My Maiden Smoke- I got pics & questions

[candycoated]

Lady Mel it is!

 What about making that Chicken Stew?  And then sharing that?  Warms up that tummy!

I actually made it last night, and it's sitting in my fridge for dinner tonight. Have you made that soup yourself yet? It filled my 8QT stock pot to the brim! I HAVE to give some of this away.

That reminds me, I need to go make some cornbread.

 

[kathrynn]

I make it all the time.  The girls take it back to college.  Love it!  I add carrots for some color and more texture.

 

[candycoated]

Didn't realize there were two pages.  I just repeated what had been said.  Sorry about that!

No worries, it's prolly good for me to hear it several times to let it sink in, and I can be hardheaded.

@Lady Kat, the recipe is perfect for my hubs, corn and potatoes that's the only veggies my hubs will eat. Are those even vegetables? Starchy vegetables.

 

[kathrynn]

Lady Mel....if he eats it...it works! Mine can be more picky than the kids! :biggrin:

 

[themidniteryder]

I haven't done a whole chicken..yet...and just this past Christmas did my first turkey. My normal chicken cook is thighs and lollipops. That being said I have never brined, including the turkey, and the birds have always came out moist. And I don't use a water pan. I'm a stick burner and your a gasser so results will vary. One thing I do with my thighs and pops, and I suppose you can do it with a whole chicken (I will try first time I do one), is remove the skin entirely, scrape the fat off and put the skin back on. (Oh, and a light lemon pepper and other stuff rub under and over the skin.) Makes a big difference in the texture and color. Another of my signatures with chicken, and you could do it with the whole bird, marinate over night in either an Italian or a Raspberry Vinaigrette dressing. I never stick a needle in the bird.

And if you like Sweet Melissa, you gotta love TheMidniteRyder.

 

[candycoated]

Hello themidniteryder!

Thanks for sharing the info. I was just thinking about all the different things I'm gonna try next go around, cutting all the moisturizing, and was wondering if I'd be swinging to the other extreme and getting a dry bird. Removing and reapplying the skin sounds a little daunting to me at this stage of my smoking career, but very interesting, I will keep that in mind while I'm observing the chicken anatomy. Thanks!

@Lady Kat, I used that chicken jus in the soup, ended up filling that whole cup in the pic. But first I saved the fat that separated out, and used it as part of the fat in the cornbread I baked yesterday. Figured since I've used bacon grease before, then chicken would be fine too, it tasted goooood! Especially for breakfast this morning with some honey. :)

 

[wes w]

And if you like Sweet Melissa, you gotta love TheMidniteRyder.

Love all them old songs.  Makes me feel good to know I grew up with the greatest music ever!    Maybe that why we all like "smoking" so good...   :-)

 

[chef jimmyj]

Hello themidniteryder!

Thanks for sharing the info. I was just thinking about all the different things I'm gonna try next go around, cutting all the moisturizing, and was wondering if I'd be swinging to the other extreme and getting a dry bird. Removing and reapplying the skin sounds a little daunting to me at this stage of my smoking career, but very interesting, I will keep that in mind while I'm observing the chicken anatomy. Thanks!

@Lady Kat, I used that chicken jus in the soup, ended up filling that whole cup in the pic. But first I saved the fat that separated out, and used it as part of the fat in the cornbread I baked yesterday. Figured since I've used bacon grease before, then chicken would be fine too, it tasted goooood! Especially for breakfast this morning with some honey. :)

Removing skin and reapplying on Chix Parts is one thing, trying it on a Whole Bird is a daunting task. Additionally unless you have a fat or cholesterol issue you gain nothing from removing the Fat from the skin prior to smoking as the bulk renders into the drip pan anyway...

Speaking of the Chix Fat aka Schmaltz is a great fat for a variety of uses. Roux to thicken Gravies and Sauces, in Masa for Tamales or Arepas and is indispensable in Matzo Balls! The light smoke adds a nice touch...JJ