Stop! Chicken time. Every time you see me, the chicken is so hype. Its chicken go chicken M.C. chicken go chicken, and the rest can go and play, can't smoke this. (BANG!)
Before we start, has anyone else seen the Central Kia Obama lookalike? Its super creepy. "Buy a Kia". No thanks.Smokeheads, a wedding is a beautiful thing. I went to one this weekend, went to another the weekend before that and I have another just a few weeks away. As I attend these functions I can’t help but notice the simple elegance and design of the services. The clear aim of the ritual is all geared toward the idea of a union, a merging, the creation of something new, something greater than the sum of its parts.
This dynamic is also a useful way to describe the hobby, nay art, NAY LIFE DECISON of meat smoking, in which animal flesh is united with pecan smoke, heat and spice. Pretty much here’s the deal. You’ve got some chickens sitting around, not really doing anything. They're worried about the economy. They're not sure if they paid the water bill. Pretty standard really. Then all of the sudden there's a fire in the closet and god reaches down and rubs spices on the chickens. He then murders them with smoke.I'm not sure where that was going, but I smoked some chickens and I think that is important. Or should I say "blogportant". (I shouldn't have) Anyway…the idea was turkey legs but Central Market was out. (Gasp!) The infallible has failed me. But they had chicken so I got that instead. With my drumsticks and two whole roasters in tow, I took them home and fired up Lupe, my smoker. Thanks to Msmoke for the name suggestion. It is both meaningful and nonsensical on several complex levels. I love it.
I put the remote thermometer, or my “thermo-remo” into the center of one of the chicken breasts, and pretty much let them sit. I put a few of the drumsticks close to the fire box so we could have some appetizers. It was a beautiful day at the house.
All in all the chickens took around 3 hours to get up to temperature. I tried to keep the fire around 225-250, but in all honesty I wasnt paying all that much attention. Here are some pics. It all turned out delicious.
On a related side note Smokeheads, when I was done carving up the chickens I found a shimmering pool of chicken fat, cooked spices, and juices all over the cookie sheet I had used to transport them. I’m not sure what this fluid is called or what its good for but lord knows I wasn’t going to throw it away.
Perhaps, just maybe perhaps, I’ll heat it up and use it as an oil substitute in a vinaigrette for a smoked chicken salad….Muhahaha! Fear me world! I’m crazy enough to do it! If anyone has any ideas of what to do with the fluid please let me know in the comments section. I’m sure vegetables sautéed in it wouldn’t be terrible either. Oh cooking with Lard, why must you be so naughty?
Anyway, thanks for reading again smokeheads, and thanks to all of the wonderful couples who have invloved me with their wonderful weddings. Turkey Legs soon.