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Smoked up a little dead bird

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bondobill:
I enjoy firing up the BBQ / smoker on the weekends

Sunday morn I was trying to figure out what to smoke for dinner
We had baked fish a couple of times during last week. We had bbq steaks on Saturday night and had pork the weekend before. I had cleaned  out the freezer the week before of all the Salmon to smoke it all. Only thing we hadn't had for a while was some chicken

I ran to town first thing Sunday morn and picked up a fresh young bird
I spatchcocked it and threw it in a brine at 9 am


Pulled it out of brine around 3:30, brushed on some olive oil and rubbed in a liberal amount of Clucker Dust on both sides

Smoked her on a off set smoker at 300 degrees with some cherry wood. It was done in a little better than a hour and a half .


Covered the breasts with some center cut thick bacon about half way thru the cook. Brushed on some  
Chipolte sweet and hot bbq sauce  the last 10 minutes of the cook.

The brining really enhances the flavor and helps with keeping the bird moist......
and besides.....the bacon is pretty darn tasty also :cheers:

Capt. Bob:

--- Quote from: "bondobill" ---I spatchcocked it and threw it in a brine at 9 am
--- End quote ---

Looks very tasty indeed but why do you chefs speak in such a bizarre language?

And yes, I know what salt water is and how to tell time. :mrgreen:

bondobill:
:lol:  :lol:  :lol:
 I had to read my post a couple of times to figure WTH you where talking about    :oops:

You have a quick wit my friend :cheers:

gran398:
He's got the wit. But can't cook worth a chit  :mrgreen:

That's why he pays attention to the chefs of the house.

Bill....that brined and grilled/smoked bird is a thing of beauty :thumright:

CB...I'm in the same camp with my bride. She won't eat my redneck mess.

What's wrong with hard-fried liver pudding?

RickK:
CB cooked some cape cod potato chips when we went camping, that was about it.  :roll:

The finished bird looks really tasty Bill  :salut:

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