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Jason TQ
02-02-2020, 11:52 AM
So I haven't hot tubbed in a while. With a comp coming up in march I'm testing this out on my pellet cooker. If it ends up ok today I will let my nephews run it at a backyard comp they are doing (is hosting) in FL.

Figured let them take the fall the 1st go round if it doesn't work before my "pro" attempt.....

Kroger had chicken on sale. Brining in oakridge vs injecting

Just put in pans and will add the broth before they go on
178027178028178029178030

Ron_L
02-02-2020, 11:58 AM
That’s a lot of chicken :shock:

Jason TQ
02-02-2020, 12:03 PM
Thatís a lot of chicken :shock:

When perdue goes on sale I stock up. This is 3 contests worth.....which means a years worth for me lol.

Their legs are pretty consistent. Out of about 60+ pieces I got 3 rounds of 18 I'll use.

Takes maybe 30sec a leg.

Swine Spectator
02-02-2020, 12:10 PM
That is interesting. Did you peel the skin back for brining? Do you season before you pull the skin back up?

Stingerhook
02-02-2020, 12:28 PM
Following:pop2:

Jason TQ
02-02-2020, 12:53 PM
That is interesting. Did you peel the skin back for brining? Do you season before you pull the skin back up?

The skin is back when brining, makes seasoning easier so I don't have to "pants off, pants on" after. I do not have any accurate data that shows the results of pants off vs pants on brining :twitch:. Just what what i'm doing now.

**disclaimer to all: said methods are probably not what most people should do any level off "bbq". Take any "advice" worth a grain of salt or whatever is technically less than a grain of salt........:becky:

Jason TQ
02-02-2020, 12:55 PM
Following:pop2:

Where are your wings today Marty?

Stingerhook
02-02-2020, 01:03 PM
Bone in pork roast, many wings for Daytona in 2 weeks.

Big George's BBQ
02-02-2020, 01:50 PM
Looks and sounds great. Love chicken. A thigh man myself

Hoss
02-02-2020, 02:08 PM
Interesting. Do you put butter and broth in your panned chicken when you cook boneless,skinless thighs for pulled chicken? I have a 1/2 pan of boneless,skinless thighs in the fridge now.All I have done is trim and season.Just wondering if I missed something.It is a test run for a very large cook I am hosting next Saturday.I normally smoke leg quarters then cut them in two at the joint,sauce,pan,finish.I was hoping this panned thigh method would cut down on the work if the product is as good.Any input appreciated.

Jason TQ
02-02-2020, 02:20 PM
Interesting. Do you put butter and broth in your panned chicken when you cook boneless,skinless thighs for pulled chicken? I have a 1/2 pan of boneless,skinless thighs in the fridge now.All I have done is trim and season.Just wondering if I missed something.It is a test run for a very large cook I am hosting next Saturday.I normally smoke leg quarters then cut them in two at the joint,sauce,pan,finish.I was hoping this panned thigh method would cut down on the work if the product is as good.Any input appreciated.For normal thighs I just add rub and put into a pan.

This is some "comp'ish" type chicken today

Jason TQ
02-02-2020, 02:25 PM
Smoker set to 300. I'll check it after 2hrs is my guess178031178032

gtr
02-02-2020, 02:43 PM
Is that the brand of vanilla frozen yogurt the comp judges prefer? :noidea:

Jason TQ
02-02-2020, 07:52 PM
Is that the brand of vanilla frozen yogurt the comp judges prefer? :noidea:

Kroger brand is by far the best :becky:

frankenfab
02-03-2020, 07:08 PM
The skin is back when brining, makes seasoning easier so I don't have to "pants off, pants on" after. I do not have any accurate data that shows the results of pants off vs pants on brining :twitch:. Just what what i'm doing now.

**disclaimer to all: said methods are probably not what most people should do any level off "bbq". Take any "advice" worth a grain of salt or whatever is technically less than a grain of salt........:becky:


Ok, so am I the only one who is confused? Did you have your pants on or off?

I made your panned thighs recipe today. Nothing but Oak Ridge Santa Maria, and a little Parkay Squeeze .

They were so awesome. Thanks for sharing!

TC Smoke & Que
02-03-2020, 07:19 PM
Jason, looks like a interesting way to cook comp chicken. Does the liquid steam off? or basically boiling the legs with smoke flavor?
Let us know how it scores at the comp.
Any pics of the finished product?

pjtexas1
02-03-2020, 09:14 PM
Are you making Meat Water?

Sent from my SM-G955U using Tapatalk

tenpenny_05
02-03-2020, 09:22 PM
I am also intrigued...looks like you are few ingredients short of a good chicken tortilla soup.

PatAttack
02-04-2020, 06:21 AM
Are you making Meat Water?

Sent from my SM-G955U using Tapatalk

This would be his version of dirty hot dog water.

eap0510
02-05-2020, 08:10 AM
Thought you were going to check after 2 hours not 2 days.

Jason TQ
02-06-2020, 10:48 AM
Jason, looks like a interesting way to cook comp chicken. Does the liquid steam off? or basically boiling the legs with smoke flavor?
Let us know how it scores at the comp.
Any pics of the finished product?

It just braises in there. The only smoke comes at the end when I set the sauce. No one said comp stuff had to taste smokey :laugh:


This would be his version of dirty hot dog water.
How to you think I stay hydrated??

Thought you were going to check after 2 hours not 2 days.

I feel people should know what to expect of my threads these days.........:mrgreen:


Ok here are the remaining pics.....

Here is the boiled chicken before I took it out to sauce. Looks just awful
https://i.imgur.com/DCHR9t7l.jpg

Saucing and putting back on smoker
https://i.imgur.com/rucMb79l.jpg

Here they are done.
https://i.imgur.com/66llf4Dl.jpg

https://i.imgur.com/MUWYc8xl.jpg

https://i.imgur.com/iRIR5qJl.jpg

https://i.imgur.com/lEFAvmXl.jpg

https://i.imgur.com/q8aa7mhl.jpg


They were just ok. Too much skin pull back so won't do this at an event as my others are better and I don't have time to practice again. If anything this was probably my one attempt at anything new this year, just getting it out of the way :clap2:.

thirdeye
02-06-2020, 10:54 AM
Did it actually get to a boil, or was the chicken more like poached?

You might have better luck if your butter/broth bath only covers about 1/3 of the chicken pieces.

https://i.imgur.com/8obaLeu.jpg

Jason TQ
02-06-2020, 11:25 AM
Did it actually get to a boil, or was the chicken more like poached?

You might have better luck if your butter/broth bath only covers about 1/3 of the chicken pieces.

https://i.imgur.com/8obaLeu.jpg

Ya just poached. And I currently do it like below (similar to yours a little) which has been my go to for the last few years. Maybe ends up reducing to 1/4 of the pan. It scores fine for my level of commitment at the moment :becky:.

This was mostly for fun because I randomly had time to cook chicken like this. Wasn't expecting much.

https://i.imgur.com/VFq6UMnl.jpg

https://i.imgur.com/vFXYKkKl.jpg

https://i.imgur.com/9J1KFYul.jpg

https://i.imgur.com/1b9CWqOl.jpg

https://i.imgur.com/03P93ZFl.jpg

thirdeye
02-06-2020, 11:33 AM
https://i.imgur.com/03P93ZFl.jpg

:thumb: :thumb: :thumb:

Bill-Chicago
02-06-2020, 11:41 AM
Wonder how the skin would have been had there been a step of crisping the skin after debathing but prior to saucing.

Thanks for the experiment

sickhick
02-09-2020, 07:13 PM
I need to try some comp style bbq, looks damn good.

TC Smoke & Que
02-10-2020, 05:56 AM
Trying something new always has those "questions" of "what if I?". Those ones boxed look great. Staying with what work is sometimes best. But, that said, you always are looking for that game winning formula for the future.

ModelMaker
02-10-2020, 06:27 AM
I have never cared for drumsticks...years ago I learned my lesson, at a comp this turn in was legs, unsauced, and just all brown looking. I shorted it on appearance for no justified reason and when it came to taste and tenderness it was out of this world.
My preconceived opinion caused this cook harm. To this day I feel terrible about it.
I share my story of incompetence whenever I can with judges to drive home the rule,
"leave your personal preferences in the car"
Ed