Finally got a chance to get the smoker going today. Decided on some ABT's and chicken for a change. Stuffed the ABT's with a mixture of chorizo, sharp cheddar, Romano and cream cheese plus spme chopped onion and garlic. The chicken was soaked in a simple brine for an hour, rinsed off, dried and then added black pepper. The breasts were boneless, skinless so wrapped that in bacon. Smoke all for 2 hours with maple and apple pucks. The results were great. Did finish the chiken off on the gasser just to crisp things up a bit.
(http://i692.photobucket.com/albums/vv290/HawkeyeSmokes/ABTs%20Chicken%20Aug%2022%202009/ABTsandChicken001.jpg)
In the Bradley
(http://i692.photobucket.com/albums/vv290/HawkeyeSmokes/ABTs%20Chicken%20Aug%2022%202009/ABTsandChicken003.jpg)
After 2 hours of smoke
(http://i692.photobucket.com/albums/vv290/HawkeyeSmokes/ABTs%20Chicken%20Aug%2022%202009/ABTsandChicken006.jpg)
(http://i692.photobucket.com/albums/vv290/HawkeyeSmokes/ABTs%20Chicken%20Aug%2022%202009/ABTsandChicken007.jpg)
Ready to serve
Great job there cheesehead, I'm thinking of making 20 or 30 ABT's tomorrow. YUM
SIA
nice job, everything looks great
I'll take 5 or 6 of them ABT's you probably wont be able to eat them all anyhow. ;D ;D
My stomach is bouncing between my throat and my knees.
Great Job
HR
HawkeyeSmokes
Looks real good. By a simple brine do you mean just some salt and water? I'd like to try that today.
Thanks
John
Quote from: BigJohnT on August 23, 2009, 06:24:59 AM
HawkeyeSmokes
Looks real good. By a simple brine do you mean just some salt and water? I'd like to try that today.
Thanks
John
Hey John, I used one from America's Test Kitchen that uses salt and sugar. Here's a link to it.
http://www.cooksillustrated.com/howto/print/detail.asp?docid=1630&Extcode=L9HN3AA00
Thanks
I'm all set now for dinner.
John
Looks real good. Nice. Thanks for the pics
Nice job on all the goodness
Quote from: BigJohnT on August 23, 2009, 06:24:59 AM
HawkeyeSmokes
Looks real good. By a simple brine do you mean just some salt and water? I'd like to try that today.
Thanks
John
Heres another simple one
1gal cold water
1/2 cup morton kosher salt
3 oz cure #1
3 oz brown sugar
2 lb chicken parts
soak over night (8 hr)
Hey thanks OU812, I've been looking for one with a cure in it. Should work on turkey legs to I would guess.
I have ben using this for years and my daughter loves it, we had chicken this weekend and she asked me when we are going to have the pink chicken again.
Make sure you rinse good, when you think your done, do it again
Turkey legs you might want to soak 10 hr as they are thicker
OU814,
Thanks for sharing that. Do you put anything on the chicken before you smoke it?
John
Quote from: BigJohnT on August 25, 2009, 10:54:31 AM
OU814,
Thanks for sharing that. Do you put anything on the chicken before you smoke it?
John
I like to mix my rub with some butter (1/4 cup butter 1 Tab rub) and paint it on then sit on the drying rack with a fan on low for an hr
The butter and fan helps to crisp up the skin a little.
That sure sounds good to me.
John
I saw this the other day.....gave me a hankering for some chicken and ABT's - Thank you for the inspiration.
I brined my chicken as well. Used whole chickens, halved. Here's one rack just after brining (1 cup salt, 1/2 cup sugar, 2 TBS paprika, 1 TBS pepper).
(http://i306.photobucket.com/albums/nn260/jgwoods/th_100_1732.jpg) (http://s306.photobucket.com/albums/nn260/jgwoods/?action=view¤t=100_1732.jpg)
Feeling lazy, I used Cavenders greek seasoning on the chickens. Here they are before I put them in.
(http://i306.photobucket.com/albums/nn260/jgwoods/th_100_1733.jpg) (http://s306.photobucket.com/albums/nn260/jgwoods/?action=view¤t=100_1733.jpg)
Set the chicken out on the counter, put the smoker on high, and loaded 6 Maples in the stack O smoke. I let them go for two hours, and put the ABT's on (had to get SOME smoke on em). Took chickens out at 3 hours and 45 minutes and let them rest, topped with foil.
End result was most excellent - even my little one had an ABT (normally won't touch one).
(http://i306.photobucket.com/albums/nn260/jgwoods/th_100_1747.jpg) (http://s306.photobucket.com/albums/nn260/jgwoods/?action=view¤t=100_1747.jpg) (http://i306.photobucket.com/albums/nn260/jgwoods/th_100_1748.jpg) (http://s306.photobucket.com/albums/nn260/jgwoods/?action=view¤t=100_1748.jpg)
I was concerned about the chicken drying out, but it came out very juicy.
Looks excellent JGW!
Your flying out of the gate! ;)
Good luck with the Throw Down.
Mike
To heck with the Throw Down! That looks most excellent!
C
Quote from: JGW on September 04, 2009, 09:28:47 PM
I was concerned about the chicken drying out, but it came out very juicy.
Looks great JGW. I think that brining really helps to keep the moisture in. I've been doing this for years when grilling after seeing it on America's Test Kitchen . Have used it on chicken, turkey and pork (brined pork chops are excellent) with good results.
I agree - brining makes a big difference. I normally fry turkeys, but I have smoked them on occasion. I might need to "investigate" this brining of pork chops :D
Here's a link to the guide I use for brining meats for grilling and have started using it for smoking to to.
Brining Meats (http://www.cooksillustrated.com/howto/print/detail.asp?docid=1630&Extcode=L9HN3AA00)