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Unread 04-19-2013, 10:06 AM   #1
str8upcop04
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Question BBQ Chicken

So I'm trying to replicate the BBQ Chicken that you would see at a fire company/church fundraiser. While I'm sure there are different variations I'm just looking for some general guidelines or possible tips/tricks. Any help would be greatly appreciated. Thanks in advance!

-Justin
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Unread 04-19-2013, 10:27 AM   #2
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Gonna need more info on what your goal is. If you are going for cheapest best way, when I do fundraisers for my church and they want chicken I get leg and thigh quarters and just use lowrys seasoning salt and use a small amount of apple wood for some smoke.
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Unread 04-19-2013, 10:36 AM   #3
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Most of the chicken you see done around here in southern Pa is done over charcoal pits with a mixture of vinegar, water, butter, salt and pepper sprayed on the chicken while it is cooking.
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Unread 04-19-2013, 10:40 AM   #4
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^^^ that's how it was done when I was a kid but not too many people do it that way anymore. I miss those days!!
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Unread 04-19-2013, 10:41 AM   #5
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We do the open pits here in Maryland with the same type of vinegar, water salt and pepper (not sure about the butter!) mix. Use chicken halves. Hot fire, not slow cooked.
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Unread 04-19-2013, 10:46 AM   #6
Zig
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A lot of the fire houses/churches still use the open pits around here doing chicken halfs.
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Unread 04-19-2013, 10:46 AM   #7
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I'm looking to do the chicken on my Weber Kettle, lump charcoal, whiskey wood chips, and I'm cooking for about 10 people. I was going to buy 2 1/2-3lb fryers and then halve them.
@Zig that's exactly what I'm trying to replicate, do you marinade in that mixture, brine the chicken, or do anything special?

-Justin
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Unread 04-19-2013, 10:50 AM   #8
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Quote:
Originally Posted by str8upcop04 View Post
I'm looking to do the chicken on my Weber Kettle, lump charcoal, whiskey wood chips, and I'm cooking for about 10 people. I was going to buy 2 1/2-3lb fryers and then halve them.
@Zig that's exactly what I'm trying to replicate, do you marinade in that mixture, brine the chicken, or do anything special?

-Justin
We just spray the mixture on,about every 20 min as the chicken is cooking.
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Unread 04-19-2013, 10:59 AM   #9
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Google Cornell Chicken it is what your looking for
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Unread 04-19-2013, 09:24 PM   #10
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You mean like this?


We make ours in like a 10 gallon crawfish pot and ladle out what we need, we keep it simmering during the whole cook.
Pit chicken mop:
1gallon worchestershire
1 gallon white distilled vinegar
1 cup coarse black pepper
2 gallons of water
3 Vidalia onyawns rough chopped
Bout 20 oz Cookin oil (canola)
5 lemons halved, squeezed and dropped in
Bout 5 beers
Entire contents of 1 bottle of flavor glow tasty blend. Lawrys will work also. We never season ahead of time because we don't have storage for that much food. Rub with dukes or hellmans mayo original and Just a light season of Harley's and chunk em on the pit. We mop twice everu flip.15min bone side down, 5 min skin side down and cook till leg bone is twists and or thigh Easily separates. Fantastic every time. Definitely no competition winner, but damn it's something you can eat alot of and just simply be full and content!

Last edited by jmoney7269; 04-19-2013 at 09:40 PM..
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Unread 04-19-2013, 09:30 PM   #11
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Dang now I'm hungry for firepit chicken, German potatoes and spicy vinegar slaw!
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Unread 04-19-2013, 10:17 PM   #12
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Quote:
Originally Posted by Zig View Post
Most of the chicken you see done around here in southern Pa is done over charcoal pits with a mixture of vinegar, water, butter, salt and pepper sprayed on the chicken while it is cooking.
That's the way I've done it, and the way my parents did (except for the water). They just melted one stick of butter into one cup of cider vinegar with a good dose of cayenne and mopped it. Good to know that there's an area where almost the same thing is done. It sounds too simple to yield a sublime result, but it does!
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Unread 04-20-2013, 04:57 PM   #13
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Quote:
Originally Posted by Bludawg View Post
Google Cornell Chicken it is what your looking for
Also search for Roadside Chicken. Between these two recipes you should find something you like.
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Unread 04-20-2013, 07:55 PM   #14
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I want that plate now!!!!
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Unread 04-22-2013, 10:45 AM   #15
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Damn that looks fabulous jmoney.....well done!
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