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Another great way to truss a bird

Focker
Focker Posts: 8,364
edited August 2016 in EggHead Forum
Stumbled on this goofy vid to truss.  Seems logical.
https://youtu.be/G2leEwcDhXo

Used the 22 WSM + Cajun Bandit, maple for fuel that I cut down at my dad's, and cherry flooring scraps for a little smoke.

Letting it burn.

Getting close



It worked great.

Thanks for lookin'.
Brandon
Quad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."

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Comments

  • shtgunal3
    shtgunal3 Posts: 6,134
    That fire pic is cool. Chicken looks awesome too!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Focker
    Focker Posts: 8,364
    shtgunal3 said:
    That fire pic is cool. Chicken looks awesome too!
    Thanks man, it was a fun cook. Will definitely be trussing this way going forward.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Hawg Fan
    Hawg Fan Posts: 1,517
    Your chicken looks perfect.  The video was pretty cool too.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • Hub
    Hub Posts: 927
    Wow.  That is outstanding in all respects.
    Beautiful and lovely Villa Rica, Georgia
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  • Focker
    Focker Posts: 8,364
    Thanks guys, it was destroyed.  IPA for the kids, Ghost for the big kids.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • SciAggie
    SciAggie Posts: 6,481
    That looks wonderful.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Focker
    Focker Posts: 8,364
    Thanks @SciAggie.  So simple, yet so good.  And the boys tear it up, every time.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • pgprescott
    pgprescott Posts: 14,544
    Great cook and video to boot. Thanks for sharing Brandon
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  • Focker
    Focker Posts: 8,364
    pgprescott said:
    Great cook and video to boot. Thanks for sharing Brandon
    Thanks Pete.  Love trying new techniques that yield better results.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • WeberWho
    WeberWho Posts: 11,538
    Mouth is watering. Especially the ghost. Wow! 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Focker
    Focker Posts: 8,364
    WeberWho said:
    Mouth is watering. Especially the ghost. Wow! 
    Thanks V.  The Ghost livens things up, nice blend of heat and sweet.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    I want some chicken... Looks awesome!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Focker
    Focker Posts: 8,364
    Thanks JT, we love it, a versatile constant in the rotation.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Sea2Ski
    Sea2Ski Posts: 4,131
    @Focker. Did you notice a difference in cooking time or temp with the bird trussed that way like the video suggested?  It would make sense that the thigh would finish a bit faster.  Just wondering....
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Focker
    Focker Posts: 8,364
    edited August 2016
    Sea2Ski said:
    @Focker. Did you notice a difference in cooking time or temp with the bird trussed that way like the video suggested?  It would make sense that the thigh would finish a bit faster.  Just wondering....
    Things were pretty even, high 150s in breast, and low 170s in thigh.  158 and 174 respectively, to be exact.  Breasts were perfect without brining.  Cooking times were similar, about an hour.  Temp started out 300, crept up to 350 dome.  Didn't really have probelms with the white finishing before the dark using traditional truss though.  The biggest advantage with this method IMO is opening the skin up to the heat.  If we do a bird this year for T Day (trying to convince dad and fam to go lasagna), it will be trussed and cooked this way.  Although the vid was kind of quirky, the dude knows his shtuff.  Thanks @Sea2Ski
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Thanks @Focker. For the last 3 or so years, I have spatchcocked all my birds.  But the presentation via this method might work for wow factor when sitting on the table.  

    Thanks again!  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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