Check out the Smoked Chicken

 

 

 

 
Smoke ring, check, incredibly moist, check, incredible taste, check. What's not to love?

I wish I lived nearby.

Looks really good. I am not much of a sauce person but thats easily solved. And I would try the sauce anyway.

Nice
 
Where did you get that??

DT

Sauce or no sauce, whoever downed that meal was in the right place at the right time.

Put me down for a carryout at lunch today.
 
CTF, do you crisp the skin before serving?
 
Brad

Brad_Olson


Put me down for a carryout at lunch today.

CTF, do you crisp the skin before serving?

Brad

Brad, not on this 1/2 bird, I do on the 4 piece, smoked fried platter.

Davwud


Nice

Where did you get that??

DT

Out of my smoker, I sell them.

It's still red at the bone!   ... I wont be eating it!   3rd pic down.

edwmax


It's still red at the bone!   ... I wont be eating it!   3rd pic down.

Are you familiar with what smoking a chicken does? Sorry but it's fully cooked.

chewingthefat

edwmax


It's still red at the bone!   ... I wont be eating it!   3rd pic down.

Are you familiar with what smoking a chicken does? Sorry but it's fully cooked.

Yes I am!... I do it regularly  .... 10 or 20 lbs at at a time.  Smoking makes a smoke ring at the outer part of the meat.  ... The meat at the bone is still rare and the bone blood is raw!   It it was fully cooked, the meat at the bone would be a dull brown (cooked blood) and not shinny.     ... That little bit of raw is still enought to contaminate the outer fully cooked meat with raw juices.

edwmax

chewingthefat

edwmax


It's still red at the bone!   ... I wont be eating it!   3rd pic down.

Are you familiar with what smoking a chicken does? Sorry but it's fully cooked.

Yes I am!... I do it regularly  .... 10 or 20 lbs at at a time.  Smoking makes a smoke ring at the outer part of the meat.  ... The meat at the bone is still rare and the bone blood is raw!   It it was fully cooked, the meat at the bone would be a dull brown (cooked blood) and not shinny.     ... That little bit of raw is still enought to contaminate the outer fully cooked meat with raw juices.

I cook it everyday, we cook it to 185, maybe it's the picture color off, but in 9 years, never had one sent back for any reason, customers a very picky about their chicken.

Sorry, that piece must not have been checked for temperature.     Just below the bright red spot is a dark brown spot which is what the cooked blood should look like.  .. Also, at the up right of the piece is a ivory colored glob of fat. The chicken fat would have already melted away at about 160/165 deg.
 
When I cook, I check the biggest pieces for done and check at the joint for blood.   ..Because it is hard to keep a grill or smokers at even temperature across the grate and know every piece is cooked, I usually take up the chicken at about 160 deg and put them in a 200 deg oven and hold until ready to serve. By then they will be about 185/190 deg.
 
I've no doubt you are a good cook,  ... but missed one.

I don't care it looks absolutely amazing and I would eat the heck out of that! Sometimes I feel sorry for vegetarians....LOL

I have to agree that picture does look a little on the undercooked side, but trying to take pictures of food and close-ups at that it definitely could be the photo.  Having tried to take some photos of fried chicken at Willie Mae's in New Orleans you wouldn't even want to touch the food even after (or maybe because of) Photoshopping it. Trying to illustrate my road trip with photos of food has really been the toughest part of my trip in the thread Jet Food.  Well that and I am getting sick and tired of blue potato chips...
 

chewingthefat

edwmax

chewingthefat

edwmax


It's still red at the bone!   ... I wont be eating it!   3rd pic down.

Are you familiar with what smoking a chicken does? Sorry but it's fully cooked.

Yes I am!... I do it regularly  .... 10 or 20 lbs at at a time.  Smoking makes a smoke ring at the outer part of the meat.  ... The meat at the bone is still rare and the bone blood is raw!   It it was fully cooked, the meat at the bone would be a dull brown (cooked blood) and not shinny.     ... That little bit of raw is still enought to contaminate the outer fully cooked meat with raw juices.

I cook it everyday, we cook it to 185, maybe it's the picture color off, but in 9 years, never had one sent back for any reason, customers a very picky about their chicken.

nysharks


I have to agree that picture does look a little on the undercooked side, but trying to take pictures of food and close-ups at that it definitely could be the photo.  Having tried to take some photos of fried chicken at Willie Mae's in New Orleans you wouldn't even want to touch the food even after (or maybe because of) Photoshopping it. Trying to illustrate my road trip with photos of food has really been the toughest part of my trip in the thread Jet Food.  Well that and I am getting sick and tired of blue potato chips...

chewingthefat

edwmax

chewingthefat

edwmax


It's still red at the bone!   ... I wont be eating it!   3rd pic down.

Are you familiar with what smoking a chicken does? Sorry but it's fully cooked.

Yes I am!... I do it regularly  .... 10 or 20 lbs at at a time.  Smoking makes a smoke ring at the outer part of the meat.  ... The meat at the bone is still rare and the bone blood is raw!   It it was fully cooked, the meat at the bone would be a dull brown (cooked blood) and not shinny.     ... That little bit of raw is still enought to contaminate the outer fully cooked meat with raw juices.

I cook it everyday, we cook it to 185, maybe it's the picture color off, but in 9 years, never had one sent back for any reason, customers a very picky about their chicken.

Amen!

wheregreggeats.com


I wish I lived nearby.

Ditto
Beautiful CTF!!

agnesrob

wheregreggeats.com


I wish I lived nearby.

Ditto
Beautiful CTF!!

Thank You!

I had "pink chicken syndrome" happen to me a couple of weeks back.  I grilled up a batch of thighs and took them all to 180 and higher, yet one of them had a pink spot like that.
 
Here's a snoozer of an article on the subject.
 
Brad

Yawn
 
Wake me when it's over.
 
DT

Brad, thanks, first time I've heard of this, I feel vindicated!

chewingthefat:  Just curious if you offer a generous 633-mile delivery area.

I would but I'm afraid the food wouldn't make it there, the driver would eat it!

You have a point.

I was told by the owner of a restaurant that specialized in chicken and only fresh, not frozen chicken, that a blood clot near the joint was a sign that the chicken had been frozen and then thawed before cooking. She claimed a never frozen chicken will not have this. I realize this is not what edwmax and you are discussing but you two both seem to know chicken. True or False in your opinion?
In my mind that chicken looks done but I'd give my wiggle test. If the joint wiggles easily, it's done; too much resistance, back in the smoker it would go.

The Chicken I buy is from Costco, fresh, not frozen...unless Costco wants to tarnish an impeccable reputation, I doubt they are trying to pull a fast one.

MilwFoodlovers


I was told by the owner of a restaurant that specialized in chicken and only fresh, not frozen chicken, that a blood clot near the joint was a sign that the chicken had been frozen and then thawed before cooking. She claimed a never frozen chicken will not have this. I realize this is not what edwmax and you are discussing but you two both seem to know chicken. True or False in your opinion?
In my mind that chicken looks done but I'd give my wiggle test. If the joint wiggles easily, it's done; too much resistance, back in the smoker it would go.

I now try to purchase poultry from markets that buy ice-pack chicken from meat wholesalers. While I'm not a COSTCO customer, I often see case-ready packages of chicken parts (from the usual local suspects Purdue, Mountaire, Townsends, and Allen) being unpacked and placed in the meat case of local supermarkets that is on the wrong side of the "near freezing" point. Lets just say that if I bring it home in a few minutes and unrap it, I can't stick a fork in it, it is so cold.

I remember when Acme Markets changed from frozen to fresh chicken.  The chicken came ice packed at 30 degrees.  
 
Now we(employees) all went into a meeting about how to present this new line of chicken.  We were instructed to tell the customer that our chicken is fresh, not frozen.  It comes to us ice packed at 30 degrees.  But wait, isn't that below freezing?  Yes, but our chicken is not frozen, it's ice packed.  But it's ice packed below freezing?  
 
This went on for about an hour before they threw us out of the meeting.  If anyone asked us about the chicken, we sent them to the manager.
 
Note:  This was when Frank Perdue was kicking everyones butt with his commercials about frozen birds with black bones.

Costco chicken comes in refrigerated trucks, obviously, but NOT frozen, thet sell hundreds of these rotisserie chickens every day, and hundreds , if not thousands to folks like me. As soon as I get them back here they are sliced and seasoned, ready for the smoker, there is no thawing at all.

Hey Chewy, Not questioning you on this.  Just telling a story.  Remember this goes back about 25 years when fresh chicken was new to themass market.