good family fun! and soon to be good eatin

[sandsawmill14]

me and my 2 brothers just finished  killing 20 chickens 5 of which will go on the pit with the hog on the 4th of July good Lord willing  ;D. we just cant get the women or kids to help though, its to gross  :D :D  funny how working with family can make a unpleasant chore enjoyable 

[sandsawmill14]

jeff if you read this and think it needs moved to the food board please go a head i wasnt sure which would be most appropriate

[timberlinetree]

What time is dinner your making me hungery digin_2. Family and fun nothing better!

[sandsawmill14]

come on down :D :D  should turn the pig about midnight on the 3rd and be finished by lunch

[Magicman]

We will also have "chickins" getting some heat on the 4th.


 
We will do the same thing for the "Chickin Crispin", but the date has not been set yet.

[WV Sawmiller]

MM,

   Good looking chickens! Never saw a cooker built like that to hang meat off the hooks. Looks like a good design. Do you have to swap ends on the chickens at some point for even cooking? How do you get air flow? Do you have vents cut in the sides?

    In Cameroon and other parts of west Africa a common cooker was a 55 gallon drum with about a 1'X1' square cut out of one side at the bottom. They'd push long sticks about 3" diameter or so into the cooker. To reduce heat they'd pull some back or for more heat push more in. Only the tips were burning and the rising heat cooked the meat, fish or veggies (often cooked big purple bush plums that way). They'd have a heavy wire, like welding reinforcement, on top with the meat on it. Cooked pretty fast. In 2008 we returned on vacation and at one such "café" we saw them using such a cooker and they took a sheep stomach, slit it open and washed it out good, stuffed all the organs inside, pegged the cut closed with small sticks about the size of toothpicks, then cooked it. When done they sliced about 1/4" crosscut sections off it so purchasers got some liver, heart, kidneys, etc. The crowd lined up quick for until it was all gone. Was considered quite a delicacy I guess. I'll admit I did not try any - not fond of most organ meat.

[Raider Bill]

Where abouts in Tennessee is this going to take place?

[Magicman]

Good looking chickens! Never saw a cooker built like that to hang meat off the hooks. Looks like a good design. Do you have to swap ends on the chickens at some point for even cooking? How do you get air flow? Do you have vents cut in the sides?

 
There is nothing fancy about this cooker.  Just hang um, lay a sheet of plywood across the top, and let it go for about 4 hours.  There are enough "natural" vent holes to keep the charcoal just right.


 
For the last "Chickin Crispin" we had two of them going.


 
When they easily separate at the thigh joint, drop them in a Styrofoam cooler and let them "rest".