast plate and keel bone. I spend an extra 2 minutes and remove them. It helps the hen lay flat.
Flip the hen over and gently insert your finger between the skin and breast meat. Slip in 2 pats of butter on each side.
Season front and back of your bird. I use a combination of a chicken rub I've used for years and a bit of cumin and garlic. Just a dash of that garlic. Not too much!
Put that bird in the fridge for an hour.
Time to light the Mini. I'll light about 15 briquettes in the in the starter.
I use disposable aluminum pie plates filled with a bit of water for a diffuser. Easy clean up because I toss them in the trash when I'm done!
When the chimney coals are glowing I add them to one side of the basket. The other side is filled with unlit briquets. This makes for a long consistent burn.
I'm using Apple wood chips for this bird.
And the hen goes on the top grate with the Maverick probe in the breast. It's important to cook the bird to and internal temp of 165 at the breast.
I expect this bird to take a few hours to cook. The Mini makes TBS like a champ.
