Spatchcock Chicken...

[Gonna Smoke]

...Big Bob Gibson style. Food Lion has whole chickens on sale for 99¢/lb. so I bought 2 for our usual Monday night gathering of our zoo. These were about 6 lbs. each...

I made up a batch of Pop's brine with the addition of some orange extract per the recommendation from Rich @chopsaw. The extract is a great addition to an already great brine. You know it's there, but it doesn't overwhelm the flavor...

What brine is recommended for a whole turkey to be smoked?

I’m smoking a turkey this year instead of frying. I’m looking for brining recommendations, show my whatcha’ got! 😃

www.smokingmeatforums.com

Sunday afternoon, the birds were injected with all they would hold and then into bags with the remainder of the brine for a 24 hour bath...

Monday afternoon they came out of the brine and I spatchcocked them, rinsed, patted dry and back in the fridge for a couple of hours...

Got my smoker going with hickory splits and once that got to about 325℉-350℉, I peppered the birds with CGBP and on they went...

While they were smoking, I made a batch of Big Bob Gibson's Alabama White Sauce. The recipe is widely known and Big Bob did not keep it a secret. One batch is more than enough for 2 whole chickens...

• 1 ½ cups mayonnaise
• ⅓ cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 tablespoon brown mustard
• 1 tablespoon prepared horseradish
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ teaspoon chipotle chile powder
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper

The chickens have been on for 2½ hours and are getting close so time to start a side dish of sautéed spinach with roasted cherry tomatoes served over orzo. Here's the lineup. I actually used 4 bags of spinach...

The tomatoes were coated with EVOO, spread out on a cookie sheet and sprinkled with salt. Then into the oven at 400℉ to roast until soft, but not getting dark...about 20 minutes..

The spinach was sautéed in some EVOO until wilted and then the tomatoes were mixed in. Salt and pepper added to taste...

The stars of the show are now ready...

Slathered up with the white sauce...

The spinach/tomato mixture was served over orzo with a squeeze of fresh lemon, some shredded parmesan and topped with sunflower seeds. Served with garlic bread and my homemade coleslaw, time to eat...

Coleslaw recipe

• 1 cup Duke's mayonnaise
• 1/4 cup sour cream
• 1 1/2 tsps yellow mustard
• 2 tbsps apple cider vinegar
• 3 tbsps granulated sugar
• 1 tsp celery seeds
• 1 tsp onion powder
• 3/4 tsp sea salt
• 1/2 tsp freshly ground black pepper
  
  1.Place the shredded cabbage and carrots in a large bowl and sprinkle a teaspoon of salt over them. Toss to combine. Let this sit for at least an hour to draw out excess water. Rinse and thoroughly drain (either use a salad spinner to spin dry it or lay it out on paper towels and blot dry.) Return the cabbage to the bowl.
  2. Combine the dressing ingredients in a small bowl. Pour it over the cabbage mixture and stir until combined. Cover and refrigerate for at least 2 hours before serving.
  
  I used 2 bags of store bought fresh slaw mix instead of shredding my own. I don't care for soupy coleslaw so the drying of the shredded mix is a must for me. I add the dressing a little at a time until I get the consistency I want...didn't take the whole batch for 2 bags of slaw mix. I also add in some dill relish sometimes, about 2 Tbsp or so.

It's hard to explain just how good this chicken is. I've used the white sauce before, but not with brined chicken. The brine is a must and the combination of the smoke and the white sauce sends the flavor over the top. The breasts were absolutely the most moist I've ever had and the whole zoo really raved about the whole meal...

 

[schlotz]

Those birds look perfect Charles!

 

[sandyut]

Agreed, Those look amazing. nice work all around

 

[DEERMAKER]

...Big Bob Gibson style. Food Lion has whole chickens on sale for 99¢/lb. so I bought 2 for our usual Monday night gathering of our zoo. These were about 6 lbs. each...
View attachment 731283

I made up a batch of Pop's brine with the addition of some orange extract per the recommendation from Rich @chopsaw. The extract is a great addition to an already great brine. You know it's there, but it doesn't overwhelm the flavor...

What brine is recommended for a whole turkey to be smoked?

I’m smoking a turkey this year instead of frying. I’m looking for brining recommendations, show my whatcha’ got! 😃

www.smokingmeatforums.com

Sunday afternoon, the birds were injected with all they would hold and then into bags with the remainder of the brine for a 24 hour bath...
View attachment 731284

Monday afternoon they came out of the brine and I spatchcocked them, rinsed, patted dry and back in the fridge for a couple of hours...
View attachment 731285

Got my smoker going with hickory splits and once that got to about 325℉-350℉, I peppered the birds with CGBP and on they went...
View attachment 731286

While they were smoking, I made a batch of Big Bob Gibson's Alabama White Sauce. The recipe is widely known and Big Bob did not keep it a secret. One batch is more than enough for 2 whole chickens...

• 1 ½ cups mayonnaise
• ⅓ cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 tablespoon brown mustard
• 1 tablespoon prepared horseradish
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ teaspoon chipotle chile powder
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper

View attachment 731287

The chickens have been on for 2½ hours and are getting close so time to start a side dish of sautéed spinach with roasted cherry tomatoes served over orzo. Here's the lineup. I actually used 4 bags of spinach...
View attachment 731288

The tomatoes were coated with EVOO, spread out on a cookie sheet and sprinkled with salt. Then into the oven at 400℉ to roast until soft, but not getting dark...about 20 minutes..
View attachment 731289

The spinach was sautéed in some EVOO until wilted and then the tomatoes were mixed in. Salt and pepper added to taste...
View attachment 731290

The stars of the show are now ready...
View attachment 731291

Slathered up with the white sauce...
View attachment 731292

The spinach/tomato mixture was served over orzo with a squeeze of fresh lemon, some shredded parmesan and topped with sunflower seeds. Served with garlic bread and my homemade coleslaw, time to eat...
View attachment 731293

Coleslaw recipe

• 1 cup Duke's mayonnaise
• 1/4 cup sour cream
• 1 1/2 tsps yellow mustard
• 2 tbsps apple cider vinegar
• 3 tbsps granulated sugar
• 1 tsp celery seeds
• 1 tsp onion powder
• 3/4 tsp sea salt
• 1/2 tsp freshly ground black pepper
  
  1.Place the shredded cabbage and carrots in a large bowl and sprinkle a teaspoon of salt over them. Toss to combine. Let this sit for at least an hour to draw out excess water. Rinse and thoroughly drain (either use a salad spinner to spin dry it or lay it out on paper towels and blot dry.) Return the cabbage to the bowl.
  2. Combine the dressing ingredients in a small bowl. Pour it over the cabbage mixture and stir until combined. Cover and refrigerate for at least 2 hours before serving.
  
  I used 2 bags of store bought fresh slaw mix instead of shredding my own. I don't care for soupy coleslaw so the drying of the shredded mix is a must for me. I add the dressing a little at a time until I get the consistency I want...didn't take the whole batch for 2 bags of slaw mix. I also add in some dill relish sometimes, about 2 Tbsp or so.

It's hard to explain just how good this chicken is. I've used the white sauce before, but not with brined chicken. The brine is a must and the combination of the smoke and the white sauce sends the flavor over the top. The breasts were absolutely the most moist I've ever had and the whole zoo really raved about the whole meal...

great meal, thx for recipes!

 

[Brokenhandle]

That looks delicious Charles! The chicken had to be awesome!

Ryan

 

[JLinza]

That looks like a great meal all around. Nicely done Charles

 

[chopsaw]

Looks good Charles . Not sure if you've watched any of the Life of Fire series with Pat Martin .
Season 1 eps. 5 he goes to see Chris Lilly at Big Bob's . It's a good one .

Pop's was made for poultry . Love it on chicken , and the orange extract is a good add .
Nice cook bud .

 

[hoity toit]

...Big Bob Gibson style. Food Lion has whole chickens on sale for 99¢/lb. so I bought 2 for our usual Monday night gathering of our zoo. These were about 6 lbs. each...
View attachment 731283

I made up a batch of Pop's brine with the addition of some orange extract per the recommendation from Rich @chopsaw. The extract is a great addition to an already great brine. You know it's there, but it doesn't overwhelm the flavor...

What brine is recommended for a whole turkey to be smoked?

I’m smoking a turkey this year instead of frying. I’m looking for brining recommendations, show my whatcha’ got! 😃

www.smokingmeatforums.com

Sunday afternoon, the birds were injected with all they would hold and then into bags with the remainder of the brine for a 24 hour bath...
View attachment 731284

Monday afternoon they came out of the brine and I spatchcocked them, rinsed, patted dry and back in the fridge for a couple of hours...
View attachment 731285

Got my smoker going with hickory splits and once that got to about 325℉-350℉, I peppered the birds with CGBP and on they went...
View attachment 731286

While they were smoking, I made a batch of Big Bob Gibson's Alabama White Sauce. The recipe is widely known and Big Bob did not keep it a secret. One batch is more than enough for 2 whole chickens...

• 1 ½ cups mayonnaise
• ⅓ cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 tablespoon brown mustard
• 1 tablespoon prepared horseradish
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ teaspoon chipotle chile powder
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper

View attachment 731287

The chickens have been on for 2½ hours and are getting close so time to start a side dish of sautéed spinach with roasted cherry tomatoes served over orzo. Here's the lineup. I actually used 4 bags of spinach...
View attachment 731288

The tomatoes were coated with EVOO, spread out on a cookie sheet and sprinkled with salt. Then into the oven at 400℉ to roast until soft, but not getting dark...about 20 minutes..
View attachment 731289

The spinach was sautéed in some EVOO until wilted and then the tomatoes were mixed in. Salt and pepper added to taste...
View attachment 731290

The stars of the show are now ready...
View attachment 731291

Slathered up with the white sauce...
View attachment 731292

The spinach/tomato mixture was served over orzo with a squeeze of fresh lemon, some shredded parmesan and topped with sunflower seeds. Served with garlic bread and my homemade coleslaw, time to eat...
View attachment 731293

Coleslaw recipe

• 1 cup Duke's mayonnaise
• 1/4 cup sour cream
• 1 1/2 tsps yellow mustard
• 2 tbsps apple cider vinegar
• 3 tbsps granulated sugar
• 1 tsp celery seeds
• 1 tsp onion powder
• 3/4 tsp sea salt
• 1/2 tsp freshly ground black pepper
  
  1.Place the shredded cabbage and carrots in a large bowl and sprinkle a teaspoon of salt over them. Toss to combine. Let this sit for at least an hour to draw out excess water. Rinse and thoroughly drain (either use a salad spinner to spin dry it or lay it out on paper towels and blot dry.) Return the cabbage to the bowl.
  2. Combine the dressing ingredients in a small bowl. Pour it over the cabbage mixture and stir until combined. Cover and refrigerate for at least 2 hours before serving.
  
  I used 2 bags of store bought fresh slaw mix instead of shredding my own. I don't care for soupy coleslaw so the drying of the shredded mix is a must for me. I add the dressing a little at a time until I get the consistency I want...didn't take the whole batch for 2 bags of slaw mix. I also add in some dill relish sometimes, about 2 Tbsp or so.

It's hard to explain just how good this chicken is. I've used the white sauce before, but not with brined chicken. The brine is a must and the combination of the smoke and the white sauce sends the flavor over the top. The breasts were absolutely the most moist I've ever had and the whole zoo really raved about the whole meal...

Wow great price !! I am not a big fan of the white sauce but I will try your recipe of it. I only had store bought white sauce so far. Thanks for sharing and also the pics

HT

 

[Smoking Allowed]

Never had white sauce. Sounds interesting and the birds look good

 

[BrianGSDTexoma]

That looks phenomenal Charles! Love that spinach. That brine works magic on poultry.

 

[DRKsmoking]

WOW, what a fiest there Charles, I bet the Zoo as you call it was very happy.

And yes we love Pops brine , and I also use Rich's @chopsaw mention to the citrus add, mostly lemon or lime for me. Will try the orange.

I have BBB in a brine right now , only couple weeks to go until smoke time.

Your birds look great and I will have to try the white sauce someday.

David.................... Almost forgot , Congrats on the carousal ride. Well deserved.

 

[yankee2bbq]

Looks good! Great job!

 

[Gonna Smoke]

Those birds look perfect Charles!

Thank you Matt!

Agreed, Those look amazing. nice work all around

Thank you Dave!

great meal, thx for recipes!

Thanks and I hope you try them...

That looks delicious Charles! The chicken had to be awesome!

Ryan

Thanks Ryan and the chicken was awesome. Keeper recipe for sur...

That looks like a great meal all around. Nicely done Charles

I appreciate that John!

Looks good Charles . Not sure if you've watched any of the Life of Fire series with Pat Martin .
Season 1 eps. 5 he goes to see Chris Lilly at Big Bob's . It's a good one .

Pop's was made for poultry . Love it on chicken , and the orange extract is a good add .
Nice cook bud .

Yes Rich, I have seen that episode a couple of times. One thing I'm not sure about is their sauce looks thinner than mine. Maybe add some water, but I don't want to change the flavor.

Thank you!!

Wow great price !! I am not a big fan of the white sauce but I will try your recipe of it. I only had store bought white sauce so far. Thanks for sharing and also the pics

HT

I have not had the store bought sauce, but I can only imagine that it's not as good as homemade. Give it a try and see...

Never had white sauce. Sounds interesting and the birds look good

The sauce just goes with smoked chicken very well...

That looks phenomenal Charles! Love that spinach. That brine works magic on poultry.

Thanks Brian! Brining is now the only way to prepare chicken for me...

WOW, what a fiest there Charles, I bet the Zoo as you call it was very happy.

And yes we love Pops brine , and I also use Rich's @chopsaw mention to the citrus add, mostly lemon or lime for me. Will try the orange.

I have BBB in a brine right now , only couple weeks to go until smoke time.

Your birds look great and I will have to try the white sauce someday.

David.................... Almost forgot , Congrats on the carousal ride. Well deserved.

I appreciate you comments and compliments David!! I have lemon extract too, maybe next time I'll use it...

Looks good! Great job!

Thank you Justin!!

 

[chopsaw]

their sauce looks thinner than mine. Maybe add some water, but I don't want to change the flavor.

Might be fat from dipping all those chickens ! Lol .

 

[kilo charlie]

Wow! Great job and well deserved Feature!