Anyone Ever Do Something Like This?

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chilerelleno

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Had a guy on another forum recommend a cooking method for chicken/turkey that I'd not previously heard of.

He said to boil it in your favorite crab/crawfish boil for 20-30 minutes and then finish at 325+'-350'+ in the smoker/grill till done.
Said it was what he calls a Hot Brining/Seasoning.

Anyone ever do something like this?
 
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 Nope, never would have thought of it....... But finally going to New Orleans and sampling every bit of cajun food I could I would try it...... We brought back a half dozen bags of the spice to try with other things and I would try that..... Let me know if you do. Thx.
 
Never tried it, but it sounds interesting.

You would think that boiling it would take the flavor out, not put it in.

Let us know if you try it.

Al
 
Boiled chicken used to be pretty popular a long ways back. You still can find recipes in older cook books. I haven't seen the start in the boil remove to the oven method. Not sure what you'd gain by doing it that way. Boiled chicken parts only take 15-20 minutes, whole birds 30-45 depending on size and how hard you're boiling. A rolling boil could have the whole chicken done in 25-30 minutes. Simmer 30-45.

A local taco/burrito shop here boils their chicken in their seasonings then they shred it.
 
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How's things Well just to let you know, I tried a version of the chicken in the crab boil. I was so interested I thought why not. 

So I used a half a bag of crab boil ( I purchased on my last trip to N.O.) boiled it with the chicken for 15 min. Then drained and split the chicken in half. Put a rub on it. I was going to use the boil spice but found it too salty so we made one.


Then Put it in the bradley for 2 hrs until it was cooked ( med-high).  pulled it out and let it rest a bit. then split it up for supper. It turned out good, I wish in hind sight i had used less rub and more crab boil for that wonderful flavor. As it is it turned out and everyone enjoyed it. 

 
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i never liked crab boil , but i have seen what  you described done where i used to work by some real Cajuns, they seems to like it
 
Interesting...how did the skin on the bird come out after being boiled then smoked? Crispy chewy?
 
 to tell you the truth , i didn't pay much attention to it , i was working at BP oil refinery at the time  south of New Orleans

and at Christmas time  some of the guys would deep fry a couple of turkeys and a couple would do the crap boil and smoke thing

 i always ate the turkey fried in peanut oil  ( gotta watch those fellas down there as they will eat damn near anything )
 
  The skin after coming out of the smoker was quite good. Almost crunchy crispy but not quite. All in all the flavor was good the smoke part was great. 
 
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How's things Well just to let you know, I tried a version of the chicken in the crab boil. I was so interested I thought why not. 
So I used a half a bag of crab boil ( I purchased on my last trip to N.O.) boiled it with the chicken for 15 min. Then drained and split the chicken in half. Put a rub on it. I was going to use the boil spice but found it too salty so we made one.

  
Then Put it in the bradley for 2 hrs until it was cooked ( med-high).  pulled it out and let it rest a bit. then split it up for supper. It turned out good, I wish in hind sight i had used less rub and more crab boil for that wonderful flavor. As it is it turned out and everyone enjoyed it. 
Greatly appreciate the report on the method, will definitely have to try it out.

POINT for trying it out!
 
Never did that for smoked bird but simmering chicken to 150, chilling then breading for Super Fast cook Fried Chicken is an old trick used in catering to bang out lots of crisp bird...On the Fly...JJ
biggrin.gif
 
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