The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 09-23-2013, 01:58 PM   #1
rdstoll
is one Smokin' Farker

 
rdstoll's Avatar
 
Join Date: 07-19-13
Location: North Barrington, IL
Default Couple of UDS Chickens

Did three whole chickens on the UDS
Brined one of the chickens overnight using a brine of:
1 gallon water
1 cup salt
1 cup sugar
1 tsp garlic powder

Heated the brine up to dissolve the ingredients, let it cool then refrigerated the bird in the brine overnight.

For the cook:
1 - whole chicken (brined) with Simply Marvelous Sweet Seduction on the skin
1 - whole chicken (not brined) with Simply Marvelous Spicy Cherry Rub on the skin
1 - spatchcocked chicken with Simply Marvelous Sweet & Spicy Rub, rubbing as much rub as I could UNDER the skin then on top

Decided to run this cook hot so got the UDS to over 300 degrees and put all three birds on the top rack. I used a foil pan on the bottom rack to catch dripping and this seemed to also cut down on the temp that was reaching the top rack as a thermometer was closer to 275 degrees, but this may be due to a faulty thermometer. With the birds around 150 degrees I squeezed some butter on top of all three chickens as the skin was starting to look crisp. I think this helped keep the skin crisp but not overdone.

Overall consensus was:
Whole chicken (brined): nice and juicy. Was the second-most favorite of the group. I thought it could have used a bit more flavor - I didn't notice much of the brine so some rub under the skin probably would have been good.

Whole chicken (not brined): I thought the rub was great but was dryer than the brined chicken and flavor didn't seem to penetrate the meat as much. Was #3 out of 3.

Spatchcocked Chicken: Was voted the best and I thought it was the best as well. Very good flavor and good moisture as well. I was surprised it was able to hold moisture so well, frankly. Rub was great as well.

This was a total experiment - in the future will definitely make sure to rub the birds down underneath the skin. Will probably look into basting/spritzing as well but I'm not at that level yet.
Attached Images
File Type: jpg Two birds.jpg (63.5 KB, 156 views)
File Type: jpg Spatched Done.jpg (53.9 KB, 157 views)
File Type: jpg Not brined Cherry Rub.jpg (71.2 KB, 156 views)
File Type: jpg Spatched Inside.jpg (52.0 KB, 156 views)
rdstoll is offline   Reply With Quote


Old 09-23-2013, 02:01 PM   #2
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Default

Nice job, lookin mighty fine!
__________________
Homey, the Homegrown frier, 3 Stack Pro Q Excel 20, 22" WSM, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
bluetang is online now   Reply With Quote


Old 09-23-2013, 02:42 PM   #3
BBQDaddio
is one Smokin' Farker
 
BBQDaddio's Avatar
 
Join Date: 08-23-13
Location: San Gabriel, CA
Default

Juicy Good.
__________________
Q-ING on my: PBC, Weber OTG & Cookshack - Shirley 24 x 55 Cabinet Trailer Model on order.
BBQDaddio is offline   Reply With Quote


Old 09-23-2013, 02:48 PM   #4
ITBFQ
is One Chatty Farker

 
ITBFQ's Avatar
 
Join Date: 09-17-12
Location: Oswego, IL
Default

Cool experiment that makes me feel good about what I do with birds... spatchcock and brine. They look great!
__________________
- Matt

Hatfield and McCoy Barbecue - Co-Pitmaster
Illinois This Butt's for 'Que - Pitmaster

KCBS CBJ; 18.5" WSM; UDS; Thermapen Mk4; DigiQ DX2; IQ120; CharBroil Gasser (wind victim after 11 years); Maverick; OTS x2; etc.

We're (kinda) famous!
ITBFQ is online now   Reply With Quote


Old 09-23-2013, 04:01 PM   #5
Fwismoker
somebody shut me the fark up.

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, Indiana
Default

Looks good and tasty...just think that if you would have went hotter it would have even been juicer. Doesn't makes sense does it...But it's true. I'll forever spatch and no brine...can't imagine these birds holding any more moisture.

The only bird i do that see's a brine is a turkey and that's only because i want the flavor profiles.
__________________
Change the way you rotisserie for the BETTER!

Visit OctoForks in Sales & Ventures

Website & Blog: www.octoforks.com
Fwismoker is online now   Reply With Quote


Thanks from:--->
Old 09-23-2013, 04:08 PM   #6
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Default

Thanks for doing and sharing this. Some mighty fine looking birds there.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Old 09-23-2013, 04:23 PM   #7
rdstoll
is one Smokin' Farker

 
rdstoll's Avatar
 
Join Date: 07-19-13
Location: North Barrington, IL
Default

Quote:
Originally Posted by Fwismoker View Post
Looks good and tasty...just think that if you would have went hotter it would have even been juicer. Doesn't makes sense does it...But it's true. I'll forever spatch and no brine...can't imagine these birds holding any more moisture.

The only bird i do that see's a brine is a turkey and that's only because i want the flavor profiles.

Thanks - yeah I've never put any sort of pan or diffuser in my UDS so wasn't sure what to expect as far as its effect on the temperature but now I know!
rdstoll is offline   Reply With Quote


Old 09-23-2013, 04:43 PM   #8
Tonybel
Babbling Farker
 
Join Date: 02-29-12
Location: San Berdoo, CA
Default

Perfectly cooked.
__________________
Lots of Weber Kettles ,2 WSM 18.5-14.5 ,Weber Genesis,Weber Q
Tonybel is offline   Reply With Quote


Old 09-23-2013, 07:03 PM   #9
Diesel Dave
Quintessential Chatty Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: In the woods in FEMA Region V
Default

dems some fine lookin birds
Thanks for the write up
__________________
Help us raise funds to feed our Veterans and Homeless HERE


Be careful who you step on on your way up, you may meet them again on your way back down
Diesel Dave is offline   Reply With Quote


Old 09-23-2013, 07:45 PM   #10
Garrett
Babbling Farker
 
Join Date: 10-03-12
Location: Gastonia North Carolina
Default

Man that looks good!
__________________
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
Garrett is offline   Reply With Quote


Old 09-23-2013, 07:57 PM   #11
HookedOnQ
is one Smokin' Farker
 
HookedOnQ's Avatar
 
Join Date: 12-31-12
Location: chesterfield, va
Default

Those all look great! Spatchcocked is the way to go dont think ill ever do a whole bird any other way.
__________________
BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, 38"x38"x7' SMOKE HOUSE.
HookedOnQ is offline   Reply With Quote


Old 09-23-2013, 09:51 PM   #12
jeffturnerjr
is One Chatty Farker
 
jeffturnerjr's Avatar
 
Join Date: 08-20-13
Location: Odessa, TX
Default

Looks fantastic
__________________
Husband, Father & Pastor. UDS, offset stick burner. Cook KCBS, & Lonestar BBQ Society.
jeffturnerjr 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 09:50 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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.
no new posts