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Smoked Habenaro Chicken
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Mr Holloway
Posts: 2,034
A friend gave me a jar of his homemade smoked habenaro rub. This stuff is hot but has amazing flavour. The plan was for the upside down method, then I totally messed up the bird trying to get it on the new holder(first beers after 14 days :woohoo: )
Spatchcock it is
Some pics
The bird looks a little broken
A little asparagus
Chicken ready
Plated with some mashed taters and mushroom gravy. The chicken was super moist and the rub added a very nice kick.
Thanks for looking
Shane
Spatchcock it is
Some pics
The bird looks a little broken
A little asparagus
Chicken ready
Plated with some mashed taters and mushroom gravy. The chicken was super moist and the rub added a very nice kick.
Thanks for looking
Shane
Comments
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14 days - no beer? :ohmy: Amazing comeback - the chicken looks perfect. I've never cared for asparagus, but yours looks delicious....
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Very nice Shane. Your chicken has a nice color to it. :P
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Thanks Elizabeth
It was a long 2 weeks :laugh:
Shane -
Thanks Tim
The skin turned out really tasty with the rub
Shane -
I bet cause it looks great! :P
How long do you leave the green stuff on?
I hardly eat asparagus but, I should. -
Hey Tim
The asparagus was on for about 10 min, raised grid, around 400 dome temp. The prosciutto wrapped around, helps it taste better :laugh:
Shane -
That looks really great, Shane. The rub sounds wonderful. I'd love more details, but I'm sure he would say "If I told ya, I'd have to kill ya." Great job on that cook.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Nice chicken, rub sounds worth it....Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Thanks Jason
I will find out more about the rub and pass on any info I can
Shane -
Thanks Mickey
It's spicey but there is some great flavour there
Shane -
Hi Shane. It's not a beauty contest, it's about the taste! I bet it was good. And beer always helps!Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Thanks Faith
That poor bird took a beating before it got on the Egg.
Maybe that is what made it so tender :laugh:
Shane -
Looks great as always Shane. Every once in a while I like going 14 days without beer...just so I can get more mileage out of each beer!
Just curious- what is the upside down method for chicken? Is this some new rack/gadget I need to buy?
- I used the search and found some info on the inverted yardbird.
Asparagus looks great! I love asparagus alone, so wrapped in salty swine can only make it better.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Shane this is one of the best birds I've seen here :ohmy: :laugh: , nicely served. Congratulations & Salud!!!!!
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looks and sounds delicious! I must try asparagus that way sometime as I find it to be delicious with salt and pepper.Large and Small BGE * www.quelfood.com
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Thanks SP
The upside down method was posted by Little Steven.
It is a great way to cook a whole bird.
Here is the first one I tried
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1069712&catid=1#
Some chicken holders can be modified for this
Shane -
Thank you very much Beli
Much appreciated coming from you
Shane -
Thanks CC
Like SmokeyPitt said, the salty swine only makes it better :laugh:
We have a local roadside stand opening soon.
I can't wait for this season
Shane -
Shane, looks great!
How hot was it?
Mmmmmmm mushroom gravey. -
One cannot go wrong with salty swine. Works every time!Large and Small BGE * www.quelfood.com
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Is that Loco_Engr's morel mushroom sauce ? :woohoo:
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Looks delicious!
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Hi Rebecca
It had some nice heat but didn't burn your mouth. I really liked the flavour it added.
The mushroom gravy was a craving
Shane -
:laugh: :laugh:
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Hi DOW
I wish, just plain white mushrooms for this
Tried a couple of different types of wild shrooms up this way, still have to try the morel
Shane -
Thanks Dan
Shane -
Looks like a mightyfine feast to me.
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Thanks Hoss
Shane
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