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Smokin' Chicks

Discussion in 'Food Forum' started by JohniusMaximus, Aug 31, 2008.

  1. JohniusMaximus

    JohniusMaximus

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    Well the brine was some concoction of apple juice, salt, brown sugar, thyme, pepper, orange peels, cloves and various other things. The chickens were brined in that for about 8 hours and were then smoked with apple wood for 4 hours. I finished them in the oven to crisp the skin. Best yard bird I've ever had.

    In the brine.
    [​IMG]

    Smoker at work.
    [​IMG]

    Done.
    [​IMG]
     
  2. Heckler&Koch

    Heckler&Koch

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  3. noway

    noway

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    If I bring some wild rice can I come over for dinner?

    Hey what's the brand name of this electric smoker?
     
  4. JohniusMaximus

    JohniusMaximus

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    Wild rice! I knew I forgot something!

    That's the Bradley electric smoker. It's the original model. Now they have a digital one but I settled on the "old reliable" model. Works great and the food that comes out is amazing. Cleanup is extremely easy. You load the feeding tube with wood pucks (Also made by Bradley) and every 20 minutes a new one cycles in for continuous smoke.