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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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03-27-2013, 12:56 PM | #1 |
Full Fledged Farker
Join Date: 04-26-11
Location: Beresford, SD
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Hot tub whole chicken.
Going to smoke some spatchcock chickens this weekend. I do thighs quite often and they are a big hit. I usually hot tub them with butter to get a bite through skin, then finish them up direct. Thinking of trying the same concept with whole chicken. Anyone tried it?
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B & T's BBQ Catering and Vending |
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03-27-2013, 01:32 PM | #2 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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i just smoke mine right on the grate.. spatchcocked I inject mine in the breast and thighs with a lil cajun/creole/coon mixture i put together.. lol they turn out great!
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03-27-2013, 01:34 PM | #3 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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its basically just cajon seasoning,creole, BBQ rub in melted butter.. and i inject it the smoke her at 300
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[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
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03-27-2013, 01:40 PM | #4 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Not familiar with the term "hot tub" in this context, care to enlighten me?
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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03-27-2013, 01:47 PM | #5 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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i think he means cooking it in a pan.. uncovered..
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[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) Last edited by DownHomeQue; 03-27-2013 at 01:47 PM.. Reason: typo |
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03-27-2013, 01:59 PM | #6 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I use the Built in hot tub( Cook Skin side Down)
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03-28-2013, 05:23 PM | #7 |
Full Fledged Farker
Join Date: 04-26-11
Location: Beresford, SD
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Hot tubbing... Put the chicken in the foil pan skin up, add some butter slabs on top and close with foil. Pretty much steams it so you have bite through skin. Then finish on the grate to get the smoke and finish.
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03-28-2013, 05:25 PM | #8 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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I'm with blu. Rub the skin down with butter before it goes on the grill and cook it hot. I've also pressed by putting a CI skillet on top, pressed or not they always come out well.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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03-28-2013, 05:34 PM | #9 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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I prefer to cook a spatchcocked chicken right on the grates. Keep your fire low if you're direct cooking. About 350* if indirect. Rub down with butter or olive oil and your favorite rub or seasonings. I've pressed mine with a cast-iron pan or foil-wrapped bricks, too-works great.
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