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Pineapple Head Chicken

Misippi EggerMisippi Egger Posts: 5,095
edited 5:48PM in EggHead Forum
After a taste test a few weeks ago, the Princess declared she preferred DP Pineapple Head over Shaking the Tree on her chicken. Need I say more, guys??? ;)

EVOO, Pineapple Head, into freezer while got the egg ready.
Small amount of lump in the small egg for a direct cook. (Note to self - gotta order that WOO 2 from Tom). I thought with the small amount of lump it would work, but still got a little too crispy on the ones on the back of the grid. This is after 5 minutes of skin down (400* dome):
Another 5-6 minutes and internal temps ranged from 175-180* on the thighs. Faster than I expected. :ohmy: Here is dinner on the porch (cool front came through briefly for a nice evening). The Princess was being picture-uncooperative, so she got cropped out. :whistle:
Close-up. Also some garden fresh peas and cream corn compliments of the in-laws. Quick, simple dinner! :woohoo: :woohoo:

Try the Pineapple Head on chicken. She's right, it's pretty good!


  • HossHoss Posts: 14,587
    Lookin Good Clark! :)
  • FlaPoolmanFlaPoolman Posts: 11,670
    Haven't tried the PH on any poultry or meat yet but I see I need to soon. Looks good Clark.
  • GrillerGriller Posts: 88
    The pineapple head is the personal favorite of my wife as well. We had two fryer chickens tonight for dinner. Used the PH for the rub and stuffed the chickens with a little garlic and pineapple chunks. Used pecan for smoke and two hours later we were living large.

    Love the your patio pics too. :)
  • bayoueggerbayouegger Posts: 274
    Looks like you made it out on the new deck!! Finally! It was only 90 here today but low humidity!

  • GeoduckGeoduck Posts: 76
    Why "into the freezer"???? Is this a secret technique??
  • Misippi EggerMisippi Egger Posts: 5,095
    That garlic and pineapple stuffing sounds good!
  • Misippi EggerMisippi Egger Posts: 5,095
    This was one evening last week when we had a lot of thunder & lightning, a cool breeze, but the rain we needed went both north and south of us. :angry:
  • Misippi EggerMisippi Egger Posts: 5,095
    I learned on here that cooling meat just before cooking seems to increase the absorption of the smoke flavor. Since poultry will absorb more smoke than pork, I didn't put any extra smoke chips on the lump. It CAN get too much smoke flavor. :ohmy:

    Also, letting chicken sit out in the frig for 30-45 minutes before cooking not only cools it, but will also help crispy up the skin due to the drying. I didn't have that much time, so I just settled for the freezer.
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