Party time, smoked chicken salad!

BeanHead · August 21

Smoked 20lbs of leg and thigh quarters yesterday morning. 225°F direct on CI for just under 3h on the xl. Started skin side down then flipped after 45min to determine if I had any hot spots that required more moving attention. Let rest on the counter for 15min then went in the fridge for two hours to cool. Deboned and shredded the chicken and saved the bones and skin in the freezer for future broth making. Will share the two chicken salad recipes later today as I move forward with the party prep process.

bluebird66 · August 21

Nice, bet those will make an awesome chicken salad.

BeanHead · August 21

Chicken salad three ways, top to bottom traditional southern, yellow curry, and kinda Waldorf with black grapes, gala apples, and Brazos Valley pecans.

BeanHead · August 21

Also made 12lbs of smoked pork shoulder (not pictured yet) that is about to hit the crock pot for warming up. Scheduled to serve all of the above with brioche buns and croissants, cole slaw, deviled eggs, a massive charcuterie board, and a really fun build your own elote bowl station. Also have a three gallon pitcher of sangria stewing from some peach wine I made in 2017. It tastes amazing… hope I remember to post some pics of the final results.

johnmitchell · August 21

Wow this all sounds amazing, the only thing missing is your home address 😂

loco_engr · August 21

Image: https://us.v-cdn.net/5017260/uploads/editor/mu/glj5o86z1q77.png

caliking · August 21

BeanHead said:

Also made 12lbs of smoked pork shoulder (not pictured yet) that is about to hit the crock pot for warming up. Scheduled to serve all of the above with brioche buns and croissants, cole slaw, deviled eggs, a massive charcuterie board, and a really fun build your own elote bowl station. Also have a three gallon pitcher of sangria stewing from some peach wine I made in 2017. It tastes amazing… hope I remember to post some pics of the final results.

Please do! sounds like an amazing spread.

Elijah · August 22

Holy smokes sounds fun. My son loves the rotisserie chicken salad at the grocery. I've tried, but don't live up to his expectations. He'd try number one.

BeanHead · August 22

BeanHead · August 22

Image: https://us.v-cdn.net/5017260/uploads/editor/mb/t1ew04bc5vty.jpeg

Smoked pork shoulder was pulled and warmed in the crockpot. Sad I didn’t get pics of the entire spread but it is hard to hostess for 36 folks and be my own paparazzi 🤣

kl8ton · August 22

A local butcher makes a smoked ch salad to die for. I'd love to recreate it. Yours looks great!

lousubcap · August 22

Time for Uma-

https://youtu.be/HdKbOpuQyCQ
Beyond that some serious eats and a whole lot of effort right there.
Another invite lost in the frigging ether. 🥲
Did I interpret correctly that you pulled the pork shoulder just before tossing in the crock pot?

BeanHead · August 22

Yes, I leave them whole to cool if I am not serving right away. I feel like I get more fat off and the meat stays moist.

BeanHead · August 22

@kl8ton for a pound of meat I whip about 1/2 cup mayo (Dukes), 1Tbs spicy mustard, 1tsp dry thyme, and a chopped green onion in a food processor with a metal blade once the onion no longer has visible chunks I add the chicken to pulse. If it seems a bit dry I add some water. I add chopped celery (and any other addition) and fold it in by hand to avoid over processing the additions, here is when I add a little salt and pepper if it seems needed. I like to add a tsp of chipotle powder if I am looking to amplify the smoked flavor. Buy a pint from your butcher and make a batch of this for yourself so you can taste both and think about what flavor additions you can make to get closer to the butchers flavor profile. I prefer dark meat for chicken salad but most folks use white, guessing you can look at the pint and determine what they use. Share your tips if you perfect their recipe! @Elijah give this recipe a try and see if your son approves!

BeanHead · August 22

Well kids, I hate food waste so… I sautéed the leftover onions from the pulled pork with the elote chopped jalapeños in some olive oil, added the leftover corn and a can of Rotel with some extra cumin. Once it was cooked down I added the leftover southern and curry chicken salads and the leftover creama. Mixed that all together and stirred in a pound of cooked pasta that was then all baked with the leftover crumbled Mexican cheese. Perfect dinner for tonight and will make at least 10 frozen future lunches!

lousubcap · August 22

@BeanHead - He!! of a creative undertaking and for a Friday. Sounds Great. Enjoy!

fishlessman · August 22

BeanHead said:

Well kids, I hate food waste so… I sautéed the leftover onions from the pulled pork with the elote chopped jalapeños in some olive oil, added the leftover corn and a can of Rotel with some extra cumin. Once it was cooked down I added the leftover southern and curry chicken salads and the leftover creama. Mixed that all together and stirred in a pound of cooked pasta that was then all baked with the leftover crumbled Mexican cheese. Perfect dinner for tonight and will make at least 10 frozen future lunches!

No cilantro , 😁

BeanHead · August 23

Agreed, no soap added @fishlessman 😆

caliking · August 23

So much to love here. To start, I could house ALL of those deviled eggs

fishlessman · August 23

caliking said:

So much to love here. To start, I could house ALL of those deviled eggs

That's my kriptonite and those look crazy good

johnmitchell · August 23

What a post 😋😋😋😋

Party time, smoked chicken salad!

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