Smoking a Whole Chicken

Started by Caribou, January 09, 2009, 01:32:06 PM

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IKnowWood

Its all finger licking good?
IKnowWood
Coming to you from the DelMarVa (US East Coast that is)

Look up Our Time Tested And Proven recipes

Caribou

Quote from: IKnowWood on March 13, 2009, 05:34:53 PM
Its all finger licking good?
You're a comic genius!
Chicken/finger licking...brilliant!
I wish I came up with that one,
Carolyn

La Quinta

I am gonna pull an Arcs and Sparks on this one....  :D

IKnowWood

Naw. Its all just the inate response from both events.  rip some nice tasty skin/meat lick/suck the tasty finger.  cut/rip a part of the finger lick/suck the injury to try to calm it.  I do it all the time, unfortunately for both events.  I go by the rule that mouth cuts heal faster thanks to the increase of saliva and bugs in your mouth, I transfer the same to ingury's you can put IN the mouth.  Don't know if it works, just makes me feel better for the first few seconds.
IKnowWood
Coming to you from the DelMarVa (US East Coast that is)

Look up Our Time Tested And Proven recipes

La Quinta

Yeah...uh...I'm still gonna "drink at a distance".... :o

westexasmoker

Quote from: La Quinta on March 13, 2009, 07:42:48 PM
Yeah...uh...I'm still gonna "drink at a distance".... :o

HeeeeHeeeeHeeee...I think thats a quy thing LQ!   :D  ;D

C
Its amazing what one can accomplish when one doesn't know what one can't do!

Caribou



HeeeeHeeeeHeeee...I think thats a quy thing LQ!   :D  ;D

C
[/quote]
What's a "quy"?
my spell checker won't tell me. ;)
Carolyn

deb415611

Quote from: westexasmoker on March 13, 2009, 07:45:29 PM
Quote from: La Quinta on March 13, 2009, 07:42:48 PM
Yeah...uh...I'm still gonna "drink at a distance".... :o

HeeeeHeeeeHeeee...I think thats a quy thing LQ!   :D  ;D

C

How do you figure that? :)

westexasmoker

I was obviously drinking entirely to close/much when I typed that!  ;D

C
Its amazing what one can accomplish when one doesn't know what one can't do!

blucrsr

I wanted to share a picture of my first smoke.  I used a 3 hour brine from mws and the rub from KyNola found on the recipe site.  I had two 4 pound chickens.  I used 2 hours of oak smoke and they took a total of 4 hours to cook until the IT was 165 (entire time spent in smoker).  The smoker held a temperature of 215 almost the whole time.  It was mid 50s and quite windy today.  Almost one whole chicken was eaten by 2 people!  Very juicy.  Thanks for all the tips.


If I can't have everything well then just give me a taste.

Smokin Soon

That's one good lookin bird. Congrats!

Tenpoint5

Nice Looking YardBird Blucrsr!!
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Caribou

Beautiful chicken Blucrsr!
I'm inspired!
Carolyn

Roadking

#43
Good looking bird there. I'm waiting on mine as I type. Going to let it go to 175ยบ IT.