"Wood fired" yardbird

[zwiller]

Got some killer rub from kruizer for the Christmas Exchange and been dying to try it out on some bird and weather finally permitted it. THANKS AGAIN Gregory!

Turned out KILLER! The rub is called Seminole Swamp Seasoning and can be had from Amazon but here is the company link. https://seminoleswampseasoning.com/...e-swamp-seasoning-hot-four-8-ounce-containers

The details: liberal rub applied 5 days before. It's amazing to me how the rub changes after a longer brine and MUCH better than 24hrs IMO. 325F-ish on the gasser with oak pellets in 6" tube. I am now consistently making chicken at a level beyond I ever expected. I think the long dry brine is really the key, along with the higher heat. Oh yeah skin was perfect... IT 165F breast and around 180-190F on the drums, some went over. Took about 45m.

 

[chopsaw]

Dang man ! That looks perfect . Nice work . I agree on long dry brine times . Makes a big difference . That really looks good . Nice work bud .

 

[tx smoker]

Holy cow!! That chicken looks absolutely amazing!! You could have a second career with that if you chose to. I know darned well I'd pay for some of that. Very nice job and a great shout out to kruizer Certainly some really good folks in this forum and I love hearing the stories of people sharing. It's just a ton of fun.

Robert

 

[BandCollector]

zwiller

Sam,

The details: liberal rub applied 5 days before. It's amazing to me how the rub changes after a longer brine and MUCH better than 24hrs IMO.

When you apply the rub 5 days before do you just let the chicken sit in the refrigerator for five days uncovered or do you cover it?

Thanks,

John

 

[DRKsmoking]

Great looking chicken, Will have to look up the rub, thanks

David

 

[zwiller]

Dang man ! That looks perfect . Nice work . I agree on long dry brine times . Makes a big difference . That really looks good . Nice work bud .

Thank you sir! Liked how it turned out but your spun birds looks way better and off the hook.

Holy cow!! That chicken looks absolutely amazing!! You could have a second career with that if you chose to. I know darned well I'd pay for some of that. Very nice job and a great shout out to kruizer Certainly some really good folks in this forum and I love hearing the stories of people sharing. It's just a ton of fun.

Robert

Thank you. Love the Christmas Exchange to expand the friendship base and meet new folks and try new ideas. This worked out well!

zwiller

Sam,



When you apply the rub 5 days before do you just let the chicken sit in the refrigerator for five days uncovered or do you cover it?

Thanks,

John

I might be resident "pellicle boy" but nope for these, 5 day dry brine in the wife's Tupperware covered. Let me know your thoughts if you try the longer dry brine.

Great looking chicken, Will have to look up the rub, thanks

David

Thank you David. It's a very good spin on SPOG with chili powder. Definitely not typical cayenne as it's not that hot and also there is something "earthy" to the spice mix. The cooking also pretty much takes all the heat out. No idea of the science of it but have done several jerk runs that would rip your face off but leave no residual heat once cooked. I think evaporation maybe? tallbm

 

[tallbm]

Thank you sir! Liked how it turned out but your spun birds looks way better and off the hook.

Thank you. Love the Christmas Exchange to expand the friendship base and meet new folks and try new ideas. This worked out well!

zwiller

I might be resident "pellicle boy" but nope for these, 5 day dry brine in the wife's Tupperware covered. Let me know your thoughts if you try the longer dry brine.

Thank you David. It's a very good spin on SPOG with chili powder. Definitely not typical cayenne as it's not that hot and also there is something "earthy" to the spice mix. The cooking also pretty much takes all the heat out. No idea of the science of it but have done several jerk runs that would rip your face off but leave no residual heat once cooked. I think evaporation maybe? tallbm

Lots of chili powders are not hot at all and SPOG + Chili Powder is awesome if you want that flavor for sure.
Just think. Paprika is a type of pepper but not spicy unless you hunt for the hotter paprika.
The chili powder you are buying from the store are likely good different peppers that are not really too hot plus they are already smoked and dried so gives a great flavor.

If you do have heat in rubs and it takes while cooking my guess is oils carrying off, evaporation carrying off, and just liquid in the meat running and removing some. The key is that the flavor is there and looks you got that for sure :)

 

[bauchjw]

Looks awesome! Very tasty!

 

[zwiller]

Lots of chili powders are not hot at all and SPOG + Chili Powder is awesome if you want that flavor for sure.
Just think. Paprika is a type of pepper but not spicy unless you hunt for the hotter paprika.
The chili powder you are buying from the store are likely good different peppers that are not really too hot plus they are already smoked and dried so gives a great flavor.

If you do have heat in rubs and it takes while cooking my guess is oils carrying off, evaporation carrying off, and just liquid in the meat running and removing some. The key is that the flavor is there and looks you got that for sure :)

Yep, I think capsacin oil evaporation but not much info on this out there. I run these single level on the grill but would be curious if I would run into the issue you had with those peppers if I tried vertically in the MES PID mod to 325F.

Looks awesome! Very tasty!

Thank you but don't remember serving you. LOL

 

[JLeonard]

Man I'll take a plate just like yours with a tall glass of sweet tea. Beautiful!
Jim

 

[gmc2003]

Nice color on those bird parts Sam. Excellent job

Point for sure
Chris

 

[zwiller]

Man I'll take a plate just like yours with a tall glass of sweet tea. Beautiful!
Jim

Thank you Jim. Happy to think my chicken would muster Southerner approval. I think it's on par with good fried chicken in these parts.

Nice color on those bird parts Sam. Excellent job

Point for sure
Chris

Thanks Chris! I totally get your vortex poultry threads. Higher heat is magic on bird.

 

[Brokenhandle]

It looks awesome! And from the pic I would never know it wasn't fried.

Ryan

 

[zwiller]

It looks awesome! And from the pic I would never know it wasn't fried.

Ryan

Thanks Ryan. Yes, the skin texture is about the same as fried. Not sure if it's the 325F cook or longer dry brine or both. I tend to think the longer brine might be pulling more moisture out of the skin than a rub immediate to the cook.

 

[TNJAKE]

Killer looking chicken. Nice work bud

 

[JLeonard]

Thank you Jim. Happy to think my chicken would muster Southerner approval. I think it's on par with good fried chicken in these parts.

man yeah! That would get high marks on anyones table.
Jim

 

[Bearcarver]

MMMmmmmm----Looks Mighty Tasty from here!
Nice Job!
Like.

Bear

 

[Brokenhandle]

I love seeing links to older threads that I'd forgotten about! Been liquid brining poultry lately, but seeing this again I need to try this! Figured I'd comment so maybe some of the newer members can see this. Or the members like me that just plain forgot about it!

Ryan

 

[Fueling Around]

Thank you sir! Liked how it turned out but your spun birds looks way better and off the hook.

Thank you. Love the Christmas Exchange to expand the friendship base and meet new folks and try new ideas. This worked out well!

I might be resident "pellicle boy" but nope for these, 5 day dry brine in the wife's Tupperware covered. Let me know your thoughts if you try the longer dry brine.

Thank you David. It's a very good spin on SPOG with chili powder. Definitely not typical cayenne as it's not that hot and also there is something "earthy" to the spice mix. The cooking also pretty much takes all the heat out. No idea of the science of it but have done several jerk runs that would rip your face off but leave no residual heat once cooked. I think evaporation maybe?

Missed this years ago Thanks for bringing up Ryan Brokenhandle (that's a very vous handle)
Earthy is either a cumin base or mexican oregano base flavors. Med oreganos just don't have that earthiness to me.
Have you reached out to kruizer lately?

 

[BrianGSDTexoma]

I somehow missed it also. Killer looking chicken! I will be pulling some chicken out today to try this. I messed up last week and made a regular strength brine and chicken was salty.

I used some Weber Kick'n Chicken Seasoning. Let sit until Friday.