Delicious mean rooster

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Ifowldown, Sep 12, 2011.

  1. Ifowldown

    Ifowldown Out Of The Brooder

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    Apr 12, 2011
    Had a rooster that attacked my 3 year old. He found himself in the smoker the next day. 4 hour smoke with pecan wood made him extra tasty.

    [​IMG]
     
  2. Kudzu

    Kudzu Chillin' With My Peeps

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    Mar 27, 2011
    Hope he was good and tasty, nice looking smoker, it looks new.
     
  3. erinchelsea

    erinchelsea Chillin' With My Peeps

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    YUM! That smoker looks fabulous, too!
     
  4. vfem

    vfem Yoga...The Chicken Pose

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    Sweet smoked goodness! I need to get me one of those! [​IMG]
     
  5. BettyR

    BettyR Chillin' With My Peeps

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    The bird looks very good...I'm impressed with the smoker. The inside of mine is solid black.
     
  6. Ifowldown

    Ifowldown Out Of The Brooder

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    Apr 12, 2011
    It was new.

    I just happened to get it the day my son was attacked. I bought it to try and smoke some salmon we got from an Alaskan fishing trip. The UPS man dropped it off about 10 minutes before the rooster problem.

    So after a 410 shell to the head, I got it plucked and cleaned, and was trying to decide whether to put him in the freezer for later. A quick look at the recipe book that came with the smoker, and I found a recipe for smoked whole chicken. So after marinating overnight, he christened my new smoker.

    For those who might be interested in getting a smoker, amazon has them on sale right now.

    http://www.amazon.com/Bradley-BTIS1...2DNM/ref=sr_1_1?ie=UTF8&qid=1315936925&sr=8-1

    It works great. After the rooster, I smoked up a batch of salmon which turned out wonderful. Last weekend I did a beef brisket, that still has me and all our friends wanting more.
     
    Last edited: Sep 13, 2011
  7. chicmom

    chicmom Dances with Chickens

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    Can I ask why the skin is pure black? Is that from a special rub, or is that normal when smoking a chicken? (I've never done that before.)
     
  8. Ifowldown

    Ifowldown Out Of The Brooder

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    Apr 12, 2011
    Quote:It is partially due to the rub, and also the smoking. The entire bird was covered in a mix of spices. The smoke also tends to darken the outside, forming a "crust". Once the skin was peeled back, the meat was very tender and juicy, with a nice smokey flavor.

    The same thing happened when I smoked my beef brisket. The outside looked like a black char, but it was actually just a nice flavorful crust.
     

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