-   Q-talk (
-   -   Chicken Advice/Help (

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


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!

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

Offthehook 01-23-2013 09:24 PM


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

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

All times are GMT -5. The time now is 02:08 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.