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Chicken Again....

post #1 of 16
Thread Starter 

Well, I'm still working on the recipe... This time I added Parkay to the bird...   ECTO 1 highly recommends it.....   How can you beat that.....

 

It's so busy around here it was Convection Baked in the oven at 425.... 

 

I'm surprising Bride with this one.....   I bought Parkay at the store yesterday and she don't know it....   we've never had it in the house....   I may be in trouble AGAIN !!!!

 

Recipe...  Chicken stock with Amesphos and Salt added injected....   Parkay smeared all over the bird...   Montreal dumped all over that...    Second half hour, Parkay and Montreal added to the other side..

 

OK...  Here we go again.....   This is the best darn chicken I ever cooked and ate...    Even better than Chicken Mary's and Chicken Annie's......   If Bride is wearing socks when she tastes this stuff, she won't be after the first bite....   It'll knock her socks off.....    NO KIDDING....  It's that good.....

 

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post #2 of 16

Oh I can't resist hijacking your thread, I cooked a rock cornish game hen today, trying a new method: split it, season it, cook it bone-side-down in a ribbed Lodge skillet on a Coleman "road trip" type propane grill. The skillet was too big to fit under the lid so it sat ajar but the bird still cooked anyway.

 

I took this shot before they were done cooking. The flavor and texture worked out perfectly.

post #3 of 16
post #4 of 16
Hmm site didn't add my text just the video!

Anyways I'm not so sure, I'm pretty dead set on Butter!

Points!
post #5 of 16
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
 
Anyways I'm not so sure, I'm pretty dead set on Butter!



 

 
Me too....  butter on a steak, potato, veggies, pretty much everything....   I spoke of Parkay the other day to other members, about how it was used by some competition guys and they swore by it...    Hector being the comp winner and all....  Movie maker...  all around good guy....  
Soooooo, I thought I should at least try it once..... or three times if I'm telling folks to use it....   Now I can say I've used it and the chicken was an 11 on a scale of 1-10.... Dave
post #6 of 16
Awesome looking. Might have to try this.
post #7 of 16

 Looks great Dave. I'll have to try that.

 

Chuck

post #8 of 16
Looks great Dave!

Lately I have been injecting everything except beef with Creole butter.

So I know what your saying!

Al
post #9 of 16

Dave, that chicken looks great!      How much Amsphos did you use?    How much broth in each piece of chicken?    Thanks, Arlie

post #10 of 16

Thanks, it looks good.  I am just learning.  Thus far I have done salmon and then country style spare ribs.  Both turned out great.  This weekend I will do chicken hind quarters.  BTY, I lived in Winthrop in the mid 70s.  Worked at H&J's on Main street and then 3 Fingered Jacks in the good old days. 

post #11 of 16
Thread Starter 
Quote:
Originally Posted by whistech View Post
 

Dave, that chicken looks great!      How much Amsphos did you use?    How much broth in each piece of chicken?    Thanks, Arlie

Arlie, afternoon.....  I added ~0.3% Amesphos and I injected 30-40 mls....   My injection brine was made up .3% AP, 2% salt in ~450 mls no salt Chicken Broth...  I was planning on injecting 45 mls (10%) but couldn't get it all in so the AP and Salt were lower than expected...  I think I keep forgetting the bones in the meat...  Oh well, it was still awesome....  The moisture and chicken broth sure add to the flavor and moistness...

post #12 of 16
Thread Starter 
Quote:
Originally Posted by ScobeyJohn View Post
 

Thanks, it looks good.  I am just learning.  Thus far I have done salmon and then country style spare ribs.  Both turned out great.  This weekend I will do chicken hind quarters.  BTY, I lived in Winthrop in the mid 70s.  Worked at H&J's on Main street and then 3 Fingered Jacks in the good old days. 

John, Afternoon.......    We probably ran into each other...  I used to cross the North Cross darn near every weekend traveling to Eastern Wa. to fish and hunt.....  Winthrop was ALWAYS a stop going both directions...   In fact, I crossed in Oct. '69...  before it was open...  tore up tires on the ripped rock...  drank a few cold ones...    somehow, Eastern Wa. was calling my name forever....   finally moved to Omak....

post #13 of 16

Added to my to do list. Thanks, Dave.

 

Points

 

Disco

post #14 of 16
Hi Dave I'm doing some tonight as well:

7D69FFBC-0F77-4DE4-A638-36A398A81E8D.jpg

Hope all is well talk to you soon
post #15 of 16
Thread Starter 

Looks MY-T-FINE Dert....    I'd surely eat it.....  2thumbs.gif

post #16 of 16

yumm loookin good man...out of the park and great job

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