The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 01-23-2013, 08:27 AM   #1
Friscoag
Knows what a fatty is.
 
Join Date: 01-17-13
Location: Frisco, texas
Question Chicken Advice/Help

I need some help on IBCA chicken. Attached is a picture, I did two different halves last night. One was Oak Ridge Secret Weapon and one was Oak Ridge Yard Bird. I definitely liked the Secret Weapon better. For the glaze I used a famous dave's sauce thinned down with pineapple juice. I did this because I didn't have time to do a homemade sauce. I was somewhat in a hurry.

I use a BGE, did indirect 330, apple wood. I used about 3-4 chunks of apple wood, I'm thinking this wasn't enough, there wasn't much smoke flavor. The Chicken didn't seem to have a whole lot of flavor deep down in the breast. I'm planning on injecting next time. Also as you can see the bird was a little dark for my liking, cooking too hot?

I started glazing when the breast was at 145, pulled off right at 165.

Thoughts/Advice? All much appreciated.
Attached Images
File Type: jpg chicken 1-22.jpg (80.1 KB, 189 views)
__________________
(2) Large BGE
Friscoag is offline   Reply With Quote


Old 01-23-2013, 09:32 AM   #2
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

I would say your applying your glaze to soon and the sugars a caramelizing. Glaze the last 15 min. Injecting aint gonna get the smoke flavor deep unless you using liquid smoke (YUCK). Try some Hickory the flavor is a little heavier.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 01-23-2013, 09:51 AM   #3
SmokinSlowPoke
Knows what a fatty is.
 
SmokinSlowPoke's Avatar
 
Join Date: 12-19-12
Location: Kansas City, MO
Default

What Bludawg said hahaha
__________________
"Life is a Shipwreck but we must not forget to sing in the lifeboats"
SmokinSlowPoke is offline   Reply With Quote


Old 01-23-2013, 10:10 AM   #4
Friscoag
Knows what a fatty is.
 
Join Date: 01-17-13
Location: Frisco, texas
Default

thanks
__________________
(2) Large BGE
Friscoag is offline   Reply With Quote


Old 01-23-2013, 12:27 PM   #5
thirtydaZe
Full Fledged Farker

 
thirtydaZe's Avatar
 
Join Date: 10-20-11
Location: Omaha
Default

whatever the case, that bird looks more than delish!
__________________
Kamado Saffire
Yoder Cheyenne
Weber Kettle 22.5"
Weber Summit
Weber Performer
Weber Go-Anywhere
Weber Jumbo Joe
thirtydaZe is offline   Reply With Quote


Old 01-23-2013, 12:34 PM   #6
cirk
is Blowin Smoke!
 
Join Date: 12-15-11
Location: Madison, MS
Default

Apple Wood darkens chicken. Try cherry or hickory
__________________
Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie)
Weber OTG
cirk is offline   Reply With Quote


Old 01-23-2013, 12:44 PM   #7
Offthehook
is One Chatty Farker
 
Offthehook's Avatar
 
Join Date: 12-04-12
Location: Los Angeles, CA
Default

I would say go with some hickory also, 330 might be a little hot, I aim for 275-300. enough to render the fat.
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken
Offthehook is offline   Reply With Quote


Old 01-23-2013, 05:18 PM   #8
Swamp Donkeyz BBQ
is one Smokin' Farker
 
Swamp Donkeyz BBQ's Avatar
 
Join Date: 07-25-12
Location: Huntsville, Tx
Default

I agree about the temp. Start out around 300 and then ramp it up at the end to put a nice crisp on the skin. Also, as stated above, glaze the last 15 minutes so the sugars don't get too dark.
Swamp Donkeyz BBQ is offline   Reply With Quote


Old 01-23-2013, 06:10 PM   #9
bbqbull
Watching over us.
 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Default

I spatchcock my chickens/small turkeys.
I do them at 375 degrees with no rub or glaze. I pull them at 174 internal thigh temp and rest for at least 5 minutes.
They turn out perfect every time.
bbqbull is offline   Reply With Quote


Thanks from:--->
Old 01-23-2013, 06:24 PM   #10
Zin
is one Smokin' Farker
 
Join Date: 05-23-11
Location: South, Texas
Default

For good chicken every time temps must be 350+. If you want perfect crisp skin with perfect coloring cook chicken skin side down in a 12" cast iron skillet for about 20-25 minutes so fat can render. After 20-25 minutes flip chicken and cook an additional 10-20 minutes. Make sure your temps are 350+.

1. Preheat skillet with 1tbsp of quality vegtable oil.
2. Place chicken skin side down and cook for 20-25 minutes.
3. Flip chicken over and cook an additional 10-20 minutes.

After flipping chicken start checking internal temps, do not want to over cook chicken.
Zin is offline   Reply With Quote


Old 01-23-2013, 06:38 PM   #11
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Default

I agree with higher temps in the 325-375 range and leaving glaze till end of cook. At those temps, a sugary glaze will burn pretty fast.
__________________
Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Thanks from:--->
Old 01-23-2013, 06:45 PM   #12
Offthehook
is One Chatty Farker
 
Offthehook's Avatar
 
Join Date: 12-04-12
Location: Los Angeles, CA
Default

You guys like it hot, are we smoking or grilling lol.
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken
Offthehook is offline   Reply With Quote


Old 01-23-2013, 09:11 PM   #13
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

^^^ that's not hot, I like 400-450!


oh...and no, I'm not kidding
__________________
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
buccaneer is offline   Reply With Quote


Old 01-23-2013, 09:24 PM   #14
Offthehook
is One Chatty Farker
 
Offthehook's Avatar
 
Join Date: 12-04-12
Location: Los Angeles, CA
Default

Quote:
Originally Posted by buccaneer View Post
^^^ that's not hot, I like 400-450!


oh...and no, I'm not kidding
That's perfect for at home cooking, I've been trying to work on a comp type cook.
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken
Offthehook is offline   Reply With Quote


Old 01-23-2013, 10:18 PM   #15
schmitty28
On the road to being a farker
 
schmitty28's Avatar
 
Join Date: 01-07-13
Location: Noblesville,IN
Default

have seen and read where a lot of people brine they're chicken first to get flavor deeper in the poultry
__________________
char griller 5050/ homemade offset
schmitty28 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 11:40 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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.
no new posts