Is it OK for chicken to fall off the bone?

LoveBBQ · 06-27-2011, 11:25 AM

I was just eating leftovers from a cook yesterday and wondered...

Ribs are not supposed to be "fall off the bone tender", but what about chicken?

Last night I cooked a whole chicken on my fairly new UDS. Before building my UDS we always used our little Sunbeam electric rotisserie. They always turned out really good so we never thought of doing it another way. But I told my wife I wanted to cook it on the grill over some charcoal.

I loaded up some about half a chimney and got the fire going. Plan was to cook indirect at about 350* then move to direct to crisp up the skin. I fought to get the temps up and stay for some reason, they would keep dropping to 300-325. Still have some learning to do! But the chicken was progressing so I let it roll. When the breast hit 145* I moved it over the coals, breast side up for a few minutes, before flipping breast side down. Pulled the chicken at 160* and let rest for about 10 minutes.

When I went to carve the chicken I could see pockets of juice under the skin. The leg quarters pulled off at the joints, the wings did too. I cut the entire breast off of each side. I took a wing and leg quarter, gave the wife a breast and cut part of the second breast up for the kids. The chicken was the BEST we have ever had!!! So juicy, tender, and full of flavor. Rub consisted of Lawrys, garlic salt, kosher salt and pepper. Super simple and thrown together. I was so worried about cooking it for the first time this way that I didn't bother with pics.

As I was eating the wing and leg quarter the bones would just peel right out, leaving me with hunks of meat and skin to devour! Finger lickin' good for sure!

So I ask again, should chicken be served "fall off the bone" I certainly think so!

OneHump · 06-27-2011, 11:28 AM

I would say that ribs should be however you like them. If you're cooking for competition, then the judges are looking for some pull. I prefer my meat to be a bit more firm, but I have found that most people want their ribs to fall off the bone.

It sounds to me like you nailed that chicken. I think there could be some presentation issues with sloppy meat, but that's probably more than made up for by the result. I'd go without whatever you like and not with what the BBQ establishment thinks you should like.

jimmyinsd · 06-27-2011, 11:43 AM

Quote:

Originally Posted by OneHump

I would say that ribs should be however you like them. If you're cooking for competition, then the judges are looking for some pull. I prefer my meat to be a bit more firm, but I have found that most people want their ribs to fall off the bone.

It sounds to me like you nailed that chicken. I think there could be some presentation issues with sloppy meat, but that's probably more than made up for by the result. I'd go without whatever you like and not with what the BBQ establishment thinks you should like.

this...

unless you are cooking to get paid, its what you like that counts.

syndicate559 · 06-27-2011, 11:47 AM

Absolutely! If you and your family loved it, you nailed it.

ytsejam · 06-27-2011, 11:48 AM

my uds is a chicken cooking machine. it always falls apart on me, which makes it easier to eat.
I am trying to figure out how you go from indirect to direct heat on your uds though? isn't it always direct?

Groundhog66 · 06-27-2011, 11:50 AM

Never let someone tell you how your BBQ should be, cook it the way you and your family like it

The_Kapn · 06-27-2011, 12:02 PM

Sounds great to me. I like it that way.

As others have said--cook for you, your family, and guests any way you want.

TIM

TedW · 06-27-2011, 12:03 PM

I agree with everyone here. As a side note, I much prefer chicken when it falls off the bone. Some conversion of connective tissue to gelatin, maybe.

Jaskew82 · 06-27-2011, 12:05 PM

Quote:

Originally Posted by Groundhog66

Never let someone tell you how your BBQ should be, cook it the way you and your family like it

100% right.

You will get a lot of opinions on here telling you what ribs/chicken/beef should be but in reality - cook it the way you like it.

Sounds like you made kick ass chicken. Good job!

bigabyte · 06-27-2011, 12:19 PM

It's always right when it tastes good!

Smok'n n Joke'n · 06-27-2011, 01:56 PM

Chicken at my house (on my UDS) is always cooked "fall off the bone". And thats ok as long as it "falls in my plate".

wildflower · 06-27-2011, 02:07 PM

Make yourself happy

LoveBBQ · 06-27-2011, 02:10 PM

Thanks all!

Quote:

Originally Posted by ytsejam

my uds is a chicken cooking machine. it always falls apart on me, which makes it easier to eat.
I am trying to figure out how you go from indirect to direct heat on your uds though? isn't it always direct?

I can raise the charcoal basket on my UDS to be about 6 inches below the top grate. I then put coals on one side of it and the food on the other.

Hard to see by this pic but the basket hangs from the top grate bolts and my basket gets inverted.

Versus having the basket sit on the bottom during smoking.

LoneStarMojo · 06-27-2011, 02:51 PM

That's a cool set-up on the UDS.....and chicken fallin off the bone is fine as long as it's fallin into your chicken hole....

caseydog · 06-27-2011, 06:20 PM

I like my ribs to have a little pull, but come clean off the bone when I apply that pull. That's just the way I like it.

When it comes to chicken, fall off the bone tender is awesome, IMO. So, you can serve me a plate of that fall off the bone chicken any time.

CD

06-27-2011, 11:25 AM	#1
LoveBBQ On the road to being a farker Join Date: 03-29-11 Location: Monroe, NC Downloads: 0 Uploads: 0	Is it OK for chicken to fall off the bone? I was just eating leftovers from a cook yesterday and wondered... Ribs are not supposed to be "fall off the bone tender", but what about chicken? Last night I cooked a whole chicken on my fairly new UDS. Before building my UDS we always used our little Sunbeam electric rotisserie. They always turned out really good so we never thought of doing it another way. But I told my wife I wanted to cook it on the grill over some charcoal. I loaded up some about half a chimney and got the fire going. Plan was to cook indirect at about 350* then move to direct to crisp up the skin. I fought to get the temps up and stay for some reason, they would keep dropping to 300-325. Still have some learning to do! But the chicken was progressing so I let it roll. When the breast hit 145* I moved it over the coals, breast side up for a few minutes, before flipping breast side down. Pulled the chicken at 160* and let rest for about 10 minutes. When I went to carve the chicken I could see pockets of juice under the skin. The leg quarters pulled off at the joints, the wings did too. I cut the entire breast off of each side. I took a wing and leg quarter, gave the wife a breast and cut part of the second breast up for the kids. The chicken was the BEST we have ever had!!! So juicy, tender, and full of flavor. Rub consisted of Lawrys, garlic salt, kosher salt and pepper. Super simple and thrown together. I was so worried about cooking it for the first time this way that I didn't bother with pics. As I was eating the wing and leg quarter the bones would just peel right out, leaving me with hunks of meat and skin to devour! Finger lickin' good for sure! So I ask again, should chicken be served "fall off the bone" I certainly think so! __________________ Mike - UDS (born 5/22/2011) and a Weber E310 gasser

06-27-2011, 11:47 AM	#4
syndicate559 Full Fledged Farker Join Date: 06-04-11 Location: Fresno, CA Downloads: 0 Uploads: 0	Absolutely! If you and your family loved it, you nailed it. __________________ Eddie G. - Smoke Bomb BBQ & Catering

06-27-2011, 11:50 AM	#6
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	Never let someone tell you how your BBQ should be, cook it the way you and your family like it __________________ Tim -

06-27-2011, 12:02 PM	#7
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Sounds great to me. I like it that way. As others have said--cook for you, your family, and guests any way you want. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

06-27-2011, 12:19 PM	#10
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	It's always right when it tastes good! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

06-27-2011, 11:28 AM	#2
OneHump Full Fledged Farker Join Date: 08-15-10 Location: Danville, CA Downloads: 0 Uploads: 0	I would say that ribs should be however you like them. If you're cooking for competition, then the judges are looking for some pull. I prefer my meat to be a bit more firm, but I have found that most people want their ribs to fall off the bone. It sounds to me like you nailed that chicken. I think there could be some presentation issues with sloppy meat, but that's probably more than made up for by the result. I'd go without whatever you like and not with what the BBQ establishment thinks you should like.

06-27-2011, 11:48 AM	#5
ytsejam Full Fledged Farker Join Date: 10-10-08 Location: dfw Downloads: 0 Uploads: 0	my uds is a chicken cooking machine. it always falls apart on me, which makes it easier to eat. I am trying to figure out how you go from indirect to direct heat on your uds though? isn't it always direct?

06-27-2011, 12:03 PM	#8
TedW is one Smokin' Farker Join Date: 05-12-09 Location: Michigan Downloads: 0 Uploads: 0	I agree with everyone here. As a side note, I much prefer chicken when it falls off the bone. Some conversion of connective tissue to gelatin, maybe.

06-27-2011, 01:56 PM	#11
Smok'n n Joke'n Knows what a fatty is. Join Date: 11-09-10 Location: Pleasant View Tennessee Downloads: 0 Uploads: 0	Chicken at my house (on my UDS) is always cooked "fall off the bone". And thats ok as long as it "falls in my plate".

06-27-2011, 02:07 PM	#12
wildflower is one Smokin' Farker Join Date: 02-03-10 Location: Frankfort, KY Downloads: 0 Uploads: 0	Make yourself happy

06-27-2011, 02:51 PM	#14
LoneStarMojo is one Smokin' Farker Join Date: 01-02-11 Location: Smithton, MO Downloads: 0 Uploads: 0	That's a cool set-up on the UDS.....and chicken fallin off the bone is fine as long as it's fallin into your chicken hole.... __________________ "Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle http://www.bbq-brethren.com/forum/sh...d.php?t=108709 / Very near future UDS & 6' x 37" 325 gallon offset projects.

06-27-2011, 06:20 PM	#15
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	I like my ribs to have a little pull, but come clean off the bone when I apply that pull. That's just the way I like it. When it comes to chicken, fall off the bone tender is awesome, IMO. So, you can serve me a plate of that fall off the bone chicken any time. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

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