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Dave Rose

The Smokin' Lounge

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Dave Rose

I had asked a while back about smoking birds that were skinned instead of plucked and some of ya'll gave me some great advice. With that in mind I decided to snap some pics along the way in hopes that they would turn out at least 1/2 way decent. Was I pleasantly surprised. Hope you all enjoy.

The brine ingriediants.

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The main brine ingriediant, salt.

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Floatin eggs to check for correct salinity. (thanks Ron)

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Add some brown sugar

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Finished brine and the star pupils.

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Let it sit overnight and then fire up the smoker the next day.

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Todays smoke flavor was alder. (thanks Chris Raymond)

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Neatly wrap and tooth pick bacon over the skinned birds. (thanks Hub)

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(does anyone else think about the movie Hellraiser after seeing this pic?)

Layin' down smoke for about 2.5 hours this afternoon. One thing I didn't have to worry about was temperature spikes, at a balmy +-28 and wind, R2D2 wasn't going to overheat today.

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Pullin' the birds off the smoke.

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At this point the birds aren't cooked. So I brought them in, heated the oven to 350 and added a small amount of water to the bottom of the pan to finish cooking.

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I checked them again at 30 minutes with a meat thermonitor and it said they weren't done yet. After another 5-10 minutes I had a gut feeling they were done and opened one up to check. Sure 'nuff. cooked.

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Here they are with the bacon removed.

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They turned out very juicey and tendered. I was more than plesantly surprised. Beginers luck maybe, but I guess I'd rather be lucky than good.

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rprovines

Hey, great job there amigo. Looks good enough to eat. The bacon did it's intended purpose and sealed them up evidently.

Nice photos, too.

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WPG Gizmo
Looks good enough to eat Dave :D

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browndog
yummm yummmm ...  looks like I need to put another flag on my travel map..  :)

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mshowman
Pullin' the birds off the smoke.

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At this point the birds aren't cooked. So I brought them in, heated the oven to 350 and added a small amount of water to the bottom of the pan to finish cooking.

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If we ever give an award for the least wasteful UJer, Dave gets it. Smoked porkies!

Seriously though, they look great.

Mike

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Briarscratch
Holy Smokes!  They look awesome.  I'm drooling here.

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ckfowler180
I have a bunch of breasts in brine and bought bacon yesterday.  Crossing my fingers mine survive too!

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Dave Rose

Colin - You should be fine. I think it is important though not to let the smoker get too hot and finish cooking them in the oven at 350. I think 1/2 hour would do it. I had mine in for 35-40 minutes in the oven, any longer and I think they would have started to dry out.

Paul - Any time. perferably during bird season  :D

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rosies dad
Nice job Dave, looks very good.

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frugal pointer
Dont let Reelmaker know you can smoke porkies, will be another excuse for him!!  Seriously, some good looking chow there, maybe its time for me to buy a smoker.....hmmmmm

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Parkerman

Dave, Those birds look great...

What is exactly in the brine mix, I can see 1 cup salt, and some brown sugar (1/4 cup?) but what else? I want to try this. Eric

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SteelSearchin

Nice work Dave!!  Those birds looked to be in pretty good shape before you cooked 'em.  The toothpick scars made 'em look a little more like the birds I'm used to seeing.  Can't quite bring myself to let a bird "get out there a little."  Too many years of grouse hunting ingrained into my trigger finger...  

;-)

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RookieEP

Are you mad MAN!  Didn't you see the thread about people trying to lose weight!  You are so evil...  

Do you do to go boxes?   :laugh:  <- emotican w/ mouth open to eat food.

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Dave Rose
Eric - I just put a post in the Receipe Forum. Probably should have added that after dinner the other night.

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