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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.


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Unread 06-15-2011, 02:24 PM   #1
BBQ Bandit
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Default Now that's a first...

Last year... I donated 2 whole smoked chickens for my Wife's "Pass a plate" luncheon. The chicken was such a hit... there were no leftovers... people were actually picking at the carcasses.

This year... people remembered and requested my smoked chickens again... this time 8 whole roasters.... with a twist... cooking on site!
Once more... people could not believe the taste and texture of the smoked chicken was better than last year.

Here's where I was dumbfounded in context...
One of my Wife's colleagues... is a worldly traveler (with a Mexican descent), was visiting from the corporate office in California when the she tasted my low and slow smoked chicken. She told my Wife she never had anything like it before... and was delighted how tender, juicy, and flavorful it was.

Unbeknown to us... she drove afterwards to NYC for the weekend and tried the smoked chicken at Bobby Flay's Mesa Grill.

Her personal opinion (relayed by my Wife)... she enjoyed my chicken much better.

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Unread 06-15-2011, 02:42 PM   #2
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Good job....
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Unread 06-15-2011, 02:43 PM   #3
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Oh yeah baby!!!
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Unread 06-15-2011, 02:45 PM   #4
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you the man!
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Unread 06-15-2011, 02:49 PM   #5
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I've never smoked a roasting hen. They have better flavor than fryers. How big were those birds...7#...more?
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Unread 06-15-2011, 02:53 PM   #6
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Nice! Congrats!
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Unread 06-15-2011, 02:54 PM   #7
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THAT is awesome!
Nice job Bandit!



Probably because Bobby's "smoked" chicken was done in an oven. I've seen those "smokers" they use on Iron Chef America. Some kind of farkin steam table pan contraption.

I also saw a guy do "grilled asparagus" the other day on the Cooking Channel in a skillet with butter on a stovetop.

Those chef's are odd ducks.
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Unread 06-15-2011, 03:02 PM   #8
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Nice......

I smell a throw down......
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Unread 06-15-2011, 03:31 PM   #9
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i'm sure yer chicks are great but i also imagine that its not hard to beat flay. more info on how you do it please ??
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Unread 06-15-2011, 03:40 PM   #10
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Good job man.
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Unread 06-15-2011, 04:31 PM   #11
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Quote:
Originally Posted by mbshop View Post
i'm sure yer chicks are great but i also imagine that its not hard to beat flay. more info on how you do it please ??
Wasn't too crazy... a simplified comp version - without sauce.

1. Dressed the birds in EVOO
2. Injection - sweet butter with a hint of garlic
3. Rub - modified Montreal for chicken with a hint of curry heat.
4. Clean burning cherry smoke.

Came out a dark bronze color.
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Unread 06-15-2011, 04:43 PM   #12
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Quote:
Originally Posted by daninnewjersey View Post
I smell a throw down......
Now THAT I'd pay to see! Wouldn't it be farkin FANTASTIC to see Bandit sneak up on Bobby Flay on a TD show (at his own restaurant) and challenge HIM to a smoked chicken throwdown?


Ooooooo yeah!
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Unread 06-15-2011, 04:59 PM   #13
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Quote:
Originally Posted by Wampus View Post
Now THAT I'd pay to see! Wouldn't it be farkin FANTASTIC to see Bandit sneak up on Bobby Flay on a TD show (at his own restaurant) and challenge HIM to a smoked chicken throwdown?


Ooooooo yeah!
Rather see our own Brethren Brother Smoke In Da Eye catch up with Flay.
Besides... have a face and body made for radio.


Quote:
Originally Posted by Cook View Post
I've never smoked a roasting hen. They have better flavor than fryers. How big were those birds...7#...more?
Find large Purdue roasters... 7 - 8 lbs. ...bigger breasts = better tolerance of heat.
[ummm... that didn't sound right]
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Unread 06-15-2011, 05:00 PM   #14
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Now let's see...go to the search box, type in chicken...for some reason I feel the urge to smoke a chicken. Awesome job Bandit!!
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Unread 06-15-2011, 05:06 PM   #15
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awesome!!!!Throwdown!!Throwdown!!Throwdown!!:clap2 :
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