Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: squirtthecat on August 26, 2012, 05:54:45 PM
-
... he thinks he can cook 50 chicken halves.
(http://lh6.googleusercontent.com/-xezHvt-QoHc/UDjjS7sid-I/AAAAAAABkp4/xtjAKF3km98/s1024/547094_459271327437857_236226132_n%255B1%255D.jpg)
;D
Split chicken breasts were EIGHTY cents a pound on Friday, so I grabbed a cart and stocked up.
(http://lh5.googleusercontent.com/-vSuGvTlgxw0/UDfws6h-AeI/AAAAAAABkoY/3RFQ11q_cOw/s800/20120824151223.jpg) (57 pounds worth)
Got home and piled them into the freezer. Pulled about 35 or so pounds out last night to start thawing.
And here we go..
(http://lh6.googleusercontent.com/-bEG5RdpGGtU/UDpX7lhVDNI/AAAAAAABkv8/vj42VBkmH-M/s1024/IMGP1922.JPG)
I skinned about 2/3rds of them, and left the skin on the rest. Everybody got painted with Sriracha, and the top rack got a heavy dusting of Head Country. The bottom will just get smoke, and whatever drips off of the top layer.
(http://lh4.googleusercontent.com/-LUDQ2OJAccE/UDpX-_n27fI/AAAAAAABkwE/GxCb4Zf7T8w/s1024/IMGP1926.JPG)
The Traeger wanted to play, so we loaded him as well. Those got some basic Williams BBQ rub.
(http://lh4.googleusercontent.com/--kIt2dsWOr0/UDpYCgPDi3I/AAAAAAABkwM/XSHTMK-rPwE/s1024/IMGP1931.JPG)
Both pits are running at 250°, so we'll check back in about 2.5 hours.
--
Getting some color now..
(http://lh6.googleusercontent.com/-N7_Znf42i2s/UDpuIfg6nyI/AAAAAAABkxQ/FPLMoZmPb10/s1024/IMGP1934.JPG)
(http://lh6.googleusercontent.com/-TW4FG2GzdWk/UDpuM67o-mI/AAAAAAABkxY/uthHyCRZog8/s1024/IMGP1936.JPG)
I'll start probing the Traeger batch in about 30 minutes.
--
And of course they all got done at once... Cue the pan brigade.
(http://lh3.googleusercontent.com/-NFd4Hjn9fYk/UDqXOybV0mI/AAAAAAABkyg/zZRRuZb55rU/s1024/IMGP1940.JPG)
(http://lh5.googleusercontent.com/-ltRtYu39zXI/UDqXS6UHhvI/AAAAAAABkyo/-paivzNV2OA/s1024/IMGP1942.JPG)
(http://lh6.googleusercontent.com/-zOcoDRoDtFQ/UDqXWiOdIKI/AAAAAAABkyw/a6c1h1aW5Es/s1024/IMGP1945.JPG)
(http://lh4.googleusercontent.com/-r-osRIQHbY0/UDqXaEHFgKI/AAAAAAABky4/hOhTb57aLco/s1024/IMGP1947.JPG)
Stacked in my Wannabe Cambro.
(http://lh6.googleusercontent.com/-M6v7Qj3msHM/UDqXdcpSCRI/AAAAAAABkzA/wKD-BAcupAc/s800/IMGP1944.JPG)
And my SamsBro. ;D
(http://lh3.googleusercontent.com/-FS3wiRE8fCc/UDqXiVIDxBI/AAAAAAABkzI/_KJW5Os1RVI/s1024/IMGP1948.JPG)
I'll pull the breasts off of the bones this evening, and vacbag most of them for the freezer.
-
No chickens were harmed in the making of this post..................outrageous!!!
-
CHICKEN!!!
Sent from my iPhone using Tapatalk
-
Got chicken? :D
-
My faux Cambro was Coleman powered cooler. Acts like a mini fridge. It is just the right width to hold those pans, and they were still finger scorching hot when I started pulling the chicken at 7:30 tonight.
I filled 7 quart vacbags with the breasts (3 per bag), and 2 with the rib pieces/parts. And there is a gallon bag in the fridge for dinners this week.
And a 2 gallon bag full of smokey chicken bones for stock. ;)