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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.

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Old 04-16-2013, 07:46 PM   #1
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.
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Old 04-16-2013, 07:56 PM   #2
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS

wampus shreds his chickens for storage. maybe he will chime in.
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Old 04-16-2013, 08:53 PM   #3
Crazy Harry
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Join Date: 07-08-09
Location: Deer Park, Wa

Yes you can do it. low and slow, just rank up the temp at the end to crisp the skin.
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Old 04-16-2013, 09:01 PM   #4
is one Smokin' Farker

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

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.
I use a formula
24 cans of beer ÷ lbs of meat X temp +- foil = vodka
Works almost every time <*{{{}}}><

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