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Had not done whole yardbirds in awhile... figgered it was about time.
I brined the birdies overnight, using this recipe:
1.5 gallons ice cold water
1/2 cup kosher salt
2 tsp garlic powder
2 tsp onion powder
2 teaspoons cajun spice
1/3 cup sugar
After removing them from the brine, I rubbed them all over with olive oil and Mad Hunky. I poured apple juice into the cans, along with the juice of 1/2 lemon each, and several sprigs of fresh rosemary.
I fired up the Klose using sugar maple splits... got her to 300 for a half hour, then backed her down to 250-ish, and put 4 racks of spares in the vertical chamber.... BTW, I did not foil them at all. I cooked them for about 6 hours, squirting them regularly with a mix of apple juice and worchy, and saucing/glazing them about 1/2 hour before removing them from the grates.
About 4.5 hours into the rib cook, I put the chix in the main chamber. Once the ribs were close to done, I jacked up the heat to 275-300 and let the chix cruise and get happy. I pulled them out at a thigh temp of 170.
There's nothing as juicy and tender as a brined bird... when I probed the thigh for the temp, I had a gusher of juice shoot out at me!
I thought I was in a porn movie... 
Here's a few pix... no final plate shots... sorry!
I finally have a new roof over the Klose (no shingles yet...)
A shot of the work area
Y'all have seen ribs before... but here's a couple of the racks
Chix about an hour into it
Chix ready to pluck from the grates
Thanks for looking!!
I brined the birdies overnight, using this recipe:
1.5 gallons ice cold water
1/2 cup kosher salt
2 tsp garlic powder
2 tsp onion powder
2 teaspoons cajun spice
1/3 cup sugar
After removing them from the brine, I rubbed them all over with olive oil and Mad Hunky. I poured apple juice into the cans, along with the juice of 1/2 lemon each, and several sprigs of fresh rosemary.
I fired up the Klose using sugar maple splits... got her to 300 for a half hour, then backed her down to 250-ish, and put 4 racks of spares in the vertical chamber.... BTW, I did not foil them at all. I cooked them for about 6 hours, squirting them regularly with a mix of apple juice and worchy, and saucing/glazing them about 1/2 hour before removing them from the grates.
About 4.5 hours into the rib cook, I put the chix in the main chamber. Once the ribs were close to done, I jacked up the heat to 275-300 and let the chix cruise and get happy. I pulled them out at a thigh temp of 170.
There's nothing as juicy and tender as a brined bird... when I probed the thigh for the temp, I had a gusher of juice shoot out at me!
I thought I was in a porn movie... Here's a few pix... no final plate shots... sorry!
I finally have a new roof over the Klose (no shingles yet...)
A shot of the work area
Y'all have seen ribs before... but here's a couple of the racks
Chix about an hour into it
Chix ready to pluck from the grates
Thanks for looking!!
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