Rinsed, let sit uncovered in the fridge overnight then covered with unsalted butter and a nice dusting of Oakridge Secret Weapon, smoked with 2 hr Jim Beam with a cabnet temp of 250 F.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1494.jpg)
Dropped in TBE
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1495.jpg)
30 min later.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1496.jpg)
Let stand 20 min and carve N serve.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1497.jpg)
Lets dig in! I ate the skin right away. ::)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1498.jpg)
Moist, juicy and a crisp skin,,,,,,,dont get any better than that.
Awesome looking chicken, I thought it was a turkey at first glance ;D
Nice job! I'd hammer that.
Nice! Whole Chicken, Bradley and TBE....the perfect combination ;D
Is the TBE small or do you have chickens the size of turkeys in the US?? We never see a chicken over about 1.6 kg in these here parts.
Quote from: 3rensho on July 11, 2011, 10:57:21 PM
Is the TBE small or do you have chickens the size of turkeys in the US?? We never see a chicken over about 1.6 kg in these here parts.
I raise my own chickens,,,that bad boy was over 9 lb. ;D
Nice...the TBE has turned into our favorite way to prepare chicken..it does a great job and not a big deal to clean up...your chicken looks absolutely delicious...
ChickenZilla!
Sent from my Ally using Tapatalk
Dang Curt, Some good looking yardbird.
How did you like that rub Curt?
Quote from: DADAKOTA on July 12, 2011, 10:06:33 AM
How did you like that rub Curt?
Perfect!
Gotta order more, my go to chicken rub now.
Thanks.
Great job. That is a beautiful chicken. You can see the juices running and the plate looks wonderful
I really dig the Taz plates!!
Quote from: OU812 on July 11, 2011, 07:05:11 PM
Rinsed, let sit uncovered in the fridge overnight then covered with unsalted butter and a nice dusting of Oakridge Secret Weapon, smoked with 2 hr Jim Beam with a cabnet temp of 250 F.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1494.jpg)
Dropped in TBE
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1495.jpg)
30 min later.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1496.jpg)
Let stand 20 min and carve N serve.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1497.jpg)
Lets dig in! I ate the skin right away. ::)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_1498.jpg)
Moist, juicy and a crisp skin,,,,,,,dont get any better than that.
Ok, I bite what is oakridge secret weapon? or is it a secret?
Here is their web site...
http://www.bbqproshop.com/spice/spice-rub/oakridge-bbq-secret-weapontm-pork-and-chicken-rub.html
Quote from: ghost9mm on July 20, 2011, 04:24:40 PM
Here is their web site...
http://www.bbqproshop.com/spice/spice-rub/oakridge-bbq-secret-weapontm-pork-and-chicken-rub.html
What Gary said.
http://2.bp.blogspot.com/-4cxkejQn5WM/Tc78WXgBAdI/AAAAAAAAAPQ/Bs300jAHEnw/s1600/MJT_7127.jpg
DADAKOTA turned me on to them,,,,,,,,,good stuff.
Thanks for the website. Nice looking bird.
Quote from: ghost9mm on July 20, 2011, 04:24:40 PM
Here is their web site...
http://www.bbqproshop.com/spice/spice-rub/oakridge-bbq-secret-weapontm-pork-and-chicken-rub.html
thanks.
Sorry to dig up an old thread, but I just wanted to say thanks for using Oakridge BBQ rubs and that bird looks GREAT!!!
Mike Trump
Owner/CEO, Oakridge BBQ LLC
Quote from: OakridgeBBQ on November 16, 2011, 12:53:34 PM
Sorry to dig up an old thread, but I just wanted to say thanks for using Oakridge BBQ rubs and that bird looks GREAT!!!
Mike Trump
Owner/CEO, Oakridge BBQ LLC
Good stuff Mike,,,,,,,I'll be placing an order shortly.
I just ordered my sampler pack based on GusRobin's post.
What the hell do you feed those things Curt?
I,m guessing he feeds them normal sized chickens to bulk them up.
Quote from: ArnieM on November 16, 2011, 04:17:44 PM
I just ordered my sampler pack based on GusRobin's post.
What the hell do you feed those things Curt?
26% protean grower feed and lots of well water. ;D
Nothing like a happy chicken ;D ;D
Just out of curiosity ...
There's no sense in comparing quality to a store bird. But I wonder how much$/pound your yard birds end up costing, if you have any idea?
Quote from: ArnieM on November 17, 2011, 07:29:14 AM
Just out of curiosity ...
There's no sense in comparing quality to a store bird. But I wonder how much$/pound your yard birds end up costing, if you have any idea?
My last batch ended up $1.88 per lb and that includes butchering.
Not a great price but the flavor, tenderness and size makes up for it. ;)
Yeah, the price is a little high. But, at least you know what you're eating and I'll bet they're goooood!
TBE at its finest! Awesome job my friend.