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Friscoag 01-23-2013 08:27 AM

Chicken Advice/Help
 
1 Attachment(s)
I need some help on IBCA chicken. Attached is a picture, I did two different halves last night. One was Oak Ridge Secret Weapon and one was Oak Ridge Yard Bird. I definitely liked the Secret Weapon better. For the glaze I used a famous dave's sauce thinned down with pineapple juice. I did this because I didn't have time to do a homemade sauce. I was somewhat in a hurry.

I use a BGE, did indirect 330, apple wood. I used about 3-4 chunks of apple wood, I'm thinking this wasn't enough, there wasn't much smoke flavor. The Chicken didn't seem to have a whole lot of flavor deep down in the breast. I'm planning on injecting next time. Also as you can see the bird was a little dark for my liking, cooking too hot?

I started glazing when the breast was at 145, pulled off right at 165.

Thoughts/Advice? All much appreciated.

Bludawg 01-23-2013 09:32 AM

I would say your applying your glaze to soon and the sugars a caramelizing. Glaze the last 15 min. Injecting aint gonna get the smoke flavor deep unless you using liquid smoke (YUCK). Try some Hickory the flavor is a little heavier.

SmokinSlowPoke 01-23-2013 09:51 AM

What Bludawg said hahaha

Friscoag 01-23-2013 10:10 AM

thanks

thirtydaZe 01-23-2013 12:27 PM

whatever the case, that bird looks more than delish!

cirk 01-23-2013 12:34 PM

Apple Wood darkens chicken. Try cherry or hickory

Offthehook 01-23-2013 12:44 PM

I would say go with some hickory also, 330 might be a little hot, I aim for 275-300. enough to render the fat.

Swamp Donkeyz BBQ 01-23-2013 05:18 PM

I agree about the temp. Start out around 300 and then ramp it up at the end to put a nice crisp on the skin. Also, as stated above, glaze the last 15 minutes so the sugars don't get too dark.

bbqbull 01-23-2013 06:10 PM

I spatchcock my chickens/small turkeys.
I do them at 375 degrees with no rub or glaze. I pull them at 174 internal thigh temp and rest for at least 5 minutes.
They turn out perfect every time.

Zin 01-23-2013 06:24 PM

For good chicken every time temps must be 350+. If you want perfect crisp skin with perfect coloring cook chicken skin side down in a 12" cast iron skillet for about 20-25 minutes so fat can render. After 20-25 minutes flip chicken and cook an additional 10-20 minutes. Make sure your temps are 350+.

1. Preheat skillet with 1tbsp of quality vegtable oil.
2. Place chicken skin side down and cook for 20-25 minutes.
3. Flip chicken over and cook an additional 10-20 minutes.

After flipping chicken start checking internal temps, do not want to over cook chicken.

El Ropo 01-23-2013 06:38 PM

I agree with higher temps in the 325-375 range and leaving glaze till end of cook. At those temps, a sugary glaze will burn pretty fast.

Offthehook 01-23-2013 06:45 PM

You guys like it hot, are we smoking or grilling lol.

buccaneer 01-23-2013 09:11 PM

^^^ that's not hot, I like 400-450!
:heh:

oh...and no, I'm not kidding

Offthehook 01-23-2013 09:24 PM

Quote:

Originally Posted by buccaneer (Post 2339788)
^^^ that's not hot, I like 400-450!
:heh:

oh...and no, I'm not kidding

That's perfect for at home cooking, I've been trying to work on a comp type cook.

schmitty28 01-23-2013 10:18 PM

have seen and read where a lot of people brine they're chicken first to get flavor deeper in the poultry


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