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(The Takeout)   If juicy, delicious, store-bought rotisserie chicken is wrong, I don't want to be right   (thetakeout.com) divider line
    More: Interesting, Meat, Roasting, Oven, Chicken, whole chicken, 3-ounce serving of Member, sodium content, Hypertension  
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1059 clicks; posted to Food » on 24 Oct 2021 at 11:02 AM (5 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2021-10-24 9:08:02 AM  
Rotisserie chicken is lovely! Costco? ✓
Same goes for spatchcocked, and deboned/stuffed.

In before the beer butt chicken nutterbutters.
Don't get me wrong. I love containing the juiciness. Just not with plastics and paint...
 
2021-10-24 9:24:01 AM  

Redh8t: Rotisserie chicken is lovely! Costco? ✓
Same goes for spatchcocked, and deboned/stuffed.

In before the beer butt chicken nutterbutters.
Don't get me wrong. I love containing the juiciness. Just not with plastics and paint...


This. That Costco bird for $4.99 is the shiz.

Their self branded wine on the other hand... should just open the bottles up and let them turn to vinegar.. which they aren't too far from as is.
 
2021-10-24 9:39:43 AM  

Redh8t: Rotisserie chicken is lovely! Costco? ✓
Same goes for spatchcocked, and deboned/stuffed.

In before the beer butt chicken nutterbutters.
Don't get me wrong. I love containing the juiciness. Just not with plastics and paint...


I have a vertical roasting pan so I just dump the can of beer in the bottom. Works like a charm
 
2021-10-24 9:59:07 AM  
I found TFA to be unconvincing. He only lists 3 brands with high salt and several with perfectly reasonable amounts.

Then he finishes with a plea to make your own and says, "all you really need is chicken, salt*, and high heat."

*emphasis mine
 
2021-10-24 10:05:48 AM  

tfresh: Redh8t: Rotisserie chicken is lovely! Costco? ✓
Same goes for spatchcocked, and deboned/stuffed.

In before the beer butt chicken nutterbutters.
Don't get me wrong. I love containing the juiciness. Just not with plastics and paint...

This. That Costco bird for $4.99 is the shiz.

Their self branded wine on the other hand... should just open the bottles up and let them turn to vinegar.. which they aren't too far from as is.


I'm sitting on a wood pile on a mountain taking a water break
I'd say you cannot get the same ROI on a bird if you bought one raw, and had to process it yourself.
As s
For sodium content, use an altsalt for the stock when you make the soup.
 
2021-10-24 10:21:56 AM  

tfresh: Redh8t: Rotisserie chicken is lovely! Costco? ✓
Same goes for spatchcocked, and deboned/stuffed.

In before the beer butt chicken nutterbutters.
Don't get me wrong. I love containing the juiciness. Just not with plastics and paint...

This. That Costco bird for $4.99 is the shiz.

Their self branded wine on the other hand... should just open the bottles up and let them turn to vinegar.. which they aren't too far from as is.


Depends.  Most of them are relabeled overstock from OK labels.  The prosecco is La Marca for example.

Some people in Alaska take coolers and dry ice when they go to Juneau, Fairbanks, or Anchorage, so they can load up on those damn Costco rotisserie chickens.  I swear to Elvis, they put crack in the injection or something.  Best damn chicken on the market, and the main reason I miss living near a Costco.
 
2021-10-24 10:23:18 AM  
Anyone taking their time and really putting some love into a roasted chicken will brine that motherfarker. So that's why the store injection brines, it makes it taste better. Why does this guy hate flavor?

Next thing they're gonna say is that MSG is bad.
 
2021-10-24 10:45:23 AM  
I bought a very cheap whole chicken in the Kroger bargain bin, think it was less than $3.  Soaked it in hot sauce and cooked it in a convection oven.  It was good, not great.
 
2021-10-24 11:09:10 AM  
The short story is that the main problem with rotisserie chicken is its sodium content. In order to keep the chickens juicy, and flavorful, they're typically injected with a solution that's full of salt, sugar, and processed ingredients.

Yes. The writer discovered "brine."

Now go do a shocking expose on the fact that many of the dry rubs used in grilling contain, um, pretty much the same thing.
 
2021-10-24 11:18:34 AM  

question_dj: Anyone taking their time and really putting some love into a roasted chicken will brine that motherfarker. So that's why the store injection brines, it makes it taste better. Why does this guy hate flavor?

Next thing they're gonna say is that MSG is bad.


Why bother? Use a thermometer if you don't want your chicken (or turkey for that matter) to have that deli meat texture that wet brines tend to give.
 
2021-10-24 11:24:05 AM  

Pocket Ninja: and processed ingredients


The word "processed" should be banned from food writing unless the writer explains what the mean by that.
 
2021-10-24 11:41:46 AM  
When I worked in the Deli at my local grocery store, the rotisserie chickens weren't injected with anything. I know because I would make them sometimes. So unless it was done at the supplier, it wasn't done. Obviously other stores may do it differently.

There were three versions. One was plain and two different rubs, garlic and herb I think and something else I can't remember. The ones that didn't sell in time got shredded, packaged and sold as store brand shredded chicken. I hated doing that, it killed my hands.
 
2021-10-24 12:11:51 PM  

abhorrent1: When I worked in the Deli at my local grocery store, the rotisserie chickens weren't injected with anything. I know because I would make them sometimes. So unless it was done at the supplier, it wasn't done. Obviously other stores may do it differently.

There were three versions. One was plain and two different rubs, garlic and herb I think and something else I can't remember. The ones that didn't sell in time got shredded, packaged and sold as store brand shredded chicken. I hated doing that, it killed my hands.


Most places just grab whatever is about to expire off the shelves. A lot of the time it's just a plain ol' tyson/purdue 'with a 10% solution of...' I had this discussion with some mouth breather at Safeway once. "We don't inject em with unnything hurr". Fine. What does that wrapper say?

Then I had a wee chat with the deli counter manager about the chickens that had been sitting in the farking warmer for 8 hours. Lazy jerkoffs.

/the Juneau, AK safeway will get you sick as a dog.
//Don't call me Karen
///the other store would occasionally have hot cabbage rolls
 
2021-10-24 12:12:14 PM  

question_dj: Anyone taking their time and really putting some love into a roasted chicken will brine that motherfarker. So that's why the store injection brines, it makes it taste better. Why does this guy hate flavor?

Next thing they're gonna say is that MSG is bad.


Last year I decided to try Alton Brown's turkey brine recipe for a roaster chicken. Turned out quite wonderful.

Had chicken and rice soup for days and days.

Might be time to make it again.

And of course I use his recipe for Thanksgiving.
 
2021-10-24 12:21:07 PM  

tfresh: Redh8t: Rotisserie chicken is lovely! Costco? ✓
Same goes for spatchcocked, and deboned/stuffed.

In before the beer butt chicken nutterbutters.
Don't get me wrong. I love containing the juiciness. Just not with plastics and paint...

This. That Costco bird for $4.99 is the shiz.

Their self branded wine on the other hand... should just open the bottles up and let them turn to vinegar.. which they aren't too far from as is.


If you have a Meijer nearby their rotisserie chicken is also delicious. It's usually $5.29 but it may have gone up recently as I was seeing it advertised as 2 for $11.
 
2021-10-24 12:28:52 PM  

jclaggett: question_dj: Anyone taking their time and really putting some love into a roasted chicken will brine that motherfarker. So that's why the store injection brines, it makes it taste better. Why does this guy hate flavor?

Next thing they're gonna say is that MSG is bad.

Last year I decided to try Alton Brown's turkey brine recipe for a roaster chicken. Turned out quite wonderful.

Had chicken and rice soup for days and days.

Might be time to make it again.

And of course I use his recipe for Thanksgiving.


Popping in to plug his rib roast recipe. So you can have an Alton Brown Christmas...


And yeah, I agree with the posts about several stores listed having reasonable amounts of sodium. Chicken (especially the white meat) is both bland and dries out super easily. You HAVE to use salt to get an edible final product. Usually noticeably more per weight than you would with beef or pork (chops notwithstanding).

I find dipping much below 300 mg sodium per 4 oz serving of chicken starts to get bland in a hurry. Unless it's something like stir fry, where you have thin slices, a lightly salted marinade, and a decently salty sauce.

And hell, if you're aiming for the AHA's recommendation of 2300 mg/day, even ripping through 800-900 mg sodium for a big dinner isn't terrible if you keep the other meals light and don't, you know, eat a freakin' bag of potato chips during the day.
 
2021-10-24 12:30:52 PM  
God bless my wife and her Costco rotisserie chickens. She debones them as soon as she gets them home and gives me the oysters as she works.

Won't let me have the skin, though.
 
2021-10-24 12:32:46 PM  
I saw an essay a while ago that stated "The greatest advancement in feminism in the last 20 years is the invention of the ubiquitous supermarket rotisserie chicken"
 
2021-10-24 1:05:00 PM  

NINEv2: abhorrent1: When I worked in the Deli at my local grocery store, the rotisserie chickens weren't injected with anything. I know because I would make them sometimes. So unless it was done at the supplier, it wasn't done. Obviously other stores may do it differently.

There were three versions. One was plain and two different rubs, garlic and herb I think and something else I can't remember. The ones that didn't sell in time got shredded, packaged and sold as store brand shredded chicken. I hated doing that, it killed my hands.

Most places just grab whatever is about to expire off the shelves. A lot of the time it's just a plain ol' tyson/purdue 'with a 10% solution of...' I had this discussion with some mouth breather at Safeway once. "We don't inject em with unnything hurr". Fine. What does that wrapper say?

Then I had a wee chat with the deli counter manager about the chickens that had been sitting in the farking warmer for 8 hours. Lazy jerkoffs.

/the Juneau, AK safeway will get you sick as a dog.
//Don't call me Karen
///the other store would occasionally have hot cabbage rolls


Yeah we didn't do that. We had a separate inventory in the cooler and they weren't individually wrapped.
Like I said, maybe it was done by the supplier but I know we didn't do it. The pricing and nutrition label we put on the bag probably said but to be honest, I never read it.

Ours had a 3 hour limit in the hot display. After 3 hours the old ones would be taken out for shredding and fresh ones would go in.

Again, it may vary store to store but you could also try and request a fresh one be made if you don't mind the wait. We got people who did that all the time. Also had a surprising number of people ask when the deli meat they were buying was opened and would ask me to open a new one if they thought it was too old. Most had a 3 day limit then they'd get tossed.

Some people I worked with were assholes and would say no but special requests didn't bother me. I had to be there all day anyway. It's not like they were keeping me from something important so why the fark would I care.

Well...except for people who ordered their deli meat shaved. If you order 2lbs of shaved ham, you are literally worse than Pol Pot. Other than that, I didn't care. I'll do whatever.
 
2021-10-24 1:18:04 PM  
Am I the only one who finds that store rotisserie chicken dries out terribly if you don't eat it right away?   The leftovers are inedible.
 
2021-10-24 1:23:19 PM  

olrasputin: You HAVE to use salt to get an edible final product.


Disagree. Final product? Sure. But I'm fairly anti wet brine, and all that ye need is a thermometer to keep the white meat juicy. I go with a thin paste of greek and olive oil on and under the skin.

/but you do you
//that wet brine texture really ruins it for me
 
2021-10-24 1:24:55 PM  

NINEv2: olrasputin: You HAVE to use salt to get an edible final product.

Disagree. Final product? Sure. But I'm fairly anti wet brine, and all that ye need is a thermometer to keep the white meat juicy. I go with a thin paste of greek and olive oil on and under the skin.

/but you do you
//that wet brine texture really ruins it for me


Did I say anything about a wet brine?
 
2021-10-24 1:28:04 PM  

olrasputin: NINEv2: olrasputin: You HAVE to use salt to get an edible final product.

Disagree. Final product? Sure. But I'm fairly anti wet brine, and all that ye need is a thermometer to keep the white meat juicy. I go with a thin paste of greek and olive oil on and under the skin.

/but you do you
//that wet brine texture really ruins it for me

Did I say anything about a wet brine?


? Guess not. Fair enough.
 
2021-10-24 1:28:25 PM  

olrasputin: NINEv2: olrasputin: You HAVE to use salt to get an edible final product.

Disagree. Final product? Sure. But I'm fairly anti wet brine, and all that ye need is a thermometer to keep the white meat juicy. I go with a thin paste of greek and olive oil on and under the skin.

/but you do you
//that wet brine texture really ruins it for me

Did I say anything about a wet brine?


Dry brine is the way. I salt whole/spatchcocked birds the day before and let them hang out in the fridge. I'm much happier with the results than with a wet brine.
 
2021-10-24 1:32:45 PM  

Cultured: olrasputin: NINEv2: olrasputin: You HAVE to use salt to get an edible final product.

Disagree. Final product? Sure. But I'm fairly anti wet brine, and all that ye need is a thermometer to keep the white meat juicy. I go with a thin paste of greek and olive oil on and under the skin.

/but you do you
//that wet brine texture really ruins it for me

Did I say anything about a wet brine?

Dry brine is the way. I salt whole/spatchcocked birds the day before and let them hang out in the fridge. I'm much happier with the results than with a wet brine.


See, and I've had comments on that too. If I dry brine my turkey breasts right it's almost cured, then smoked. I love it, almost like a turkey ham. Some people don't.

/but you can use the leftovers like ham
//smoked turkey wing split pea ftw
 
2021-10-24 1:44:32 PM  
But the rotisserie is right there. Instant dog Kong treat that one can snack on while deboning and shredding it!

Dog wins
I win!
 
151 [OhFark]
2021-10-24 1:44:45 PM  
Only time I ever buy em is for shredding and using it in chicken tortilla soup. And they're perfect for it.
 
2021-10-24 1:46:19 PM  

151: Only time I ever buy em is for shredding and using it in chicken tortilla soup. And they're perfect for it.


I can't use them in any other recipes. There is this chemical salty (don't know how else to describe it) flavor that messes up other dishes for me. Soups in particular.
 
2021-10-24 1:47:39 PM  

NINEv2: Cultured: olrasputin: NINEv2: olrasputin: You HAVE to use salt to get an edible final product.

Disagree. Final product? Sure. But I'm fairly anti wet brine, and all that ye need is a thermometer to keep the white meat juicy. I go with a thin paste of greek and olive oil on and under the skin.

/but you do you
//that wet brine texture really ruins it for me

Did I say anything about a wet brine?

Dry brine is the way. I salt whole/spatchcocked birds the day before and let them hang out in the fridge. I'm much happier with the results than with a wet brine.

See, and I've had comments on that too. If I dry brine my turkey breasts right it's almost cured, then smoked. I love it, almost like a turkey ham. Some people don't.

/but you can use the leftovers like ham
//smoked turkey wing split pea ftw


I need to get a smoker, not an option right now. Everyone else seems satisfied with simple roasting, but smoked turkey is great. I have used smoked turkey legs in place of ham hocks in bean recipes with good results.
 
2021-10-24 1:53:23 PM  

Cultured: NINEv2: Cultured: olrasputin: NINEv2: olrasputin: You HAVE to use salt to get an edible final product.

Disagree. Final product? Sure. But I'm fairly anti wet brine, and all that ye need is a thermometer to keep the white meat juicy. I go with a thin paste of greek and olive oil on and under the skin.

/but you do you
//that wet brine texture really ruins it for me

Did I say anything about a wet brine?

Dry brine is the way. I salt whole/spatchcocked birds the day before and let them hang out in the fridge. I'm much happier with the results than with a wet brine.

See, and I've had comments on that too. If I dry brine my turkey breasts right it's almost cured, then smoked. I love it, almost like a turkey ham. Some people don't.

/but you can use the leftovers like ham
//smoked turkey wing split pea ftw

I need to get a smoker, not an option right now. Everyone else seems satisfied with simple roasting, but smoked turkey is great. I have used smoked turkey legs in place of ham hocks in bean recipes with good results.


Apartment or budgetary reasons? Most apartment complexes allow electric smokers.
 
2021-10-24 1:54:11 PM  

151: Only time I ever buy em is for shredding and using it in chicken tortilla soup. And they're perfect for it.


Rotisserie chicken is great if you are hungry and don't have lots of time to cook. Occasionally the wife will buy 2 of them at Costco. I think she does this so we will end up with lots of leftovers. She knows that if I see a bunch of leftover chicken there's a really good chance I'll make enchiladas, and she really likes enchiladas.
 
2021-10-24 1:56:25 PM  

NINEv2: Cultured: NINEv2: Cultured: olrasputin: NINEv2: olrasputin: You HAVE to use salt to get an edible final product.

Disagree. Final product? Sure. But I'm fairly anti wet brine, and all that ye need is a thermometer to keep the white meat juicy. I go with a thin paste of greek and olive oil on and under the skin.

/but you do you
//that wet brine texture really ruins it for me

Did I say anything about a wet brine?

Dry brine is the way. I salt whole/spatchcocked birds the day before and let them hang out in the fridge. I'm much happier with the results than with a wet brine.

See, and I've had comments on that too. If I dry brine my turkey breasts right it's almost cured, then smoked. I love it, almost like a turkey ham. Some people don't.

/but you can use the leftovers like ham
//smoked turkey wing split pea ftw

I need to get a smoker, not an option right now. Everyone else seems satisfied with simple roasting, but smoked turkey is great. I have used smoked turkey legs in place of ham hocks in bean recipes with good results.

Apartment or budgetary reasons? Most apartment complexes allow electric smokers.


Budget. Although with Christmas coming, hmmm? I need to give this some thought. Anybody got any recommendations for a good entry level smoker for a beginner?
 
2021-10-24 1:56:33 PM  
dude, if'n I ate meat? I would be all over the cheap rotisserie birbs. like, every day of the week and twice on Sundays. I honestly do not comprehend why my wife won't get them for herself - she loves roasted chimken, they are beyond-inexpensive, she knows I am happy to pick apart the leftovers for her and concoct chicken-salad, which she also loves. it is quite literally a Scooby-Doo mystery.

meanwhile.

achewood.comView Full Size



/flavorless overcooked supermarket turkey that was in the back of some dude's car for way longer than recommended
 
2021-10-24 1:58:26 PM  

Cultured: Anybody got any recommendations for a good entry level smoker for a beginner?


oh lawd I think you might have come to the wrong place
 
2021-10-24 2:05:37 PM  

Tor_Eckman: Am I the only one who finds that store rotisserie chicken dries out terribly if you don't eat it right away?   The leftovers are inedible.


I make soup with the leftovers, usually.
 
2021-10-24 2:05:40 PM  

Cultured: NINEv2: Cultured: NINEv2: Cultured: olrasputin: NINEv2: olrasputin: You HAVE to use salt to get an edible final product.

Disagree. Final product? Sure. But I'm fairly anti wet brine, and all that ye need is a thermometer to keep the white meat juicy. I go with a thin paste of greek and olive oil on and under the skin.

/but you do you
//that wet brine texture really ruins it for me

Did I say anything about a wet brine?

Dry brine is the way. I salt whole/spatchcocked birds the day before and let them hang out in the fridge. I'm much happier with the results than with a wet brine.

See, and I've had comments on that too. If I dry brine my turkey breasts right it's almost cured, then smoked. I love it, almost like a turkey ham. Some people don't.

/but you can use the leftovers like ham
//smoked turkey wing split pea ftw

I need to get a smoker, not an option right now. Everyone else seems satisfied with simple roasting, but smoked turkey is great. I have used smoked turkey legs in place of ham hocks in bean recipes with good results.

Apartment or budgetary reasons? Most apartment complexes allow electric smokers.

Budget. Although with Christmas coming, hmmm? I need to give this some thought. Anybody got any recommendations for a good entry level smoker for a beginner?


I'm an obnoxious charcoal snob, so I'd say Weber kettle. Grills and smokes. If you're handy do a gs for "mini WSM". You can build a bullet type smoker for a fraction of what they sell them for.

/and if you build one let us know how it went
 
2021-10-24 2:14:24 PM  

Cultured: Anybody got any recommendations for a good entry level smoker for a beginner?


I was gifted a variation of this model about 15 years ago, which lasted about as long before I upgraded. You can generally find these cheaper at Walmart or the like. I used lump charcoal and pellets and always had good results. Keeping temp at bay can be a bit difficult, but with trial and error you'll find your sweet spot.
 
2021-10-24 2:17:37 PM  

olrasputin: jclaggett: question_dj: Anyone taking their time and really putting some love into a roasted chicken will brine that motherfarker. So that's why the store injection brines, it makes it taste better. Why does this guy hate flavor?

Next thing they're gonna say is that MSG is bad.

Last year I decided to try Alton Brown's turkey brine recipe for a roaster chicken. Turned out quite wonderful.

Had chicken and rice soup for days and days.

Might be time to make it again.

And of course I use his recipe for Thanksgiving.

Popping in to plug his rib roast recipe. So you can have an Alton Brown Christmas...


And yeah, I agree with the posts about several stores listed having reasonable amounts of sodium. Chicken (especially the white meat) is both bland and dries out super easily. You HAVE to use salt to get an edible final product. Usually noticeably more per weight than you would with beef or pork (chops notwithstanding).

I find dipping much below 300 mg sodium per 4 oz serving of chicken starts to get bland in a hurry. Unless it's something like stir fry, where you have thin slices, a lightly salted marinade, and a decently salty sauce.

And hell, if you're aiming for the AHA's recommendation of 2300 mg/day, even ripping through 800-900 mg sodium for a big dinner isn't terrible if you keep the other meals light and don't, you know, eat a freakin' bag of potato chips during the day.


Back to Alton. Pot Roast Reloaded is also amazing. Takes 2 days to make it if you wanna do it right. But yeah, I make it about once a month now.

Gonna get creative and try with a Boston butt soon. Sub out the red wine vinegar for white. Yukon gold instead of reds. And apple cider instead of the tomato juice. I suspect it will turn out great as well. The Herbs de Provence are really what brings it all together in the end.

Plus, if I get the job I've been going after, I'm gonna need a lot of great meal prep, since I'll be away from home *a lot*. So I'm looking for more big make in advance things.
 
2021-10-24 2:17:49 PM  

blodyholy: I was gifted a variation of this model about...


Looks like fark doesn't like my direct link to Charbroil's website, so, https://www.walmart.com/ip/Char-Broil​-​18202075-16-Bullet-Smoker/364815436
 
2021-10-24 2:58:08 PM  

NINEv2: Cultured: NINEv2: Cultured: NINEv2: Cultured: olrasputin: NINEv2: olrasputin: You HAVE to use salt to get an edible final product.

Disagree. Final product? Sure. But I'm fairly anti wet brine, and all that ye need is a thermometer to keep the white meat juicy. I go with a thin paste of greek and olive oil on and under the skin.

/but you do you
//that wet brine texture really ruins it for me

Did I say anything about a wet brine?

Dry brine is the way. I salt whole/spatchcocked birds the day before and let them hang out in the fridge. I'm much happier with the results than with a wet brine.

See, and I've had comments on that too. If I dry brine my turkey breasts right it's almost cured, then smoked. I love it, almost like a turkey ham. Some people don't.

/but you can use the leftovers like ham
//smoked turkey wing split pea ftw

I need to get a smoker, not an option right now. Everyone else seems satisfied with simple roasting, but smoked turkey is great. I have used smoked turkey legs in place of ham hocks in bean recipes with good results.

Apartment or budgetary reasons? Most apartment complexes allow electric smokers.

Budget. Although with Christmas coming, hmmm? I need to give this some thought. Anybody got any recommendations for a good entry level smoker for a beginner?

I'm an obnoxious charcoal snob, so I'd say Weber kettle. Grills and smokes. If you're handy do a gs for "mini WSM". You can build a bullet type smoker for a fraction of what they sell them for.

/and if you build one let us know how it went


Thanks, charcoal is superior. I'm not particularly handy but I'll check it out.
 
2021-10-24 2:59:21 PM  

blodyholy: blodyholy: I was gifted a variation of this model about...

Looks like fark doesn't like my direct link to Charbroil's website, so, https://www.walmart.com/ip/Char-Broil-​18202075-16-Bullet-Smoker/364815436


Thank you, that looks doable. I'll keep it in mind.
 
2021-10-24 3:14:35 PM  

Cultured: blodyholy: blodyholy: I was gifted a variation of this model about...

Looks like fark doesn't like my direct link to Charbroil's website, so, https://www.walmart.com/ip/Char-Broil-​18202075-16-Bullet-Smoker/364815436

Thank you, that looks doable. I'll keep it in mind.


You're most welcome, and good luck. I'm using a tiny grill with a smoke box out front these days, electric in the back porch. Honestly like my smoke box setup better for things like smoked wings or a small pork butt.
 
2021-10-24 3:36:28 PM  

Cultured: Budget. Although with Christmas coming, hmmm? I need to give this some thought. Anybody got any recommendations for a good entry level smoker for a beginner?


Camp Chef propane chest smoker.
 
2021-10-24 3:48:35 PM  

Cultured: NINEv2: Cultured: NINEv2: Cultured: olrasputin: NINEv2: olrasputin: You HAVE to use salt to get an edible final product.

Disagree. Final product? Sure. But I'm fairly anti wet brine, and all that ye need is a thermometer to keep the white meat juicy. I go with a thin paste of greek and olive oil on and under the skin.

/but you do you
//that wet brine texture really ruins it for me

Did I say anything about a wet brine?

Dry brine is the way. I salt whole/spatchcocked birds the day before and let them hang out in the fridge. I'm much happier with the results than with a wet brine.

See, and I've had comments on that too. If I dry brine my turkey breasts right it's almost cured, then smoked. I love it, almost like a turkey ham. Some people don't.

/but you can use the leftovers like ham
//smoked turkey wing split pea ftw

I need to get a smoker, not an option right now. Everyone else seems satisfied with simple roasting, but smoked turkey is great. I have used smoked turkey legs in place of ham hocks in bean recipes with good results.

Apartment or budgetary reasons? Most apartment complexes allow electric smokers.

Budget. Although with Christmas coming, hmmm? I need to give this some thought. Anybody got any recommendations for a good entry level smoker for a beginner?


You pretty much can't fark up with a pellet or charcoal gravity smoker/grill. You'll spend around $500. Just make sure you get a second thermometer and have access to a power plug.

Pellet Grill vs Gravity Charcoal Smoker
Youtube 0jJfVOo1Mas
 
2021-10-24 4:16:12 PM  

Cultured: 151: Only time I ever buy em is for shredding and using it in chicken tortilla soup. And they're perfect for it.

Rotisserie chicken is great if you are hungry and don't have lots of time to cook. Occasionally the wife will buy 2 of them at Costco. I think she does this so we will end up with lots of leftovers. She knows that if I see a bunch of leftover chicken there's a really good chance I'll make enchiladas, and she really likes enchiladas.


I stopped buying the Costco rotisserie chickens a few years ago...as soon as I discovered their packages of pulled white meat...from rotisserie chickens.  I break the packages down into 1-cup servings, vacuum pack, and freeze.  Great for soup, enchies, chicken salad, etc.
 
2021-10-24 4:25:39 PM  
Ftfa
that roast chicken is bland as motherfarking fark if you don't salt/sugar/sauce the living shiat out of it

1) the fark is your obsession with putting sugar in everything?
2) buy better quality chickens that actually taste of chicken then you don't have to add any thing to them.
 
2021-10-24 4:57:53 PM  
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This is supper tonight. They are fantastic birds bought from a local farm. Delicious
 
2021-10-24 5:43:23 PM  
Old dude is on his porch, using a hand-cranked rotisserie to roast a chicken
A stoned hippie walks by. (is there any other kind?)
hippie; Hey, mannnn, the music stopped and your monkey's on fire.
 
2021-10-24 5:51:30 PM  
DRTFA - One Costco chicken: Multiple delicious meals, bone broth to die for, bags of scraps for the dogs.
 
2021-10-24 6:14:29 PM  
#391xxx on the Costco R-bird, pretty much a given whenever we go to Bulk Town for shopping.

Oddly enough, I'm about to rotisserie a chicken this evening. The difference is that it is a Rocky free-range chicken, and that I'm using the real deal... a Ronco rotisserie that is older than most of your tattoos:

external-content.duckduckgo.comView Full Size


It is brining right now, then it gets the garlic/rosemary/thyme treatment before rotating to golden perfection.
 
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