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Party time, smoked chicken salad!

BeanHead
BeanHead Posts: 734
in EggHead Forum
 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. 
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Comments

  • bluebird66
    bluebird66 Posts: 2,943
    Nice, bet those will make an awesome chicken salad.
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • BeanHead
    BeanHead Posts: 734
    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. 
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  • johnmitchell
    johnmitchell Posts: 7,355
    Wow this all sounds amazing, the only thing missing is your home address 😂
    Greensboro North Carolina
    When in doubt Accelerate....
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  • loco_engr
    loco_engr Posts: 5,817

    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • caliking
    caliking Posts: 19,779
    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.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Elijah
    Elijah Posts: 877
    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. 
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  • BeanHead
    BeanHead Posts: 734

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  • BeanHead
    BeanHead Posts: 734
    edited August 22
    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 🤣
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  • kl8ton
    kl8ton Posts: 6,395
    edited August 22
    A local butcher makes a smoked ch salad to die for. I'd love to recreate it. Yours looks great!
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • lousubcap
    lousubcap Posts: 36,662
    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?  

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • BeanHead
    BeanHead Posts: 734
    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. 
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  • BeanHead
    BeanHead Posts: 734
    edited 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! 
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  • BeanHead
    BeanHead Posts: 734
    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! 
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  • lousubcap
    lousubcap Posts: 36,662
    @BeanHead - He!! of a creative undertaking and for a Friday.  Sounds Great.  Enjoy!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • fishlessman
    fishlessman Posts: 34,552
    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 ,  😁
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • BeanHead
    BeanHead Posts: 734
    Agreed, no soap added @fishlessman 😆
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  • caliking
    caliking Posts: 19,779
    So much to love here. To start, I could house ALL of those deviled eggs :) 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • fishlessman
    fishlessman Posts: 34,552
    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • johnmitchell
    johnmitchell Posts: 7,355
    What a post 😋😋😋😋
    Greensboro North Carolina
    When in doubt Accelerate....
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