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We finally have a few small eggs in our coop. Looks like three of the 24 hens are laying.
Three roosters met their maker this afternoon, the largest and meanest is currently in the smoker, we will dine on some pulled chicken nachos tomorrow evening.
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Recipe or ban.
I'm kidding about the ban thing. (I'm always kidding about that and I hope all y'all know it.)
But I would love to know..
a-how it comes out, assuming the rooster is actually young enough to be edible (not too tough)
b-Who beheaded, gutted, plucked, singed the pinfeathers off of, cleaned, and prepared said rooster (that's a lotta work. My mama used to turn on the gas stove burner and singe the pinfeathers off of chickens we butchered. It smelled so bad I darn near had to leave the house.
C-your recipe for pulled chicken nachos would be most welcome, and any details are not too much. I don't have a smoker, but I'm considering getting one. I have a lot to learn. I've only recently come to understand that I DO like smoked meat. I just don't like it tasting overwhelmingly of smoke, which most "smoked" meat I've had in the past, did.
Apparently there are nuances and this is a skill. I'm interested, so anything you want to share would be really welcome.
IMs are fine. I'm sure most people here are all up in the meat smoking thing.
Definitely don't want to jack the OP's thread.