Grilled Cherry Smoked Poussin

TomM24 · June 2008

Did this guy last night at 400 indirect to 165 in the breast. Used one packet of BBQDelight Cherry Pellets. It has Nantucket Offshore Seasoning Holiday Turkey Rub.

I love Cherry with poultry. The Naan is store bought but we will attempt Naan next time we do tandoori chicken.

Unknown · June 2008

once again a beautiful picture and a classy meal... you are raising the bar...
time for me to expand my horizons..[i wanted to write repetoire but don't know how to spell it :laugh: ]

Celtic Wolf · June 2008

You did a cherry smoked chick??

Chicken is Poulet :woohoo:

Looks really good though..

TomM24 · June 2008

I took German in HS and college but the farm that grows them calls them poussins I beleive they are just young chickens
http://store.griggstownquailfarm.com/c-25-poussin.aspx

Thanks for the kind words bill.

Celtic Wolf · June 2008

My father spoke fluent french. I grew up hearing him cuse me out in French and learned real quick when to duck. :laugh: HS Language of choice was French because it was easy for me to pass it :laugh: I preferred to concentrate on the Sciences.

Wasn't trying to insult. The food does look great..

TomM24 · June 2008

I didn't think you had any bad intent. I wish I were closer to NC I'd love to have some cracklins off your pig.

Beli · June 2008

Wish I could put a fork on that beauty.....looks deliciuos.....cooking some butterfly (spatchcocked??)chicken today.....where do you insert the temp probe???to get a proper reading......using my new thermometer for the first time.....must try cherry smoking soon.

Eggtucky · June 2008

Delicious lookin cook Tom..quit usin that damn french though..I have to google it to see wth you're talkin bout!! looks like a dang yard bird to me!! :blink: :P :woohoo: :woohoo:

TomM24 · June 2008

Beli:

With these little guys the breast is last to get done so I go or 165 in the thickest part of the breast. I put a polder thermometer in the breast and then use the thermopen when its getting close. By then the legs are 190. These birds are a frequent cook. Their spatchcocked marinated ones are good as well.

TomM24 · June 2008

Yea its just a young chicken. The birds are raised in very large areas covered with nets and are not crowded so they have much more of a wild bird taste.

Porco Rosso · June 2008

Hey Tom in East Windsor. This is Paul in Hightstown. I've had foodie friends tell me Griggston poussins on my big green egg were the best poultry experience of their lives.

Great thing about Jersey is all the excellent local specialty farms.

Best,

Paul

Grilled Cherry Smoked Poussin

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