On our farm we raise both chickens for meat, and chickens for eggs. This means we often have to deal with roosters from the egg laying breeds and they are definitely not in the same class as the meat birds. As a result, I most often simply keep them whole and use them for chicken stew and such.
Today I decided to try smoking a couple with different rubs to see how they turned out – here are the results.
I filled the water pan on the smoker, loaded up apple wood chips and warmed it up to about 200. While it was warming up, I rinsed the birds and coated them liberally with dry rub. I then stuck them in the smoker at 200 for 6 hrs, which was probably a bit too long, but they are so moist and juicy it all worked out great. I think the water pan is what kept this viable and helped avoid dry meat (which no one likes.)
One of the challenges with these birds is that they are generally tough and do not have a great deal of meat. The smoker made a nice difference, cooking them low and slow and breaking the meat down to a much more tender consistency. I will likely brine next time to see how that affects them, and maybe try opening them up but that is for another day. For now, it is dinner time!
I bought an electric smoker, after using my charcoal and propane grills to indirect smoke for years. My idea with the electric smoker is to be able to gather data in a more controlled way, allowing for consistent reproduction of results and more accurate recipes to share here. I bought my model through Sams Club, and got a pretty good price but here is the same model on Amazon. Note that the smoker is considerably more buying from Amazon, but I am including the link for reference as to what it is.
I will be putting up a page for links to smoker recipes now, and related information as I experiment more, and once I get a good handle on this model, I think I will likely adapt it for cold smoking as well using an old wine fridge I have.
The first projects are just to understand the machine, but then the work begins in earnest. The challenge I am working on is managing boar taint smell in meat from an intact male pig. We butchered our large intact boar, and there is a strong odor when cooking as a result of hormones in the animal. There is no problem with eating the food, but the smell is off putting and hence I need to figure out a good way to prep and cook it. I will have more details on the successful ideas in a related post.
Ribs are almost a religion in many parts of the United States, and the world for that matter. There are those who swear by the dry rub, those who say the secret is all in the sauce, those who will say there is no other way than smoking on wood and any other permutation you might think if.
I love most ways they can be prepared, but I lean to smoked with a dry rub and finished with a sauce that does not over power the pork flavor. If you do not have a smoker, you can make do with a grill and a smoker box for wood chips. If you do not have that, you can use a grill and put your wood chips in an aluminum foil packet after soaking them, poke some holes in it and toss it in the coals or on your hot side of the grill. The ribs will mostly cook on the indirect heat, or non fueled side of the grill.
Please check out AmazingRibs.com for this part. I have linked to their site for other cuts, but they do such a good job on rib options I think it it THE place to start. Once you get a foundation there, feel free to experiment and search the internet for other options.
There are options for every taste. My main advice here is to not fall into any single camp or accept any one of the rib religions. Play around, enjoy them and take the time to search out hole in the wall rib shacks in your area or on your travels. Learn from them, ask questions and apply your lessons at home.