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Post by caveman on Sept 10, 2020 6:32:27 GMT -6
Starting my fall 2020 smoked venison burger making today with smoking a pile of chicken thighs bought cheap. Last year's experiment using smoked chicken instead of pork or beef in my burger was a great success.
Any suggestion on chicken flavoring or smoking process would be appreciated. I'm pretty near a rookie at this stuff.
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Post by Bwoods11 on Sept 10, 2020 9:20:59 GMT -6
No suggestions, but explain what you are trying to do?
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Post by Reagan on Sept 10, 2020 9:59:33 GMT -6
Are you mixing chicken with deer burger?
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Post by daydreamer on Sept 10, 2020 10:03:30 GMT -6
He lost me at "chicken"!
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Post by biglakebass on Sept 10, 2020 11:22:05 GMT -6
For each gallon of water, add the following: 1 cup Mortons Tenderquick 2 cups apple juice 1/2 cup brown sugar 1 Tbsp Liquid Smoke (just in case) 1 Tbsp black pepper 1/4 cup soy sauce 1 Tbsp garlic powder Use hot water to help dissolve everything.
brine for at least 24 hours. smoke away.
I do turkeys and whole chickens in this.
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Post by caveman on Sept 11, 2020 6:13:45 GMT -6
For those confused... Making venison burger, but instead of mixing the venison with pork or beef it will be mixed with smoked chicken. More to follow....
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Post by caveman on Sept 11, 2020 6:19:27 GMT -6
I have been trying to master cooking with wood, so no charcoal today. Last year when did this for the first time charcoal was used and maintaining cooking conditions was much easier.
Only have the small smoker to start with. Friend would be delivering the barrel smoker shortly.
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Post by caveman on Sept 11, 2020 6:23:34 GMT -6
Will also be cooking up a soup or stew from last year's bones with the fire.
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Post by caveman on Sept 11, 2020 6:27:21 GMT -6
Friend arrived with his barrel smoker. If'n someone wanted to make one of these it looks simple enough. Three air inlets on the bottom, nuts and bolts to hold the grills up high. Lid from a Weber.
Last year the center meat got cooked, so trying to stack to the outside this time.
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Post by caveman on Sept 11, 2020 6:31:26 GMT -6
First batch in the small smoker was finished.
When I pulled them this grease fire started. And then really got going! If this would have been in my house I fear what would have happened. Here I just closed the grill until it burned itself out.
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Post by caveman on Sept 11, 2020 6:34:01 GMT -6
To me, that is a terrible waste of good fat. Last year's chicken must not have been so fatty as I was not expecting this. So pans came into play.
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Post by caveman on Sept 11, 2020 6:39:08 GMT -6
Once it is smoked I do a quick strip of the meat and skin from the bones. I think it would be better to have the chicken not pink at this point, but had trouble maintaining heat and smoke in the barrel smoker. Bones get saved for the next stew pot. Meat will get mixed with venison scraps this fall.
Next step it to get some venison.
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Post by Bwoods11 on Sept 11, 2020 7:47:52 GMT -6
Looks very good!!
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Post by Catscratch on Sept 11, 2020 9:13:52 GMT -6
The smoked chicken in deer grind might be a genius idea. Might try it this winter.
Caveman, I like your setups! I have friends who barrel smoke. They make some great brisket but spend a ton of time monitoring stuff. I have a pellet smoker that kicks ass. It can run off of a car battery too so it's portable.
I NEVER grill with charcoal or propane. Wood only for me. I've found I do best with large grill areas that I can play with hotspots and cool spots.
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Post by Sandbur on Sept 11, 2020 9:46:47 GMT -6
The smoked chicken in deer grind might be a genius idea. Might try it this winter. Caveman, I like your setups! I have friends who barrel smoke. They make some great brisket but spend a ton of time monitoring stuff. I have a pellet smoker that kicks ass. It can run off of a car battery too so it's portable. I NEVER grill with charcoal or propane. Wood only for me. I've found I do best with large grill areas that I can play with hotspots and cool spots. What types of wood do you prefer?
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