Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Smokin Don on December 04, 2014, 12:13:09 PM
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Dec 04 2014
Yesterday was sunny and 40 deg. F so it was nice to get back to doing some cooking on my smoker. I had a nice organic chicken that I got on sale due to sell by date. At 5 ¾ lbs. it was a little larger than I usually cook. I spatchcocked it and brined overnight; two quarts of water, 1/3 cup kosher salt and brown sugar.
I rinsed and dried it and in the fridge about 3 hours to air dry some, I think it helps for a crispy skin. An hour before cooking I smeared it with some good Hellmann’s mayo and seasoned with Penzey’s 4S salt and pepper. The 4S salt is a seasoning salt. I only use a good tablespoon of mayo on the chicken for a light coat. I just wanted basic seasoning since I will be using the leftovers to make chicken and noodles Saturday.
If you are like me you have a “to do list” a mile long. Then with my always searching cooking sites and blogs for new recipes to try it has been a while since I tried a recipe from fellow members. I got to try two, a recipe for make ahead gravy posted by CDN Smoker and Hub’s Super Dressing. I made up the gravy Tuesday and knew it was good!
I did the chicken at 200 deg. grill level for a half hour and then eased up to a final temp of 325 to 350 grill level. It took 2 hours and 10 minutes to get to 170 deg. breast IT. I had my mashed potatoes made up using some small yellow potatoes, butter and sour cream. I had the gravy warming up and had added a ½ teaspoon of Kitchen Bouquet.
Making up the dressing was easy using Hub’s directions. Our son was playing basketball so the DIL and grandson came to eat with us and took him some leftovers. The chicken was just right, tender and juicy and most of the skin was crispy enough to eat. The vegetarian DIL ate some breast meat and said it was good. The gravy was great.
My plate was a leg, a wing and some breast meat, mashed potatoes and dressing with plenty of gravy over them. Sorry Hub the dressing was pretty darned good but I prefer my more northern style with just bread. Our DIL loved it she had two big helpings! Wanting to use up leftovers my bread was half marbled rye bread and don’t think it helped it. I will try it again using all white bread.
Gravy Recipe http://www.letstalkbbq.com/index.php?topic=11570.0
Dressing Recipe http://www.letstalkbbq.com/index.php?topic=11483.0
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Smokin Don
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OH yes, that looks good!!
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What a beautiful plate!
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Don, you constantly out do yourself and raise the bar. You ought to send a picture of that chicken to Traeger. Once they see it they ought to put you on the payroll 8)
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Looks great to me ;D -- wish I could get a chicken like that one!
The beauty of the stuffing recipe is you can sub or try anything you want and it'll still work. I've still got a few slices left over that I sauté for breakfast ::)
Hub
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Great meal Don! Everything looks wonderful!
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Looking good! great color on the bird.
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What a beautiful plate!
X2! ;)
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Just perfect SD! Color on that bird is killer
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Wow, looks delicious. Good work.
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Heck yeah!
That looks great Don!
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Don...don't you and the Mrs. need a live in butler? Will work for food ;D. Look incredible!
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My goodness, I can't remember seeing a chicken look that good, Don!!! That is definitely going to be the way I am doing my next chicken - bookmarked
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Again SD you have outdid yourself, everything looks fantastic.
The compliment on the gravy goes to Cooks Illustratrated
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Yet another great plate, Don!!
Art
P.S. Don't take Tee up on his offer to be your butler. He can pack away the groceries. You wouldn't have any leftovers if he moved in.
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That chicken looks perfect. And you could've handed me that bowl of stuffing, some gravy and a fork, and I'd have been perfectly happy.
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Fantastic Don!
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I'd eat that!
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that looks good and the bird is beautiful.
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That bird looks absolutely OUTSTANDING!!! WOW - Great color!