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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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11-14-2017, 02:00 PM | #1 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 11-13-17
Location: Absecon, New Jersey
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Cooking Chicken on the Grill
I'm smoking a 10 lb chicken and need a good sauce with it. Any advice will be helpful!
Joseph http://www.whattocookonabbq.com |
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11-14-2017, 04:46 PM | #3 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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10 pound chicken......?
Make sure it is not a stewing hen, it'll be like eating shoe leather, stewing hens need to braise for hours until it falls apart. The flavor of chicken is light, but goes well with a little sweet and a little heat. For grocery store sauce I'd try Stubb's Original for mild, or Stubb's Sweet Heat for lightly spicy. Choose something to you liking and roll with it. |
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11-14-2017, 05:14 PM | #4 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Whatever sauce you use, esp. if it's sugar based - wait till yer close to the end of the cook. Most sauces will burn.
Rather than saucing it, you could baste it with butter. Or bacon grease - I get great results with that. If you've used a salty rub be careful with that though. I prefer Carolina Treet as a marinade and baste, but I gotta order it online and I'd be surprised if it's available where you're at, I'm sure there's fine stuff in the grocery store, but I'm not aware of what that would be. Maybe start off with Sweet Baby Ray's and tweak it to your liking. That's a big farking chicken btw!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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11-14-2017, 05:28 PM | #5 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Sounds like a capon, I personally would spatchcock and bard with bacon. You could serve with a sauce however sauce not needed during the cooking process.
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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11-14-2017, 05:40 PM | #6 |
is one Smokin' Farker
Join Date: 05-09-16
Location: Ohio
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Never seen a 10 lb chicken where did you get that
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Tags |
competition meats, Grill meals, Smoked Chicken |
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