ಚಿಕನ್
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 10-02-2012, 08:22 PM   #1
Kenn007BBQ
On the road to being a farker

 
Kenn007BBQ's Avatar
 
Join Date: 11-19-11
Location: Oakland CA
Downloads: 0
Uploads: 0
Default Two chickens in the UDS

It's a sunny day in Oakland California and I could not pass up the opportunity to cook up something.

I bought the chicken on sale at for 99cents # and ended up with two birds.. Instead of cooking one bird at a time, I decided to try something radical...... Two whole chickens in the UDS at once

I fired up the UDS and once it was at 220, in went both birds. I Seasoned the birds with a seasoning blend and took the inside parts out. Inside the birds I poured a teriyaki marinade inside and made a nice puddle

Used only Kingsford brickettes with 3-4 fist full chunks of cherry and hickory I bought from Home Depot

An hour into the cook temps kept climbing and when it reached 325, I capped it down and it cruised there for the duration, give or take 25 degrees

Birds were done in 3 hours 30 minutes. When breast reached 160, thighs and leg were 170+....... Results, smoky and extremely juicy. But not as flavorful as I want it. Next time e I will try brining or injecting for more flavor..... Also the skin was rubbery.... Probably cause I kept basting that bird.....

Sent from my SPH-L710 using Tapatalk 2
__________________
Smoke on!
Kenn007BBQ is offline   Reply With Quote


Unread 10-04-2012, 10:33 AM   #2
javahog2002
is one Smokin' Farker
 
javahog2002's Avatar
 
Join Date: 10-03-09
Location: Longmont, CO
Downloads: 0
Uploads: 0
Default

Looks good. Curious if the teriyaki worked well ?? Is it just noticeable on one side of the bird ? I have a bottle in the fridge that I need to use.

Cheers.
__________________
Smokemaster Offset*'70 Hasty Bake*WSM 18.5*'00 Plum SSP*'69 Cado*'90 Red MT*'73 WSJ*Imperial Kamado
javahog2002 is offline   Reply With Quote


Unread 10-04-2012, 10:59 AM   #3
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

The rubbery skin woudl be caused by not being at a hire temperature for enough time to render the fat out of the skin. Try cooking the entire time at 325-350 and the skin will be nice and crisp.

Brining adds quite a bit of flavor to the whole chickens. I tried brining for the first time a few weeks ago and I will never do a bird again without brining it.
__________________
~Ren
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer x2
Weber Mini WSM
Sublime Smoke UDS
Lazy man Pitmaster IQ110 w/ rainbox

Superest Fasterest Blue Thermapen

Want to meet some others with the obsession of BBQ? Clicky for the planning of the Virginia/Mid-Atlantic Brethren Bash
aawa is offline   Reply With Quote


Reply

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 09:27 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2015 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.