Free Bird | Smoked Barrel Chicken скачать в хорошем качестве

Free Bird | Smoked Barrel Chicken

Want some Freedom Merch!? www.freedomflames.com Ingredients: One whole chicken Meat Church “The Gospel” all-purpose rub Barrel Smoker Components: We acquired a 55-gallon drum and lined the bottom with fire bricks (these to be exact https://a.co/d/fXdFeb6) I evenly spaced three more bricks on top of the bottom layer to form a platform that the tractor disc blade sits upon (disc is situated so as to create a bowl on the bottom of the barrel) I filled a two-gallon bucket with charcoal briquettes and poured them into the disc blade bowl We use an electric charcoal starter (similar to this https://a.co/d/fMqJu9x) which I place in the mound of charcoal for 15 minutes We have two bars of ½ inch rebar that fit across the rim of the barrel which is used to hang the chicken and also provides some space between the lid and the barrel for air flow Lastly, we were given a stop sign that I have bolted a handle onto and use that for the lid. Realistically, any type of sheet metal will work as long as it has a slightly larger circumference than the barrel Some stainless-steel S-hooks were crafted to hang the meat from the rebar Cooking Directions: 1. About one hour prior to the start of your cook, remove your whole (thawed) chicken from the refrigerator and allow to rest at room temperature 2. Pat the chicken dry with a paper towel and generously apply a rub/seasoning of your choice (we used Meat Church’s “The Gospel”) 3. Once your briquettes are ready (slightly grey in color) hang your chicken from the hook on the rebar and place the lid over the top 4. If you would like more smoke flavor, add a chunk of your desired wood or wood chips to the charcoal when you hang the chicken