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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, 11:08 AM | #1 |
is one Smokin' Farker
Join Date: 09-15-10
Location: Tuscola Texas
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Brethren cook off help!
I'm entering my second cook off this weekend and just found out that one of the categories is half chicken.
How the heck do I do that? Plus a dessert category. My first event I got help on beans and placed so any help will be helpful. Thanks in advance.
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Its Si-intistic, Jack! LIL' Shananay-backyard cooker Coming soon- micro smoker!!! |
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03-27-2013, 11:10 AM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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OK... I'm going to go out on a limb here...
Cut a chicken in half and cook it? What do I win?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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03-27-2013, 11:13 AM | #3 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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Cut out the backbone and split in between the breasts to get 2 halves. Brine and season as you would any other chicken and throw on the smoker. Make sure to get the breast and thigh to the required temps. Cook up both halves so you can have a choice of which one looks better. Plus then you have some chicken for lunch next week.
If this is your 2nd cookoff, I wouldn't worry about the extra category of dessert. Just concentrate on your meats.
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Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
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03-27-2013, 11:18 AM | #4 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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OK... I'll be serious.
What are you cooking on? I would cook the chicken at 275 or higher to get the skin decent. I prefer around 325. Buy a whole chicken (Probably a smaller one, but that depends on the size of the turn in vessel. Cut the back bone out with poultry shears or a knife (be careful) and lay it open. Use your fingers to work out the breast bone (also called the keel bone because of its shape) and then use your knife to cut the bird in half. I would brine the bird, but that's personal preference. I use 1/2 cup Morton kosher salt, 1/2 cup sugar, a couple of tablespoons of soy sauce and a tablespoon or two of rub. Dissolve the salt, sugar and rub in a couple of cups of hot water and then add the soy sauce and enough cold water to bring it up to a gallon total (cut this is half or 1/4 depending on the size of your brining container). Brine the chicken for a couple of hours, rinse, dry and let it rest in a cooler or fridge for about an hour. Then rub the skin lightly with oil (I use canola) and apply your rub to both sides of the half-chicken. Cook at 325 until the breast is at 155 or higher and the thigh is at 165 or higher. The leg/thigh should move easily and the juices should not be pink. I can't help with presentation but if you tell us the rules for that I'm sure you will get suggestions.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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03-27-2013, 11:20 AM | #5 |
Got Wood.
Join Date: 03-05-09
Location: Dodgeville, WI
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If dessert has to be cooked on site, we have had luck with an upside down cake cooked in a cast iron pan. Won first in dessert once with an upside down apple cake and twice with upside down pineapple cake. A cheesecake does pretty well too - got a first place last year with that. I think the trick is to cook without using any wood, just charcoal.
For chicken I agree with GrillsGoneWild. Basically do a spatchcock chicken split down the middle. Regards |
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03-27-2013, 11:28 AM | #6 | |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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Quote:
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03-27-2013, 11:30 AM | #7 |
is one Smokin' Farker
Join Date: 09-15-10
Location: Tuscola Texas
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The presentation isn't judged
Thanks and I'll see what happens. Oh by the way it's an offset cooker! Thanks
__________________
Its Si-intistic, Jack! LIL' Shananay-backyard cooker Coming soon- micro smoker!!! |
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03-27-2013, 11:37 AM | #8 |
is one Smokin' Farker
Join Date: 09-15-10
Location: Tuscola Texas
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Does the chicken need to be in any type of pan?
__________________
Its Si-intistic, Jack! LIL' Shananay-backyard cooker Coming soon- micro smoker!!! |
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03-27-2013, 11:44 AM | #9 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Doesn't HAVE to. It may make it easier to remove from the smoker rather than using tongs or something that may mess up the skin and appearance. If I were going to put it in a pan, I'd put a cooling rack in the bottom of the pan to lift the chicken out of the juices that will collect.
Personally, I'd also brine, but that's me. Simple seasoning works best for chicken I think. Injecting the breast and thigh meat with melted butter will also help with flavor and moisture. Good luck!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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Thanks from:---> |
03-27-2013, 12:07 PM | #10 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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My only advice on the chicken is to cook it a little hotter as mentioned, 325, maybe even 350 and if using any smoke for flavor, go easy, chicken soaks up the smoke like a sponge.
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, 12:42 PM | #11 |
is one Smokin' Farker
Join Date: 09-15-10
Location: Tuscola Texas
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What do I need to do to keep the skin soft?
__________________
Its Si-intistic, Jack! LIL' Shananay-backyard cooker Coming soon- micro smoker!!! |
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03-27-2013, 01:56 PM | #12 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Save your entry fees Stay home buy some chickens and learn how to cook 'em. Your not ready for comps YET! JM2C
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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03-27-2013, 02:05 PM | #13 | |
is one Smokin' Farker
Join Date: 09-15-10
Location: Tuscola Texas
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Quote:
My first event I got 3rd in brisket, top 16 in ribs and top 16 in beans. That's not bad out of 46 entries. Some point in time I need to learn and why not now? So for you to come on here and say I'm not ready for comps yet is a bit arrogant IMO! And beside what I "WASTE" my money on is my business.
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Its Si-intistic, Jack! LIL' Shananay-backyard cooker Coming soon- micro smoker!!! |
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03-27-2013, 02:19 PM | #14 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Mod Note:
This is going to stop right here and NOT escalate further. If you don't have something constructive to add to a thread, don't post. Differing opinions are fine, that's part of how we learn, but at least make an attempt to be polite about it. If you have any questions, review our rules, particularly this section... Quote:
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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Thanks from: ---> |
03-27-2013, 04:16 PM | #15 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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As far as getting bite through sking goes, I have my best success cooking at 325 to 350. It doesn't really make the skin soft, but gives it a bit of a crisp that makes the skin not too rubbery.
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