The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 01-23-2013, 08:27 AM   #1
Friscoag
Knows what a fatty is.
 
Join Date: 01-17-13
Location: Frisco, texas
Downloads: 0
Uploads: 0
Question Chicken Advice/Help

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.
Attached Images
File Type: jpg chicken 1-22.jpg (80.1 KB, 187 views)
__________________
(2) Large BGE
Friscoag is offline   Reply With Quote


Unread 01-23-2013, 09:32 AM   #2
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

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.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Unread 01-23-2013, 09:51 AM   #3
SmokinSlowPoke
Knows what a fatty is.
 
SmokinSlowPoke's Avatar
 
Join Date: 12-19-12
Location: Kansas City, MO
Downloads: 0
Uploads: 0
Default

What Bludawg said hahaha
__________________
"Life is a Shipwreck but we must not forget to sing in the lifeboats"
SmokinSlowPoke is offline   Reply With Quote


Unread 01-23-2013, 10:10 AM   #4
Friscoag
Knows what a fatty is.
 
Join Date: 01-17-13
Location: Frisco, texas
Downloads: 0
Uploads: 0
Default

thanks
__________________
(2) Large BGE
Friscoag is offline   Reply With Quote


Unread 01-23-2013, 12:27 PM   #5
thirtydaZe
Full Fledged Farker
 
Join Date: 10-20-11
Location: Omaha
Downloads: 0
Uploads: 0
Default

whatever the case, that bird looks more than delish!
__________________
Kamado Saffire
Yoder Cheyenne
Weber Kettle 22.5"
Weber Summit
Weber Performer
Weber Go-Anywhere
thirtydaZe is offline   Reply With Quote


Unread 01-23-2013, 12:34 PM   #6
cirk
is One Chatty Farker
 
Join Date: 12-15-11
Location: Madison, MS
Downloads: 0
Uploads: 0
Default

Apple Wood darkens chicken. Try cherry or hickory
__________________
Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie)
Weber OTG
cirk is offline   Reply With Quote


Unread 01-23-2013, 12:44 PM   #7
Offthehook
is One Chatty Farker

 
Offthehook's Avatar
 
Join Date: 12-04-12
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Default

I would say go with some hickory also, 330 might be a little hot, I aim for 275-300. enough to render the fat.
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken
Offthehook is online now   Reply With Quote


Unread 01-23-2013, 05:18 PM   #8
Swamp Donkeyz BBQ
is one Smokin' Farker
 
Swamp Donkeyz BBQ's Avatar
 
Join Date: 07-25-12
Location: Huntsville, Tx
Downloads: 0
Uploads: 0
Default

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.
Swamp Donkeyz BBQ is offline   Reply With Quote


Unread 01-23-2013, 06:10 PM   #9
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Downloads: 1
Uploads: 0
Default

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.
__________________
You have never really lived until you have done something for someone who can never repay you.

KC I miss your advice.

Heavily medicated for your protection.



Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is online now   Reply With Quote


Thanks from:--->
Unread 01-23-2013, 06:24 PM   #10
Zin
is one Smokin' Farker
 
Join Date: 05-23-11
Location: South, Texas
Downloads: 0
Uploads: 0
Default

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.
Zin is online now   Reply With Quote


Unread 01-23-2013, 06:38 PM   #11
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
Uploads: 0
Default

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.
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Thanks from:--->
Unread 01-23-2013, 06:45 PM   #12
Offthehook
is One Chatty Farker

 
Offthehook's Avatar
 
Join Date: 12-04-12
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Default

You guys like it hot, are we smoking or grilling lol.
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken
Offthehook is online now   Reply With Quote


Unread 01-23-2013, 09:11 PM   #13
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

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


oh...and no, I'm not kidding
__________________
The only current member banned for life!
I could help being the way I am, but the problem is...there is nobody else willing to do it.
buccaneer is online now   Reply With Quote


Unread 01-23-2013, 09:24 PM   #14
Offthehook
is One Chatty Farker

 
Offthehook's Avatar
 
Join Date: 12-04-12
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by buccaneer View Post
^^^ 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.
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken
Offthehook is online now   Reply With Quote


Unread 01-23-2013, 10:18 PM   #15
schmitty28
On the road to being a farker
 
schmitty28's Avatar
 
Join Date: 01-07-13
Location: Noblesville,IN
Downloads: 0
Uploads: 0
Default

have seen and read where a lot of people brine they're chicken first to get flavor deeper in the poultry
__________________
char griller 5050/ homemade offset
schmitty28 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:13 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.
no new posts