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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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05-17-2009, 03:35 PM
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#1 |
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is one Smokin' Farker
  Join Date: 02-21-09
Location: Knoxville, TN
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Smoked Chicken Pron
I smoked up some chickens on the BGE yesterday because I wanted something to eat before I threw a butt on for an overnight cook. I was really happy with the bite through skin, not rubbery at all. (Full details on my blog but here's the quick stuff)
 Brine 1 gallon water 3/4 c koser salt (not regular table salt) 1/2 c sugar 1 clove garlic 1 bay leaf 1 T cumin 1 T black pepper Rub 1 T minced garlic 1 t black pepper 1 t kosher salt, coarse ground  Poultry Mop 1 c apple cider vinegar 1/2 c beer 1/2 c Kraft original BBQ sauce* 2 oz Tabasco sauce 1.5 t ground pepper 1.5 t ground kosher salt  I know, I know....KRAFT BBQ SAUCE???? That's the way this was taught to me years ago weeks before I bought my first smoker and it just doesn't seem right with anything else. Smoked at 250f (dome temp) with cherry wood on the Egg for right at 3 hours. I mopped them every 30 minutes.  Took them off at 175 thigh temp.  I haven't made this version since last summer. Dang I have been missing out:)
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Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL] |
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05-17-2009, 03:42 PM
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#2 |
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Full Fledged Farker
Join Date: 04-27-09
Location: Durham, NC
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Nice!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !
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Ron (The SmokeHouse Bandits BBQ Cookin Team) BWS Chubby, WSM x 3 |
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05-17-2009, 03:49 PM
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#3 |
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Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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YAY, fianlly i see some pictures.. HOLY CRAP looks way good. Mind if i take a peek at the blog and add your site to my site.
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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05-17-2009, 03:53 PM
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#4 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Eggslent looking bird there.
I think the bite-through skin comes from the radiant heat off the dome. I just do a simple, no brine, EVOO, kosher salt and cracked black pepper version in my Egg that comes out the same way. Gotta be the egg. 
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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05-17-2009, 04:17 PM
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#5 |
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is one Smokin' Farker
Join Date: 12-14-08
Location: Huntsburg, Ohio
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Great looking birdage. When Kraft BBQ sauce goes on sale here for 10 for $10 I stock up - it's really pretty good and also a good base to add stuff to.
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Big Block Propane Stok Quattro Grill Homemade piggy roaster / spit Turkey Fryer / Clam Steamer UDS Moink Certified! |
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05-17-2009, 04:21 PM
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#6 |
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somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Nice bird. I love good cooked chicken. Hate to have to pull the skin off and miss out on the seasoning.
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD  Paddlin Pigs BBQ Ty |
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05-18-2009, 08:10 AM
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#7 |
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is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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I know several folks that use Kraft BBQ sauce (modified). A huge secret is how many restaurants use Cattleman's sauce.
I too always throw some quick BBQ on when pulling an all nighter. Who the heck wants to wait 10+ hours to eat?
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Life's a party with a Backwoods Party! |
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05-18-2009, 09:45 AM
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#8 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks tasty!
 You should do some more for this weeks Throwdown.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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