Sunday's Small Bird on a Small Smoker

[Bob Correll]

4.5 lb. un-enhanced chicken on the 14" WSM, with no pan.
Ring filled with lump and Kbb, one chunk of hickory for smoke.
She ran in the 350/370 range, cook time 1.5 hours.
Feel free to poke fun at my truss job.

Funky flashlight lit shot, one spud had a blowout.

Plated with asparagus topped with butter browned bread crumbs and more butter for good measure.

That was our Sunday dinner, thanks for viewing!

 

[BFletcher]

That looks AWESOME! I still struggle with getting skin to look edible like yours does. I do it at 350+ but don't know if I need to let then air dry longer before hitting the grill, do something more under the skin during prep, drain more juices off after pulling, rest longer uncovered after the cook, or what. I haven't given up yet, though.

 

[Dustin Dorsey]

That some beautiful chicken. That truss job looks as good as any I've ever done. I think next time I'm going to try this:

https://www.chefsteps.com/activities/tips-tricks-best-way-to-truss-a-chicken

 

[Bill W San Diego]

Hey Bob, the chicken stayed together and that's all that counts. The plated pic is awesome and I can almost taste the meal. Thanks for sharing.

Bill

 

[CaseT]

Potato blow out AKA the chef got hungry Great looking bird. I've been listening to American Test Kitchen and Bon Appetite pod casts. Now all the Chefs are saying that you shouldn't truss chicken when cooking it whole.

 

[Rich Dahl]

If the truss worked all is good. Plate shot looks excellent, nice cook Bob

 

[Timothy F. Lewis]

I am not generally a big trussing fan, I’ve done the Jacques Pepin “cut a hole in the skin at the ankle and poke the other leg through” method a few times and it’s very convenient but, I really like the method Dustin linked! I might try it tonight, I LOVE roasted chickens! That method might be good for spinning them too...

 

[Cliff Bartlett]

Scrumptious looking Sunday meal Bob! Your trussing did the job and that's all that counts. I like to tie in the wings and corral the legs also.

 

[JeffG]

Great looking bird and sides Bob, I also like the video Dustin posted.
Some just go to Costco....

You can't do this at Costco though.

 

[Barb D]

Bob, awesome job on everything. Bird looks so yummy and the blow out potato good job. Love the asparagus will try that for sure.

 

[Rolf Jacobsen]

Nice plate as always and yes..........I'm all over that asparagus.

 

[Clint]

a chicken on the 14 looks like a turkey on the 18!

 

[Brad Olson]

Feel free to poke fun at my truss job.

Bob's Bondage Chicken.

 

[Dwain Pannell]

That some beautiful chicken. That truss job looks as good as any I've ever done. I think next time I'm going to try this:

https://www.chefsteps.com/activities/tips-tricks-best-way-to-truss-a-chicken

Thats an interesting way to do it. I may try that myself sometime. Thanks for posting.

 

[Ray Crick]

Great pics - thanks,

Ray