עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 05-03-2011, 12:36 AM   #16
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

Chicken is honestly probably the thing I do the most often. Not always whole, but MANY times it's whole. I, too, have found that the beer can method definitely helps speed the cook up because it steams and cooks the chicken from the inside as well, but haven't really found that it adds much flavor.

Can't say for sure that it adds NO flavor, but usually adding herbs to or under the skin does more in the way of flavor. Helps with moisture too, I guess, but I probably spatchcock more than anything anymore and still get great moist chicken. I think spatching also helps with cook time. AND it's also a lot easier to carve after the cook.

You want flavor......brine.
__________________
Big JT's Smokin' BBQ Competition Team

"The path was worn and slippery. My foot slipped from underneath me, knocking the other out of the way, but I recovered and said to myself, 'It's a slip and not a fall.'"
-Abraham Lincoln
Wampus is online now   Reply With Quote


Unread 05-03-2011, 12:54 AM   #17
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by gtr View Post
I have yet to be convinced that it makes a big difference what's in the beer can as far as imparting flavors goes. Like Soybomb says, getting rub under the skin or brining - and I'll add marinating (I wouldn't do all of these together though) is what is gonna bring you the flavor.
i totally agree. I have made MANY bcc's and i stopped putting stuff in the can. Now i just use the can as a holder. You need some sort of brine or marinate. I always put the herbs under the skin with a we bit of salt. That helps alot.

A good chicken is to marinate the whole thing in yoshida sauce. pretty good eats right there
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Unread 05-03-2011, 06:07 AM   #18
smokeyw
is One Chatty Farker
 
smokeyw's Avatar
 
Join Date: 01-03-11
Location: Smithfield, North Carolina
Downloads: 0
Uploads: 0
Default

I have tried a lot of different things in the can and can honestly say I have never been able to tell any difference. It does definitely make for a nice juicy bird though so I now drink the beer and put water in the can. All of my seasonings go on the bird. I like to put spices and herbs under the skin.
__________________
Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion
smokeyw is offline   Reply With Quote


Unread 05-03-2011, 06:53 AM   #19
TIMMAY
is One Chatty Farker
 
Join Date: 01-10-11
Location: Columbia SC
Downloads: 0
Uploads: 0
Default

Here's one from left field. If you want juicy white meat then cook the bird breast down so all the juices from the dark meat settle down into the breast. Trust me, try it. The bird does not quite look picture perfect with grill marks across the breast but I assure you it will be juicy. I have done this and for me it works.
TIMMAY is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
the flavor bible LT72884 Q-talk 16 08-10-2011 02:20 PM
Where is the smoke flavor? DaveMW Q-talk 15 08-03-2011 02:08 PM
Not getting smoke flavor deeman Q-talk 16 08-30-2010 07:52 PM
UDS Flavor big brother smoke Q-talk 80 11-06-2008 04:15 PM
so flavor david Q-talk 15 04-01-2004 08:26 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:57 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.