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Yardbird & Red Spuds

post #1 of 19
Thread Starter 
I'm taking my first step into the world of charcoal today. Did a test yesterday and I have the warm & fuzzies about it. Thought I'd try something simple so a yardbird it is and some red potatos. Had a 5 3/4 lb chick in the freezer. Stuffed the cavity w/ chunked apples and the remnants of a smoked sweet onion from last week. While the chick wasn't a "score", it's not bad.

Here she is in all her naked glory awaiting the chunked apples & left over smoked onion. Decided to use Adkins rub on the chicken prior to the bacon wrap.

All stuffed and bacon wrapped while the red spuds keep her company. Gets lonely in that pan all by herself.

On the smoker awaiting the Kingsford w/mesquite. I'm using apple wood chunks to compliment the mesquite.

Here she is 3 hrs in & looking quite tasty. Gonna slip her the "probe" and take her temp. Will have more pics at the conclusion. Thanks for lookin'tongue.gif

post #2 of 19
Lookin' mighty, mighty fine there, and that was a great price on the whole bird. Dang~ wish we could have some prices like that aorund here!
post #3 of 19
Looks like a great start and that is a good price
post #4 of 19


Mikey! Dude, UR killin' me here! LOL!!!! Can't wait for the finish.......nice looking, all the way! I've got 4 to do in May...I may have to buy a couple more packs of bacon now, and more apples.......lol!!!!!!

post #5 of 19
Thread Starter 

Update: Yardbird & Red Potatos

Well, she's finally done. 6 1/4 hrs which isn't too bad.

Off the smoker and in the pan with the red (started out that way) potatos. Mega smoke on those bad boys. Left the probe in while she takes a well deserved break.

Stripped her down and man o man, lookin' good. Wasn't concerned about the lack of crisp on the skin since we don't eat it anyway. This is a first with the red potatos so we'll see how they are. Final pics to come. Thanks for lookin'

post #6 of 19
Ok, now I have to go buy another chicken. That looks really good Mike. Can't wait to hear the taste test results.
post #7 of 19
Thread Starter 

Feedbag On: Yardbird & Red Potatos

All righty then! Good bread, good meat, good god, let's eat! Ok here's the bird, spuds, and green beans on the plate. I must say that the bird was extremely moist more than likely from the 2 layers of bacon. The chunked apple & smoked onions in the cavity really added flavor & moisture. The bird was on the smoker untill I had an internal of 175. I wanted to make sure it was done in the thigh area, which it was. I can't say enough about the red potatos. The skins are thin enough to let all the smokey goodness all the way through. A touch of butter & the crispy bacon from the bird really made for a nice touch taste wise. The green beans were straight outta the can with butter & the bacon from the bird, plus some chopped smoked onion. All in all, not bad for a first shot with the charcoal. Temps were a bit up & down but I was expecting that.

post #8 of 19
Looks great nice job
post #9 of 19
[quote][Well, she's finally done. 6 1/4 hrs which isn't too bad.


That seems like long time Mikey. How come it took so long? Was it dry at all? It does look good, just wondering.PDT_Armataz_01_37.gif
post #10 of 19
Thread Starter 
You must not have read this, Ron.http://www.smokingmeatforums.com/for...25&postcount=7 I think it's pretty much self explanatory.
post #11 of 19
Yes I read it Mikey, just seemed like a long time for a chicken. I thought you had a temp prob. Sorry. Mine are usaully done in less than 4 hours. Disregard my post.
post #12 of 19
Mikey, that's a tasty looking bird! Bet the bacon really added a lot of flavor... Mmmmmm... cool.gif
post #13 of 19
Charcoal!!! Say it ain't so Mikey.
All kidding aside that bird and taters look great, thanks for sharing.
post #14 of 19
That looks great Mikey! Congrats on another successful smoke. Points!
post #15 of 19
Excellent dinner! Well done on everything. Glad you have come over-at least for a try- to the charcoal side!PDT_Armataz_01_22.gif
post #16 of 19
Charcoal? Trust your instincts Luke........

post #17 of 19
Thread Starter 
Trust my instincts? The charcoal was just an experiment to see if it was doable. It was, but not the end all to get all. Not saying that I won't use it again, but it's just another weapon in the arsenal. Variety is the spice of lifeicon_lol.gif Who's Luke?
post #18 of 19
Great lookin bird Mikey...PDT_Armataz_01_37.gif

Star Wars quote I believe
post #19 of 19
Dat looks good!

I myself love the flavor of charcoal, especially on poultry. Not so much on beef though. I'm going for another chicken and a rack of spare legs this weekend again, soooooooooooooooo good!!!
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