• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Deboned stuffed smoked chicken.

bratrules

Smoking Fanatic
339
17
Joined Jun 7, 2010
Its been awhile since ive posted anything ( along while I got a new born in the house). Anyway I thought i'd post up this one as this yard bird came out amazing. Its stuffed with bacon, spinach , and pepper jack and corn and a little zucchini i had left over. I smoked it at 250 with the apple pellets using the AMNPS for 45 mins the bumped up the heat to 350 to crisp the skin. 







 This bird came out very juicy! 
 

oldschoolbbq

Legendary Pitmaster
OTBS Member
9,361
200
Joined Jul 16, 2008
I'd hit that


Good looking and nice idea with the rolling and tying .

Oh , and welcome back and congratulations ...send Q-view of the little one 
 .

Have fun and . . .
 

bratrules

Smoking Fanatic
339
17
Joined Jun 7, 2010
Thanks I am definitely going to do it again. Maybe mess around with the stuffing. I also do it in duck.
 
Last edited:

jp61

Master of the Pit
★ Lifetime Premier ★
2,883
188
Joined Mar 6, 2011
 Nice job! Looks delicious!

I cooked a bird like that for the first time not too long ago. It's a bit involved, but well worth it.
 

atomicsmoke

Master of the Pit
OTBS Member
4,233
1,116
Joined Apr 3, 2014
That's a great idea. Will do it sometimes.

Chef J,
Nice creation there.
 

leah elisheva

Master of the Pit
3,028
214
Joined Sep 19, 2013
Wow Chef, yours is fabulous too! Love the coating/top! Fantastic job to you BOTH therefore! What a fun thread! Cheers! - Leah
 

knifebld

Smoking Fanatic
SMF Premier Member
890
194
Joined Mar 10, 2014
Nicely done! Looks very tasty and and nicely presented. Cheers.
 

toesmasher

Fire Starter
37
11
Joined Dec 26, 2012
 I smoked it at 250 with the apple pellets using the AMNPS for 45 mins the bumped up the heat to 350 to crisp the skin. 

Was that 45 minutes per pound? What else would work good for the stuffing mix? Kinda partial to hot italian sausage myself for the pork side. Any suggestions. Looks like something that would be fun to try.
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
Group Lead
20,829
5,390
Joined May 12, 2011
Chef Jimmy am definitely have to give that a try it looks amazing.
Thanks. Any Sausage will work as a stuffing, so the possibilities are unlimited. The one I made was a Grand Buffet presentation but if I was to make it again, a nice sauce or gravy that matched the flavor profile would be great...JJ 
 

frosty

Master of the Pit
1,663
30
Joined Oct 25, 2011
WooHoo!  Both look excellent.  I have done boneless in the recent past, but didn't stuff the bird.  Will make it a point to stuff next time.

Great work all the way around.

 

bratrules

Smoking Fanatic
339
17
Joined Jun 7, 2010
 
 I smoked it at 250 with the apple pellets using the AMNPS for 45 mins the bumped up the heat to 350 to crisp the skin. 

Was that 45 minutes per pound? What else would work good for the stuffing mix? Kinda partial to hot italian sausage myself for the pork side. Any suggestions. Looks like something that would be fun to try.
I did 45 mins of smoke then i bumped the temp to crisp the skin and finish cooking it. It was done in about 1 hour since it has no bones it cooks a lot faster.
 

brewski

Newbie
16
10
Joined Jun 9, 2014
Wholly Freekin Moley! Never seen anything like that before! That's like a piece of Artwork!
 

smokinhessil

Fire Starter
34
10
Joined Jul 10, 2014
I would love to try out this recipe. The only thing that I am really wondering is how to cut a chicken like this. I think it is called "spatchcock" or something along those lines. I have never done it beofre so if someone has a little advice that would be awesome.
 

timberjet

Master of the Pit
3,534
154
Joined Jan 29, 2010
 
I would love to try out this recipe. The only thing that I am really wondering is how to cut a chicken like this. I think it is called "spatchcock" or something along those lines. I have never done it beofre so if someone has a little advice that would be awesome.
Spatchcocking A bird is simple. Just cut the backbone out with shears on either side from the bottom to the top. Make a slight incision between the breasts and flatten. Or you could watch this.https://www.google.com/url?sa=t&rct...fvaHGyG4StzrKo01zxNDEzg&bvm=bv.70810081,d.cGU Deboning is an entirely different thing. This guy is real good at it.
 
Last edited:

dirtsailor2003

Epic Pitmaster
OTBS Member
21,879
3,984
Joined Oct 4, 2012
Tasty looking bird! We make an oyster stuffing at thanksgiving, bet it's be pretty tasty stuffed this way!
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.