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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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01-23-2013, 08:27 AM | #1 |
Knows what a fatty is.
Join Date: 01-17-13
Location: Frisco, texas
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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.
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(2) Large BGE |
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01-23-2013, 09:32 AM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-23-2013, 09:51 AM | #3 |
Knows what a fatty is.
Join Date: 12-19-12
Location: Kansas City, MO
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What Bludawg said hahaha
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"Life is a Shipwreck but we must not forget to sing in the lifeboats" |
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01-23-2013, 10:10 AM | #4 |
Knows what a fatty is.
Join Date: 01-17-13
Location: Frisco, texas
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thanks
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(2) Large BGE |
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01-23-2013, 12:27 PM | #5 |
Full Fledged Farker
Join Date: 10-20-11
Location: Omaha
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whatever the case, that bird looks more than delish!
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Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit Weber Performer Weber Go-Anywhere Weber Jumbo Joe |
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01-23-2013, 12:34 PM | #6 |
is Blowin Smoke!
Join Date: 12-15-11
Location: Madison, MS
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Apple Wood darkens chicken. Try cherry or hickory
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Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG |
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01-23-2013, 12:44 PM | #7 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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I would say go with some hickory also, 330 might be a little hot, I aim for 275-300. enough to render the fat.
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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01-23-2013, 05:18 PM | #8 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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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.
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01-23-2013, 06:10 PM | #9 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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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.
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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Thanks from:---> |
01-23-2013, 06:24 PM | #10 |
is One Chatty Farker
Join Date: 05-23-11
Location: South, Texas
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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. |
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01-23-2013, 06:38 PM | #11 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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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.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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01-23-2013, 06:45 PM | #12 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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You guys like it hot, are we smoking or grilling lol.
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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01-23-2013, 09:11 PM | #13 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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^^^ that's not hot, I like 400-450!
oh...and no, I'm not kidding
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Hold my dang beer... |
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01-23-2013, 09:24 PM | #14 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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That's perfect for at home cooking, I've been trying to work on a comp type cook.
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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01-23-2013, 10:18 PM | #15 |
On the road to being a farker
Join Date: 01-07-13
Location: Noblesville,IN
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have seen and read where a lot of people brine they're chicken first to get flavor deeper in the poultry
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