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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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03-28-2013, 01:21 PM | #16 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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Whatever. Usually to get one thing you have to sacrifice something else. If that's your thing, that's cool, it's just not mine. I dont cook anything to impress anybody else, especially judges. I cook things the way I like it....which ironically enough seems to impress lots of folks. If putting baking powder on your chicken works for you, go for it. I certainly would try some if you offered it up. But its not my thing, i like my BBQ simple. Just sayin'....
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03-28-2013, 03:47 PM | #17 |
Got Wood.
Join Date: 04-02-12
Location: New Braunfels, TX
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First time I tried Mixon's recipe I screwed up and cooked the chicken skin side up for the whole cook. Turned out great w/ crispy skin.
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03-28-2013, 03:49 PM | #18 |
is one Smokin' Farker
Join Date: 03-19-12
Location: Louisville,Ky
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First (and only) time I tried it, the skin stuck to the bottom of the pan and came off.
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Southern Q Limo Jr. , Pitmaker Long Rifle Sniper-SOLD |
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03-28-2013, 04:27 PM | #19 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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But they're darn skippy on a waffle! Just sayin....
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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03-28-2013, 06:59 PM | #20 | |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Maybe this method would work even better if you deep fried the skin after yanking it off the thigh and shaving it with a Bic. Then you could use meat glue to put it back on the thigh in the muffin pan...
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Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
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03-28-2013, 07:09 PM | #21 | |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Quote:
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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03-28-2013, 08:09 PM | #22 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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I think I'd prefer that version.
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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03-28-2013, 08:57 PM | #23 |
Got Wood.
Join Date: 02-25-13
Location: Bay Area, California
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Wow, thanks everyone for all the tips! I think I am going to have a crack at using the baking powder technique this weekend.
I agree that this is all about trial and error, and fortunately, given that chicken is cheap, I can experiment more than with brisket. ;-)
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See my cook logs at http://www.bbqpad.com/users/jonobacon/ - cooking on a WSM 22". |
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03-28-2013, 10:41 PM | #24 |
On the road to being a farker
Join Date: 01-14-13
Location: Staten Island, NY
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Has anyone had sucess using the baking powder on smoked chicken?
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WSM / BWS Extended Party / KCBS |
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03-29-2013, 01:14 AM | #25 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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Everyone on this site is striving to learn on how to cook better BBQ and if you are cooking comps, trying to learn a tip or technique that might earn them just a half a point...I have lost thousands ending up 3rd or 4th by a slime portion of a point, that why the practice to get that better score.
For me even while cooking only for myself, I strive to have a tasty dish. A couple years ago on a Sunday, fighting last nights Tequela party, I did a half dozen chicken halve and i was toooo hung over to spend the time triming chicken...and it was the worst chicken I made, tasting all that fat and crap that should have been trimned... The bottom line is use these ideas, some will work and most will not, but the ones that will work for you will yield better results, for yourself, your friends and hopefully the judges...who are those dang judges anyhow???
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[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I] |
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03-29-2013, 08:57 AM | #26 | |
Take a breath!
Join Date: 06-29-12
Location: Detroit, MI
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People cook how they feel comfortable cooking. If that means "chicken meatballs" then go for it.
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Chief cook for P B & j's BBQ Team/Dubbed "Skippy" By the legendary Mike Davis |
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03-30-2013, 11:17 PM | #27 | |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
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Thanks from:---> |
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