Split Brined Yardbird Dinner

[civilsmoker]

Decided to wrap up the holiday weekend with a simple roasted yardbird dinner!

Started out by splitting the birds into 1/2s and then put them in a simple 6.3% brine (1/2lb per gal). Added 3/4c sugar with 1/2c each of red wine vinegar & balsamic with Tsp each thyme, sage, & pepper.

After their over night brine they were rinsed, dried and seasoned with POG and put in the fridge to set the skin.

After the skin was nice and dry they were put on the Memphis Grill @ 375.

Making a side sauce as a companion...the yardbird backbones were browned then added a qt of stock and this was brought to a boil while the skin was drying. When the birds went on I dropped and 1/2 onion, carrots, celery, fresh rosemary & thyme and simmered for 45min. Was thickened with a flour roux.

The birds after 50 mins.

They went under the broiler for 3min to finish the skin.

Simple yardbird served up with pan seasoned veg.

 

[6GRILLZNTN]

Now that's what I'm talking about! Great job!

 

[eddiememphis]

Looks tasty. Can you taste the aromatics from the brine? A Tablespoon of dried thyme wouldn't have a chance to dissolve overnight, but does it give up enough flavor to actually flavor the meat?

I ask because I have tried different brines on chicken and have never tasted enough difference to make it worth the effort.

Also, "yardbird" has a, let's say, negative racial stereotype in many parts of the country.

 

[civilsmoker]

Now that's what I'm talking about! Great job!

Thanks 5Grillzntn! It made a nice meal and left overs are always a huge plus!

 

[civilsmoker]

eddiememphis, as far as aromatics go in a brine....none of them will add a ton of flavor, but they do add an overtone of flavor and layers of flavor is what can make a huge difference in overall taste. That is also why I don’t put a ton of them, just enough to get that hint of flavor. Boiling them in also helps as well.

In our part of the country we raise birds in the yard. We collect the eggs and eat them for dinner....the term as used means nothing more.......I’ve never even heard it used to mean anything else either......

 

[yankee2bbq]

Looks good! Great job!

 

[civilsmoker]

Looks good! Great job!

Thanks yankee2bbq, the line is much appreciated!

 

[civilsmoker]

Thanks for the like siege....the aroma should just about be to you now.....LOL!

 

[dannylang]

Man nice looking yard bird there with all the fixings.
dannylang

 

[drdon]

Nicely done. You got a really good presentation there. Somehow ours didn't look like that 2 days ago!

Don

 

[chopsaw]

Nice cook on the yard bird . Great lookin meal .

 

[civilsmoker]

Man nice looking yard bird there with all the fixings.
dannylang

- Thanks dannylang! You know the saying it is looks good it tastes good!

Nicely done. You got a really good presentation there. Somehow ours didn't look like that 2 days ago!

Don

Thanks Don! I believe I have practiced this a time or two....but there have also been times when after working really hard at a protein....we end up at the local restaurant while the "smoke" clears....LOL

Nice cook on the yard bird . Great lookin meal .

Thanks chop! Not sure what sides to tonight but I know what the protein will be!

Jabiru, thanks for the like it is appreciated!

 

[Weaverspitbbq]

Beautiful I cook mine whole

 

[civilsmoker]

Thanks weaverspitbbq!

I also like to do them whole...but like to mix it up once and a while!

https://www.smokingmeatforums.com/threads/xfg-yardbirds-2-perfection.287149/

 

[gmc2003]

Those cluckers look mighty good to me.

Point for sure
Chris

 

[Weaverspitbbq]

Those were fine on a ducane gas grill that was given to me ..guys wife said it had to go .it has a rotisserie burner in back ..and boy those birds are very good

 

[civilsmoker]

Those cluckers look mighty good to me.

Point for sure
Chris

Thanks Chris. The original plan was to use the X-fire but it was 92 deg so went for the pellet.

Those were fine on a ducane gas grill that was given to me ..guys wife said it had to go .it has a rotisserie burner in back ..and boy those birds are very good

My old Weber Gold grill is 16 years old and I’m about to put the 4th set of guts in it. A full overhaul is only about 200 vs the price of a new grill the body is still near perfect. I do keep the stainless polished though and that helps keep it new like.