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Show me yours and I'll show you mine (bird addition)

 
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Snowsmoke
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Joined: 03 Apr 2012
Posts: 123
Location: Melrose, MA

PostPosted: Tue Nov 29 16 1:51 am    Post subject: Show me yours and I'll show you mine (bird addition) Reply with quote

Happy Happy All - love the holiday season.

We kept it traditional with a 12lb fresh bird, brined overnight using the BBQPitt Boys Brine (apple cider, oranges, ginger, garlic, salt, brown sugar and water)



Smoked at 325 until it reached 170 (always get nervous) and rested for 45 minutes. Took 80 minutes breast down and 2.5 hours breast up to come to temp.


Here it is all plated up, breasts removed in full then cut across the grain.


Then on Sunday I cleaned the garage and found this beer can chicken pan thing. With the WSM ready for birds anyways, we got a 3.5lb chicken to smoke. My previous attempts have been lame so we brined this one out and then just did chili pepper and black pepper on the outside. smoked over hickory.


Came out dark but delicious - skin not as crispy as it looks sadly. This is the pic before we destroyed it Smile


Now your turn.....
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brutus1964
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Joined: 01 Apr 2014
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Location: Pinson, Tn.

PostPosted: Tue Nov 29 16 8:20 am    Post subject: Reply with quote

Those are a couple of nice looking birds. Good job.
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biker.chef
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Joined: 28 Jun 2010
Posts: 558
Location: Burnsville Minnesota

PostPosted: Tue Nov 29 16 10:07 pm    Post subject: Reply with quote

Here is a bird my wife did on the weber.
It was her first time grilling anything that big. It turned out pretty good.




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GreenSmoker
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Joined: 15 Jun 2010
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Location: Green Mountain State of Vermont

PostPosted: Wed Nov 30 16 2:26 am    Post subject: Reply with quote

Fine lookin bird...
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Snowsmoke
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Joined: 03 Apr 2012
Posts: 123
Location: Melrose, MA

PostPosted: Thu Dec 01 16 3:00 am    Post subject: Reply with quote

That looks like a solid bird - do those butter pads super help the crispy skin?
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biker.chef
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Joined: 28 Jun 2010
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Location: Burnsville Minnesota

PostPosted: Thu Dec 01 16 3:51 am    Post subject: Reply with quote

Snowsmoke wrote:
That looks like a solid bird - do those butter pads super help the crispy skin?

Thanks, yes the skin was very nice and crispy.
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SmokingPiney
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Joined: 15 Aug 2015
Posts: 52
Location: South Jersey Pine Barrens

PostPosted: Fri Dec 16 16 10:26 pm    Post subject: Reply with quote

First bird on my new Assassin 24. It turned out great with a nice crispy skin. Very Happy


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Snowsmoke
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Joined: 03 Apr 2012
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Location: Melrose, MA

PostPosted: Mon Dec 19 16 11:25 pm    Post subject: Reply with quote

wow great color! I have never spatchcocked a turkey but could see why it would work the same.
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BRBBQ
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Joined: 01 Mar 2008
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Location: Council Bluffs, IA

PostPosted: Wed Dec 21 16 3:53 pm    Post subject: Reply with quote

They all look good
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