Cluck off!! Backyard show down

martyleach · 01-20-2013, 11:25 PM

They had whole chickens on sale today for 2 for the price of one. So, got two of them for $8.60. Not bad.

Brined them for about 4 hours then rubbed one with Plowboys bovine bold and the other with Smokin' Guns hot.

Put one on the Large egg at 300 with cherry smoke and Wicked Good Lump and the other on the Hasty-Bake at 350 (preferred temp for the HB)with Kingsford Blue. Here they are cooking.

The egg

The Hasty-Bake

Very interesting that the Egg chicken was done about 10 minutes before the HB despite being 50 degrees below the HB's grate temp. I am sure it is the dome and the insulation...

Here are the final products. They were both really good. Moist and juicy with some nice skin. The Egg, however gave a really nice subtle smoky flavor lacking in the HB despite putting a couple little pieces of cherry in the KB.

Hasty-Bake

BGE

They were both really good and hard for me to declare a victor... however, the subtle smoke flavor delivered on the egg won it for me!! Egg wins!!

Smoothsmoke · 01-20-2013, 11:26 PM

Birds look great! Great color on both. Where was this sale at?

martyleach · 01-20-2013, 11:32 PM

Quote:

Originally Posted by Smoothsmoke

Birds look great! Great color on both. Where was this sale at?

That was Raley's/Knob Hill Foods. You don't have them around there. I will be in Monterey on Wednesday. Wanna get lunch somewhere??

IamMadMan · 01-21-2013, 06:04 AM

Nice birds, thanks for sharing...

DubfromGA · 01-21-2013, 06:27 AM

Very similar cook as what I did yesterday.

I have to get my hands on some Plowboy's rubs....soon. My local spot is out.

I did a comparison cook recently, too. I did indirect on my offset & my kamado.

Kamado bird was ready sooner and evenly cooked with no effort. Offset required me to reposition once to even out the thigh temps.....and spritz with apple juice.

The kamado "zero effort" bird exploded with juices from the breast.

Oldbob · 01-21-2013, 06:39 AM

Both Birds Look fine to Me....Great Job !!

landarc · 01-21-2013, 11:05 AM

Nice chickens Marty, interesting comparison.

Militant83 · 01-21-2013, 11:47 AM

Good looking yardbird either way

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Phubar · 01-21-2013, 12:13 PM

Nice birdies Marty!

fingerlickin' · 01-21-2013, 12:36 PM

Nice birds Marty!

gtr · 01-21-2013, 01:36 PM

Do you think the difference was the cookers or the fuel? I'm wondering if the WG got more smoke flavor going even though you used chunks with the KB. I haven't seen a Hasty Bake in action, but I'm guessing the egg is a more sealed environment so maybe it could be the cooker.

At any rate, they both look absolutely hittable!

tish · 01-21-2013, 01:42 PM

Looking good, Marty! Love cooking on any kamado style cooker. I made one yesterday, too, and used the PB Yardbird. It was moist, and delicious. Harvard went nuts for it. Good eating, for sure!

mbshop · 01-21-2013, 03:32 PM

thems some great lookin eats ! never mind how they were cooked.

N8man · 01-21-2013, 04:01 PM

Oh, Yeah!!!! YardBirdies Rock!!!!

1911Ron · 01-21-2013, 04:08 PM

Thanks for the side by side comparison, they both look good!

01-20-2013, 11:25 PM	#1
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	Cluck off!! Backyard show down They had whole chickens on sale today for 2 for the price of one. So, got two of them for $8.60. Not bad. Brined them for about 4 hours then rubbed one with Plowboys bovine bold and the other with Smokin' Guns hot. Put one on the Large egg at 300 with cherry smoke and Wicked Good Lump and the other on the Hasty-Bake at 350 (preferred temp for the HB)with Kingsford Blue. Here they are cooking. The egg The Hasty-Bake Very interesting that the Egg chicken was done about 10 minutes before the HB despite being 50 degrees below the HB's grate temp. I am sure it is the dome and the insulation... Here are the final products. They were both really good. Moist and juicy with some nice skin. The Egg, however gave a really nice subtle smoky flavor lacking in the HB despite putting a couple little pieces of cherry in the KB. Hasty-Bake BGE They were both really good and hard for me to declare a victor... however, the subtle smoke flavor delivered on the egg won it for me!! Egg wins!! __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

01-20-2013, 11:26 PM	#2
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA Downloads: 0 Uploads: 0	Birds look great! Great color on both. Where was this sale at? __________________ Kamado Big Joe Kamado Classic Joe Weber Simpsons OTG "H" Redhead Weber OTS Simpsons Smokey Joe Silver Gray Smokey Joe Gold Smooth Smoke BBQ

01-21-2013, 06:04 AM	#4
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	Nice birds, thanks for sharing... __________________ Humphrey's DownEast Beast W/BBQ Guru

01-21-2013, 06:27 AM	#5
DubfromGA is one Smokin' Farker Join Date: 01-08-13 Location: Georgia Downloads: 0 Uploads: 0	Very similar cook as what I did yesterday. I have to get my hands on some Plowboy's rubs....soon. My local spot is out. I did a comparison cook recently, too. I did indirect on my offset & my kamado. Kamado bird was ready sooner and evenly cooked with no effort. Offset required me to reposition once to even out the thigh temps.....and spritz with apple juice. The kamado "zero effort" bird exploded with juices from the breast. __________________ Trusty-rusty Char-Griller offset, Char-Griller Akorn, Charbroil The Big Easy, Maverick ET-732

01-21-2013, 06:39 AM	#6
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana Downloads: 0 Uploads: 0	Both Birds Look fine to Me....Great Job !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

01-21-2013, 11:05 AM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Nice chickens Marty, interesting comparison. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-21-2013, 11:47 AM	#8
Militant83 is one Smokin' Farker Join Date: 05-05-11 Location: Lancaster, OH Downloads: 0 Uploads: 0	Good looking yardbird either way Sent from my iPhone using Tapatalk __________________ Custom 250 gal drum cooker,Weber OTG,Maverick ET-73,Covert Black Thermapen

01-21-2013, 12:13 PM	#9
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Nice birdies Marty! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

01-21-2013, 12:36 PM	#10
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Nice birds Marty! __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

01-21-2013, 01:36 PM	#11
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Do you think the difference was the cookers or the fuel? I'm wondering if the WG got more smoke flavor going even though you used chunks with the KB. I haven't seen a Hasty Bake in action, but I'm guessing the egg is a more sealed environment so maybe it could be the cooker. At any rate, they both look absolutely hittable! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

01-21-2013, 01:42 PM	#12
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	Looking good, Marty! Love cooking on any kamado style cooker. I made one yesterday, too, and used the PB Yardbird. It was moist, and delicious. Harvard went nuts for it. Good eating, for sure! __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

01-21-2013, 03:32 PM	#13
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca Downloads: 0 Uploads: 0	thems some great lookin eats ! never mind how they were cooked. __________________ george spam, can't live without it

01-21-2013, 04:01 PM	#14
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC Downloads: 0 Uploads: 0	Oh, Yeah!!!! YardBirdies Rock!!!! __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

01-21-2013, 04:08 PM	#15
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft. Mudge, Az Downloads: 0 Uploads: 0	Thanks for the side by side comparison, they both look good! __________________ YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket and Pork Butts it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve an internal temp of 170 deg in the thickest part of the thigh and 165 in the breast.