valve90210 Posted January 17, 2018 Share Posted January 17, 2018 This weekend I'm looking to smoke a chicken while my parents are round helping me with some diy and stuff. I've smoked whole chickens a couple of times before when I first got my Callow smoker and had reasonable results, for those I just mixed up some garlic butter and spread it under the skin then went ahead and smoked them. I did experience a major stall for on one of them but I'm happy that I can overcome that now with foil wrapping, but has anyone got any other tips that might be useful (I've ruled out brining on this occasion as I simply don't have the time or motivation to do it at the moment)? Also, has anyone got any suggestions for flavour combinations I could try? My mum has to be careful with what she's eating at the moment and has to avoid anything spicy that could irritate her digestive system, so nothing like chilli, ginger, garlic et as such I'm trying to think of something nice and gentle but flavoursome that would be suitable for her. I might also do a second chicken for myself with a schwarma mix I made over christmas which worked brilliantly in a beef meatloaf/fattie sort of thing I made for my christmas. Any thoughts Quote Link to comment Share on other sites More sharing options...
sotv Posted January 17, 2018 Share Posted January 17, 2018 (edited) I have tried this last summer and found it really refreshing and probably the moistest chicken I have managed so far. Using a foil tray rather than a chicken stand. I cooked mine on a proQ with the water pan so could only really maintain 230 deg F so took a longer cooking time than at the 300 deg F in the description, although if I left the waterpan out I am sure I could have got up to 300 deg F Hopefully it is ok to link to another site? Lemon & Rosemary Butter Chicken http://www.smokingpit.com/recipes/Lemon-Rosemary-Chicken.htm You could leave the garlic out. But I always use the garlic in jars or some homemade garlic confit, find it much milder than raw garlic Edited January 17, 2018 by sotv . Quote Link to comment Share on other sites More sharing options...
valve90210 Posted January 17, 2018 Author Share Posted January 17, 2018 That does sound delicious, though thinking about it, I'm not sure the lemon would be ok for my mum, It's book marked for me for later in the year though! Thank you. Quote Link to comment Share on other sites More sharing options...
sotv Posted January 17, 2018 Share Posted January 17, 2018 The lemon flavour is noticeable in the finished flavour, but a butter and herb mix, thyme rosemary without the lemon etc would probably work, that would maybe suitable for your Moms digestion Quote Link to comment Share on other sites More sharing options...
valve90210 Posted January 17, 2018 Author Share Posted January 17, 2018 That does sound good, I may well go for that! Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted January 18, 2018 Share Posted January 18, 2018 Spatchcock the Chicken, lift the skin I use fingers first to lift the skin over the breast, then a spoon to get right down over the legs etc. Then mix butter with what ever Flavours your Mother likes. Push the butter under the skin, use the spoon to get it right in. Then cook as you normally would, but it will cook quicker as it is Spatchcocked. Quote Link to comment Share on other sites More sharing options...
valve90210 Posted January 18, 2018 Author Share Posted January 18, 2018 That's a good idea, thanks will save me a good bit of time. Quote Link to comment Share on other sites More sharing options...
Wade Posted January 19, 2018 Share Posted January 19, 2018 A couple of good poultry rubs/flavourings from an American friend of mine Bell's Poultry Seasoning - I make a batch of this and often use it in chicken dishes 1 tablespoon rosemary. 1 tablespoon oregano. 1 teaspoon sage. 1 tablespoon dried ginger. 1 tablespoon marjoram. 1 tablespoon thyme. 1 teaspoon pepper. Grind to fine powder. Bubba Chix Rub - A good chicken rub that also uses some of the Bells Poultry Seasoning 1/4C Raw Sugar 2T Paprika (I use Smoked if I'm just Grilling) 1T Gran. Garlic 1T Gran. Onion 1tsp Black Pepper 1tsp Wht Pepper 1/2tsp Allspice 1tsp Bell's Poultry Seasoning or Thyme I am not sure how sensitive your mother is, but the dried ginger and garlic are much less of an irritant than the fresh and in these they are contributing to an overall flavour rather than trying to be a dominant flavour. 1 Quote Link to comment Share on other sites More sharing options...
valve90210 Posted January 19, 2018 Author Share Posted January 19, 2018 I like the look of the Bell's Poultry Seasoning, may very well give that a whirl. Quote Link to comment Share on other sites More sharing options...
Wet Spaniel Posted January 21, 2018 Share Posted January 21, 2018 Beer can chicken is good as it keeps the meat moist. Open a can of beer, slide the chicken onto it and cook upright. Quote Link to comment Share on other sites More sharing options...
Wet Spaniel Posted January 21, 2018 Share Posted January 21, 2018 On 18 January 2018 at 5:35 AM, Smokin Monkey said: Spatchcock the Chicken, lift the skin I use fingers first to lift the skin over the breast, then a spoon to get right down over the legs etc. Then mix butter with what ever Flavours your Mother likes. Push the butter under the skin, use the spoon to get it right in. Then cook as you normally would, but it will cook quicker as it is Spatchcocked. Smoking monkey, from the look of the legs and wings in that pic the bird looks like it's been split along the breast? When I spatchcock a bird I do it by cutting either side of the spine and keeping the breast intact. I'm not 100% it's just the legs look to be in a different orientation Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted January 21, 2018 Share Posted January 21, 2018 3 hours ago, Wet Spaniel said: Smoking monkey, from the look of the legs and wings in that pic the bird looks like it's been split along the breast? When I spatchcock a bird I do it by cutting either side of the spine and keeping the breast intact. I'm not 100% it's just the legs look to be in a different orientation You are 100% correct, this was cut the wrong way, the wife prepared it! Quote Link to comment Share on other sites More sharing options...
Wade Posted January 21, 2018 Share Posted January 21, 2018 1 hour ago, Smokin Monkey said: You are 100% correct, this was cut the wrong way, the wife prepared it! You are living dangerously Steve! I am assuming that she isn't reading this Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted January 21, 2018 Share Posted January 21, 2018 16 minutes ago, Wade said: You are living dangerously Steve! I am assuming that she isn't reading this You know Wade, she has no interest in Smoking, so she will not be reading this! Quote Link to comment Share on other sites More sharing options...
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