Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Blacklab on September 13, 2013, 08:38:05 AM

Title: TBS House Chicken 1/4
Post by: Blacklab on September 13, 2013, 08:38:05 AM: Did a chicken run in the new house. Not bad, I brined for about 24hrs pated dry then put in smoker @ 200 brought it up to 260 for 2 hrs. Then off to the oven @ 350 for 30mins. Was good I just didn't get the lemon pepper flavor I was looking for. Maybe next time lol.
Title: Re: TBS House Chicken 1/4
Post by: gaddy on September 13, 2013, 08:41:49 AM: what was the brine you used?
Title: Re: TBS House Chicken 1/4
Post by: chukar58 on September 13, 2013, 08:43:47 AM: Good looking bird parts!
Title: Re: TBS House Chicken 1/4
Post by: Blacklab on September 13, 2013, 09:05:02 AM: 1 gal water
1 cup brown sugar
1 cup kosher salt
1/4 cup w sugar
2 Tbsp lemon pepper
2 tsp b pepper
1/4 cup lemon juice
1 Tbsp poultry seasoning

Next time I'll try Fresh cbp & fresh lemon w/ the zest also.
Title: Re: TBS House Chicken 1/4
Post by: gaddy on September 13, 2013, 09:25:29 AM: was just wondering, thanks! iv'e been doing my chickens whole, brined in water, salt & brown sugar. rinse & dry,light coat of olive oil,a little lowreys & load on the lemon peper seasoning. smoked for 5 hrs at 335. problem is the skin is rubbery & tough but the meat is tender,& juicy. I stuffed with apples & lemon once.
I am going to try your brine next time with the lemon juice & add the lemon pepper seasoning after the brine. sounds like a good combo.
Title: Re: TBS House Chicken 1/4
Post by: Blacklab on September 13, 2013, 01:32:44 PM: You might want to throw them in the oven or grill. That will get ya crispy skin :drool:
Title: Re: TBS House Chicken 1/4
Post by: Kc_Kracker on September 13, 2013, 05:47:08 PM: just rememeber what i always preach its poultry so get that internal temp up WITHIN the alotted time to kill bacteria, then do your smoking :tup:
Title: Re: TBS House Chicken 1/4
Post by: Blacklab on September 14, 2013, 10:05:39 PM: Quote from: Kc_Kracker on September 13, 2013, 05:47:08 PM
just rememeber what i always preach its poultry so get that internal temp up WITHIN the alotted time to kill bacteria, then do your smoking :tup:

Kc, thanks for the heads up :tup: But I know the rules ;) Keeping the smoke ring :drool: