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Whole jet netted stuffed chicken cooked raised direct.

SGH
SGH Posts: 28,989
in EggHead Forum
Nothing big, just a simple chicken stuffed and netted and cooked raised direct for a change. Yall already know what I stuff them with so really no need to repeat it here. The temp at the grid the chicken sat on was 375 degrees for the duration. Used oak and just a tad of southern pecan for smoke. Hope that yall enjoy.

Location- Just "this side" of Biloxi, Ms.

Status- Standing by.

The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • DMW
    DMW Posts: 13,836
    Very nice. Now stop teasing and show us a sliced pic. Or did you swallow it whole? ;)
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Where are you buying your netting?  Looks freaking awesome man!   For newbie's sake describe the filling. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SpartanPride
    SpartanPride Posts: 161
    That first pic of the fire came out cool. +1 on the sliced pic!  
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  • SGH
    SGH Posts: 28,989
    NPHuskerFL said:
    Where are you buying your netting?  
    Most of the time from here brother husker.
    http://www.jetnetcorp.com/

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    That's right. Pretty sure you told me that before. Looked it up and bookmarked. Thanks brody
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SGH
    SGH Posts: 28,989
    NPHuskerFL said:
    For newbie's sake describe the filling. 
    Brother Husker you are certainly not a newbie. However you are one of my favorites on the forum. Thus, per your request, here is my chicken seafood stuffing. This is the same stuffing I used at brisket camp. Please remember that you can increase or decrease the amounts by halving, doubling etc, etc...
    Just keep the proportions the same. 

    1 pound shrimp or crawfish tail meat. Or use 50/50 of each.
    1 pound fresh blue crab meat. Or store bought lump crab in a pinch. The former is preferred.
    1 cup cooked white rice.
    1 cup finely jibbled up raw bacon.
    1/2 cup of fresh raw ground sausage. Jimmy Dean sage works great also.
    1/4 cup green onion. Stems and all.

    Run the above through your meat grider together to mix and coarsely grind. Just make one pass through a #1 plate. Do not grind anymore than this. You want chunks of shrimp and crab to be visible. After its ground and mixed, salt and pepper to taste. To give it a little kick and a little something extra, I hit it pretty heavy with a dose of cayenne. Use the cayenne at your discretion my friend.


    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bgebrent
    bgebrent Posts: 19,636
    That sounds awesome!  Thanks for sharing @SGH!
    Sandy Springs & Dawsonville Ga
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  • hapster
    hapster Posts: 7,503
    Awesome as usual 
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • Roadpuke0
    Roadpuke0 Posts: 531
    Man I wish I had the time on my hands to create and do the cooks you do. Slave to my own buisness:-( 
    Plumbers local 130 chicago.     Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!

    Bristol, Wisconsin 
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  • SGH
    SGH Posts: 28,989
    Roadpuke0 said:
    Man I wish I had the time on my hands to create and do the cooks you do. Slave to my own buisness:-( 
    I feel your pain brother. I just went through a 4 month stretch with only Christmas Day off. Almost 0 cooks in that time period. The only upshot is, when I'm off, I'm off. I try to make up for it then. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Jeremiah
    Jeremiah Posts: 6,412
    Looks great as usual! Which cooker is that?
    Slumming it in Aiken, SC. 
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  • Tinyfish
    Tinyfish Posts: 1,755
    Thats stuffing does sound delicious and can't imagine how good it tastes.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Looks like it was really good!!! 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • mahenryak
    mahenryak Posts: 1,324
    Impressive.  Nicely done.  I bet that stuffing is terrific!
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • henapple
    henapple Posts: 16,025
    Is this an egg forum?

    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • SGH
    SGH Posts: 28,989
    henapple said:
    Is this an egg forum?

    No, it is not Uncle Apple  ;)

    Jeremiah said:
    Looks great as usual! Which cooker is that?
    That is Unit #6 my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Jeremiah
    Jeremiah Posts: 6,412
    Ok. What kind/ make of smoker is that?
    Slumming it in Aiken, SC. 
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Fantastic!  I know I've seen that stuffing before, but damn  
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  • fence0407
    fence0407 Posts: 2,244
    Wow...looks good!
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • beachsmoke
    beachsmoke Posts: 644
    Incredible I have to try that soon after a crawfish boil 
    Large egg panhandle of florida
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  • SGH
    SGH Posts: 28,989
    Jeremiah said:
    Ok. What kind/ make of smoker is that?
    It a 30x84 reverse flow offset with a built in direct flow/direct fired vertical. The vertical can be fired direct by a fire pan or direct flow from the firebox below. Nothing special really, but it does pretty good.


    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • johnmitchell
    johnmitchell Posts: 7,364
    Looks fantastic..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • thetrim
    thetrim Posts: 11,387
    I love that smoker. 
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • SGH
    SGH Posts: 28,989
    thetrim said:
    I love that smoker. 
    Thanks brother. I'm pretty partial to it myself now that I have got use to it. It does a real good job with little fuss or hassle. If I had a complaint it would be the amount of fuel that it uses. However given its size, it's just part of it. Again, thanks.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    DMW said:
    Very nice. Now stop teasing and show us a sliced pic. Or did you swallow it whole? ;)
    Here you go. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • stemc33
    stemc33 Posts: 3,567
    Very nice Scotty. It's hard to believe all those ingredients fit in a chicken. You must have to stuff the $#!+ out of it. What's up with cooking one chicken in Unit 6 @SGH?  
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Hotch
    Hotch Posts: 3,564

    @SGH Scottie that looks great. I must say that at brisket camp, your stuffed chicken is the best I have ever tasted. Well done sir.

    Next a stuffed tenderloin maybe?

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • SGH
    SGH Posts: 28,989
    edited April 2015
    Hotch said:

    Next a stuffed tenderloin maybe?

    I may make a couple of them this weekend if the weather clears up. And thanks for the kind words.

    stemc33 said:
    What's up with cooking one chicken in Unit 6 @SGH?  
    The rain has been relentless here for a week and a half. I used unit #6 instead of the egg just to keep moisture from building up inside of it. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Hotch
    Hotch Posts: 3,564
    @SGH Scottie would I need to use the jet net device when installing the jet net on the chicken or tenderloins?
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    I am Pavlov's dog! 
    New Albany, Ohio 

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