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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, 10:34 AM | #1 |
Babbling Farker
Join Date: 12-13-05
Location: St. Louis MO
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Chicken White Meat vs Dark meat
I tell you I can believe all the people that rather white meat chicken. Grated I love the dark meat chicken but will eat the white meat chicken it it is the only stuff avail. Please vote and comment why.....
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/ |
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08-26-2011, 10:42 AM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Dark meat all the way - more flavorful and juicy imo. My whole family feels the same way - nobody's been stabbed in the hand with a serving fork yet but I know it's coming!
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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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08-26-2011, 10:45 AM | #3 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Dark here, more flavor and moister to me. Fresh cooked white isn't all bad, I'll eat it for sure, but the leftovers seem dry when compared to dark meat leftovers.
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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08-26-2011, 10:46 AM | #4 | |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Quote:
If your white meat is dry, it's the cook's fault. Keep a close eye on the internal temps (check several pieces) and when you're in the mid 160's, pull, wrap, and rest for an hour. Flavorful and juicy every time.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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08-26-2011, 10:46 AM | #5 | |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Quote:
What are those?
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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Thanks from:---> |
08-26-2011, 10:46 AM | #6 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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Dark meat is really hard to screw up, however, when I cook whole birds breast down all the juice from the dark meat goes into the breast and keeps it moist. Makes for some tasty white meat when you inject the legs real good and all that ends up in the white meat. YUM.
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08-26-2011, 10:47 AM | #7 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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I think thighs are the premium cut, but also love wings.
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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, 10:48 AM | #8 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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The white meat's fine - not really looking for tips - thanks though! I just think the dark meat is better.
__________________
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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08-26-2011, 10:48 AM | #9 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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Thanks from:---> |
08-26-2011, 10:50 AM | #10 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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So... you bought into it when your Dad told the kids he was giving you the best pieces, eh?
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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08-26-2011, 10:52 AM | #11 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Still do!
__________________
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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08-26-2011, 11:01 AM | #13 |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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Dark for me, leg quarters to be specific, wifie prefers the white, which works out perfect.
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Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? Super sexy Farkernaut Avatar by N8man |
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08-26-2011, 11:03 AM | #14 |
Full Fledged Farker
Join Date: 10-19-10
Location: Lutz, Florida
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Went with either because I will eat both now. When I was a kid I would only eat the drumsticks. My sister and I used to fight over them. Then I discovered the breast
and would only eat white meat for the longest time. Then it was wings, wings, and more wings. Now I guess I don't give a hoot, but the dark meat definitely has the most flavor. |
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08-26-2011, 11:19 AM | #15 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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If I'm just eating chicken, then the thigh is my absolute favorite, especially for flavor. However I do like the breast meat too, especially if Redhot cooked it. I can't imagine one of her quesadillas without the white meat. Tender, juicy and lighter flavored with less fat considering all the cheese and avocado slices. So I guess either...even if I do give a hoot as it depends on the dish.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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