Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: HighOnSmoke on March 04, 2015, 07:21:27 PM
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Yesterday I pulled back the skin on the thighs and legs. I seasoned them with a hot version of Fine Swine and
Bovine. I then recovered them, then mixed 3 TBL of kosher salt with 1 TBL of baking powder, seasoned the skins
with this mixture and set them uncovered in my refrigerator for the next 28 hours. The fingerling potatoes were
put on firewire then given a bath of EVOO and seasoned with the same FSB. The sweet peppers were cut in half,
stuffed with a mixture of cream cheese and 1 TSP of smoked jalapeno powder. I then covered them with Wright’s
pepper bacon.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Cherry%20Smoked%20Chicken/MLC_8979_zpsw9d7tpkz.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/CHICKEN%20CATEGORY/Cherry%20Smoked%20Chicken/MLC_8979_zpsw9d7tpkz.jpg.html)
Put into the Grid Iron using cherry pellets and initial temperature of 200 for the first 30 minutes. BTW it is a
beautiful 82 degrees today in SE Georgia!
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Cherry%20Smoked%20Chicken/MLC_8980_zpsot5kvqme.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/CHICKEN%20CATEGORY/Cherry%20Smoked%20Chicken/MLC_8980_zpsot5kvqme.jpg.html)
Potatoes and peppers are done.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Cherry%20Smoked%20Chicken/MLC_8983_zpsm4uizfac.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/CHICKEN%20CATEGORY/Cherry%20Smoked%20Chicken/MLC_8983_zpsm4uizfac.jpg.html)
Chicken is done!
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Cherry%20Smoked%20Chicken/MLC_8987_zpsz4ydbtev.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/CHICKEN%20CATEGORY/Cherry%20Smoked%20Chicken/MLC_8987_zpsz4ydbtev.jpg.html)
Here’s your plate!
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/Cherry%20Smoked%20Chicken/MLC_8989_zpsdoml0uow.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/CHICKEN%20CATEGORY/Cherry%20Smoked%20Chicken/MLC_8989_zpsdoml0uow.jpg.html)
Chicken was super juicy, very flavorful and had almost fried crispy skin. I have used the kosher salt/baking powder
mixture before but it was not as good as this time. I believe that is because of the 24 plus hours in the dry brine
this time versus just a few hours. The peppers turned out great as the smoked jalapeno powder, along with the
pepper bacon, gave them a nice kick.
Thanks Teesquare for the hot mix of the FSB. It was phenomenal on chicken and the potatoes!
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You get a new plate? You know how I watch your plates. :). Love the look of that fine meal
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You get a new plate? You know how I watch your plates. :). Love the look of that fine meal
Looks like a retro diner plate, or Steak & Shake - the food looks really good! Very nice cook! What's up with the "hot" FS&B?
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Looks really good.
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I just finished dinner but if that was on a plate, I'd eat again. Looking good.
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I just finished dinner but if that was on a plate, I'd eat again. Looking good.
Heck, if it was on a hunk of stone or wood, or even my counter, I'd be digging in!
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You get a new plate? You know how I watch your plates. :). Love the look of that fine meal
Looks like a retro diner plate, or Steak & Shake - the food looks really good! Very nice cook! What's up with the "hot" FS&B?
Plate is just something I picked up at Target.. I talked to TeeSquare about making a hot version of his FS&B. I really like Smokin Guns Hot but
not the overpowering chili powder in it. Tee said he could do it with no chili powder, so I purchased a large bottle from him. You need to message him about having him make you
some. Excellent!!!
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You get a new plate? You know how I watch your plates. :). Love the look of that fine meal
Looks like a retro diner plate, or Steak & Shake - the food looks really good! Very nice cook! What's up with the "hot" FS&B?
Plate is just something I picked up at Target.. I talked to TeeSquare about making a hot version of his FS&B. I really like Smokin Guns Hot but
not the overpowering chili powder in it. Tee said he could do it with no chili powder, so I purchased a large bottle from him. You need to message him about having him make you
some. Excellent!!!
Thanks, Mike!
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Just got home from supper and saw this post and I betcha I could "cowboy up" to a plate of this goodness.
Fine Swine and Bovine is a go to round here, don't do the hot that much but it is good to know Tee can change the flavor profile :)
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Just got home from supper and saw this post and I betcha I could "cowboy up" to a plate of this goodness.
Fine Swine and Bovine is a go to round here, don't do the hot that much but it is good to know Tee can change the flavor profile :)
Mo Rockin' Chicken is my daughter Emma's favorite - but I find myself reaching for FS&B more often than not (except when I am doing beef and want my M3 and WOW.) My wife is very happy that I am finally rationalizing my spice and rub collection (but there are still a bunch of dried chilies in the cupboard...) ;) ;D ;D ;D
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Great looking cook Mike.
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Very fine cook again Mike!
It's 7:10am here and I would love a plate like that! ;D
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That chicken skin looks incredible, and I love poppers made from those mini sweet peppers like that. Great meal, Mike!
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HOS - that looks excellent - ALL of it - Rookie question here - what is the purpose of the Baking Powder on the chicken?
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HOS - that looks excellent - ALL of it - Rookie question here - what is the purpose of the Baking Powder on the chicken?
I had read an article on cooks.com or cooks country kitchen, can't remember which that stated that the combination of kosher salt
and baking powder will draw the moisture out of the skin and help it to crisp up. They tested it on turkey so I had tested it before on chicken, but
didn't leave it on quite as long as this time. It kinda worked the first time, but this time it did the trick. Not only did it pull the moisture out of the skin
it seemed to add lots of moisture to the chicken itself. This was so juicy I thought that my Grid Iron had turned into a deep fryer. Give it a shot! ;)
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HOS - that looks excellent - ALL of it - Rookie question here - what is the purpose of the Baking Powder on the chicken?
I had read an article on cooks.com or cooks country kitchen, can't remember which that stated that the combination of kosher salt
and baking powder will draw the moisture out of the skin and help it to crisp up. They tested it on turkey so I had tested it before on chicken, but
didn't leave it on quite as long as this time. It kinda worked the first time, but this time it did the trick. Not only did it pull the moisture out of the skin
it seemed to add lots of moisture to the chicken itself. This was so juicy I thought that my Grid Iron had turned into a deep fryer. Give it a shot! ;)
Sounds like an excellent idea - Thanks!
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Actually it was from a video I saw on America's Test Kitchen. But I think all 3 sites are tied together so am not really losing my mind completely.. ;) YET.. 8)
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Actually it was from a video I saw on America's Test Kitchen. But I think all 3 sites are tied together so am not really losing my mind completely.. ;) YET.. 8)
Relax... it'll go soon.... ;) ;D ;D ;D ;D
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HOS - that looks excellent - ALL of it - Rookie question here - what is the purpose of the Baking Powder on the chicken?
I had read an article on cooks.com or cooks country kitchen, can't remember which that stated that the combination of kosher salt
and baking powder will draw the moisture out of the skin and help it to crisp up. They tested it on turkey so I had tested it before on chicken, but
didn't leave it on quite as long as this time. It kinda worked the first time, but this time it did the trick. Not only did it pull the moisture out of the skin
it seemed to add lots of moisture to the chicken itself. This was so juicy I thought that my Grid Iron had turned into a deep fryer. Give it a shot! ;)
Thanks for the reply! Definately going to try that. Might be good for wings on the smoker too????
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Great HOS!!! I need to try your BP on the chicken!!! Don