Four Birds of a Feather - Pensacola Fishing Forum

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Old 11-12-2016, 04:04 PM   #1
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Default Four Birds of a Feather

Started four birds brining yesterday about 2:00PM, pulled them out this afternoon about 1:30PM, spatchcocked, rubbed and fired up the CCSV24.
Full water tray over Apple & Cherry and maintaining 250'-275'.
Once I get these up to an internal temp of 160', I'll move them on to the grill to crisp the skin.







More to come...
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Old 11-12-2016, 07:54 PM   #2
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Rub
.5 C Smoked Paprika
1.5 C McCormick Montreal Chicken seasoning

Smoked at 250'-275' till an internal temp of 160', then flipped the birds (LOL) and turned the temp up to 300'+ to try and crisp the skin.
I was going to use my Char-Broil grill but decided to see if the smoker could do it.
Skin wasn't crispy, a bit chewy, but was still mighty tasty.



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Old 11-12-2016, 08:46 PM   #3
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Looks good as always Chile.
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Old 11-12-2016, 08:53 PM   #4
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Quote:
Originally Posted by GROUPERKING View Post
Looks good as always Chile.
Thanks GK, I try.
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Old 11-12-2016, 09:08 PM   #5
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Mighty good lookin' plate!
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Old 11-13-2016, 09:20 AM   #6
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Bet it went down great with a cold pitcher of Crystal Light. Best way to cool down the heat of that paprika. Looks tasty
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Old 11-13-2016, 12:38 PM   #7
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Quote:
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Bet it went down great with a cold pitcher of Crystal Light. Best way to cool down the heat of that paprika. Looks tasty
"...heat of that paprika." Wut you talking about Willis?

Thanks it was very tasty.
Most of the family was drinking a pitcher of some killer lemonade, I had a NOS.
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Old 11-13-2016, 05:03 PM   #8
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My mouth is watering looking at those birds. Looks better than any restaurant.
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Old 11-19-2016, 12:26 AM   #9
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I know I'm late to the party but I got dibs on one of them birds! Outstanding once again chili! You should start your own YouTube series ! You've got me hooked on the almazan series! I'm still trying to find a knife similar to the one he uses!
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Old 11-20-2016, 06:07 PM   #10
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Mighty fine eats right there!!!!!!!!!
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