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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. |
View Poll Results: Chicken Poll | |||
White | 18 | 20.93% | |
Dark | 52 | 60.47% | |
Either dont give a hoot | 16 | 18.60% | |
Voters: 86. You may not vote on this poll |
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08-26-2011, 03:01 PM | #31 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Quote:
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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08-26-2011, 03:08 PM | #32 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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I love white meat I always have but I do enjoy thighs and legs I've practiced alot and I can cook juicy breasts everytime now. It's my fav.
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22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
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08-26-2011, 03:40 PM | #33 |
Got Wood.
Join Date: 06-29-11
Location: St Paul, MN
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I'm a dark meat guy as well.
I like white meat too, but feel like it needs some additional flavor, like a sauce, bacon (although, I guess everything is better with bacon), or various condiments. Dark meat has a better flavor on its own. I guess it also depends on what I'm doin with it. I guess if I'm using the chicken in a dish, I tend to use breast meat, but just eating a piece of chicken I prefer thighs. And Groundhog: even those brussel sprouts look good! |
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Thanks from:---> |
08-26-2011, 04:29 PM | #34 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Thank you, they turn out quite tasty on the pit... Sorry for the temporary hijack, now back to chicken
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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08-26-2011, 08:26 PM | #35 |
On the road to being a farker
Join Date: 04-15-10
Location: west olive mi
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white
breast quarters skin-on to be specific it's a textural thing
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CGP w/sfb, 275g roaster, 55g wsm knock off (UDS), 16g MUDS, otg, 2x55g UDS, 22.5 WSM |
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08-26-2011, 08:42 PM | #36 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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WTF is a breast quarter?
The only quarters I know of are a combo of leg and thigh (all dark meat)
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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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08-26-2011, 09:20 PM | #37 |
Babbling Farker
Join Date: 03-06-10
Location: kentucky
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Dark for me
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Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's |
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08-26-2011, 10:50 PM | #38 |
is one Smokin' Farker
Join Date: 02-28-11
Location: Dallas, Texas
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In general, most men prefer dark meat and most women prefer white meat. I prefer dark but have acquired a taste for white because of how I have learned to cook it to be moist and not dry.
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BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen |
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08-26-2011, 11:06 PM | #40 |
Knows what a fatty is.
Join Date: 05-27-10
Location: Lancaster, CA
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Dark meat. I'll eat any of it, but at heart I'm a thigh man!
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08-26-2011, 11:14 PM | #41 |
is One Chatty Farker
Join Date: 12-05-09
Location: Sandia Park,N.M. (land of entrapment)
Name/Nickname : el jefe
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Thighs are the best, but now i've seen the light, now that's a piece of chicken!! jb
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"It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle |
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Thanks from:---> |
08-26-2011, 11:21 PM | #42 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Me too.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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08-27-2011, 08:21 AM | #43 |
On the road to being a farker
Join Date: 04-15-10
Location: west olive mi
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(1) take whole chicken.
(2) cut into 4 i guess split chicken breast may better suit you, then sell the wing seperately for twice as much per pound...
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CGP w/sfb, 275g roaster, 55g wsm knock off (UDS), 16g MUDS, otg, 2x55g UDS, 22.5 WSM |
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08-27-2011, 09:10 AM | #44 |
Knows what a fatty is.
Join Date: 09-28-10
Location: Wildwood, MO
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Definitely like the dark meat better (the extra fat in the thighs just renders it with more flavor IMO). The son and I like dark, my wife and daughter like white, so it works out great!
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08-27-2011, 10:17 AM | #45 |
Knows what a fatty is.
Join Date: 07-15-11
Location: McRae, GA
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Dark here also. I have proven this several times. All of my in in-laws claim to be white meat eaters. After church on Sunday, I have to pick up a bucket of chicken (when they are down and don't have time to cook). I pick up half and half. All of the dark and wings are gone and there are usually 3 or 4 white pieces left.
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