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Thread: Fowl frustration!

  1. #11
    TVWBB Fan Bill D-NC's Avatar
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    By and large, all I ever see are five pounders. Every now and then I'll some bigger one, but never more than about 7 lbs.





    BD

  2. #12
    TVWBB Emerald Member Timothy F. Lewis's Avatar
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    Well, the 7+ made everyone very happy as Peruvian twirly bird! I will do it again in a heartbeat!
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  3. #13
    TVWBB Wizard Rich G's Avatar
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    Quote Originally Posted by Timothy F. Lewis View Post
    Well, the 7+ made everyone very happy as Peruvian twirly bird! I will do it again in a heartbeat!
    ....and, really, this is what matters!

  4. #14
    TVWBB Emerald Member LMichaels's Avatar
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    Ya know I was recently in the market and I tried looking for birds as big as you guys are describing and honestly the largest birds I could find (without going to a roaster or stewing hen) were about 5.5lbs

  5. #15
    TVWBB Emerald Member Timothy F. Lewis's Avatar
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    Thanks Rich, you hit it right on the head, it’s all about the eating!
    The few leftovers were turned into a simple chicken salad using the green sauce, I was out of celery but the simple set up was delicious!
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  6. #16
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    I usually buy a twin-pack of fryers at BJs that each clock in at about 4-5 pounds. I think they're Purdue or Tyson? This past weekend, I wanted to cook a single and got a 4.5 lb store-brand (Giant food stores) "organic" which was on sale for $1.29/lb (the ones at BJs are $0.95/lb). I prepared it following this recipe: http://howtobbqright.com/2018/05/03/...moked-chicken/ and cooking in my JJ with a stacker ring. It was probably about the best roast chicken I've ever cooked.

    22.5" WSM , Jumbo Joe , SS Performer , PartyQ and lots of

  7. #17
    TVWBB Pro J Hasselberger's Avatar
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    Quote Originally Posted by ChadVKealey View Post
    I usually buy a twin-pack of fryers at BJs that each clock in at about 4-5 pounds. I think they're Purdue or Tyson? This past weekend, I wanted to cook a single and got a 4.5 lb store-brand (Giant food stores) "organic" which was on sale for $1.29/lb (the ones at BJs are $0.95/lb). I prepared it following this recipe: http://howtobbqright.com/2018/05/03/...moked-chicken/ and cooking in my JJ with a stacker ring. It was probably about the best roast chicken I've ever cooked.
    Organic seems to be the best choice for chicken. We did an organic from H-E-B over the weekend and it was our best as well. Janis made a marinade with olive oil, lemon juice, chopped rosemary and garlic and I cooked it on the top grate of a WSM with nothing but a Kingsford and couple of chunks of pecan fire down below -- all vents wide open. Added some honey and dijon to the marinade and cooked it in a pot for a bit, then brushed it liberally on the bird during the cook. About 30 minutes per side. Easy peasy.

    I like the "bed of herbs" idea -- have to try that. Thanks for the link.

    Jeff
    There's more than one way to skin a cat, but either way the cat's not gonna like it much.

  8. #18
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    Quote Originally Posted by J Hasselberger View Post
    I like the "bed of herbs" idea -- have to try that. Thanks for the link.

    Jeff
    Yeah, I can't say that I definitely tasted the herbs in the meat, but it did keep the bottom of the bird from burning. In this case, it was mostly rosemary as a neighbor had given us a whole bag full of it and it was starting to wilt a bit. However, the local bulk produce place has big bags of all different stuff for dirt cheap prices (like $1.50 for a gallon ziplock bag's worth of rosemary or thyme). I rarely buy it because I know I won't use it all and just get what I need at the grocery store for twice the price. This method will make it worth buying in bulk.
    22.5" WSM , Jumbo Joe , SS Performer , PartyQ and lots of

  9. #19
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    Not to deviate from the central theme of this symposium, but many herbs will freeze nicely. Rosemary definitely freezes well, being almost like fresh when thawed out. Oregano is also a good candidate. Basil will freeze but ends up much like frozen spinach, all limp and watery when you thaw it. Still tastes okay though.

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