Swine Spectator
is Blowin Smoke!
There's a "Stuffed" TD going on and I want in!
Let's start with a whole chicken:
I deboned the body cavity, but left the thighs, legs, and wings "bone-in":
Seasoned inside and out for a dry-brine:
Then I made a stuffing. Poblanos and green onions to roast:
Into the food processor with 8 oz leftover pulled pork, 8 oz sharp cheddar, and the roasted poblanos & green onion.
I formed the stuffing into a football to fill the cavity:
I was concerned that the cheese might make the filling to "melty", so I added another strip of poblano to help protect the filling:
Trussed and ready to cook:
Smoked on the Weber 26" with charcoal baskets on the side. Breasts at 148°, Thighs 165°:
Rested and sliced:
Let's start with a whole chicken:
I deboned the body cavity, but left the thighs, legs, and wings "bone-in":
Seasoned inside and out for a dry-brine:
Then I made a stuffing. Poblanos and green onions to roast:
Into the food processor with 8 oz leftover pulled pork, 8 oz sharp cheddar, and the roasted poblanos & green onion.
I formed the stuffing into a football to fill the cavity:
I was concerned that the cheese might make the filling to "melty", so I added another strip of poblano to help protect the filling:
Trussed and ready to cook:
Smoked on the Weber 26" with charcoal baskets on the side. Breasts at 148°, Thighs 165°:
Rested and sliced:
