Picked up a couple yard birds on clearance a few days ago and decided to smoke them up over the weekend. I forgot to get a picture of the package but both birds were a little over 6 pounds and I think I had $7 total in them.
Spatched them out and coated with montreal chicken seasoning.
Into the smoke vault at 300 rolling along nicely with apple chunks.
Had to check the temp and add more wood so got a picture of the progress.
Pulled them at 165 in the breast and let them rest for 30-45 minutes before I started pulling one of them apart. Skin got nice and crispy.
Pulled some and had a sandwich the first night and then packed the birds away in the fridge until I got home the next night.
These chickens were juicy and flavorful with great smoke flavor but had to get some chicken salad going.
73saint
was gracious enough to share his recipe and I also got some input from a couple other members and kind of made a concoction out of it. So here is what I did:
4 cups smoked pulled chicken
1 cup chopped celery
2 hard boiled eggs peeled and chopped
1/2 small yellow onion chopped
1/2 cup diced green onion
For the sauce:
1 cup mayo
3 TBS dijon mustard
3 TBS red wine vinegar
1 TSP ground black pepper
1 TSP garlic powder
1/2 TSP pink sea salt
1 TSP smoked paprika
(I didn't really measure a lot of the spices but these are pretty close...you can adjust to your tastes)
Here is the start of it in a big mixing bowl
Add in the rest
I mixed the sauce in a separate bowl but I supposed you don't have to and it probably wouldn't make a difference but I preferred to whisk it together and then dump over the remainder. Forgot to get a picture when I finished before I mixed.
And the final product mixed together.
Here is a wrap that I made my wife with lettuce and tomato added with a side of homemade greek yogurt ranch.
This stuff was wonderful. You still got the smoky chicken flavor in it as well. I had mine on a sandwich with bacon and swiss cheese but didn't get a picture. Would highly recommend trying it!
Also had time over the weekend to make some salsa and the previously mentioned greek yogurt ranch and get it jarred up.
Thanks for looking!
John
Spatched them out and coated with montreal chicken seasoning.
Into the smoke vault at 300 rolling along nicely with apple chunks.
Had to check the temp and add more wood so got a picture of the progress.
Pulled them at 165 in the breast and let them rest for 30-45 minutes before I started pulling one of them apart. Skin got nice and crispy.
Pulled some and had a sandwich the first night and then packed the birds away in the fridge until I got home the next night.
These chickens were juicy and flavorful with great smoke flavor but had to get some chicken salad going.
73saint
was gracious enough to share his recipe and I also got some input from a couple other members and kind of made a concoction out of it. So here is what I did:4 cups smoked pulled chicken
1 cup chopped celery
2 hard boiled eggs peeled and chopped
1/2 small yellow onion chopped
1/2 cup diced green onion
For the sauce:
1 cup mayo
3 TBS dijon mustard
3 TBS red wine vinegar
1 TSP ground black pepper
1 TSP garlic powder
1/2 TSP pink sea salt
1 TSP smoked paprika
(I didn't really measure a lot of the spices but these are pretty close...you can adjust to your tastes)
Here is the start of it in a big mixing bowl
Add in the rest
I mixed the sauce in a separate bowl but I supposed you don't have to and it probably wouldn't make a difference but I preferred to whisk it together and then dump over the remainder. Forgot to get a picture when I finished before I mixed.
And the final product mixed together.
Here is a wrap that I made my wife with lettuce and tomato added with a side of homemade greek yogurt ranch.
This stuff was wonderful. You still got the smoky chicken flavor in it as well. I had mine on a sandwich with bacon and swiss cheese but didn't get a picture. Would highly recommend trying it!
Also had time over the weekend to make some salsa and the previously mentioned greek yogurt ranch and get it jarred up.
Thanks for looking!
John
