daninpd Posted October 18, 2018 Share Posted October 18, 2018 At Thanksgiving my favorite way to do turkey is apple smoked with a non-edible stuffing of mixed, quartered citrus: oranges, lemons, limes, tangerines. The citrus releases it's juices inside the bird and the rotisserie lets the juice coat the skin and caramelize. The best way to do turkey is with a citrus brine overnight and then stuff. I had to hunt through several stores to find a chicken in the 3 lb range. When you see chickens on sale for .99 a lb labeled "fryers" and the cheapest one is $7.30, those are what my Grandma called stewing hens. This little guy was 2.85 lbs. I sprinkled with salt and pepper, inside and out and then sprinkled a bunch of zest from limes, lemons and tangerines inside the cavity. Stuffed with the quartered citrus, trussed and slathered with some softened butter. Put on my Stok rotisserie to smoke with apple wood until the internal temp in the thickest part of the thigh was 155 and relied on residual heat to get it done. Served with some blue cheese mashed red potatoes and gravy and some "Mexican Street" style grilled corn on the cob with Crema, Cotija cheese and lime juice. That was a good Monday night supper with some leftover chicken for a Tuesday night smoked chicken pasta salad. Scott Roberts, Golf Griller, gotzero and 6 others 9 Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 18, 2018 Share Posted October 18, 2018 Great looking spun bird. Never heard of that rotisserie grill. Great entry. Quote Link to comment Share on other sites More sharing options...
daninpd Posted October 18, 2018 Author Share Posted October 18, 2018 6 hours ago, ckreef said: Never heard of that rotisserie grill. Great entry. The Stok was sold by Home Depot. It accepts a lot of the accessories that fit a Weber 22" and mine is a typical, aging melange of bits and pieces cobbled together to keep it going. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 18, 2018 Share Posted October 18, 2018 1 hour ago, daninpd said: The Stok was sold by Home Depot. It accepts a lot of the accessories that fit a Weber 22" and mine is a typical, aging melange of bits and pieces cobbled together to keep it going. Cobbled together and all it was a fine grill to use for this challenge. Quote Link to comment Share on other sites More sharing options...
KismetKamado Posted October 18, 2018 Share Posted October 18, 2018 That’s a mighty fine looking chicken! Great color and I bet the aroma of the citrus as it spun was amazing. Superb entry! Quote Link to comment Share on other sites More sharing options...
Smoke and Awe Posted October 19, 2018 Share Posted October 19, 2018 Somehow, I have to figure out how to do this without a rotisserie, but it is the perfect meal in my book. Inspired I am. Quote Link to comment Share on other sites More sharing options...
daninpd Posted October 19, 2018 Author Share Posted October 19, 2018 39 minutes ago, Smoke and Awe said: Somehow, I have to figure out how to do this without a rotisserie This was done over indirect heat with the little Weber charcoal side baskets. Set your grill up that way, get out your big tongs, load a book-on-tape on your phone and stand there and give it a quarter-turn every 10 seconds. Human powered rotisserie. Depending on the book it might even be educational. Probably educational enough to make you go out and buy a rotisserie. Scott Roberts and Golf Griller 2 Quote Link to comment Share on other sites More sharing options...
keeperovdeflame Posted October 19, 2018 Share Posted October 19, 2018 Truly fine looking chicken and a beautiful plate, daninpd. I have saw those Stok gills at Home Depot a while back. Some were larger and some really small. I think they were looking at the deck grill market, they seemed to be pretty well made, however. I love citrus with chicken. A lot of Greek dishes use fresh lemon juice, olive oil, salt, oregano, and Ouzo for a hint of licorice, or Grappa for a smokey flavor Quote Link to comment Share on other sites More sharing options...
Ron5850 Posted October 19, 2018 Share Posted October 19, 2018 That plate looks like it came together perfectly. The color of that bird looks spot-on as well. And I love the idea of all that Citrus stuffing . That is a must try bird for me. Excellent entry. Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted October 22, 2018 Share Posted October 22, 2018 I can almost taste that chicken sitting on the plate, it looks scrumptious. The sides aren't too far behind either. Quote Link to comment Share on other sites More sharing options...
Lydia Posted October 30, 2018 Share Posted October 30, 2018 Love lemon chicken so much! Your citrus combo sounds amazing! Quote Link to comment Share on other sites More sharing options...
gotzero Posted October 31, 2018 Share Posted October 31, 2018 I have a nice heirloom turkey on the way for Thanksgiving. I am thinking about trying this citrus stuffing in the turkey with a tequila lime rub on the outside. Might have to do a butterball trial before the big day! Quote Link to comment Share on other sites More sharing options...
daninpd Posted November 1, 2018 Author Share Posted November 1, 2018 13 hours ago, gotzero said: I have a nice heirloom turkey on the way for Thanksgiving. I am thinking about trying this citrus stuffing in the turkey with a tequila lime rub on the outside. Might have to do a butterball trial before the big day! Do the trial. Include apple or cherry for your smoke and I think you'll be happy. Weight the citrus you use to your taste but include everything for complex flavor. I like the tequila lime rub. Are you doing a rotisserie? Quote Link to comment Share on other sites More sharing options...
gotzero Posted November 1, 2018 Share Posted November 1, 2018 16 minutes ago, daninpd said: Do the trial. Include apple or cherry for your smoke and I think you'll be happy. Weight the citrus you use to your taste but include everything for complex flavor. I like the tequila lime rub. Are you doing a rotisserie? Yes to rotisserie. Ruined other whole bird cooking methods for me! daninpd 1 Quote Link to comment Share on other sites More sharing options...
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