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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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04-18-2009, 07:13 PM | #1 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Smoked chicken at high temps - Pron inside
The Mission: Smoked chicken flavor, but with a crispy skin and a char like grilled chicken. Some firsts for me:
1) First time using high temps, going to hold at around 300 degrees. 2) Using WSM sand mod for first time. Makes for stable temps, but man it took a long time to get up there, guess it takes a lot of energy to heat up all that sand. Hit 225 pretty quick, but 300 took a while. For low and slow cooks, I think I am really going to like it. 3) First time saucing on the grates. I usually just hit everything with a glaze after I pull it, but this time I am going to try to get a little char on the sauce. The Rub: Used my "kitchen sink" rub: 1 cup sugar, 1/4 cup seasoned salt, 1/4 cup garlic salt, 1/4 cup celery salt, 1/4 cup onion salt, 1/2 cup paprika, 1/4 cup chili powder, 2 TBSP black pepper, 1 TBSP lemon pepper, 2 tsp rubbed sage, 1 tsp dry mustard, 1 tsp thyme, 1 tsp cayenne. WSM Fuel: RO lump and apple chunks. My Fuel: Avery 15 Anniversary Ale. The Sauce: I don't think I've ever made the same sauce twice. Don't know what I call this, but it tastes pretty good. Added the honey as an after-thought when I thought it was missing something: 2 cups plus 2 TBSP ketchup, 3/4 cup water, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 3 TBSP yellow mustard, 1 TBSP onion powder, 1 TBSP garlic powder, 1/2 tsp cayenne, 1 TBSP chili powder, 1 TBSP paprika, 1 TBSP Worcestershire sauce, 1 tsp salt, 1/2 tsp black pepper, 2 TBSP honey. Bottom Rack: The Final Bounty: Little more char than I wanted, but that happens some times. I THOUGHT I sauced em on the grates when the thigh temp hit 175, that way the sugar and the honey in the sauce wouldn't have time to burn. However, after I sauced I check a couple of other thighs and they were only 160. Lesson learned: Next time check a few more thighs for temp before saucing. Would have been perfect if I had. Tastes damn good though. Mission accomplished though, got the skin and char I wanted, along with a nice smokey chicken flavor. Thanks go to SoEzzy and a few other Brethren for the tips on high temp smoking. Bonus shots - Spring time in Georgia means goldfinches and hummingbirds at the feeders:
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." Last edited by Saiko; 04-18-2009 at 08:10 PM.. |
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04-18-2009, 07:33 PM | #2 |
is Blowin Smoke!
Join Date: 08-11-03
Location: Castle Rock, CO
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Nice!
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Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL] |
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04-18-2009, 07:33 PM | #3 |
is One Chatty Farker
Join Date: 05-26-08
Location: Omaha, NE
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Good looking grub!
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Don Pork Patrol BBQ Jambo Backyard Gateway Drum Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ 8.5 X 28' ATC Trailer |
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04-18-2009, 07:37 PM | #4 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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Good eats!
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04-18-2009, 07:53 PM | #5 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Great job bro...I'm lovin' the birds too!
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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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04-18-2009, 08:04 PM | #6 |
is One Chatty Farker
Join Date: 05-02-08
Location: Harrisonville, MO
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Nice job, Saiko. I did chicken drummies for lunch. I started at around 250° and kicked the temp up when they hit around 160°. Didn't get the skin that I wanted. I'll try it this way next time.
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Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri Grip it. Rip it. Let the big hog eat! |
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04-18-2009, 08:48 PM | #7 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Yeah, without a doubt I think 300 is the way to go with chicken. You still get plenty of smoke, but you get the crispy skin also. Had a dagger in the heart moment with the wifey though, she said.."I like it but...I like your grilled chicken better". Keep in mind, my quickey grilled chicken is on a gasser, with a little rub, some soaked mesquite chips and store bought sauce. This smoked chicken had so much more flavor, but everybody has different tastes.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." Last edited by Saiko; 04-18-2009 at 09:03 PM.. |
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04-18-2009, 09:26 PM | #8 |
Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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Nice! Let's not see that hummingbird on the smoker anytime soon...
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[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
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04-18-2009, 09:30 PM | #9 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Very nice - good grub and a little mother nature too.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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04-19-2009, 09:10 AM | #10 |
Babbling Farker
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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Nice job! Gotta love chicken legs.
I was wondering who was gonna mention something like that...
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[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT] |
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04-19-2009, 09:18 AM | #11 |
Got Wood.
Join Date: 08-17-08
Location: Annapolis, MD
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Man that looks good.
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Tom-Simply Q - Backwoods Party,Backwoods Gator |
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04-19-2009, 09:36 AM | #12 | ||
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Quote:
Quote:
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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04-19-2009, 09:41 AM | #13 |
Found some matches.
Join Date: 10-29-08
Location: antigo wi
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looks good. ur making me hungry
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04-19-2009, 09:44 AM | #14 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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Nice looking chicken there..........makes me hungry
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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04-19-2009, 10:55 AM | #15 | |
is One Chatty Farker
Join Date: 05-02-08
Location: Harrisonville, MO
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Quote:
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Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri Grip it. Rip it. Let the big hog eat! |
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