Poll of the week-chicken parts

[parrothead]

What is your favorite all around chicken part?

And lets hear how you like to do 'em up.

[auscos]

I voted drumstick because I am a dark meat man and thighs are just too fatty, overall.

But actually, the best "Bite" on the entire chick, has to be that little nugget aloong the back=bone side of the thigh. Its about as big as an unshelled almond and in its own little crevice in the bone. Some day, when I am rich, that's the only part of the chicken I'll eat.

And anyone voting "breast" better be a "flat" fan on briskets, to support flavorless dry meat.

[parrothead]

And anyone voting "breast" better be a "flat" fan on briskets, to support flavorless dry meat.

Here is why I voted breast.

If my parents come around, that is about all I can fix them.

skinless breasts, cut in strips and sprinkled with southern flavor are fantastic. Perfect for dipping in all kinds of sauces.

If you cook em and eat em right away they are nice and juicy.

Kids won't turn their noses up at them, because they are white meat.

There are probably a few more, but that is why I think it is the best "all around" part. I myself prefer to gnaw on a drumstick. Handy as can be with it's own handle and everything.

[chad]

RE: chicken breasts

If they are dry and tasteless you cooked 'em wrong! Same with brisket flats :D

[auscos]

RE: chicken breasts

If they are dry and tasteless you cooked 'em wrong! Same with brisket flats :D

Relative to dark meat and points, they will always seem dry and tasteless to me.

[BigAl]

I cook the whole bird on a cast iron "chicken rocket" filled with butter, booze and if I have any, apple juice. www.chickenrocket.com

I like the breast best, followed by the wings, drumsticks. Those back nugets are great but way to small.

[parrothead]

Relative to dark meat and points, they will always seem dry and tasteless to me.

If we all liked the same stuff, this would be a boring ass world, and a boring ass website.

I liked your comment on that little piece on the thigh and eating just that when you are rich. LMAO.

[auscos]

Relative to dark meat and points, they will always seem dry and tasteless to me.

If we all liked the same stuff, this would be a boring ass world, and a boring ass website.
.

So true. I like the popularity of breasts, tho. It keeps dark meat prices low.

[BigAl]

RE: chicken breasts

If they are dry and tasteless you cooked 'em wrong! Same with brisket flats :D

Relative to dark meat and points, they will always seem dry and tasteless to me.

Next time you do a whole brisket, stick temp probe in the flat, when it reaches 165-175 take it out, cut off the point, foil it and into the cooler, then return the point to the smoke with the probe in the thickest part. When it hits 185 and then starts to rise, foil it and into the cooler.

The "chicken rocket" keeps the breast meat moist because of the butter, booze is inside the body cavity and keeps the moist smoked air inside.

Give both a try, IMHO you will like both much better.

[MikeG]

Where is the gizzard/liver/heart category??????
Necks???
Roster fries(nuts)???
Feet???
MikeG

[Bigmista]

I do love livers and gizzards. Especially in Dirty rice and Dressing. (Stuffing to the Northerners)

[parrothead]

Sorry, forgot about them parts. Neck.

[Jorge]

Had to vote breast. It's just too versatile. Marinade them, rub them down, grill them, smoke them.... Use boneless skinless chicken breasts in tortilla soup, chicken enchiladas. Also becoming a much bigger part of my diet with the history of heart attacks on both sides of my family.

[BigAl]

Had to vote breast. It's just too versatile. Marinade them, rub them down, grill them, smoke them.... Use boneless skinless chicken breasts in tortilla soup, chicken enchiladas. Also becoming a much bigger part of my diet with the history of heart attacks on both sides of my family.

Maybe we should start smoking Asprin?

[parrothead]

Maybe we should start smoking Asprin?

Grind one up and mix it with the rub.

[Jorge]

mmmm, these wings have an interesting....chalky flavor....

[racer_81]

Liver is #1.

Hooter's wings are #2, so I voted for breasts.

:-)

[willkat98]

Where is the gizzard/liver/heart category??????
Necks???
Roster fries(nuts)???
Feet???
MikeG

Preacher's Nose Mod

[BigAl]

Hooter's wings are #2, so I voted for breasts.

:-)


:shock: :D 8) :lol:

[Stucue74]

I agree with others on Breasts also. Too many meals can be made from leftovers like Jorge mentioned on other things like stuffed poblanos, pasta, sandwiches, etc. Not my favorite part too smoke but most used.

[kcquer]

The last 2 batches of chicken breasts (got my vote) I did were naked except sasafrass smoke, very tasty. The other batch I marinated in a margarita, these I will do again. Smoking breasts is ok but imo you gotta get 'em in the hot spot and get 'em out as soon as their done or they get dry real fast.

[BigAl]

I marinated in a margarita...

Damn good saying for my grave stone :lol:

[mook]

So far no one has mentioned using a brine. My basic Brine is 1/2 cup salt and 1/2 cup sugar per gallon of water. I will add other spices and herbs as well. Brine pieces for an hour or so and whole birds for about 2 hours.

Did 16 thighs on Friday. Half brined the other half not. The brined thighs had better flavor and moistness than the unbrined thighs.

Also use a brine on my turkeys before smoking. The skin is beautiful but useless after 12 hours, but the meat, yes even the breast, is as moist and flavorfull as can be.

[parrothead]

My basic Brine is 1/2 cup salt and 1/2 cup sugar per gallon of water.

I'm a briner. Slip in brown sugar in place of the regular and that is my basic recipe.

Oh, and the salt is kosher. No iodide. I have not tried regular salt, heard it makes the meat dry out.

[mook]

Oh, and the salt is kosher. No iodine. I have not tried regular salt, heard it makes the meat dry out.

yup always used kosher salt.

Brown sugar works well for me too.

[BBQchef33]

First thought was bone in brests when i read the poll, so that made me say wings..

BUFFALO STYLE from the grill... but if you include boneless breast, i'd change my vote.

[Bigmista]

Where is the gizzard/liver/heart category??????
Necks???
Roster fries(nuts)???
Feet???
MikeG

When I was a boy in Galveston, we used chicken necks to catch crabs down at the bayou for some gumbo! Spend a dollar on a pack of chicken necks and catch enough crabs to make the kind of Gumbo that sells for $15 a bowl now.

*sigh* I miss the good old days.

Flashback Mod

Mista

[auscos]

mmmmm gumbo

Homer Simpson Mod

I used to do the same crab thing in Port Arthur under the Orange Bridge.

[parrothead]

mmmmm gumbo

I will play for gumbo.

[willkat98]

I used to do the same crab thing in Port Arthur under the Orange Bridge.

Under the Bridge With Artie Mod

[bbqneo]

To christen my Brinkmann SKD on Memorial Day, I smoked split (bone in) chicken breasts. I rubbed them with Famous Dave's chicken rub then smoked to 155-160 internal then served. Had to eat them the next day due to late start on account of Chicago's fine weather, but they were pretty good. Question: I seem to hit a plateau at around 145-150 and it took a considerable time to get up to temp. Smoker temp was 220-250. Is this a problem for anyone else?.
Compared to my old ECB the new smoker seemed to be as easy to use.
ps I agree Hooters wings rank #2

[cabo]

The other batch I marinated in a margarita,



Hey Mary!!
Is that green eggs & Ham , or Green Ham & Eggs?? I forget?? :twisted: :twisted:

[parrothead]

To christen my Brinkmann SKD on Memorial Day, I smoked split (bone in) chicken breasts. I rubbed them with Famous Dave's chicken rub then smoked to 155-160 internal then served. Had to eat them the next day due to late start on account of Chicago's fine weather, but they were pretty good. Question: I seem to hit a plateau at around 145-150 and it took a considerable time to get up to temp. Smoker temp was 220-250. Is this a problem for anyone else?.

I usually don't bother with temp readings with chicken parts. I just grab one and bust it open and make sure that the juices are running clear. Whole chickens I may probe, but the handshake method is good too.

[willkat98]

Did you use the handshake method just now in the hotel bar?

[parrothead]

Did you use the handshake method just now in the hotel bar?

Awesome night tonight. The hotel that I stay at was recently bought by some people that own a couple of other hotels right near by. They were having a customer appreciation night at one of the others, but I got an invite to the shindig.

There were 2 guys playing grand pianos, mostly Billy Joel and Elton John, but got even more rocking as the evening went on. THere were people walking around with appetizers and champaigne if you wanted, and there were at least 15 staions with all kinds of incredible food. Ever have lobster ravoli (their spelling not mine- it was flat ravioli). Damned good ****. Cheeses, Pastries, veal, pork tenderloins, pasta, grilled shrimp, you get the picture. Ended up getting my picture taken with, and autographed by, Mr Jackson. Number 97 starting line backer for the St. Louis Rams.

Oh yeah, the bar stations had cabo wabo.

Thanks for asking, Bill. How did your night go?

[willkat98]

Thanks for asking, Bill. How did your night go?

Better than yours brother.

I didn't have a drop to drink, I yelled at the kids for 3 hours, kicked the dog, and got online to answer a boatload of backed up email.

There. Bet your jealous now.

3 Day Sobriety Mod. First time for 3 in a row in about a year.

[racer_81]

Thanks for asking, Bill. How did your night go?

Better than yours brother.

I didn't have a drop to drink, I yelled at the kids for 3 hours, kicked the dog, and got online to answer a boatload of backed up email.

There. Bet your jealous now.

3 Day Sobriety Mod. First time for 3 in a row in about a year.

Now THAT calls for a toast.....

:P

[parrothead]

Now THAT calls for a toast.....

I'll drink to that!

[willkat98]

Now THAT calls for a toast.....

I'll drink to that!

You farkers!

[Bigmista]

I'm proud of ya Bill! Clear your head!

*wondering if he will still be funny sober*

[chad]

"She ain't much fun since I quit drinkin'" -- Toby Keith :D

[BigAl]

Now THAT calls for a toast.....

I'll drink to that!

You farkers!

:roll:

[ckkphoto]

I am not a fan of chicken liver, but have smoked them. A person who likes chicken livers would LOVE them smoked. As for me, they make good catfish bait.