Big Bird in an SRG?

TMB · November 17, 2011, 11:39:14 AM

My friend Dirk ask me to cook a bird for him the other day so I said sure. I didn't know at the time it was an 8 + lb rooster! So I made my basic brine tossed Big Bird into it for a 2 day swim and inject with Mo-Rockin chicken rub from T². I also rubbed the skin with the Mo-Rockin rub to add flavor.

Here is the injection ready to go into the rooster

Here is a picture of the rooster next to a gal of milk just to give you the size of this puppy.

Here is Big Bird all set to ride the infrared high way to crispy skin! ;D

I'll post as I cook it. I started the cook at 1:15 pm today
Thanks Rick for the additions to the brine we'll see if they help!

OU812 · November 17, 2011, 11:45:30 AM

Thats gonna be gooooooood.

mikecorn.1 · November 17, 2011, 11:49:40 AM

Yeah. That's o e biggen

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ghost9mm · November 17, 2011, 12:34:33 PM

WOW !!! there is gonna be some left overs off that big dude...

ArnieM · November 17, 2011, 01:22:15 PM

Looks good and BIG. But, please educate me. What's the difference between a chicken and rooster, other than gender? Breast meat, legs, tough/tender? Of course when I get a "chicken" at the store I'm not sure what I'm getting anyway.

TMB · November 17, 2011, 04:38:20 PM

Quote from: ArnieM on November 17, 2011, 01:22:15 PM
Looks good and BIG. But, please educate me. What's the difference between a chicken and rooster, other than gender? Breast meat, legs, tough/tender? Of course when I get a "chicken" at the store I'm not sure what I'm getting anyway.

Roosters are very tough when they get to the age of this bird (about 1.5 years old or older) Dirk likes free range birds and this one was the next in line to get the hatchet! ;)

TMB · November 17, 2011, 04:38:42 PM

Well here is the rooster all finished. It took just shy of 2 hrs to hit 155, i pulled it and it rose to 163 before I gave it to Dirk. I got a call from him and he said it turned out great! Hey as long as he is happy ;D but this cowboy ain't eating no rooster been there done that.

T2's rub did great except it had it had to much sugar in it and it caused the bird to burn a little on the skin. The butter didn't help on the skin either, you can see where the butter was by the skin burnt off and missing :-[

iceman · November 17, 2011, 04:42:34 PM

You could slide a plate or two of that my way anytime. Love crunchy skin and moist meat! :) Looks great.

TMB · November 17, 2011, 07:10:28 PM

Quote from: iceman on November 17, 2011, 04:42:34 PM
You could slide a plate or two of that my way anytime. Love crunchy skin and moist meat! :) Looks great.

Believe it or the bird was moist which really surprised me since roosters are normally dry and tough. Can't wait till I get the next one to cook