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 04-16-2013, 07:46 PM   #1
tb80
Take a breath!
 
Join Date: 03-26-12
Location: San Antonio tx
Default Fall Off Bone Chicken

I have made fall off the bone ribs before, where the meat literally fell off the bone when I picked up the bone. Is it possible to do that with chicken? Why or why not? May be a stupid question but I was just curious if it was possible. I would guess it is not and probably because of the fat content and make-up of pork vs chicken.
tb80 is online now   Reply With Quote




Old 04-16-2013, 07:56 PM   #2
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

wampus shreds his chickens for storage. maybe he will chime in.
__________________
Out.
deepsouth is offline   Reply With Quote


Old 04-16-2013, 08:53 PM   #3
Crazy Harry
is Blowin Smoke!

 
Crazy Harry's Avatar
 
Join Date: 07-08-09
Location: Deer Park, Wa
Default

Yes you can do it. low and slow, just rank up the temp at the end to crisp the skin.
__________________
No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced.

http://www.teddybearcreations-wa.com
Note to mods: is the back link ok?
When all else fails ......
Crazy Harry is offline   Reply With Quote


Old 04-16-2013, 09:01 PM   #4
Mrfish
is one Smokin' Farker

 
Join Date: 07-09-12
Location: Maquoketa, IA
Default

Yes, I did it on accident once. I smoked 225 low and slow to internal temp of 185 thinking that was when it would be done... duh. I kept wondering why it was taking so long...

Anyway, it was some of the best chicken I ever made. Melted in your mouth and juicy Lucy.
__________________
Ron
I use a formula
24 cans of beer ÷ lbs of meat X temp +- foil = vodka
Works almost every time <*{{{}}}><

Rebel 28
Blackstone 36" Griddle
18" WSM
Webber Summit
Weber 18",22", 26.75" Gold One Touch
Mrfish 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.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 11:21 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, 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