Practicing half chix this wknd, thoughts?

Homebrewed Q · 01-13-2011, 12:59 PM

Hello Brethren! Finally firing up my new BWS Fatboy this weekend and am going to throw 4 half chickens on for practice (IBCA style), as this is my weakest category, and will be running on a comp style schedule. My questions are these: Brine or no brine, rub under the skin and on top, inject or not, and sauce/glaze or not? I did read the comp forum guidelines and they said this should be posted on Q-talk but feel free to move if I'm in error
Thanks in advance for your assistance!

Southern Home Boy · 01-13-2011, 01:16 PM

Not familiar with IBCA, but I'll toss my $.02 in since you asked:

Brine, not injection. IMHO, birds take brine flavors very easily and direct injecting can either over do it, or discolor the meat in an uneven way. But be careful. You can over brine too. Make sure you rinse the bird well with cool, fresh water before you season it and to make sure you get all the extra brine out from under the loose skin.

Definitely rub under the skin. I make a compound butter with the same rub I put on the outside and smear that all under the skin; breast, thigh and leg.

Decide on sauce at the end of the cook. If you've got good color and moistness, I'd forego the sauce. If it's dry or you think the color is off, a good glaze can cover a variety of mistakes.

BobBrisket · 01-13-2011, 01:27 PM

I'd just recommend trying some things that are out of your norm. That way you have a basis for comparison.

Homebrewed Q · 01-13-2011, 01:38 PM

I've only done one comp so far (IBCA), and from what I understand they pull the skin off.

BobBrisket · 01-13-2011, 01:46 PM

Gonna move this to Comp section so the folks there can give you specific advice.

Bob

thillin · 01-13-2011, 02:15 PM

Quote:

Originally Posted by Homebrewed Q

I've only done one comp so far (IBCA), and from what I understand they pull the skin off.

Only if they can't cut through it with a plastic knife.

There's a fine line between a top 10 chicken and a raw chicken. Must be juicy.

Scottie · 01-13-2011, 02:19 PM

Brine it for about 16 hours...

btcg · 01-13-2011, 02:59 PM

HQ,

Square off the chicken, scrape a bit under the skin... and brine for at least 12-16 hours. Rub, and cook.

You've got an excellent water cooker. You're gonna make the family drool over how good your chicken is, trust me.

Ron_L · 01-13-2011, 03:43 PM

Quote:

Originally Posted by btcg

HQ,

Square off the chicken, scrape a bit under the skin... and brine for at least 12-16 hours. Rub, and cook.

You've got an excellent water cooker. You're gonna make the family drool over how good your chicken is, trust me.

Square off a half chicken?

Homebrewed... Since you'r practicing, try one half brined, one half no brine, and then also do one half with a dry brine.

Homebrewed Q · 01-13-2011, 05:03 PM

Quote:

Originally Posted by Ron_L

Square off a half chicken?

Homebrewed... Since you'r practicing, try one half brined, one half no brine, and then also do one half with a dry brine.

I'll definitely try the dry brine as one of the methods. Thanks Ron! And to btcg, IBCA requires fully jointed half chickens at turn in, so cannot square off but can certainly trim up and make 'em look purdy.

Homebrewed Q · 01-13-2011, 05:07 PM

Quote:

Originally Posted by Southern Home Boy

Not familiar with IBCA, but I'll toss my $.02 in since you asked:

Brine, not injection. IMHO, birds take brine flavors very easily and direct injecting can either over do it, or discolor the meat in an uneven way. But be careful. You can over brine too. Make sure you rinse the bird well with cool, fresh water before you season it and to make sure you get all the extra brine out from under the loose skin.

Definitely rub under the skin. I make a compound butter with the same rub I put on the outside and smear that all under the skin; breast, thigh and leg.

Decide on sauce at the end of the cook. If you've got good color and moistness, I'd forego the sauce. If it's dry or you think the color is off, a good glaze can cover a variety of mistakes.

Thanks SHB, I'll try the compound butter as well. Question though, real butter or margerine? If real butter I'm assuming unsalted?

01-13-2011, 12:59 PM	#1
Homebrewed Q Full Fledged Farker Join Date: 11-10-10 Location: Shenandoah, TX Downloads: 0 Uploads: 0	Practicing half chix this wknd, thoughts? Hello Brethren! Finally firing up my new BWS Fatboy this weekend and am going to throw 4 half chickens on for practice (IBCA style), as this is my weakest category, and will be running on a comp style schedule. My questions are these: Brine or no brine, rub under the skin and on top, inject or not, and sauce/glaze or not? I did read the comp forum guidelines and they said this should be posted on Q-talk but feel free to move if I'm in error Thanks in advance for your assistance!

01-13-2011, 01:16 PM	#2
Southern Home Boy is One Chatty Farker Join Date: 01-14-10 Location: St. Louis, MO Downloads: 0 Uploads: 0	Not familiar with IBCA, but I'll toss my $.02 in since you asked: Brine, not injection. IMHO, birds take brine flavors very easily and direct injecting can either over do it, or discolor the meat in an uneven way. But be careful. You can over brine too. Make sure you rinse the bird well with cool, fresh water before you season it and to make sure you get all the extra brine out from under the loose skin. Definitely rub under the skin. I make a compound butter with the same rub I put on the outside and smear that all under the skin; breast, thigh and leg. Decide on sauce at the end of the cook. If you've got good color and moistness, I'd forego the sauce. If it's dry or you think the color is off, a good glaze can cover a variety of mistakes. __________________ Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160

01-13-2011, 01:27 PM	#3
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	I'd just recommend trying some things that are out of your norm. That way you have a basis for comparison. __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

01-13-2011, 01:46 PM	#5
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	Gonna move this to Comp section so the folks there can give you specific advice. Bob __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

01-13-2011, 02:19 PM	#7
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	Brine it for about 16 hours... __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

01-13-2011, 01:38 PM	#4
Homebrewed Q Full Fledged Farker Join Date: 11-10-10 Location: Shenandoah, TX Downloads: 0 Uploads: 0	I've only done one comp so far (IBCA), and from what I understand they pull the skin off.

01-13-2011, 02:59 PM	#8
btcg Babbling Farker Join Date: 02-28-10 Location: North Potomac, MD Downloads: 0 Uploads: 0	HQ, Square off the chicken, scrape a bit under the skin... and brine for at least 12-16 hours. Rub, and cook. You've got an excellent water cooker. You're gonna make the family drool over how good your chicken is, trust me. __________________ [FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT] [FONT=Courier New][I]Proud Graduate of:[/I][/FONT] [I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]

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