end of experiment - cook a success; experiment a failure

[GusRobin]

Well the experiment was a failure. I brined 2 chickens overnight then splatchcocked them. Did one half with CT injected and rubbed on the outside; one half with EVOO and Jan's rub; one half with a butter/garlic mix rubbed under the skin and on the outside; and one half with a cinnamon rub from the recipe site.
The intent of the experiment was to see which we liked best. The cook was a success because they all came out great. The experiment was a failure because no one could choose between them.
Also made some syracuse potatoes and a butter garlic melt, and some asparagus coated with EVOO, garlic powder and cayenne pepper. I made some gravy before I realized I didn't have anything to put it on - made it out of habit I guess.
Put the chicken into the bradley at 230F with 2 1/2 hours of pecan smoke (after 1/2 hour I realized I didn't have the smoke chamber hooked up but that is another story.)
Chicken going in:

After about 2 1/2 hours I took them out when they reached IT of 150F. Put them in the oven at 350F to crisp the skin.
Chicken going into the oven:

While the chicken was in the oven, I put the asparagus into the smoker with 1 hour of hickory.

Chicken done and out of the oven.

The finished dinner, chicken,asparagus, a roll, and potatoes (some with gravy since I had to use it on something.

So while the experiment didn't work, the food was great. It was the frst time I used CT. Now I know what all the fuss is about.

[squirtthecat]

That looks great!   What a pile of asparagus...

[classicrockgriller]

Nice ending to a great story.

I see you even found a place for the gravy.

Looks great.

[DTAggie]

Smoked asparagus?  How  was it?  Firm or mushy?  Flavor?

[punchlock]

what temp for the asparagus?

[GusRobin]

what temp for the asparagus?

The asparagus was smoked for about 1 hr. I have done it for up to 1 and 1/2 before. It had texture and wasn't mushy. I have smoked scallions which tend to go mushy the longer they are cooked. My experience with asparagus is that it gets crunchier the longer it is cooked. The trick is to find the sweet spot for your particular taste. For us (me and the family) it is about 1 to 1 and 1/2 hrs.

[TestRocket]

Nice looking birds! Is it just me? But it's a little weird looking at the bird laid out like that?  :o

[KyNola]

Hey Gus, chicken looks great.  Next time try the CT with Jan's Rub.  Jan and I originally came up with Jan's Rub for poultry and then found out folks were using it on everything.  We started playing around with CT and found that Jan's Rub and CT are a perfect combination and especially good on chicken.

[StickyDan]

Wow, that's a dump load of asparagus!!! And the chicken looks great too!
I'm curious about the asparagus. What temp do you cook it at?  Do you put anything on it like EVOO?

[Tenpoint5]

Nice looking birds! Is it just me? But it's a little weird looking at the bird laid out like that?  :o

If I had to guess, I would say they look weird because it looks to me like he left the keel bone in the breast of the chickens. So they didn't lay completely flat

[OldHickory]

That is a good looking smoke.  The birds and the asparagus look great.  I boat the asparagus with a little OO and lemon juice for about an hour @250* with smoke and it works for this family. The way you did it shows good color, good pics.

[ArnieM]

That is a real forest of asparagus.  I love the stuff, a little al dente.

If the chicken was a tie, that's good.  Everyone gets some.

[GusRobin]

The aspargus was cooked at 235-230F. A light coating of EVOO and sprinkled with garlic powder and cayenne.

[ArnieM]

The aspargus was cooked at 235-230F. A light coating of EVOO and sprinkled with garlic powder and cayenne.

Yum!