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 04-16-2013, 07:46 PM   #1
tb80
On the road to being a farker
 
Join Date: 03-26-12
Location: San Antonio tx
Downloads: 0
Uploads: 0
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 offline   Reply With Quote


Unread 04-16-2013, 07:56 PM   #2
deepsouth
somebody shut me the fark up.

 
deepsouth's Avatar
 
Join Date: 04-21-10
Location: Biloxi, MS
Downloads: 0
Uploads: 0
Default

wampus shreds his chickens for storage. maybe he will chime in.
__________________
Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen, pink thermapen (no shame in my game)

είναι το είδος.
deepsouth is offline   Reply With Quote


Unread 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
Downloads: 4
Uploads: 3
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.

When all else fails just ask yourself, WWGALD???
Crazy Harry is offline   Reply With Quote


Unread 04-16-2013, 09:01 PM   #4
Mrfish
Full Fledged Farker

 
Mrfish's Avatar
 
Join Date: 07-09-12
Location: Maquoketa, IA
Downloads: 0
Uploads: 0
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
<*{{{}}}><
Rebel 28
Treager
Jambo (Sold)
18" WSM
Webber Summit
Weber 22" 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

Loading



All times are GMT -5. The time now is 12:45 AM.


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.
no new posts