Smoked split chicken

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rich777 USER_AVATAR
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Smoked split chicken

Postby Rich777 » Mon Jun 18, 2007 7:29 pm

Smoked four halves yesterday. After smoking put 'em on the grill to finish up. Think I had a little too much direct heat, the skin got alittle crispy. Still tasted good. Smoked some sausage with the chicken.

Image

Image

Gotta alot of work to do on the chicken thing, have to start somewhere. :D :D :D
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Postby OSD » Mon Jun 18, 2007 7:38 pm

Don't look too crispy, looks like some fine eatin' to me. :D 8)
Rich, what kind of sausage was that? Looked good. :D
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Postby Delaware Smoker » Mon Jun 18, 2007 7:41 pm

Don't see anything wrong with your chicken.I'd eat it,& come back for more. :lol:
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Postby Rich777 » Mon Jun 18, 2007 7:48 pm

Jim, that is the roughneck sausage that I had posted earlier. Good stuff. They don't have a link , but here is the info to get in touch.
4-LProcessing Inc.
903-629-3856
Coke, Texas 75431
I don't know anyone there, they throw out some good sausage!
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Postby DATsBBQ » Mon Jun 18, 2007 7:50 pm

Well if thats "bad" chicken, can't wait to see the "good" chicken :wink: :D
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Postby bowhnter » Mon Jun 18, 2007 7:55 pm

Chicken looks great, but I can't cook it either when I try to smoke it.
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Postby Rich777 » Mon Jun 18, 2007 7:58 pm

Dave, I went back and looked at one of your posts on using bacon to keep chicken breast moist. Worked out great, thanks for the tip! The smoked bacon worked out nicely for a cooks treat!!! :lol: :lol:
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Postby DATsBBQ » Mon Jun 18, 2007 8:42 pm

Rich777 wrote:Dave, I went back and looked at one of your posts on using bacon to keep chicken breast moist. Worked out great, thanks for the tip! The smoked bacon worked out nicely for a cooks treat!!! :lol: :lol:


Started doing that back in the day when I grilled* a turkey for Thanksgiving on a weber kettle. Decades before I "discovered" smokers :lol:

*Indirect heat, coals on the left and right, bird over a foil pan.
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Postby bigwheel » Mon Jun 18, 2007 9:28 pm

Well if yall ever listen to reason and cook them cluckers quick..as the Lord intended yall would not need to be putting no steeken bacon on em. You could save the bacon for BLT's with real mayo and home growed tomaters. :shock:

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Postby DATsBBQ » Mon Jun 18, 2007 9:38 pm

bigwheel wrote:Well if yall ever listen to reason and cook them cluckers quick..as the Lord intended yall would not need to be putting no steeken bacon on em. You could save the bacon for BLT's with real mayo and home growed tomaters. :shock:

bigwheel


Nothing saying you can't use the bacon for that. When I do a turkey, usually have to reload the bacon mid-cook.

It's the finest smoked bacon y'all ever will have :wink:
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Postby Scotty Da Q » Tue Jun 19, 2007 6:47 am

Crispy skin is the best...Looks great!
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Postby SteerCrazy » Tue Jun 19, 2007 9:30 am

chicken is done when the skin is crispy! looks great :D
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