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Smoking!

Discussion in 'Non-Vegas Chat' started by HoyaHeel, Jul 9, 2014.

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  1. HoyaHeel

    HoyaHeel Grammar Police & Admin

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    I know I don't grill or smoke often enough. Every year I vow to do it more often. Pretty much every year I fail:eek:

    This weekend I will be smoking a jerk-marinated & spatchcocked chicken. Wish me luck:thumbsup:

    Will be the first time to use the new (replacement, same version) electric smoker. We killed the last one (belonged to my in-laws) so we bought a replacement but it lives at our house because my in-laws rarely use it and they live in too many other places to want to come get it very often:evillaugh


    Now, off to figure out how to access the Cook's Illustrated work-around for faking pimiento wood.....
     
  2. ken2v

    ken2v This Space For Rent

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    If we're home we're likely grilling, but I too don't get the smoker out often enough.

    After the ribs discussion a bit back, on Friday I did St. Louis spares and baby backs, same rub and cooking processes (par-bake then grill with apple wood infusion, though time was of course different), pretty much to answer side-by-side which cut we like. I'm still a St. Louis-style, Terri's gone over to the back side.

    Spatchcocked? EVEN I don't use that word. lol

    Have fun. Sounds like some good eats.
     
  3. HoyaHeel

    HoyaHeel Grammar Police & Admin

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    I've been wanting to use that word for ages since I read Ruhlman's weeknight chicken in a cast iron skillet recipe:ssst: Seems appropriate here....And it makes sense for smoking - in the past, I've just separated legs from breast when doing birds in the smoker, but flattening the entire thing should work as well. Fingers crossed!
     
  4. queuetee

    queuetee High-Roller

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    Is spatchcocked the same thing as butterflying-----cut it down the middle, remove the backbone and loosen the leg and thigh joints??
     
  5. ken2v

    ken2v This Space For Rent

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    We often "spatchcock" chickens when grilling or roasting. Actually, we often split and flatten chickens when grilling or roasting. ;)
     
  6. HoyaHeel

    HoyaHeel Grammar Police & Admin

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  7. HoyaHeel

    HoyaHeel Grammar Police & Admin

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    It smelled so good and we were so hungry, I forgot to take a picture. Turned out great! A wee bit spicy for me (I used Walkerswood jerk marinade) but I managed to eat despite the tingling of my mouth & lips ;-) Made stock from the carcass - need to make sure I label it well before freezing! It should make some good soups in the fall & winter! I especially love a smoked turkey or smoked chicken stock - based on a soup we had in Guatemala many years ago with smoked turkey (xoxhitl) - now I'm obsessed!
     
  8. ken2v

    ken2v This Space For Rent

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    Glad to hear!
     
  9. mikenhe

    mikenhe VIP Whale

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    spatchcock is the best way to deal with smoking a whole bird for evenness.

    bigger birds are worth brining but I find it too much hassle... injecting works pretty well too.

    sounds though it came out ok though.


    I just got rid of my offset smoker - looking for an electric one next once I find the right one I can build the bar on the patio to fit it in. The offset was too big!
     
  10. HoyaHeel

    HoyaHeel Grammar Police & Admin

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    I will brine a turkey (assuming I don't get one that is pre-brined eg Butterball...) but a 4lb organic chicken from Costco doesn't need it. It was so moist and fabulous!

    (I have to dismember turkeys to smoke, though in that case I usually do breast + legs, because a spatchcocked turkey would still be too big ;-)

    Since I don't smoke a ton, we have a $200 electric version from Tractor Supply. The original model lasted ~8 years (?) and the heating element died (my husband and FIL are working on repairing it in case we need a replacement for the new smoker ;-)
     
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