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Author Topic: Chix on the Yoder  (Read 1462 times)

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Offline bbqchef

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Chix on the Yoder
« Reply #-1 on: May 02, 2013, 05:53:32 PM »
Spatchcocked a yard bird, coated it with mayonaisse and some Mo' Rockin' Chicken rub. Onto the Yoder YS640 at 350 degrees F. with sugar maple in the hopper and apple in the A-Maze-N tube.



Gonna let it smoke/ cook for a half hour than turn it around so the thighs get more heat.
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Offline Keymaster

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Re: Chix on the Yoder
« on: May 02, 2013, 08:36:47 PM »
That's a good looking Chicken :) Almost looks like a Washington chicken ;)
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Offline TMB

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Re: Chix on the Yoder
« Reply #1 on: May 02, 2013, 09:59:31 PM »
Looks good, you know I still have not tried a chicken like that  :-[
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Offline sliding_billy

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Re: Chix on the Yoder
« Reply #2 on: May 03, 2013, 02:49:33 AM »
Looking good so far.
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Offline Sam3

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Re: Chix on the Yoder
« Reply #3 on: May 03, 2013, 05:59:42 AM »
I'm hungry. Is it finished yet?  ;D
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Offline bbqchef

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Finished Smoked Chix
« Reply #4 on: May 03, 2013, 07:27:13 AM »
After about 75 minutes at 350 degrees, the thighs were at 175...



Let the bird rest for ten minutes and then plated with apple smoked sweet potatoes with cinnamon and steamed brocolli.





The skin was not as crisp as an oven-roasted bird but it wasn't rubbery either. The chicken was very moist.

(I really do like Mo' Rockin" Chicken rub!)


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Author of "Mastering BBQ"
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A garage full (literally) of cooking gear, pellets, charwood and wood chunks (no room for a car)

Offline Sam3

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Re: Chix on the Yoder
« Reply #5 on: May 03, 2013, 07:37:07 AM »
Real nice color Mike.
To be honest, I don't look for "Cripsy" when I do a whole bird. Just some firmness to the skin and not rubbery. I go for the crisp with the thighs, drums and wings.
Yours looks absolutely perfect to me. Just the way I like it.
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Offline Scott6049

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Chix on the Yoder
« Reply #6 on: May 03, 2013, 08:02:03 AM »
Great looking bird and what a nice looking plate.
Good job!
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Offline smokeasaurus

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Re: Chix on the Yoder
« Reply #7 on: May 03, 2013, 08:30:16 AM »
Quote from: Scott6049 on May 03, 2013, 08:02:03 AM
Great looking bird and what a nice looking plate.
Good job!

What Scott said.....
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Offline bbqchef

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Re: Chix on the Yoder
« Reply #8 on: May 03, 2013, 08:41:06 AM »
Well as they say... this ain't my first rodeo...

But I'm still learning the Yoder YS640... it's a great cooker!

Mike
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Offline CDN Smoker

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Re: Chix on the Yoder
« Reply #9 on: May 03, 2013, 09:19:12 AM »
Nice looking bird Chef.

Question; did you apply the Mayo under the skin also or just on top? Also how much rub 1/4cup 1/2cup for one bird?

Thanks,
CDN
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Offline CDN Smoker

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Re: Chix on the Yoder
« Reply #10 on: May 03, 2013, 11:19:04 AM »
Sorry wanted to say how much Mayo used on your bird?
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"GO JETS GO"

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Traeger Model BBQ 124, # 1106

Nothing has really happened until it has been recorded. – Virginia Woolf (Usually misquoted as “no pictures, didn’t happen”)

Any mistakes in my writing is by Apple and I am tired of fighting with him as to who is correct.

Offline bbqchef

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Re: Chix on the Yoder
« Reply #11 on: May 03, 2013, 03:39:26 PM »
I guess it was about three tablespoons of mayo... enough to put a good layer on the bird. I didn't measure the rub, just sprinkled on a good coating... it might have been two to three tablespoons or so. I didn't put the mayo under the skin, just on top. Although USDA says you can cook thighs to 165, my bride prefers it more done, hence the higher temperature. The breasts were still very moist.
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Author of "Mastering BBQ"
KCBS CBJ & CTC/ Ph. B.
Broilmaster P-3
Yoder YS640
WSM x 3
CharBroil Big Easy
Grill Dome Infinity
Enough cast iron to sink a ship
Weber kettle
Lodge hibachi
A garage full (literally) of cooking gear, pellets, charwood and wood chunks (no room for a car)
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