MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 03-27-2013, 12:56 PM   #1
plowin-fire
Full Fledged Farker
 
Join Date: 04-26-11
Location: Beresford, SD
Default 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?
__________________
B & T's BBQ Catering and Vending
plowin-fire is offline   Reply With Quote




Old 03-27-2013, 01:32 PM   #2
DownHomeQue
is One Chatty Farker

 
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
Default

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!
__________________
[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)
DownHomeQue is offline   Reply With Quote


Old 03-27-2013, 01:34 PM   #3
DownHomeQue
is One Chatty Farker

 
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
Default

its basically just cajon seasoning,creole, BBQ rub in melted butter.. and i inject it the smoke her at 300
__________________
[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)
DownHomeQue is offline   Reply With Quote


Old 03-27-2013, 01:40 PM   #4
code3rrt
Babbling Farker
 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default

Not familiar with the term "hot tub" in this context, care to enlighten me?

KC
__________________
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:
code3rrt is offline   Reply With Quote


Old 03-27-2013, 01:47 PM   #5
DownHomeQue
is One Chatty Farker

 
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
Default

i think he means cooking it in a pan.. uncovered..
__________________
[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
DownHomeQue is offline   Reply With Quote


Thanks from:--->
Old 03-27-2013, 01:59 PM   #6
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

I use the Built in hot tub( Cook Skin side Down)
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Thanks from: --->
Old 03-28-2013, 05:23 PM   #7
plowin-fire
Full Fledged Farker
 
Join Date: 04-26-11
Location: Beresford, SD
Default

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.
__________________
B & T's BBQ Catering and Vending
plowin-fire is offline   Reply With Quote


Thanks from:--->
Old 03-28-2013, 05:25 PM   #8
MS2SB
is One Chatty Farker
 
Join Date: 06-28-10
Location: Bothell, WA
Default

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.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
[B]Original Noobian Warlord
[/B]Loser of Known Space
MS2SB is offline   Reply With Quote


Old 03-28-2013, 05:34 PM   #9
Gnaws on Pigs
is one Smokin' Farker
 
Join Date: 05-22-10
Location: Smoky Mountains, NC
Default

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.
__________________
...Half a yard full of crap to cook on like everybody else...

Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer


Just a hungry hillbilly lookin for a dead critter to cook

Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:
Gnaws on Pigs is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:57 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts