Chicken on a string!

[Joe Hell]

…more to come!

[Joe Hell]

Joe Hell It could fall apart at any minute! I’m having a hard time putting this one into words. So good…food coma

[PapaSop]

Joe Hell
Aah…. More memories. Used to do something very similar only with turkey back when my kids were in scouting. This is very, very good. The boys’ had to lash together a tripod to hang meat over fire. Don’t let the string catch on fire…found out the hard way. Still ate it, just had to brush it off. You’re taste description is spot on.

[Joe Hell]

PapaSop Wow! A turkey is ambitious! Most of the recipes and recommendations I found said to use a bird under 4 lbs… I couldn’t find one under 6. I’d love to try game birds! I’m going to take advantage of this method every chance I get.

[Jonathon]

Joe Hell That is a good way to spend a Saturday, or Sunday! I didn’t get a chance to do anything other than yard work all weekend, other than a few hours of fishing Sunday morning. What seasonings did you use?

[Joe Hell]

Jonathon On this one I brined it for 24 hours with kosher salt, white sugar and a tomato and pepper stock. I rinsed and dried the bird and loosened the skin. I then used a very generous amount of the jalapeno patty mix and stuffed it under the skin and some in the cavity. I put the bird on a rack on a sheet pan uncovered in the fridge overnight to dry the skin a bit. The next day I coated in avocado oil and a homemade rub. During the cooking process I basted the bird by squeezing a half lemon over it every 20 minutes as it spun around. The only thing I forgot to do was to add fresh herbs to the cavity.

I’d consider myself a chicken ninja but this recipe tops all of my previous work.

The rub:

1/3 C Paprika
2 TBL Cumin
2 TBL Chili Powder
2 TBL Splenda Brown Sugar
2 TBL Monk Fruit Sugar
2 TBL Kosher Salt
1 TBL Coarse Ground Pepper
1 TBL Kashmiri Chili Powder
1 TBL Cayenne
1 heaping teaspoon each of Granulated Garlic and Onion powder

[PapaSop]

Joe Hell
If I can ever find a photo from those days I’ll share it. Countless albums and totes of photographs to look through.

[Joe Hell]

PapaSop I’d love to see them!

[Joe Hell]

Tonight (in addition to roast beef) I’m making a Filipino adobo inspired chicken…on a string

https://youtu.be/oejzcwgH1qc

[Joe Hell]

[Joe Hell]

I swear, I’m not roasting a tiny torso! (That isn’t a bird)

[PapaSop]

Joe Hell
Incredible. Looks great. I can only assume the taste was amazing.

[Joe Hell]

PapaSop I haven’t found out yet. Lol. As a rule I try not to eat after 6pm. The bird wasn’t ready until 9. I just sliced up my roast beef deli meat from yesterday and it’s fantastic! That was a rough day making that food and not eating it. I also processed 15 lbs for jerky. I sampled that all day long. Garlic & Pepper, Habanero Lime and Teriyaki. All of them turned out perfect.

[PapaSop]

Joe Hell
Very nice. I know what you mean about the jerky. Have to force myself to put it away. I end up packaging it 8oz bags for just that reason.

[Joe Hell]

PapaSop I keep my bags at 4 oz. for that very reason!

[Jonathon]

Joe Hell Lol thank you for the clarification as a mini torso is exactly what that looks like! It sounds like you had a productive weekend as far as meat processing goes.

Austin will occasionally comment on how much meat I put into one individual meat bag, I just keep stuffing things into it until it will not take any more, that’s normally fine as I tend to eat a lot of something once I start but this past weekend I think I realized the error of my ways as I opened a package of pepperoni at home that had 4 good sized sticks of it and all I could manage was a half a stick!

[PapaSop]

Joe Hell said in Chicken on a string!:

PapaSop I’d love to see them!

Well Joe, look what I ran across today. We had done turkeys multiple ways but this is the only pic I could find.

Think it took about 4 hours. The cooking bag made a huge difference.

[Ridley Acres]

PapaSop has his own old school randomizer box o pics

[Dr_Pain]

I love primitive cooking. If you make another turkey PapaSop I will be there in a minute

[calldoctoday]

Joe Hell Now that is interesting. My only question is, what kind of string are you using there & how do you rotate that buzzard so he gets cooked evenly?