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bigabyte
05-17-2009, 10:56 PM
This weeks category is...

"Chicken"
http://www.saintignatiusmission.org/images/Img16.gif
Photo from Saint Ignatus Mission calendar of events

It's Memorial Day weekend this week, and everywhere grills will be firing up to BBQ some chicken! Let's kick it up Brethren style!:cool:

Here is the simple and unchanging list of rules for the BBQ Brethren Throwdown which we follow every week!

1) The item must be either Grilled or Smoked.
2) Entries must be cooked during the current throwdown week ( 5/18 - 5/24 ).
3) All pics (any number) must be submitted by 9pm Central on 5/25.
4) Only one picture from one dish will be used for voting, so please specify which one you want used, otherwise I will choose and my decision will be final.
5) If you have any problems with any of the entries, believing them not to be qualified for any reason, please use the ***VOTE*** thread and exercise your power of voting against those entries. Any complaints posted in any Throwdown thread, or directed to me via any other means will be ignored.

The voting will begin by Tuesday 5/19 after I submit the "Vote" thread and voting will close on Sunday 5/31. All votes will be public.

Next weeks category will be decided by the winner of the Anything Goes throwdown, Jeff in KC!

Best of luck and even better eats to all!

LT72884
05-18-2009, 12:12 AM
OMG OMG OMG OMG..... bring it on suckas..

Just Pulin' Pork
05-18-2009, 12:16 AM
You do know Jeff in KC may win this one too! He can cook chicken!

Meat Burner
05-18-2009, 12:19 AM
OMG OMG OMG OMG..... bring it on suckas..

Be careful about your confidence bro.

LT72884
05-18-2009, 12:23 AM
Be careful about your confidence bro.

LOL im not competing in this. i was merely motivating people.. There is no way i could compete against you guys. I have 3 smokes behind me and 2 of them were ribs.

Niek
05-18-2009, 03:44 AM
I'am not sure how this all works, but i'll give it a try.

My pic:
http://picasaweb.google.nl/lh/photo/8if9rUCAKruZJ-P2kb8rlQ?feat=directlink

Rick's Tropical Delight
05-18-2009, 06:35 AM
I'am not sure how this all works, but i'll give it a try.

My pic:
http://picasaweb.google.nl/lh/photo/8if9rUCAKruZJ-P2kb8rlQ?feat=directlink

read rule #2.

Niek
05-18-2009, 06:46 AM
Sorry... silly me
Just forget my pic.

Rick's Tropical Delight
05-18-2009, 06:51 AM
Sorry... silly me
Just forget my pic.

hey wait... maybe it was the 18th already in holland? :biggrin:

Niek
05-18-2009, 06:58 AM
Picture was made on: Sep 27, 2008

Maby I going to make a chicken fatty on saterday.

Phubar
05-18-2009, 08:37 AM
hey wait... maybe it was the 18th already in holland? :biggrin:


Hgehgehge!!!
We rush things here in Holland,that's why most Dutch people can't Q!

Jeff_in_KC
05-18-2009, 10:14 AM
Hang on a second... if we cook the 18th through the 24th, how can voting thread open up on the 19th??? Don't you mean voting will begin by Tuesday, May 26?

Jeff_in_KC
05-18-2009, 10:16 AM
You do know Jeff in KC may win this one too! He can cook chicken!

Jon, there's no taste or tenderness votes here. It's all about... PHOTOGRAPHY! :lol::lol::lol:

bigabyte
05-18-2009, 10:57 AM
Hang on a second... if we cook the 18th through the 24th, how can voting thread open up on the 19th??? Don't you mean voting will begin by Tuesday, May 26?
Good catch, I missed that during the orginal editing I guess. it is too late for me to change it now though, edit feature is gone now.

OK, just so everyone knows, voting wil start on Tuesday May 26th for Chicken, OK?

LT72884
05-18-2009, 05:04 PM
Jon, there's no taste or tenderness votes here. It's all about... PHOTOGRAPHY! :lol::lol::lol:

thats what i say.. thats why im debating on doing this....

Rick's Tropical Delight
05-18-2009, 05:39 PM
Jon, there's no taste or tenderness votes here. It's all about... PHOTOGRAPHY! :lol::lol::lol:

it isn't always about the photography. sometime the best technical photograph does not win. people vote the way they do for a variety of reasons. someone voted against me one time because they didn't like sour cream. go figure :roll:

enter. there can only be one winner. look at the cornmeal thread. only one entry so far and we are approaching the deadline for entries quickly. looks like thirdeye wins another.

Smokinrubcom
05-18-2009, 08:49 PM
Here's mine

BBQd chicken with hot wing sauce w/butter :)
http://i61.photobucket.com/albums/h46/lwhisante/20090531.jpg

swibirun
05-18-2009, 08:58 PM
Crapola.....I cooked my perfect chicken two days too early. You just know whatever I do this week will look like @$$ ;)

What the heck, I'll give it a go!

smalls65
05-19-2009, 07:16 PM
Here is my entry!!!!! A practice session that I just finished!!!

Meat Burner
05-19-2009, 08:01 PM
it isn't always about the photography. sometime the best technical photograph does not win. people vote the way they do for a variety of reasons. someone voted against me one time because they didn't like sour cream. go figure :roll:

enter. there can only be one winner. look at the cornmeal thread. only one entry so far and we are approaching the deadline for entries quickly. looks like thirdeye wins another.

Good response. Rick is right on about this. Don't sit back in the armchair and not enter. Get in the game and have fun which is what this is all about. I have finished dead last more than once but my lovely bride of 24 years and I have fun with it. ENTER SOMETHING AND ENJOY!!!

JD McGee
05-19-2009, 08:48 PM
LOL im not competing in this. i was merely motivating people.. There is no way i could compete against you guys. I have 3 smokes behind me and 2 of them were ribs.

On the flip side...don't sell yourself short either...the throwdowns are more about how your q LOOKS...not tastes. Enter at will...:-P

Picture was made on: Sep 27, 2008

Maby I going to make a chicken fatty on saterday.

Cool...I don't think we,ve seen a chicken fatty yet! Good Luck Bro! :-P

Good catch, I missed that during the orginal editing I guess. it is too late for me to change it now though, edit feature is gone now.

OK, just so everyone knows, voting wil start on Tuesday May 26th for Chicken, OK?

Dude...you don't have to shout...:twisted:...:lol::lol::lol:

bigabyte
05-19-2009, 09:17 PM
Dude...you don't have to shout...:twisted:...:lol::lol::lol:
Good thing I didn't use caps then!:biggrin:

jtwisted13
05-19-2009, 09:52 PM
Crapola.....I cooked my perfect chicken two days too early. You just know whatever I do this week will look like @$$ ;)



me too..lol

except i am all chickened out..no more poultry for awhile..lol

igolf2
05-20-2009, 08:31 AM
http://i371.photobucket.com/albums/oo155/igolf2/funny-pictures-the-real-chicken-san.jpg
Here's my entry as I will not have time to cook this week - a very quick and easy recipe.

bigabyte
05-20-2009, 08:46 AM
http://i371.photobucket.com/albums/oo155/igolf2/funny-pictures-the-real-chicken-san.jpg
Here's my entry as I will not have time to cook this week - a very quick and easy recipe.
Needs sauce.

igolf2
05-20-2009, 08:52 AM
it makes it's own sauce.......:eek:

BobBrisket
05-20-2009, 10:30 AM
needs sauce.

lmao!!!!

Porchpup
05-20-2009, 10:47 AM
it makes it's own sauce.......:eek:
:lol: So that's why I hate all those secret sauces.

thirdeye
05-20-2009, 11:48 AM
http://i371.photobucket.com/albums/oo155/igolf2/funny-pictures-the-real-chicken-san.jpg
Here's my entry as I will not have time to cook this week - a very quick and easy recipe.

That's a different kind of pecking order :biggrin:

ulikabbq
05-20-2009, 11:52 AM
http://i109.photobucket.com/albums/n75/ulikabbq/chickenhalf.jpg

thirdeye
05-20-2009, 12:05 PM
http://i61.photobucket.com/albums/h46/lwhisante/20090531.jpg



http://www.bbq-brethren.com/forum/attachment.php?attachmentid=27221&stc=1&d=1242774980


http://i109.photobucket.com/albums/n75/ulikabbq/chickenhalf.jpg


WOW !

bigabyte
05-20-2009, 01:45 PM
Oh my!

LT72884
05-20-2009, 02:30 PM
ok next time if i can i will compete. Our kitchen is getting remodeled with new counter bars

Jacked UP BBQ
05-20-2009, 02:44 PM
http://farm2.static.flickr.com/1325/770094969_4c9222f562.jpg?v=0

Just learning, I hope I win.

bigabyte
05-20-2009, 02:46 PM
Cripes, man, did those things fall from space or something?:lol:

LT72884
05-20-2009, 02:50 PM
http://farm2.static.flickr.com/1325/770094969_4c9222f562.jpg?v=0

Just learning, I hope I win.

im totally voting for you. I think we must be on the same page... I can never get chicken to turn out...

timzcardz
05-20-2009, 02:53 PM
http://farm2.static.flickr.com/1325/770094969_4c9222f562.jpg?v=0

Just learning, I hope I win.

Cripes, man, did those things fall from space or something?:lol:


At the very least I'd say that they fell from grace.

Jacked UP BBQ
05-20-2009, 03:45 PM
They fell from google:)

ammoore
05-20-2009, 04:07 PM
I gotta know...did you just tear that one in half? or did you actually eat that one?

Skidder
05-20-2009, 04:08 PM
igolf and OC you guys crack me up! Those were both great. Hey igolf I think it's a bit underdone.....ya think?

bigabyte
05-20-2009, 04:20 PM
I gotta know...did you just tear that one in half? or did you actually eat that one?
I'm guessing it exploded and those are the only remains.

chambersuac
05-20-2009, 04:22 PM
http://i371.photobucket.com/albums/oo155/igolf2/funny-pictures-the-real-chicken-san.jpg
Here's my entry as I will not have time to cook this week - a very quick and easy recipe.

You owe me a new keyboard. I just spewed coke out of my nose laughing so hard. Thanks! I needed that!

mbshop
05-20-2009, 05:46 PM
the winner !! well it does look more familiar to me than the others :roll:.

http://farm2.static.flickr.com/1325/770094969_4c9222f562.jpg?v=0

Just learning, I hope I win.

igolf2
05-20-2009, 05:54 PM
igolf and OC you guys crack me up! Those were both great. Hey igolf I think it's a bit underdone.....ya think?

First Sammy I ever had that chirped when I ate it - what a great marketing tool ! The McTweeter ?

igolf2
05-20-2009, 05:57 PM
http://farm2.static.flickr.com/1325/770094969_4c9222f562.jpg?v=0

Just learning, I hope I win.

Or OC Chicken Assassins?

Classic!

thirdeye
05-20-2009, 06:25 PM
http://farm2.static.flickr.com/1325/770094969_4c9222f562.jpg?v=0

Just learning, I hope I win.

Well, this is a photo contest.......You certainly captured a nice contrast, and the sharpness is excellent.


You didn't by chance follow this recipe did you??

http://www.nwtf.org/tips_adventures/images/sweet_smoked.jpg

Guys & gals, smokers & smokerettes, I think this is for real....

http://www.nwtf.org/tips_adventures/recipes.php?id=10013

Desertdog
05-20-2009, 08:45 PM
http://i107.photobucket.com/albums/m288/dolson25/IMG_1105.jpg

Is that Raw? Nope, just tender, juicy and delicious!

thirdeye
05-20-2009, 08:55 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07757a.jpg


For this weeks Chicken Throwdown I used something a little different when preparing my entry. Science. Not the science of smokeology, a lot of us are pretty good at that. Nor did I fool with spiceology ... I stuck with seasonings that I know work well. I'm talking about the science of heat transfer and how it can be your friend. This young hen is a perfect example. White meat and dark meat are two different types of muscle, and ideally should be cooked to two different levels of doneness. But, that's hard to do because they are on the same bird. However, through the marvels of science, we can improve upon that.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07716a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07719a.jpg


The key here is keeping the white meat cooler than the dark meat for part of the cook so they are both done at the same time. I started with a couple of ends from two lemons, and made sure they were the same size and mass. Then put them in the freezer for 2 hours. (I'm sure other things would work fine too, a cold mass is what we're after). Then I inserted them under the skin of the breast and let the chicken sit out for an hour. In theory, we have now chilled down the white meat a few degrees, and at the same time the dark meat has warmed a few degrees.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07725a.jpg


Moving to a 325 cooker and using a pizza stone for a heat baffle, here is the bird at the beginning of the cook. Oh yeah, for the benefit of you smokeologists, I used cherry wood for flavor. After a while in the pit the lemons begin to thaw, and because of their strategic location, they will baste the breasts for the rest of the cook, keeping them moist and adding flavor. (I have done this same thing by hollowing out some of the flesh of the lemons, adding garlic butter and freezing it).


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07747a.jpg


About an hour and a half later, the white meat was 167 and the dark meat was 173 in the leg/thigh joint. I personally like my dark meat a little closer to 180, but didn't want the breast to go any higher.

Chris, I'd like the top shot to be my entry.

butts
05-20-2009, 08:59 PM
Winner...winner...lemon with chicken dinner!

smalls65
05-20-2009, 09:02 PM
Wow!!!!! I know I entered the contest, BUT THE BEER BUTT/BREAST CHICKEN is the winner!!!!!! HANDS DOWN!!!! :-) LOL LOL

BFoster
05-20-2009, 09:10 PM
Cripes! Not sure if that can be beat by traditional methods! We may have to resort to MsPaint! :-) Truly awesome...but I'll still try this weekend.

HeSmellsLikeSmoke
05-20-2009, 09:14 PM
I have always been a thigh man, but I can see I need to give breasts another chance.

rolf
05-20-2009, 09:15 PM
The naughty chicken is nice, so here I go anyway:
Just rubbed my 2 chickens lightly. Then made 2 piles of burning charcoal with the chimney and put my braces in the grate.
Inserted the bottom part and filled in some beer, tabasco,... Then slid on the top part.
I let the chicken slide on and shoved a cherry tomato in.
After more than an hour I went back and they were ready:
A pull and it just fell apart, Nice crispy skin and falls of the bone.

Please slide your browser window over to the right, there are 7 attached pictures. Thanks.

BFoster
05-20-2009, 09:17 PM
Is there a hidden porn message in that entry Rolf? I'm not sure..but I think I've seen that movie in my younger days. :biggrin:

rolf
05-20-2009, 09:23 PM
Naughty chicken refers to the lemon breasted one further up.

BFoster
05-20-2009, 09:31 PM
lol, yessir I know...was just having some fun with your first pic.

thirdeye
05-20-2009, 09:35 PM
rolf,

Now that is a pair to draw to.....fantastic.

iceman78
05-20-2009, 10:13 PM
Well even though I want to try the beer can chicken, I did a regular cook tonight. It was my first attempt at my own rub and I (and the missus) was very happy!

http://i631.photobucket.com/albums/uu31/iceman78/P1030865.jpg
Started with some boneless, skinless chicken breasts from Longhorns

http://i631.photobucket.com/albums/uu31/iceman78/P1030866.jpg
My own rub... will post ingredients in a bit!

http://i631.photobucket.com/albums/uu31/iceman78/P1030867.jpg

http://i631.photobucket.com/albums/uu31/iceman78/P1030869.jpg
Threw on the performer with some foiled sweet peppers and some foiled sweet onions

http://i631.photobucket.com/albums/uu31/iceman78/P1030883.jpg
The missus suprised me by making some fresh angel food cake and strawberries!
http://i631.photobucket.com/albums/uu31/iceman78/P1030868.jpg
http://i631.photobucket.com/albums/uu31/iceman78/P1030886.jpg

http://i631.photobucket.com/albums/uu31/iceman78/P1030891.jpg
Grub is done

http://i631.photobucket.com/albums/uu31/iceman78/P1030902.jpg
My entry

And my plate... with some beans I threw together, and a Sam Adams... will post final dessert pics when we eat that! Off to take dinner to Jack's wife since he is out of town
http://i631.photobucket.com/albums/uu31/iceman78/P1030908.jpg

JD McGee
05-20-2009, 11:07 PM
http://i371.photobucket.com/albums/oo155/igolf2/funny-pictures-the-real-chicken-san.jpg
Here's my entry as I will not have time to cook this week - a very quick and easy recipe.

LOFLMAO...! :lol::lol::lol:

JD McGee
05-20-2009, 11:11 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07757a.jpg



For this weeks Chicken Throwdown I used something a little different when preparing my entry. Science. Not the science of smokeology, a lot of us are pretty good at that. Nor did I fool with spiceology ... I stuck with seasonings that I know work well. I'm talking about the science of heat transfer and how it can be your friend. This young hen is a perfect example. White meat and dark meat are two different types of muscle, and ideally should be cooked to two different levels of doneness. But, that's hard to do because they are on the same bird. However, through the marvels of science, we can improve upon that.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07716a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07719a.jpg


The key here is keeping the white meat cooler than the dark meat for part of the cook so they are both done at the same time. I started with a couple of ends from two lemons, and made sure they were the same size and mass. Then put them in the freezer for 2 hours. (I'm sure other things would work fine too, a cold mass is what we're after). Then I inserted them under the skin of the breast and let the chicken sit out for an hour. In theory, we have now chilled down the white meat a few degrees, and at the same time the dark meat has warmed a few degrees.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07725a.jpg


Moving to a 325 cooker and using a pizza stone for a heat baffle, here is the bird at the beginning of the cook. Oh yeah, for the benefit of you smokeologists, I used cherry wood for flavor. After a while in the pit the lemons begin to thaw, and because of their strategic location, they will baste the breasts for the rest of the cook, keeping them moist and adding flavor. (I have done this same thing by hollowing out some of the flesh of the lemons, adding garlic butter and freezing it).


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07747a.jpg


About an hour and a half later, the white meat was 167 and the dark meat was 173 in the leg/thigh joint. I personally like my dark meat a little closer to 180, but didn't want the breast to go any higher.


Chris, I'd like the top shot to be my entry.


Brother...you ain't right...but I love it! :lol::lol::lol:

Desertdog
05-21-2009, 12:00 AM
Points all her own sittin way up high....way up firm and high.

BobBrisket
05-21-2009, 01:41 AM
Points all her own sittin way up high....way up firm and high.
Working on the night moves............(hope I got he lyrics right mod)
Oh Yeah........Well, how can anyone beat a BBC with tig ole bitties. It just aint gonna happen. I will say this.......I made a couple birds like that a while back but I used limes. I'm not talking Woodlpile here, but the limes gave the chick breasts an amazing flavor. They permeated the breast meat. If you guys ever try this, you will see what I mean. I think I made two birds and people fought and shared the breast cause the lime flavor was so intense. Wayne.............you are da man!!:eusa_clap:eusa_clap:eusa_clap:eusa_clap

bigabyte
05-21-2009, 08:47 AM
O M G !!!:shock::shock::shock:

Some great entries coming in, but Wayne...I don't knwo what to say about that except...

Looks great!:biggrin:

mranum
05-21-2009, 05:02 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07757a.jpg


For this weeks Chicken Throwdown I used something a little different when preparing my entry. Science. Not the science of smokeology, a lot of us are pretty good at that. Nor did I fool with spiceology ... I stuck with seasonings that I know work well. I'm talking about the science of heat transfer and how it can be your friend. This young hen is a perfect example. White meat and dark meat are two different types of muscle, and ideally should be cooked to two different levels of doneness. But, that's hard to do because they are on the same bird. However, through the marvels of science, we can improve upon that.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07716a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07719a.jpg


The key here is keeping the white meat cooler than the dark meat for part of the cook so they are both done at the same time. I started with a couple of ends from two lemons, and made sure they were the same size and mass. Then put them in the freezer for 2 hours. (I'm sure other things would work fine too, a cold mass is what we're after). Then I inserted them under the skin of the breast and let the chicken sit out for an hour. In theory, we have now chilled down the white meat a few degrees, and at the same time the dark meat has warmed a few degrees.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07725a.jpg


Moving to a 325 cooker and using a pizza stone for a heat baffle, here is the bird at the beginning of the cook. Oh yeah, for the benefit of you smokeologists, I used cherry wood for flavor. After a while in the pit the lemons begin to thaw, and because of their strategic location, they will baste the breasts for the rest of the cook, keeping them moist and adding flavor. (I have done this same thing by hollowing out some of the flesh of the lemons, adding garlic butter and freezing it).


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07747a.jpg


About an hour and a half later, the white meat was 167 and the dark meat was 173 in the leg/thigh joint. I personally like my dark meat a little closer to 180, but didn't want the breast to go any higher.

Chris, I'd like the top shot to be my entry.





That is just awesome!:eusa_clap:shock::-P

Originality and execution rate a 10 from me:biggrin:

Rick's Tropical Delight
05-21-2009, 05:12 PM
i especially like that chick's pierced bellybutton!

can i get a "go brethren!" on this chicken thread? :biggrin:

bigabyte
05-21-2009, 06:36 PM
Go Brethren!:biggrin:

Cigarbque
05-21-2009, 10:26 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07757a.jpg



For this weeks Chicken Throwdown I used something a little different when preparing my entry. Science. Not the science of smokeology, a lot of us are pretty good at that. Nor did I fool with spiceology ... I stuck with seasonings that I know work well. I'm talking about the science of heat transfer and how it can be your friend. This young hen is a perfect example. White meat and dark meat are two different types of muscle, and ideally should be cooked to two different levels of doneness. But, that's hard to do because they are on the same bird. However, through the marvels of science, we can improve upon that.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07716a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07719a.jpg


The key here is keeping the white meat cooler than the dark meat for part of the cook so they are both done at the same time. I started with a couple of ends from two lemons, and made sure they were the same size and mass. Then put them in the freezer for 2 hours. (I'm sure other things would work fine too, a cold mass is what we're after). Then I inserted them under the skin of the breast and let the chicken sit out for an hour. In theory, we have now chilled down the white meat a few degrees, and at the same time the dark meat has warmed a few degrees.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07725a.jpg


Moving to a 325 cooker and using a pizza stone for a heat baffle, here is the bird at the beginning of the cook. Oh yeah, for the benefit of you smokeologists, I used cherry wood for flavor. After a while in the pit the lemons begin to thaw, and because of their strategic location, they will baste the breasts for the rest of the cook, keeping them moist and adding flavor. (I have done this same thing by hollowing out some of the flesh of the lemons, adding garlic butter and freezing it).


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07747a.jpg


About an hour and a half later, the white meat was 167 and the dark meat was 173 in the leg/thigh joint. I personally like my dark meat a little closer to 180, but didn't want the breast to go any higher.


Chris, I'd like the top shot to be my entry.


Words can't describe what this will do to my drunken redneck status in my hood when I try this. The best chicken cook I have ever seen! Thanks for sharing.

Rick's Tropical Delight
05-21-2009, 10:39 PM
this is based on an ina garten recipe.

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/chickenpiccata-021.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/chickenpiccata-022.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/chickenpiccata-023.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/chickenpiccata-025.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/chickenpiccata-037.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/chickenpiccata-039.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/chickenpiccata-056.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/chickenpiccata-069.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/chickenpiccata-078.jpg

it's been a year since my mother went to the kitchen in the sky. she taught me to try new things. this one's for you mom. the orchid is from the funeral. it is blooming profusely.

thanks for checking out my chicken :biggrin:

thirdeye
05-21-2009, 11:38 PM
Rick,

This one hit home in more ways than you can imagine.

Desert Dweller
05-22-2009, 01:34 AM
I always get hungry looking at all the stuff you guys make. I was gonna enter, but after looking at all of this I am, yes, hungry; But also depressed.... JK

Rick's Tropical Delight
05-22-2009, 04:24 PM
you still must enter, bo!

i expect to see a lot more entries from this weekend. the deadline for this one should be pushed back a day to tuesday so we can capture all the cookouts on monday.

i just picked up 4 chickens to smoke tomorrow for my second go at the chicken throwdown. :biggrin:

BobBrisket
05-22-2009, 04:29 PM
OMG...........................this Throwdown is going to rock. Dayyyuuummmm, we are taking the 5th Wheel up to NM to get away for the weekend. I'm taking the SJP, and already have the chick breasts, legs, and now I think I'm gonna take a whole fryer and do sumthin with it too. Well see what i can come up with. Dayyum the pics look fantastic.

ipls3355
05-22-2009, 04:30 PM
http://farm2.static.flickr.com/1325/770094969_4c9222f562.jpg?v=0

Just learning, I hope I win.
Bite through, crispy skin. I'm thinking that is some 13th place chicken right there.

Rick's Tropical Delight
05-22-2009, 04:38 PM
OMG...........................this Throwdown is going to rock. Dayyyuuummmm, we are taking the 5th Wheel up to NM to get away for the weekend. I'm taking the SJP, and already have the chick breasts, legs, and now I think I'm gonna take a whole fryer and do sumthin with it too. Well see what i can come up with. Dayyum the pics look fantastic.

nice! i have somethng planned for the leftover chicken from tomorrow as well :biggrin:

BobBrisket
05-22-2009, 04:38 PM
Bite through, crispy skin. I'm thinking that is some 13th place chicken right there.

That's just blackened chicken....:wink:

Moose
05-22-2009, 06:13 PM
Here's my entry - looks like we've got some tough competition on this one! :eusa_clap

Piginapit
05-22-2009, 07:06 PM
That's just blackened chicken....:wink:

CAJUN right?:-P

bigabyte
05-23-2009, 12:12 AM
I'm good with extending this one for the 3 day weekend. A lot of cooking will happen on Monday.

In fact, I'll probably go ahead and open up next weeks category, HAM, as well on Monday. So on one day you could technically enter two Throwdowns.

How about that?:biggrin:

BobBrisket
05-23-2009, 01:03 AM
CAJUN right?:-P

Exactly.........blackened Cajun cheeckun. Heck, it's just got a nice layer of bark on it!:wink:

Rick's Tropical Delight
05-23-2009, 07:13 AM
I'm good with extending this one for the 3 day weekend. A lot of cooking will happen on Monday.

In fact, I'll probably go ahead and open up next weeks category, HAM, as well on Monday. So on one day you could technically enter two Throwdowns.

How about that?:biggrin:

thank you sir! i'm not sure if we'll get any more entries, but what the heck, eh?

baldbill
05-23-2009, 08:39 AM
That chicken wins hands down!! You are a genius! I'd say that I'd hit that but people might talk. :eek:

BobBrisket
05-23-2009, 11:58 PM
http://farm3.static.flickr.com/2452/3558607186_df9d411a18_b.jpg
Here's Mrs. Brisket's Choice. I scored some fresh blackberries and reduced them to a glaze. Add some fresh onions from my garden and some buttery kale greens. The comp is going to be tough on this one!!!

Ol' Smokey
05-24-2009, 08:34 AM
Here's my meager entry.
Boned chicken thighs w/bbq sauce. Baked potato diced w/onions, cheese, mushrooms topped with butter. Spiced up baked beans.

Everything in the smoker.
http://i706.photobucket.com/albums/ww69/olsmokey09/Chicken%20Thighs%2005-23-09/OnTheGrill.jpg

Plated up.
http://i706.photobucket.com/albums/ww69/olsmokey09/Chicken%20Thighs%2005-23-09/Plated.jpg

Thanks for looking.

BigBarry
05-24-2009, 10:31 AM
Here's my first entry!

http://lh3.ggpht.com/_5wsgFTFxmhE/ShlZu7E2jUI/AAAAAAAACME/OifWTiL1Ngg/s800/IMGP3759.JPG

igolf2
05-24-2009, 11:00 AM
Bob - Really awesome bird - great presentation and pron!! Front runner IMHO

http://farm3.static.flickr.com/2452/3558607186_df9d411a18_b.jpg
Here's Mrs. Brisket's Choice. I scored some fresh blackberries and reduced them to a glaze. Add some fresh onions from my garden and some buttery kale greens. The comp is going to be tough on this one!!!

bigabyte
05-24-2009, 01:32 PM
Looks like this one is gonna be another horse race!:cool:

bbqbull
05-24-2009, 03:31 PM
you still must enter, bo!

i expect to see a lot more entries from this weekend. the deadline for this one should be pushed back a day to tuesday so we can capture all the cookouts on monday.

:biggrin:

I agree with you Rick, picked up a chicken today after taking wife to doctors office.
Planned on doing it tomorrow on the egg.

BobBrisket
05-24-2009, 07:07 PM
Bob - Really awesome bird - great presentation and pron!! Front runner IMHO

Thanks! The comp is going to be something fierce. Goes to show how versatile yard bird can be!

bigabyte
05-26-2009, 12:28 PM
Just a reminder that the deadline for this Chicken Throwdown was extended due to the Holiday weekend.

Any Chicken cooked between Monday 5/18 through Monday 5/25 are valid entries, and entries will be accepted until 9pm Central tonight! so if you cooked any chicken yesterday, you can still enter it in this Throwdown!

Best of luck to all, and hope everyone had a great weekend!:cool:

JD McGee
05-26-2009, 02:07 PM
I'm in...here's my entry..."Drum Chicks"...:biggrin:

http://i183.photobucket.com/albums/x206/johnrhana/Memorial%20Day%202009/IMG_7126.jpg

NeoTrout
05-26-2009, 02:50 PM
Beer can chickenz from Sunday. The one in the back is waving. Hi! :icon_cool
http://i239.photobucket.com/albums/ff72/bbq-brethren/Chickenz.jpg

thirdeye
05-26-2009, 03:08 PM
I'm in...here's my entry..."Drum Chicks"...:biggrin:

http://i183.photobucket.com/albums/x206/johnrhana/Memorial%20Day%202009/IMG_7126.jpg

Gotta love that title :biggrin:

Rick's Tropical Delight
05-26-2009, 05:56 PM
you still must enter, bo!

i expect to see a lot more entries from this weekend. the deadline for this one should be pushed back a day to tuesday so we can capture all the cookouts on monday.

i just picked up 4 chickens to smoke tomorrow for my second go at the chicken throwdown. :biggrin:

http://www.bbq-brethren.com/forum/showthread.php?t=62239

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/6chickens-027.jpg

nice! i have somethng planned for the leftover chicken from tomorrow as well :biggrin:

http://www.bbq-brethren.com/forum/showthread.php?t=62389

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/appetizers/jerkchickenabt-011.jpg

of my three chicken throwdown dishes, i think i'm going to have to go with the jerked chicken abt photo for the vote thread. :biggrin:

beerguy
05-26-2009, 07:06 PM
Nice!

JD McGee
05-26-2009, 08:23 PM
http://www.bbq-brethren.com/forum/showthread.php?t=62239

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/6chickens-027.jpg



http://www.bbq-brethren.com/forum/showthread.php?t=62389

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/appetizers/jerkchickenabt-011.jpg

of my three chicken throwdown dishes, i think i'm going to have to go with the jerked chicken abt photo for the vote thread. :biggrin:

Your Chicks are dressed nicer than my Chicks...:lol::lol::lol: looks great bro! :-P