Hey all, really tired after a GREAT weekend, lots of smoking yesterday and been working outside all weekend long, I'm beat but here's a QView for you all...
Brining skinless boneless chicken thighs, they and 3 whole chickens brined for about 14 hours overnight on Friday to Saturday AM...
This pan had potatoes, corn and carrots under the slotted cutout, 2 whole stuffed (with taters'n'corn) chickens smoked in the pan...
One whole chicken went on the beer can roaster...
The 3 whole chickens removed from brine bucket and rinsed...
Thighs removed from brine and rinsed...
Started chopping up the taters...
Taters'n'corn all mixed with rub for seasoning...
Stuffing the whole chickens...
Stuffed and rubbed whole chickens in pan, ready for smoke...
Rubbed and mounted beer can chicken ready for smoke...
Taters'n'corn in pan, ready for smoke...
Thighs, some rubbed and wrapped in 2 slices of bacon each and some with just the rub, ready for smoke...
The probe for the beer can chicken must have been up against the can, it was reading 185 degrees after only 2 hours so I pulled it, the breast meat was done and INCREDIBLY tender so we had a taste, I wound up cutting the chicken apart and putting it back in to finish...
Glazed up all the chickens with Cattle Boyz and used a wing sauce on the thighs 30 minutes before pulling everything...
Ready to come out and get eaten...
BAM!
SHAZAM!
Good eats for lunch time!
After pulling everything and extracting the drippings to make gravy I mixed the taters'n'corn with the veg from the bottom of the pan that had the 2 whole chickens and re-fried everything, came out AMAZING!
Chilling the leavings...
Stuffing extracted from the 2 whole chickens...
Re-friend taters'n'corn'carrots...so good!
Smokin' Gravy....best gravy I've ever made...can't say enough about how much we enjoyed this!
Diner time plate from last night...I wound up putting all the chicken in the oven when I got it in the house to crisp it, made for an awesome texture!
And now the piece de resistance, the gravy coating...I was so full when I was done but I ate every single morsel!
So, at the end, I wound up overloading the smoker a bit, but as usual I learned a lot and will adapt future smokes, all the food came out amazing, even better the day after, the bacon wrapped thighs are just beyond description...very pleased I am!
Hope you all enjoy, any questions, comments etc are welcome!
Brining skinless boneless chicken thighs, they and 3 whole chickens brined for about 14 hours overnight on Friday to Saturday AM...
This pan had potatoes, corn and carrots under the slotted cutout, 2 whole stuffed (with taters'n'corn) chickens smoked in the pan...
One whole chicken went on the beer can roaster...
The 3 whole chickens removed from brine bucket and rinsed...
Thighs removed from brine and rinsed...
Started chopping up the taters...
Taters'n'corn all mixed with rub for seasoning...
Stuffing the whole chickens...
Stuffed and rubbed whole chickens in pan, ready for smoke...
Rubbed and mounted beer can chicken ready for smoke...
Taters'n'corn in pan, ready for smoke...
Thighs, some rubbed and wrapped in 2 slices of bacon each and some with just the rub, ready for smoke...
The probe for the beer can chicken must have been up against the can, it was reading 185 degrees after only 2 hours so I pulled it, the breast meat was done and INCREDIBLY tender so we had a taste, I wound up cutting the chicken apart and putting it back in to finish...
Glazed up all the chickens with Cattle Boyz and used a wing sauce on the thighs 30 minutes before pulling everything...
Ready to come out and get eaten...
BAM!
SHAZAM!
Good eats for lunch time!
After pulling everything and extracting the drippings to make gravy I mixed the taters'n'corn with the veg from the bottom of the pan that had the 2 whole chickens and re-fried everything, came out AMAZING!
Chilling the leavings...
Stuffing extracted from the 2 whole chickens...
Re-friend taters'n'corn'carrots...so good!
Smokin' Gravy....best gravy I've ever made...can't say enough about how much we enjoyed this!
Diner time plate from last night...I wound up putting all the chicken in the oven when I got it in the house to crisp it, made for an awesome texture!
And now the piece de resistance, the gravy coating...I was so full when I was done but I ate every single morsel!
So, at the end, I wound up overloading the smoker a bit, but as usual I learned a lot and will adapt future smokes, all the food came out amazing, even better the day after, the bacon wrapped thighs are just beyond description...very pleased I am!
Hope you all enjoy, any questions, comments etc are welcome!
