Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: RG on February 23, 2020, 06:43:37 PM
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My wife brined a chickadee for dinner. I rinsed it off, patted it dry, rubbed it down with Kewpie (Japanese Mayo) and put some rub on it. I also pulled the skin back and rubbed the meat inside the skin. I put it in the smoker cabinet of the Lockhart for about an hour and then gradually rose the temp to 225. After it got to about 110 degrees internal, I put it down in the grill area at 400 until done.
Terrible pictures but a tasty, juicy chicken. I had forgotten that I had made ACV slaw so you see it added after I was already in feed mode, lol
My wife roasted some veggies as well and cut up some fresh okra to fry (fresh is so much better to me than frozen pre breaded okra).
(https://i.imgur.com/Ek5L87a.jpg)
(https://i.imgur.com/Csz2EpU.jpg)
(https://i.imgur.com/GTjYp5v.jpg)
(https://i.imgur.com/g9DMoW5.jpg)
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Nice!!
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that is one juicy bird! How was the skin?
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Looks like a mighty tasty meal...
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that is one juicy bird! How was the skin?
The skin was decent but rubberized the longer it sat out. I was going to drop it in the deep fryer for about 2 minutes but didn't :)
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Great looking bird
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that is one juicy bird! How was the skin?
The skin was decent but rubberized the longer it sat out. I was going to drop it in the deep fryer for about 2 minutes but didn't :)
Crispy skin on chicken or turkey eludes me to this day....
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that is one juicy bird! How was the skin?
The skin was decent but rubberized the longer it sat out. I was going to drop it in the deep fryer for about 2 minutes but didn't :)
Crispy skin on chicken or turkey eludes me to this day....
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Crispy skin can be obtained but it's just so dang difficult for me doing it on just one cooker. My Kamados that I've had have too moist of an environment, my electric smoker was TERRIBLE at cooking a crispy bird, impossible really. I can do it rotisserie on the Weber and get good results, I couldn't do it consistently on my Pit Barrel Cooker. Pellet grills do decent as long as you raise the temp HIGH in the last part of the cook. Gas grill....pbbbbbttt! Nope. My KBQ does marginally better than the Kamado, albeit at a lower temp but it's a dryer environment inside.
So...I've resorted to cheating. Deep Fryer works wonders and slapping it under the broiler works too :P
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that is one juicy bird! How was the skin?
The skin was decent but rubberized the longer it sat out. I was going to drop it in the deep fryer for about 2 minutes but didn't :)
Crispy skin on chicken or turkey eludes me to this day....
Sent from my iPad using Tapatalk
Crispy skin can be obtained but it's just so dang difficult for me doing it on just one cooker. My Kamados that I've had have too moist of an environment, my electric smoker was TERRIBLE at cooking a crispy bird, impossible really. I can do it rotisserie on the Weber and get good results, I couldn't do it consistently on my Pit Barrel Cooker. Pellet grills do decent as long as you raise the temp HIGH in the last part of the cook. Gas grill....pbbbbbttt! Nope. My KBQ does marginally better than the Kamado, albeit at a lower temp but it's a dryer environment inside.
So...I've resorted to cheating. Deep Fryer works wonders and slapping it under the broiler works too :P
Sounds just about like my experience.
I got crispy skin once cooking a turkey breast on my Weber Kettle with the slow and sear. Not sure how? It was two thanksgivings ago and I can’t remember what I did.
I can’t get the skin to crisp on the YS640s even when turning up the temp. What temp you using to crisp it up and how long?
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Something I do is after the bird is cooked, remove the skin in pieces as big as possible and put in the air fryer/toaster oven and crisp it up. Kind of like chickin cracklins.