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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.


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Old 08-11-2008, 06:42 PM   #1
JD McGee
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Default BBQ Brethren "Throwdown"...Week 3

Are you ready for a "Pron Throwdown"...?

This weeks challenge is..."Chicken"...

Here are the rules...(in case you forgot)...

1) It has to be "Chicken"...duh!
2) It has to be grilled or smoked...(comp cooked meats are ok too).
3) It has to be cooked during the current "throwdown" week...(Monday-Sunday)
4) All pics or descriptions (if you don't have a digital camera) must be submitted by 7:00 PM Pacific Time on Monday.
5) 3 pics per entry please...

The voting will begin on Tuesday...or whenever I (or anyone else) get around to posting the "vote" thread!

The winner (as determined by popular vote) will receive a very special prize (not sure what yet...).

Good Luck...and have fun!

If you haven't submitted your "Pork Pron" for week 2...you have until I post the "Vote" thread...around 7:00 pm (Pacific) to do so...

Week 1..."Beef"...
Week 2..."Pork"...
Week 3..."Chicken"...
Week 4..."Seafood"...
Week 5..."Breads"...
Week 6..."Desserts"...
Week 7..."Veggies"...
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Old 08-11-2008, 07:54 PM   #2
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I like chicken!
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Old 08-11-2008, 07:59 PM   #3
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Fark. I got my weeks backward. I did chicken last week and am planning pork this week.
May have to modify plans.
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Old 08-12-2008, 12:55 AM   #4
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OK, I have got to plan a cook this weekend.
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Old 08-12-2008, 10:44 AM   #5
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I'm have'n chicken every night this week. I'm bound to get some good looking pron by the end of the week.
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Old 08-12-2008, 08:35 PM   #6
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I figured it would be chicken... though I was hoping for seafood!
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Old 08-12-2008, 08:39 PM   #7
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Just took yardbirds out of the freezer. Hope I remember to take pix.
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Old 08-12-2008, 10:19 PM   #8
Cliff H.
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Lets get this show on the road.

Spatchcocked chicken grilled indirect over Kingsford and apple wood.





Time to eat

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Old 08-12-2008, 10:49 PM   #9
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My Oh My!...way to get it goin' Cliff...This just keeps getting better and better. The bar is set brethren...and it's a high one!
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Old 08-13-2008, 10:36 AM   #10
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I'm sure Sled has been patiently waiting for this;
wait til you see what he is capable of doing!
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Old 08-13-2008, 10:40 AM   #11
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I'll wade in later this week after the road trip. I can't promise anything special as I already shot... erm never mind. I'll post on Sunday if they are respectable.
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Old 08-14-2008, 09:12 AM   #12
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Cliff
What type of seasonings did you use on that chicken & did you use food coloring? It looks amazingly juicy. I spatchcock and cook on my kettle frequently and I don't get that type of color.
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Old 08-14-2008, 09:32 AM   #13
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Quote:
Originally Posted by Porky View Post
Cliff
What type of seasonings did you use on that chicken & did you use food coloring? It looks amazingly juicy. I spatchcock and cook on my kettle frequently and I don't get that type of color.
I purchased a rub off the shelf that I wanted to try. It was a paprika,salt,sugar and herb rub. Nothing special.

No food coloring.

I kept the heat in the 350 range. But I will admit that for the first 30 min or so it ran at over 400 deg. The bird was done in about 1-1/2 hours. The breast meat turns out much jucier on my uds smoked at lower temps.

I did not flip the bird either. Had it not been for needing a pic of the skin side for the throwdown I would have flipped the bird when it reached about 150-160.

The juices collect in the cavity of the meat side and keep the breast meat very tender but the skin side looses its eye appeal.
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Last edited by Cliff H.; 08-14-2008 at 09:33 AM.. Reason: sp
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Old 08-14-2008, 09:57 AM   #14
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Default this is some good chicken, hard to beat

my grill, my outfit, my finished product

Last edited by Jacked UP BBQ; 02-20-2013 at 02:58 PM..
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Old 08-14-2008, 11:18 AM   #15
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
my grill, my outfit, my finished product
You need help my friend, you need help.
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