or Connect
New Posts  All Forums:Forum Nav:

Smoking Chicken - Page 2

post #21 of 31
Oh come on and give me a break!!! How in your right mind can you post a meat-porn pic like that and NOT expect to get criticized?? I am DYING over here!!!
post #22 of 31

chicken

Mmmmmmm good! You might put the colonel out of business.
post #23 of 31

how long do you smoke the quarters for?

post #24 of 31

canola/ lemon juice? whats the percentage of mix?

post #25 of 31

We are finding that people are almost afraid to eat our smoked chicken halves because they think it's undercooked. The meat has a beautiful smoke ring and it turns slightly pink. It is very tender and juicy and falls off the bones. We cook it to the proper temp and are very sure it is cooked completely through but we are receiving feedback about it not being done. How do we get the word out that it's safe to eat and normal for smoked chicken to look like that?

post #26 of 31
Quote:
Originally Posted by BubbaSPQ View Post

We are finding that people are almost afraid to eat our smoked chicken halves because they think it's undercooked. The meat has a beautiful smoke ring and it turns slightly pink. It is very tender and juicy and falls off the bones. We cook it to the proper temp and are very sure it is cooked completely through but we are receiving feedback about it not being done. How do we get the word out that it's safe to eat and normal for smoked chicken to look like that?


I educate all of my guest as to what happens to chicken when smoked. Also tell them that if the juice is running clear that is another sign that its cooked. Usually that helps.

post #27 of 31

I agree leave skin on for moisture and flavor.

post #28 of 31

I never take any skin off of any bird. Probably because it's so bad for you, and I love it!

 

My Dad was a serious breast man, but my brother & I always preferred nice legs and thighs.

 

How the heck else am I supposed to say it ?!?!?! 

 

 

Bear

post #29 of 31

I leave the skin on.  We tend not to eat it though.  It is good to use to add a smoke flavor to things.  Wife did black eyed peas in a crock pot and I tossed in skin from two smoked breasts, wrapped in cheese cloth.  Made them taste real good.

 

I also use the skin and bones in a "smoked chicken and pepperoni gumbo" that I have been making for years.  We keep a supply of smoked chicken breasts in the freezer for it.

post #30 of 31

I leave mine on. I usually split mine in half when I'm doing whole birds. When I use splits I first put them on with the breast side down for the first hour then I flip them and leave them until done. I do this mainly for presentation because I like the grill marks I get on the skin side. Whole birds I just do the normal way. I have not tried brining yet, but my buddies have told me it really makes a dramatic difference. Guess I'll have to try it.

 

JB 

post #31 of 31

Smoking two yard bird tomorrow. Marinading with Mojito lime marinade.Pictures to follow hopefully : )  Mojito lime marinade>lime,orange,and jalapeno with a lil mint. Use 1/4 cup of oil,2tbsp of water,2tbsp of apple cider or white vinegar. mix in rest of ingredients add to chicken. BAM!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry