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Greendriver
01-23-2009, 03:15 PM
Have you ever tried grilling your comp chicken? If so did you smoke it first? Thanx

Jacked UP BBQ
01-23-2009, 03:28 PM
High heat smoking here, never grilled.

Bbq Bubba
01-23-2009, 03:33 PM
Cook chicken over high heat in the drum so technically i am grilling with some smoke added. :cool:

Divemaster
01-23-2009, 03:55 PM
Brown first then smoke at 250*

CajunSmoker
01-23-2009, 04:11 PM
High heat in the ECB:biggrin:

HBMTN
01-23-2009, 07:18 PM
I have grilled it at competitions, I think the chicken was ok wish I would have had some smoke in it. I think it finished 14th out of 36

ssbbqguy
01-24-2009, 03:06 PM
My signature comp. chicken is a 13 step process including smoking and braising. PITA. It is very good and places in the money most times. But what I get beat by is chicken that is cooked at very high temps, for very short amount of time.Some are brining, soaking, injecting, but the key is the temp. Locks in moisture and crisps skin in no time at all. In fact there is new cooker (F E grill with high temps) coming out soon.Steve.