I spatchcocked a couple of hens, placed butter under the skin and covered the outside with butter. Then seasoned with kosher salt and cracked black pepper...
Placed them in my drum cooker with a bit of mesquite...
Scored a couple of spams......
After about an hour of smoking, I brushed one spam with chipotles and adobo sauce. Then sprinkled the other one with brown sugar and cayenne, and spritzed with crown royal.
They were pretty tasty and didn't last long!
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That brown sugar and cayenne sounds like an interesting mixture for a spam Jeanie. I like the way they look when you score them like that. I'm pretty sure I will have to try that sometime. The hens look pretty plump and juicy.
Mark, they are pretty tasty. Hope you give them a try sometime.
I just set them out for my friends with a knife.....they devoured them in a short time.
Maybe they were just hungry. lol
Thanks Mark. :)
Jeanie,
Looks like you had quite the spread over the weekend. Your spam is always great love the spice and crown royal mix. Do you brine your chickens before smoking,just got one,maybe will smoke it tomorrow.
Thx for sharing
OTT :)~~
The hens look great Jeanie. I did some like that on the Bradley forum. Hey if ya get a chance check out my new jerky smoker project on my blog.
Rick
okay, I have to ask what does spatchcock mean? I was raised on a farm but momma didn't like chickens so you know when momma don't like it then those critters are store bought. She had a scarring childhood experience I guess. We had cattle and hogs on our farm so there were to many to name.
And something else, I'm to much of a softee to bear much gore. Poor JP screens things for me in this old world. I'm aware that things die so I can enjoy them on my table. That's why JP decided not to get chickens - because I'll name them and I can't eat something when I know it's name. So use your best judgment.
Oh, it all looks yummy :O)
Thank you OTT!
I do brine my birds, I like to use a mix of kosher salt in water, with brown sugar, onions, black pepper corns, red pepper flakes, bay leaves and garlic.
I let these brine for about 4 hours... sometimes I do turkeys overnight.
Good luck with your hen OTT, I hope it turns out well for you. I'm sure it will. :)
Thank you Rick!
Great looking jerky smoker you have going on!! I like it! :)
lol Mrs JP,
Spatchcocked chicken is how the chicken is cut to lay flat. I remove the back bone and breast bone, press the bird to lay flat. They cook more evenly this way, especially on my drum cooker.
I know what you mean about becoming attached to the aminals. It's not easy putting one down for food or for any other reason.
(don't tell anyone, but when it comes to losing an animal, I've shed a few tears)
Thanks Mrs JP! :)
Oh, that's hysterical. I almost cried for those birds. It's amazing what your mind conjures up when you don't know the meaning of a word. So I say butterfly you say spatchcock. Tomato vs. Tomato.
How funny......Thanks for clearing that up :O)
LOL Mrs. JP, that is too funny!!
Thanks for the laugh!! We think a lot alike, just use a different language. :)
I've seen that spam recently. Did you post that on BBQ Brethren and win a throwdown maybe? I remember liking the scoring you did with the knife. Nice job.
Here via Brian at the BBQ Blog.
Thanks again Chris.
I did post the picture at the brethren... but have not entered any of their contests.
This is the second batch I've made in a short time. It's an easy smoke and tastes pretty good with a cold beer. :)
I'm not sure who Brian is but will check for his blog.
Thanks!
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