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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. |
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02-01-2011, 08:40 PM | #1 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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How do you grill chicken?
Our competition chicken is a special process and we have done very well. I am curious how my brethren grill chicken at home. Wings, spatched, beer butt, pieces, legs only, thights only, whatever. What is your go to for grilling at home? Thanks everyone.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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02-01-2011, 08:45 PM | #2 |
is One Chatty Farker
Join Date: 08-01-09
Location: Henderson, NV
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All the above. More theighs and spatchcock. Beer butt, wings even breasts which are usually marinated.
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Paul 18.5 & (2) 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum [SIZE=2][COLOR=#000000][COLOR=RoyalBlue]Genesis[/COLOR] 3 Gasser Bradley [/COLOR][/SIZE]Bisquette[SIZE=2][COLOR=#000000] Pooper Bullpen BBQ Team [/COLOR][/SIZE] |
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02-01-2011, 08:46 PM | #3 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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Holy chicken tenders, Batman! I forgot. I used to grill chicken boobs all the time. I've been so focused on friggin thighs lately that I've forgotten the last time I did some boobs.
But I did them on the Weber in sort of a Finney Reverse sear method. I had a med-high fire on one side of the grill. I would cook the chicken on the indirect side until they were 165-170*. Then throw them over above the coals and finish and obtain grill marks.
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Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
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02-01-2011, 08:48 PM | #4 |
is one Smokin' Farker
Join Date: 08-26-10
Location: Gainesville, GA
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At home typically on a large grill dome (green egg knock off) but lately I have used my backwoods chubby without the water pan and over direct heat around 325 degrees. This has worked out better than the ceramic for me. I think this is how we are going to prep our competition thighs this year. My only issue with the chubby method is the coal placement. Gotta make sure to spread'em evenly.
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02-01-2011, 08:50 PM | #5 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Bros, I have tried all kinds of methods our great brethen have thrown out here, but hi heat is the only technique that has worked for me. Curious what the other folk have done.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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02-01-2011, 08:52 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I do thighs and spatchcocks, almost always hot in the kettle. If I can get it to cruise at 400F offset, then there is where I am. Usually I will add a little glaze to finish it off.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-01-2011, 08:53 PM | #7 |
is one Smokin' Farker
Join Date: 08-26-10
Location: Gainesville, GA
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02-01-2011, 08:55 PM | #8 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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landarc, I am thinking the 400F may be the key. Curious what the brethren do at home.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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02-01-2011, 09:00 PM | #9 |
is one Smokin' Farker
Join Date: 05-12-09
Location: Sperry, OK
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Boneless breasts.... Rub of whatever I feel like at the time usually Cookshack Spicy chicken rub. Then sear on both sides for a couple minutes then set to indirect heat for 20 min. Or we do Beer Can with white wine or just some wings.
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Jesse Movin' The Chains BBQ TEAM "Xquelibur" Black badazz Yoder Cimarron Custom Yoder Frontiersman II and YS1500 Reverse FEC 100 & Right Handed FEC 100 1 UDS Desert Thermapen W/ American flag Green Thermapen KCBS & PNWBA CBJ |
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02-01-2011, 09:02 PM | #10 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Gee, Meat, what's the name of your team?
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02-01-2011, 09:07 PM | #11 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Hot-N-Fast...is there any other way?
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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02-01-2011, 09:07 PM | #12 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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LOL Bro!!!
__________________
my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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02-01-2011, 09:08 PM | #13 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Spatchcock is when you take a whole chicken, cut out the backbone & lay it out flat. It's also a good idea to take out the keel bone.
Here's a guy doing it on youtube: YouTube - How to spatchcock a chicken
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, 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. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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Thanks from:---> |
02-01-2011, 09:12 PM | #14 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I definitely cook chicken at a much higher heat than I do ribs, butts, brisket, etc. Either indirect on a grill or on the hot spot in my offset.
I normally do spatchcocked whole chix, thighs, & I do lots of drumsticks to send with my young 'uns for lunch at school. Finally tried marinating/basting in Wishbone Italian dressing & really liked how it turned out - think I'll start fooling with my own recipe for something like this.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, 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. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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02-01-2011, 09:13 PM | #15 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Not a stupid question at all brother. You just cut the back bone out of a whole chicken, maybe remove the sternum bone, (not a big deal for now) and open up the bird flat. You end up laying it flat instead of a whole bird. I don't have any pics, so hope some other brethren will post some to show you. It's easy and absolutely delicious!!
__________________
my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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