Happy Monday! We did up this whole chicken in the Charbroil Smoker Roaster Grill last night. Came out absolutely stunning in 1 hour, crispy, smoky skin action included. Trussed and rubbed well with kosher salt is all one needs. I got the nifty crop circles by cooking it upside down with the breast portion resting on the bottom of the meat holding basket. Way cool, eh?
What would be even creepier is if that chicken was halal. Then you’d be eating Sharia crop circles.
To make myself clear, lots of commercial chicken in the US is both kosher and halal. I recently learned the halal part was creeping out the fundies.
Yeah, was hip to the kosher aspect. There’s a cool, local Halal market around the corner from me here. Years ago they had a small meat counter where I could find some super badass goat legs. It was more than hospital clean and the proprietor was quite intrigued that someone like me was there and interested in their food stuffs. But the meat counter quickly departed, I figured because it wasn’t up to county standards and what-not. Aw, well.
Aw, poo. I would say something about vicissitudes here, but I’m not sure what that word means.
Really? You expect me to believe that? While I “knew” the word, I looked it up. Yup, an unpleasant change in the local meat counter availability.
How much yeast did you use ?
Yeast? What you smokin’ boy? No yeast was used in the manufacture of this meat product.
Good looking chicken!
I’ve started doing real BBQ myself. Bought a pellet smoker at the beginning of the summer. Done a bunch of baby back ribs, about 40 lbs of pork shoulder for pulled pork, a chuck roast for pulled beef, and even made BBQ Smoked Chili last week.
Biggles, you’d be proud.
Sheefuh! Really makes a difference, don’t it? You don’t smoked pork green chili yet?
When I’ve done ribs or pulled pork for parties, I’ll empty a bunch of cans of pork-and-beans into a foil tray and warm them on the smoker (which is usually running at about 225 at that time). They thicken up a bit (dehydrate) and pick up some smoke flavor.
Next time I do chili I will probably cook it in a dutch oven in the smoker, for kicks. Without the lid for a while, then with lid to finish.
Got a good recipe for pork chili verde?
I do! http://www.meathenge.com/2007/09/chile_verde_slo/
There could be a few on MH, but this is a solid contender. If you would like my red version, do a search for bowl of red, maybe with the word california stuck in there for good measure.
LOVE YOUR BLOG … love this chicken. I’ve been cooking my birds upside down for years … but I do this ::
Roast first on side for 15 minutes, roast on other side for another 15 … then roast upside down for 30 and last 15ish (DEPENDING ON WEIGHT:) right side up to get that breast color …
Will be back !