Author Topic: Yardbirds  (Read 1321 times)

Offline hamiltont

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Yardbirds
« on: August 01, 2011, 02:09:08 PM »
Brined & stuffed a couple of yardbirds (chicken fryers) last weekend. Turned out fantastic! Here are a few pics...

Stuffed & ready for the smoker:


Smokin' away with an IPA:


Ready to come off @ 165F:


Simple but delicious, and the brine made them so moist!


Thanks for looking...  Cheers!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline dannyjed

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Re: Yardbirds
« Reply #1 on: August 01, 2011, 02:19:29 PM »
Wow, that looks tasty!
Dan Chisholm

Offline bluesman

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Re: Yardbirds
« Reply #2 on: August 01, 2011, 04:37:47 PM »
Nothing better than a smoked yardbird from time to time.  :)

Looks tasty!
Ron Price

jaybeerman

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Re: Yardbirds
« Reply #3 on: August 01, 2011, 05:05:09 PM »
your recipe for the brine and rub?  looks great

Offline hamiltont

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Re: Yardbirds
« Reply #4 on: August 01, 2011, 05:58:15 PM »
your recipe for the brine and rub?  looks great
The brine was pretty basic. 2/3 cup of kosher salt & 2/3 cup sugar per gallon of water. These took about 1.5 gallons. Then 1/2 teaspoon of celery seed.  The day before I brined them I brought a quart of the water to a boil, removed it from the heat, added the salt & sugar to dissolve it. Then added the remainder of the cold water & celery seed & placed it in the fridge to chill. The next day I cleaned the birds & put them in the brine for 12 hours. Removed & rinsed with cold water. Then I patted them dry with paper towels, stuffed with a basic sage stuffing & applied the rub. The rub is something I just threw together with chili powder, paprika, onion powder, garlic powder, cajun seasoning, black pepper, season salt, kosher salt and celery seed.  Cheers!!!

Here's a pic of them in the brine:
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

jaybeerman

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Re: Yardbirds
« Reply #5 on: August 01, 2011, 06:04:05 PM »
nice, thanks

Offline euge

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Re: Yardbirds
« Reply #6 on: August 01, 2011, 06:40:18 PM »
Brining works really well with poultry and pork. Looks yummy.
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