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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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Unread 06-11-2010, 06:03 PM   #1
AJP
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Default Alton Brown BBQ's some Chicken

Posted in 3 parts up to 1080p in quality.

http://www.youtube.com/watch?v=aAvy4YksJgM

http://www.youtube.com/watch?v=iODAToI6_-o

http://www.youtube.com/watch?v=bNO5m93JIxY
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Unread 06-11-2010, 06:30 PM   #2
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I usually really enjoy this show but the ring of fire???? WTF. Why not just build a fire on one half of the kettle? Grill. Then off to the other side for a indirect finish.

Last edited by bottomsupbbq; 06-11-2010 at 09:23 PM..
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Unread 06-12-2010, 12:54 AM   #3
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I think I will try the ring of fire Sunday.
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Unread 06-12-2010, 12:39 PM   #4
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Did you notice in video 3 he has a super fast Red thermapen?? I guess red is the fastest afterall.
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Unread 06-12-2010, 04:07 PM   #5
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Quote:
Originally Posted by Philly-QueMaster View Post
Did you notice in video 3 he has a super fast Red thermapen?? I guess red is the fastest afterall.
Of course he did, red is the best by far.
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Unread 06-12-2010, 04:47 PM   #6
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HA! They always sell the leftover Red ones at the dollar store! Thats why Mr. Ring of Fire has one.

He BBQs brisket in his oven.
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Unread 06-12-2010, 04:55 PM   #7
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Originally Posted by 3 Rivers BBQ View Post
I think I will try the ring of fire Sunday.
Don`t do it cus one time...I fell into a burning ring of fired I fell down, down, down and the flames got higher. I am ashamed of myself for going there.
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Unread 06-12-2010, 05:05 PM   #8
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Quote:
Originally Posted by bottomsupbbq View Post
I usually really enjoy this show but the ring of fire???? WTF. Why not just build a fire on one half of the kettle? Grill. Then off to the other side for a indirect finish.
I actually tried this method some years ago a few times; it works fine, but as you said, why not do the direct/indirect? The answer is it's not as sexy or cool for TV compared to the way he did it...that's my guess.
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Unread 06-12-2010, 05:21 PM   #9
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Quote:
Originally Posted by ZILLA View Post
HA! They always sell the leftover Red ones at the dollar store! Thats why Mr. Ring of Fire has one.

He BBQs brisket in his oven.
He also hides nuts for the winter.
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Unread 06-12-2010, 11:59 PM   #10
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I think he does it because it gives him 4 distinct temp zones -- over the fire, under the pan, on top of the pan, leaning against the pan. I'm gonna try it.
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Unread 06-13-2010, 08:08 AM   #11
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Never tried ring of fire. Know I HAD ring of fire after too many Coors Extra Golds back in the 80's....
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Unread 06-13-2010, 08:39 AM   #12
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I like AB and some of his techniques.
I watched that episode and had the following impressions.
I worry about aluminum foil touching burning charcoal. Foil melts at 1220 F and I think lump charcoal can burn at 2000 F.
He burnt his chicken, I know he says he likes it charred, but I don't.
All the timed moves of that chicken? Talk about confusing.
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Unread 06-13-2010, 09:19 AM   #13
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Quote:
Originally Posted by Strike BBQ View Post
He burnt his chicken, I know he says he likes it charred, but I don't.
All the timed moves of that chicken? Talk about confusing.
I would have to agree. A lil "extra dark" on beef or pork aint to bad. But on chicken..tastes like burnt hair to me. And yeah, grilling imo should be kept simple. Why make it difficult?
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Unread 06-13-2010, 09:30 AM   #14
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Quote:
Originally Posted by bottomsupbbq View Post
I usually really enjoy this show but the ring of fire???? WTF. Why not just build a fire on one half of the kettle? Grill. Then off to the other side for a indirect finish.
That is one dig I have against him. He tends to do "signature" things (out of the ordinary) just to be different or quirky (that may or may not work better than a standard procedure).

What irritates me is that he doesn't make a disclaimer that we he is doing is out of the norm... he makes it seem as though his way IS the accepted standard or only way that it is done...
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Unread 06-15-2010, 12:22 AM   #15
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he said two things that caught my attention:

1. take the chicken to 155 internal
2. "barbecued flavor chicken, since you can't technically barbecue a chicken, at least not in the south" why not?
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