Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: LostArrow on April 19, 2020, 10:33:51 AM
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Boneless sausage stuffed chicken, smoked with hickory.
I had been given this Christmas & found in the freezer a couple days ago so I defrosted in the fridge.
Loaded my smoker tube with hickory pellets , lit & put underneath the flavorizer bar on my Weber Genesis
Oiled & poultry seasonings on the bird .
Let smoke about 45 minutes,
Put the bird ona cooling rack in a half sheet baking pan.
Centered the pan , lit the middle burner & placed on low , Temperature settled about 260F
Tube continued to put out good smoke.
About 2 hours later internal temp was 150 & I lit 3 burners on medium to crisp the skin
20-30 minutes later internal temperature was 162F & I pulled to rest.
Really good smoked flavor & very easy.
(https://uploads.tapatalk-cdn.com/20200419/a7fc23103e4bce574eb614e374d2d408.jpg)(https://uploads.tapatalk-cdn.com/20200419/68de6c106fc3bf56c17518301567ea24.jpg)(https://uploads.tapatalk-cdn.com/20200419/792f5cca2fd12d71015de2a1088c5589.jpg)(https://uploads.tapatalk-cdn.com/20200419/26f36adaf99e6c3cd221b158828f9622.jpg)(https://uploads.tapatalk-cdn.com/20200419/d73f224aca387c231d3974c36099fb1d.jpg)
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Oh dang pass a plate Looks soooooo good
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Oh dang pass a plate Looks soooooo good
Absolutely!
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When I saw the thread title....I thought..."self - we have always enjoy boneless sausage...- so this could be a good read"....then self said: "Maybe LA is hiring the grape-juice-gone-bad kind of early today.....and...well...maybe so!.... :D :D :D
Still he has channeled his inner John Best and this looks GUUUUUD! 8)
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Dang, that looks good, LA!
What kind of sausage was it stuffed with?
P.S. I won't make any "boneless sausage" comments; that's why we keep Tim, and Pappy around here! ;D