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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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01-17-2013, 07:54 PM | #16 |
Take a breath!
Join Date: 05-26-09
Location: Fulshear, Texas
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I love watching America's Test Kitchen. They give you a chemistry lesson with every recipe. Lately, I have been cooking chicken beer can style on the WSM around 275 for roughly 3 hours or until the thigh hits 175 - 180. Comes out tender, smoky and juicy but the skin is still pretty rubbery.
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BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc. |
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01-17-2013, 08:46 PM | #17 |
is One Chatty Farker
Join Date: 09-17-12
Location: Oswego, IL
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I know that it is a huge pain in the arse, but I always remove the skin, scrape the fat, and replace. Takes a lot of time and patience and makes a heck of a mess that grosses my wife out, but it seems to do the trick in getting that bite through skin. At least in my experience, anyway.
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- Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL] |
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01-17-2013, 09:25 PM | #18 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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rather than scrape skin, it's a lot easier to crank up the heat so the fat under the skin renders better and crisps up nicely.
That's why so many people do poultry at 325-350
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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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01-18-2013, 07:08 AM | #19 |
is One Chatty Farker
Join Date: 09-17-12
Location: Oswego, IL
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True. I understand that, totally. But I only have one smoker, and when I have ribs or a butt going at 230-250, I can't very well crank up the heat for the chicken. Someday, when I have a bigger smoker storage unit (aka garage) I'll be able to work that out. I love America's Test Kitchen, too - one of my go to places for recipes and equipment. And bow tie recommendations.
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- Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL] |
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01-18-2013, 02:37 PM | #20 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Note that the study is all about braising, not about BBQ at all, the conditions of the cook are totally different. I happen to think the optimum temperature is lower, but, admit that cooking a chicken for 3 hours is not for everyone. But, that cooking is in a braise.
Cooking in the dry and convective environment of a smoker will yield very different results. Although, it does make the good point that it might be possible to get tender chicken and skin at lower cook temperatures, and higher internal temperatures, especially as so many of the people cooking use butter baths.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-18-2013, 03:30 PM | #21 | |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Quote:
__________________
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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