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Greek Yard-bird...mmmm

post #1 of 18
Thread Starter 
The marinade alone is killing me! I wanna taste it all now, but they just went in the box. I had been going back & forth with SmokieOkie a few days ago, about doing some chicken this weekend and thanks to him, he steered me in the direction of using my greek marinade. Mama-Fokker loves the marinade, but until now I have only used it for actual grilling. The chix I've smoked in the past come out great, but since I brine, I'm afraid to use any seasoning.
This time I did not brine...........you read correct, the guy who swears by brining poultry before cooking, just fessed up to putting meat in the box without using this proven method of adding juicy goodness........but, I digress.

So I went to BJ's last night and copped 2 5# birds for $8. I got them home, halved them, rinsed, dried and sprinkled on some Kosher Salt and fresh cracked pepper:

I let them hang out in the fridge for about an hour while I made up my marinade and sipped on a nice cold one:

The marinade consists of:
1 Cup EVOO
4 Cloves of fresh garlic (thanks smokieokie for recommending this to add!)
3/4 oz. (1 full package) fresh Oregano
Juice of 1 fresh lemon
1/2 tsp. Kosher Salt
1/2 tsp cracked pepper

I threw all that into the food processor for a couple of seconds until it was good:

The bird came out of the fridge, went into an XL Ziploc along with the marinade, got "fondled" a little and went back into the fridge for an overnight rest.

The bird came out of the fridge today around 11:30 to lose it's chill before going into the smoker:

I went out and fired up the box, got the water in and smoke going and then came back in to retrieve the bird to put in the box. Here they are before going into the box at around 12:15 this afternoon:

Of course more will follow...stay tunedicon_cool.gif
post #2 of 18
That already looks awesome BF....can't wait to see the results!PDT_Armataz_01_34.gif
post #3 of 18

The greek yard bird is looking good B-F
post #4 of 18
looks good already.
post #5 of 18
Can't wait to see them when they come out!
post #6 of 18
Ever cool BF ... I stage mine over the sink just like that before taking the rack out to the goodness magic box! PDT_Armataz_01_34.gif
post #7 of 18
Thread Starter 
....okay, here we are after 1 hour of fun in the box:

The temp inside is at a steady 275° and after an hour, probe 1 (on the right in the breast) has hit 141°, probe 2 (left bird in the thigh) has hit 139°.
I did a probe test in both ice water and boling water before the smoke and there was a 4° diff on the cold end between probe 1 and 2. When I did the boil, there was only a 2° diff between the two probesicon_confused.gif

The skin is looking a little dry, but I'm holding off on spritzing because I don't want to alter flavor; I usually spritz with apple juice...

Hey Squeezy,
I do the sink thing on the front and back end of the cook. Helps cut down on clean up and those grates fit perfectly over the hole!
post #8 of 18
Yup ... me too! Great minds think alike ... PDT_Armataz_01_34.gificon_biggrin.gif
post #9 of 18
Thread Starter 
...and we're finally done and well rested. I pulled the birds when the breast therm hit 170°. Here's what they look like:

Lots of juice as you can see and keep in mind, I didn't even brineicon_wink.gif .
After cutting through the first I could see a little red around the joint area. I think the new USDA regs. of 165° for poultry being done is a little low for my tastes, so I'm going back to 170°-175° for my bird.
Other than that, the taste is superb. Just the right hint of garlic and oregano without overpowering it. You can taste the lemon on the skin as well.
I whipped up a batch of Tzatziki to go with the chicken to round out the whole taste experience:

I love this stuff! I end up eating it off the spoon because I make so much. I didn't have time to strain the yogurt so that's why it's a little lumpy.

Well folks, that's it for me. Mama just got home with Baby-Fokker from the lake (gran & grampa) so we're going to assemble and devour!

If you want the Tzatziki recipe just holler.

..and as always, Smoke em' if you've got em'icon_cool.gif
post #10 of 18
Holler, Holler!!! I want the recipe please.icon_mrgreen.gif

That looks great BF!
post #11 of 18
Looks great and yes, please share (you really had to ask? , lol)
post #12 of 18
Hey BF Once again, looking good Bro. Is there anyway you can post the recipe for the sauce, I'm sure many more people would like it.
post #13 of 18
Great smoking adventure! Thanks for sharing it.
post #14 of 18
Those birds look good!!

If I can remember that long, I'll give your marinade a try next time I do some chickens. I like the way that blend of flavors sounds.
post #15 of 18

Nice Smoke

Nice smoke BF, I kind of like to do birds to the 165-170 range. It's all what you want though. They look wonderful and the marinade sounds great also.icon_lol.gif
post #16 of 18
They sure look good, I would like to have the recipe for the tzatziki also.
post #17 of 18
Thread Starter 
M-F appreciated the bird so much, she whipped up her oh so delicious Peanut Butter-Double Fudge Brownie......Tzatziki recipe is belowicon_biggrin.gif


16 oz. plain yogurt
1 medium cucumber
3 cloves garlic
1 teaspoon kosher salt
1 tablespoon evoo
Juice of 1 lemon
5 to 6 mint leaves

Mince garlic, add salt on top and take the side of your knife and mash it all together. Peel and seed cucumber then finely grate it. Take the grated cucumber, put it in a paper towel and get rid of as much juice as you can. Mince the mint and then put everything together in a bowl and stir.
For the best results, you're supposed to strain the yogurt for a few hours...I usually end up making this last minute so I never do.
post #18 of 18
Hey BF, those yard birds are looking mighty good. I'd also like the recipe for Tzatziki.

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