Brine cured, apple & pecan smoked chicken ~ Foamheart

[foamheart]

I really can't complain about supper, not only smoked yardbyrd but fresh mustard greens (with a little andouille for seasoning), AND blackeye'd peas w/ cured smoked hocks. I made cornbread but forgot it was in the oven and it was blackened cornbread(a Cajun standard, NOT!) LOL

In the smoker



On the counter resting



Sliced and ready to plate



Blackeye'd Peas (Hocks make all the difference!)



Mustard Greens, family secret add a little sugar to the cooking pot. Of course the andouille messes it all up soo good!



Then there is the Trademarked "Bear View"!



I am so glad my folks brought me up eating these foods. Yes Sir, I was blessed!

 

[chopsaw]

That is a work of art .

 

[chilerelleno]

Nice bird and great meal.
Can I just get a bowl of peas and greens, please, pretty please.

 

[myownidaho]

Great looking bird and a great looking meal! I like the regional influences. Were I to do the same basic meal, it would appear very similar but still noticeably different.

 

[motocrash]

I see you broke out the fine chinette for a mighty fine looking meal !
And you still are blessed...

 

[mike5051]

Great plate Kevin!

 

[GaryHibbert]

Great looking bird Kevin. As usual the color is fantastic.
Love greens of all types, but I've never had mustard greens. Must be a local thing, never seen them up here.
POINT
Gary

 

[foamheart]

Great looking bird and a great looking meal! I like the regional influences. Were I to do the same basic meal, it would appear very similar but still noticeably different.

Thanks, Without beans, greens, taters and cornbread there would have been a lot of hungry nights as a kid! But I thought they were really good, especially if some sow belly was included.

That is a work of art .

Thank you.

Nice bird and great meal.
Can I just get a bowl of peas and greens, please, pretty please.

Thank you Chili I would if I could. Ya know both peas and greens are just weeds. Pop always said he could feed the world if folks would just plant 'em.

 

[foamheart]

I see you broke out the fine chinette for a mighty fine looking meal !
And you still are blessed...

Thank you

I have to tell you, the epitome of lazy, buying paper serving products so you don't have to load or unload the dishwasher as often......LOL

 

[foamheart]

Great plate Kevin!

Thank you Mike. Ya know, after I started eating I thought ......... I should have saved it up for New years!

 

[foamheart]

Great looking bird Kevin. As usual the color is fantastic.
Love greens of all types, but I've never had mustard greens. Must be a local thing, never seen them up here.
POINT
Gary

Thank you Gary. I can't take credit for the color the smoke does all that.

Mustard greens are much like collards but a bit more bitter hence the addition of a bit of sugar. I much prefer them to other greens.

 

[griz400]

nice spread Kevin .. and love greens ... points to you

 

[SmokinAl]

Fantastic Kevin!
Al

 

[daveomak]

Morning Kevin... The turkey's a 10... Nice smoke... You are definitely upping your game...

 

[Bearcarver]

Looks Great from the Bear's Den!!!:)

Nice Job, Foamy!!--I Like.

Bear

 

[ab canuck]

Beautiful looking plate Kevin. I miss that stuff. We don't see it up here very often...

 

[idahopz]

Looks great, Foam - I never liked greens when young, but finally hit a stage where I really enjoy mustard, collard, and kale these days.

 

[Rafter H BBQ]

Awesome Foam!

 

[foamheart]

Fantastic Kevin!
Al

Thank you

nice spread Kevin .. and love greens ... points to you

Thank you

I can smell greens cooking 2 miles off. Mom always said they add color to your cheeks, but who wants green cheeks!

 

[foamheart]

Looks Great from the Bear's Den!!!:)

Nice Job, Foamy!!--I Like.

Bear

Thanks Bear, Spent a lot of suppers eating greens, pinto beans, fried taters and corn bread.

Fantastic Kevin!
Al

Thank you

Morning Kevin... The turkey's a 10... Nice smoke... You are definitely upping your game...

View attachment 345579

You have gotta remember I have been smoking poultry electrically since the early 80's. Analog smoker with no vents, based completely on time. I would add the wood and have to close it up and walk away, she would smoke till she ran outta oxygen. Open the lid and look, all your smoke was gone and it had to start a reheat. Thermostats. Digital heat. Vents. Man its was a like the difference between a row boat and a speed boat. LOL
And I remember thinking how get that old smoker was you didn't have to split wood nor tend the firebox at night....LOL