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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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02-03-2018, 01:34 PM | #1 |
is One Chatty Farker
Join Date: 08-02-17
Location: Abq, NM
Name/Nickname : Carl
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Uds chicken practice
1st off, I only had 4 thighs. Didn't feel like thawing a whole package.
Used some Plowboys Yardbird for seasonings. 1st time using it...love it! Ran at 250 for first hour. Pulled chicken outta the pan after an hour and placed on the uds grill. Bumped up the temp to 275 for the next hour. Glazed the chicken with about 15 minutes before pulling off. Verdict: great flavor, bite through skin. The skin still had some soggieness to it, almost rubbery. But, bite through. How do I avoid that? Or is that just the way it is?
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Thanks for looking, Carl Pig Farmer's BBQ Weber Performer, Weber kettle red, Dual Weber Kettle table gold, UDS, East Texas Smoker RK250, Blackstone 36, Blackstone 17, GMG Trek, LSG Large IVC Candy Apple Red W/4WD and a 6.7L Power Stroke |
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02-05-2018, 09:39 PM | #2 |
Full Fledged Farker
Join Date: 06-10-13
Location: heart of tx.
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Very nice color, looks great.
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02-06-2018, 08:08 AM | #3 |
is One Chatty Farker
Join Date: 09-07-15
Location: NJ, exit 9
Name/Nickname : Fred
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Looks real good!!!
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02-06-2018, 10:21 AM | #4 |
Full Fledged Farker
Join Date: 05-23-11
Location: Central MN
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If you go a little longer and a little hotter in the steam pan and shorter direct, you can probably get the skin to render better. Otherwise the bite looks good. You'll want to clean up the shape of those pieces for a comp though.
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02-06-2018, 10:52 AM | #5 |
Full Fledged Farker
Join Date: 05-28-14
Location: St. Louis, MO
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try kicking the temperature up to 325. no reason chicken should take more than an hour on a drum
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02-06-2018, 11:19 AM | #6 |
is One Chatty Farker
Join Date: 08-02-17
Location: Abq, NM
Name/Nickname : Carl
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I will try that on the next practice. I agree with the looks. Can definitely use some more practice on my chicken trimming skills.
__________________
Thanks for looking, Carl Pig Farmer's BBQ Weber Performer, Weber kettle red, Dual Weber Kettle table gold, UDS, East Texas Smoker RK250, Blackstone 36, Blackstone 17, GMG Trek, LSG Large IVC Candy Apple Red W/4WD and a 6.7L Power Stroke |
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02-06-2018, 11:21 AM | #7 |
is One Chatty Farker
Join Date: 08-02-17
Location: Abq, NM
Name/Nickname : Carl
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Is that 325 direct or in a pan for the hour?
__________________
Thanks for looking, Carl Pig Farmer's BBQ Weber Performer, Weber kettle red, Dual Weber Kettle table gold, UDS, East Texas Smoker RK250, Blackstone 36, Blackstone 17, GMG Trek, LSG Large IVC Candy Apple Red W/4WD and a 6.7L Power Stroke |
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02-07-2018, 08:22 AM | #8 |
Full Fledged Farker
Join Date: 05-28-14
Location: St. Louis, MO
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I put it in a pan so it can "take shape" for about 25-30 minutes. then put it on the grill. This is not what I do, but if you're looking for a good start follow this technique. Brad has probably won more cooking chicken on a can than anyone in the country.
http://blog.gatewaydrumsmokers.com/b...tition-thighs/ |
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02-07-2018, 06:39 PM | #9 |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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i am going to critique you in an effort to help you improve so don't take it personally as i actually suck at chicken, but... as you know your trimming and size are off. only four pieces i know but if you are in a competition and you have four or forty, try to get them the same shape and size. the sauce is also uneven and blotchy in thickness and color. cameras do weird things but some pieces look too carmelized. overall i think they all look too dark.
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02-07-2018, 09:06 PM | #10 | |
is One Chatty Farker
Join Date: 08-02-17
Location: Abq, NM
Name/Nickname : Carl
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Quote:
__________________
Thanks for looking, Carl Pig Farmer's BBQ Weber Performer, Weber kettle red, Dual Weber Kettle table gold, UDS, East Texas Smoker RK250, Blackstone 36, Blackstone 17, GMG Trek, LSG Large IVC Candy Apple Red W/4WD and a 6.7L Power Stroke |
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02-08-2018, 08:02 AM | #11 |
is One Chatty Farker
Join Date: 10-21-14
Location: Olive Branch, MS
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You can thin with apple juice or get a sauce that is thinner out of the bottle.
Agree with rookiedad, a bit dark, uneven, and thick sauce. Much better than when I started though!
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02-08-2018, 11:56 PM | #12 |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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That's a tightly covered pan, right? That's the key. If it's not bite through, keep it sealed longer.
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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