If a pig and a chicken had a baby....It would be DELICIOUS!

Discussion in 'Poultry' started by mdboatbum, Sep 7, 2014.

  1. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I'd mentioned in another thread a while back that I had an idea for some over the top chicken. This is it.

    Ive dubbed it Frankenchicken.


    It all started out with an idea, and of course a beer or two.


    Skinned and Deboned 6 chicken thighs. Scraped all the subcutaneous fat off the skin and set it aside.


    This is the key ingredient. Brushed a slurry of transglutaminase on all the parts that were to be reassembled.


    Here's the bottom skin and bacon. Didn't get any pictures of the rest of the process,

    but the boned and trimmed meat from 2 thighs was placed atop this.


    Then another piece of skin went on top and it was all wrapped tightly in plastic overnight in the fridge with a weight on top.


    Here they are after the bonding process was complete. The bacon was fused to the skin,

    the skin was fused to the chicken and the meat was fused into a solid block.


    Rubbed lightly with my basic rub.


    Smoked over Pecan at 325˚ for 65 minutes until they hit 168˚


    Here's my plate. But I only had one piece of chicken!! (each one was close to a pound)


    There was a small void in the middle of this one, but most of it was perfectly "glued" into solid dark meat.

    I gotta say I'm pretty thrilled with the results. I'd wanted to play around with meat glue and it worked out pretty much as I'd planned. The bacon stayed stuck to the skin and the skin stayed stuck to the chicken. And the meat was super juicy. I'm gonna give this one a 9.5. Slight deduction because I needed to use a little more meat glue in the middle of this piece, but not too bad for a first try.
    Last edited: Sep 7, 2014
    aceoky and seenred like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Holy FrankenChicken!

    Looks great MD!
  3. venture

    venture Smoking Guru OTBS Member

    I could eat that!

    Good luck and good smoking.
  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Thanks guys! It was a lot of fun and really tasty. Any suggestions for what I could glue together next? And don't say my mouth, my wife already beat you to it. :)
  5. b-one

    b-one Smoking Guru OTBS Member

    That shows some dedication, nice work.
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That looks great boatbum.
  7. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    The smoke at the start.
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice looking smoker ya got there!

    The meat glue is all new to me. Isn't that what someone referenced concerning bonding the two turkey breads together to be able to slice for sandwich meat?
  9. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Thanks Kevin.
    I would say it's the same stuff. They use it to bond all sorts of things. I believe it can also be used to make skinless sausage. Tomorrow morning I'll find out if it'll turn a pound of bay scallops into a 1lb monster scallop. 😄
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    "so whats for lunch?"

    "lite lunch, on a diet, just one scallop"
  11. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    That looks good to me, I would eat that.

    Seen this "Glue" on a TV programme, they stuck all pieces of beef together, rolled in plastic wrap to form a Sausage, let it set.

    Then cut a steak from it cooked it along side a Fillet Steak, people could not tell the difference!!! :33:

    Smokin Monkey :38:
  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Damn , Boatbunm . Thatlooks marvelous [​IMG]
  13. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Mmmmm...great idea Andrew!  Looks delicious!


  14. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Thanks for the point Red! Having the last of it for lunch today. The wife has strongly requested that we put "Frankenchicken" in the regular menu rotation. I'm not too excited about the prep required, but the end result is definitely worth it.
  15. Wow very interesting where do you find the glue
  16. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I got it from Amazon.com. It was around $12 for the small package. It's only a couple ounces but you use less than 1% of the weight of the meat you're doing, so it goes pretty far.
  17. Damn! So many cool ideas here at SMF [​IMG]   Nice job !
  18. welshrarebit

    welshrarebit Master of the Pit

    How about a turducken for the holidays?
  19. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Thanks Oldschool!

    That may happen, depending where we're going to be. If we're at the in-laws probably not, but if we're home there is a good chance.
  20. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Meat glue--what will they think of next, A one pound scallop sounds great

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