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The Birds are in the coop

Discussion in 'Poultry' started by cajunsmoker, Jul 14, 2006.

  1. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    3 Cajun seasoning chickens (Tony Chacere) on top.

    2 Lemon pepper chickens on the bottom.


    Just put these on about 20 min ago.

    8# brisket to hit the rack at 6 AM tomorrow.

    Sounds like a fun weekend after Jury Duty all week 8)
  2. bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    Good luck with the birds & beef Cajun.

    My wife got called for jury duty week after next. :lol: I know it's only a matter of time before they chatch up to me. [​IMG]
  3. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Yea, I got called last year and BS'd my way out of it, but this time they were like bulldogs. :x

    Just got my Brisket seasoned so here's some pics of it.

    8.5# market trim(on sale for less than $20.00);


    Fat cap side;


    Seasoned with Gold Medal Brisket Sauce and Tony's Cajun seasoning;


    Going to slice up brisket and cut chicken into halves and pack the fridge with the new Food Saver. :D
  4. brianj517

    brianj517 Master of the Pit OTBS Member SMF Premier Member

    Looks great Caj! Can't wait to see the finished product! AW Dang! Ya got me droolin' all over my keybouard again! :oops:

  5. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    OK Brian,

    Cajun chickens;


    Lemon pepper chicken;


    We'll drool on the brisket tomorrow :D .
  6. dave11

    dave11 Smoke Blower

    Dont do this to me :!: That chicken looks really good! Better than mine actually!
  7. brianj517

    brianj517 Master of the Pit OTBS Member SMF Premier Member

    Way to go Caj. Lucky for me I got a couple yardbirds to throw in for Sunday supper! I can't wait to see your brisket pics. I think I once heard someone refer to this as "food porn"

  8. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    OK Brian,

    I snuck some pics as I was wrapping the brisket and putting it in the cooler;

    Smoked brisket 8 hrs at 225. Smoked by me and Joseph Miller. :D


    Had to slice a little taste to check the smoke ring :oops:


    Wrapped it and stuck it in the cooler at 2:30 CT and plan to take it out and slice it for my wife to take to my son at Louisiana Tech at 4:30. He called home and found out I was smoking and begged his mom into bringing him some food. :D

    That's as good a recomendation as I could ask for. 8)
  9. joed617

    joed617 Smoking Fanatic OTBS Member

    Hey Cajun, Everything looks GREAT! I'm back from Vacation <actually one day left> I can just smell the chicken and brisket. We smoked some ribs lastnight and a few Jalipino's and Habinero's for later use. I didn't take any pics this time. Do you serve your brisket with a sauce or straight up? I need to do some shopping soon. The only problem I have here is that my wife won't eat anything that isn't all natural and we pay through the nose for it. I been looking for a good meat supplier for the 3 major food groups "Beef, Pork and Chicken" .. I think I am close to finding one but I have to buy a freezer first.


    What time is dinner?
  10. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Welcome home Joe,

    How was Montreal?

    Sorry I didn't catch your post yesterday. I served the brisket and the chicken with the sauce on the side. Here's the recipe for a new sauce I've been working on for my wife. She's is diabetic and we have to be careful of her sugar/carbs. This one is real good and low carb;

    Rodger's kick as$ diabetic BBQ sauce,
    1 C Catsup (Carb Option brand)
    3/4 C water
    1/2 C apple cider vinegar
    2 TBSP Canola Oil (or evoo)
    3 oz (1/2 small bottle) Louisiana hot sauce
    4TBSP Splenda brown sugar
    1 TBSP Red Pepper (cayenne)
    1TBSP Chili powder
    1 tsp Black Pepper
    1 tsp dry mustard
    1 tsp onion powder
    1/2 tsp white pepper
    1/4 tsp garlic powder

    Mix first 5 ingredients together and then add dry ingredients. Stir well and then bring to boil and remove from heat. Cool down, bottle and enjoy.

    Goes good with chicken, pork or beef. :D
  11. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Rodger, Looks like you passed the smoke ring test!! Nice looking brisket there and a good bark too.
  12. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Looks like you had a real good old smoking time...everything looks good..the drool factor is there...but I'll have to be careful...setting up MAMA's new laptop now, for vacation next week...don't think she would understand..
    Looks like this jury duty thing is catching.. did my time two weeks ago..
    I like the way you have those chickens hanging in the smoker...

  13. joed617

    joed617 Smoking Fanatic OTBS Member

    Hey Cajun Dude, Montreal was great, good music <blues> and beer. I'm going to try your recipe I'm "Borderline Diabetic" so I have to watch the sugar intake also. I use a substitute called "Xylitol" expensive stuff, But I'm worth it. <laugh> I always serve sauce on the side as well. How's the humidity down there? We were in LA in March 3 years ago and it just started to get humid. Any way we drove up to Canada and back no problem as far as accidents. We were home for 2 days and "WHAM" rearended, bent the frame of the car and we both got a case of whiplash. I got to go for a bit.. talk with ya soon

  14. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Sorry to hear about the accident Joe. Saw an awful bad one on the Interstate this weekend. :cry: Really makes you think when you see it.

    As far as the humidity goes, it only feels like i'm boiling most of the time. :twisted: Guess pay back is a bit-h for all them crawfish I have dropped in the boiling water :oops: .

    Note to Vulcan,

    My smoker came with those industrial strength skewers. I call that crucified chicken :D :evil:
  15. smoke on the water

    smoke on the water Fire Starter

    Cajun, How do you like your Brinkman Smoke N Pit Smoke King Deluxe. I am thinking about getting one.
  16. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    I wasn't real happy with it as it came out of the box.

    I did a lot of modifications on mine (including converting to propane) to get it where I could consistently hold good temps.

    If I were buying today I probably would go with a GOSM.