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 07-13-2013, 08:49 PM   #1
stargate823
On the road to being a farker
 
Join Date: 03-07-13
Location: Edgewood, MD
Downloads: 0
Uploads: 0
Default Must try chicken recipe!!!

So... I decided to try a recipe out of this grilling magazine I bought years ago but hadn't tried in a long time. Since last I tried it I've learned so many things that make my Q turn out great instead of subpar. After dinner tonight I decided I MUST share this with the brethren because the end result was absolutely incredible!!! This was originally a beer can chicken recipe but I modded it a bit to use with a spatchcocked chicken. Here is what I did...

The rub:

2 TBSP kosher or sea salt
4 tsp ground cumin
2 tsp red pepper flakes
2 tsp ground coriander
2 tsp dry mustard
2 tsp garlic powder
2 tsp onion powder
2 tsp fresh ground pepper

Reserve 1 tablespoon of rub for the sauce.

Do this: Spatchcock a chicken. Rub the bird down with vegetable oil and sprinkle rub all over. Be sure to get some oil and rub under the skin on the breasts. I didn't use any wood for this cook but I will next time. I cooked my bird on an 18" Weber smokey mountain without a water pan at 300 - 325. Cooking direct over the coals gives a flavor that cannot be beat. Check temp after an hour. My 7 pound bird took about an hour and 20 minutes to hit temp. Pull at 165 and rest for 5 - 10 minutes.

While the bird is cooking, prepare the sauce:

In a sauce pan combine the following and heat:

6 oz beer (Budwieser or similar lager)
6 TBSP ketchup
3 TBSP dijon mustard
1.5 TBSP molasses
1.5 TBSP red wine vinegar
1 TBSP rub
1/2 tsp hot sauce, such as tobacco

This is not a glaze sauce as much as it is a drizzle/dip sauce after the chicken is done and cut. The results are incredible! I'd love for my fellow brethren to try this and tweak as they see fit - best chicken I have made in a very long time!!! Here's a pic of the bird ready to come off - sorry there isn't any more pics... too busy enjoying the mouth-gasm! I'd love to hear feedback on this recipe!!! Please try it and enjoy!!!

stargate823 is offline   Reply With Quote


Thanks from: --->
Unread 07-13-2013, 08:51 PM   #2
martyleach
Babbling Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Downloads: 0
Uploads: 0
Default

Thanks. Looks great.
__________________
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Unread 07-13-2013, 09:02 PM   #3
HookedOnQ
is one Smokin' Farker
 
HookedOnQ's Avatar
 
Join Date: 12-31-12
Location: chesterfield, va
Downloads: 0
Uploads: 0
Default

Sounds great! Will have to add the to my list of things to try
__________________
BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, THERMOPEN KNOCK OFF
HookedOnQ is offline   Reply With Quote


Unread 07-13-2013, 09:04 PM   #4
stargate823
On the road to being a farker
 
Join Date: 03-07-13
Location: Edgewood, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HookedOnQ View Post
Sounds great! Will have to add the to my list of things to try
Do it sooner than later - it's amazing!
stargate823 is offline   Reply With Quote


Unread 07-13-2013, 09:06 PM   #5
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Great looking bird.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 07-13-2013, 09:16 PM   #6
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

Tasty, I know it!
__________________
The only current member banned for life!
I could help being the way I am, but the problem is...there is nobody else willing to do it.
buccaneer is offline   Reply With Quote


Unread 07-14-2013, 09:40 PM   #7
stargate823
On the road to being a farker
 
Join Date: 03-07-13
Location: Edgewood, MD
Downloads: 0
Uploads: 0
Default

Left overs were almost as awesome I hope you all try this!!!
stargate823 is offline   Reply With Quote


Unread 07-14-2013, 10:43 PM   #8
MarleyMan
Take a breath!

 
MarleyMan's Avatar
 
Join Date: 01-10-09
Location: Ohio
Downloads: 3
Uploads: 0
Default

Looks great

Where does one find this "tobacco" hot sauce?
__________________
Humphrey's Qubed Box 22.5 WSM 22.5" OTS BLUE Performer Beer Wood Orange Thermapen
Bark Brothers BBQ on Facebook
MarleyMan is offline   Reply With Quote


Unread 07-15-2013, 06:53 AM   #9
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Nice color on the chicken!

I'll give the recipe a shot soon.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 07-15-2013, 09:05 AM   #10
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
Downloads: 0
Uploads: 0
Default

That looks great!

Looks like you left the water pan out, right? I do that a lot on my mini-WSM and like the way it cooks. The extra distance between food and charcoal seems to provide just the right amount of heat for stuff like chicken.
__________________
Weber Crazy
HankB is offline   Reply With Quote


Unread 07-15-2013, 10:12 AM   #11
AR531
Got rid of the matchlight.
 
Join Date: 06-11-13
Location: Southeast WI
Downloads: 0
Uploads: 0
Default

That does look good...definitely have to try it some time.
AR531 is offline   Reply With Quote


Unread 07-15-2013, 02:24 PM   #12
MothersBBQ
Found some matches.
 
Join Date: 03-01-13
Location: San Diego
Downloads: 0
Uploads: 0
Default

Thanks for sharing.
MothersBBQ is offline   Reply With Quote


Unread 07-15-2013, 02:32 PM   #13
John Bowen
is Blowin Smoke!

 
John Bowen's Avatar
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default

Looks great - thank for sharing!
John Bowen is offline   Reply With Quote


Unread 07-15-2013, 02:34 PM   #14
SmokyWoodturner
Knows what a fatty is.
 
SmokyWoodturner's Avatar
 
Join Date: 04-25-12
Location: Pikeville, Tennessee
Downloads: 0
Uploads: 0
Default

Looks like a recipe to try---SOON
SmokyWoodturner is offline   Reply With Quote


Unread 07-15-2013, 08:10 PM   #15
stargate823
On the road to being a farker
 
Join Date: 03-07-13
Location: Edgewood, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MarleyMan View Post
Where does one find this "tobacco" hot sauce?
Woops - you zinged me! LOL! I meant Tobasco!

Quote:
Originally Posted by HankB View Post
That looks great!

Looks like you left the water pan out, right? I do that a lot on my mini-WSM and like the way it cooks. The extra distance between food and charcoal seems to provide just the right amount of heat for stuff like chicken.
Yep - no water pan. This was on my 18" WSM. I've also used the 22" WSM in the same way. Direct over the coals with no pan and 300-325 is my new favorite way to cook chicken. This bird came out fantastic!
stargate823 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 12:53 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