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chef schwantz
08-13-2009, 02:36 PM
Preperation BBC soothes the itch for a little smoke.

Just getting started, rubbed with some Old Bay, garlic and olive oil to help it all stick.

http://i571.photobucket.com/albums/ss152/Chefschwantz/HPIM0812.jpg

Basking in a bit of hard maple smoke.

http://i571.photobucket.com/albums/ss152/Chefschwantz/HPIM0814.jpg

Rested and ready.

http://i571.photobucket.com/albums/ss152/Chefschwantz/HPIM0817.jpg

I love it when the bones just pull out.

http://i571.photobucket.com/albums/ss152/Chefschwantz/HPIM0818.jpg


On the plate. Sorry you can't have a piece of the skin, but I will tell ya, just like chicken bacon if there was such a thing.

http://i571.photobucket.com/albums/ss152/Chefschwantz/HPIM0819.jpg

Topped with a bit of award winning homemade maple Q sauce.

Butt Lover's
08-13-2009, 03:21 PM
Nice looking brid :)

BYBBQ
08-13-2009, 03:43 PM
That bird do look tasty.:drooling:

Joneser
08-13-2009, 04:28 PM
That looks like a fine meal to me.....I love the crispy skin!

californiasmokin
08-13-2009, 04:41 PM
Pass my plate!Load it up!

tomshoots
08-13-2009, 05:30 PM
Preperation BBC soothes the itch for a little smoke.

Just getting started, rubbed with some Old Bay, garlic and olive oil to help it all stick.

http://i571.photobucket.com/albums/ss152/Chefschwantz/HPIM0812.jpg

Basking in a bit of hard maple smoke.

http://i571.photobucket.com/albums/ss152/Chefschwantz/HPIM0814.jpg

Rested and ready.

http://i571.photobucket.com/albums/ss152/Chefschwantz/HPIM0817.jpg

I love it when the bones just pull out.

http://i571.photobucket.com/albums/ss152/Chefschwantz/HPIM0818.jpg


On the plate. Sorry you can't have a piece of the skin, but I will tell ya, just like chicken bacon if there was such a thing.

http://i571.photobucket.com/albums/ss152/Chefschwantz/HPIM0819.jpg

Topped with a bit of award winning homemade maple Q sauce.

Looks marvy!!:kewlpics::sign0092:for reminding me I'm overdue for beer butt. But wait...the Oky recently reminded me I was overdue for spatchcock(with weight!) Hmmm...decisions, decisions...either way overdue for chix...

Anyway your butt holder looks like about half of mine! Just to make it fit a small grill?:shrug: Also, do you add anything to the can?

I read on a site somewhere that one should plug the top with a small tater or onion to trap the beer vapor inside the chick so I tried the tater. Can't tell if it made any difference in the chicken, but what a tasty morsel it was! Before I carved the chick I had to slash and butter the tater and devour it!:drooling:

I love to cook these on the w/e and make chick salad w/ the leftovers. Smokey chix salad sammies to take to work on Mon. is the t1t$!! BTW, I'm with ya on the "chicken bacon":eating:!

silver-bullet
08-13-2009, 09:05 PM
I really am liking this webpage. I'm drooling :drooling:

SmokyOkie
08-13-2009, 10:03 PM
Hang around Lou.

Chef, you need to try some Rooster Booster. It makes Plowboy look like child's play.

BluDawg
08-13-2009, 10:23 PM
:thumbs up:The best recipies always start out; open a beer and drink 1/2.That is some good lookin clucker. And I agree smoked chicken salad is the best especially on some homemade sour dough.

chef schwantz
08-13-2009, 11:26 PM
Looks marvy!!:kewlpics::sign0092:for reminding me I'm overdue for beer butt. But wait...the Oky recently reminded me I was overdue for spatchcock(with weight!) Hmmm...decisions, decisions...either way overdue for chix...

Anyway your butt holder looks like about half of mine! Just to make it fit a small grill?:shrug: Also, do you add anything to the can?

I read on a site somewhere that one should plug the top with a small tater or onion to trap the beer vapor inside the chick so I tried the tater. Can't tell if it made any difference in the chicken, but what a tasty morsel it was! Before I carved the chick I had to slash and butter the tater and devour it!:drooling:

I love to cook these on the w/e and make chick salad w/ the leftovers. Smokey chix salad sammies to take to work on Mon. is the t1t$!! BTW, I'm with ya on the "chicken bacon":eating:!
When everybody asks me how I make BBC, I tell them its all about 5 and 3/4. 5 1/4 beers for me, and 1/4 for the bird. I dont add anything to the can, and it is only about 1/4 full. Its always fuller when I try and wrastle the thing out of the birds backside, so I don't see any reason to add to the mess. I prefer to use a chicken sold up here under the "Gerbers Amish" brand, as it comes with the hunk of belly fat included with the giblets. I stuff that under the breast skin for a bit o'added flavor. Takes about an hour and a half, turning every beer or so a 1/4 turn, adjust your schedule accordingly. As far as the rack, it started as a double, and just didn't work, so I modified it accordingly. Makes rotesserie chix look like school lunch food when I am done.