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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-27-2011, 11:25 AM | #1 |
On the road to being a farker
Join Date: 03-29-11
Location: Monroe, NC
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Is it OK for chicken to fall off the bone?
I was just eating leftovers from a cook yesterday and wondered...
Ribs are not supposed to be "fall off the bone tender", but what about chicken? Last night I cooked a whole chicken on my fairly new UDS. Before building my UDS we always used our little Sunbeam electric rotisserie. They always turned out really good so we never thought of doing it another way. But I told my wife I wanted to cook it on the grill over some charcoal. I loaded up some about half a chimney and got the fire going. Plan was to cook indirect at about 350* then move to direct to crisp up the skin. I fought to get the temps up and stay for some reason, they would keep dropping to 300-325. Still have some learning to do! But the chicken was progressing so I let it roll. When the breast hit 145* I moved it over the coals, breast side up for a few minutes, before flipping breast side down. Pulled the chicken at 160* and let rest for about 10 minutes. When I went to carve the chicken I could see pockets of juice under the skin. The leg quarters pulled off at the joints, the wings did too. I cut the entire breast off of each side. I took a wing and leg quarter, gave the wife a breast and cut part of the second breast up for the kids. The chicken was the BEST we have ever had!!! So juicy, tender, and full of flavor. Rub consisted of Lawrys, garlic salt, kosher salt and pepper. Super simple and thrown together. I was so worried about cooking it for the first time this way that I didn't bother with pics. As I was eating the wing and leg quarter the bones would just peel right out, leaving me with hunks of meat and skin to devour! Finger lickin' good for sure! So I ask again, should chicken be served "fall off the bone" I certainly think so!
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Mike - UDS (born 5/22/2011) and a Weber E310 gasser |
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06-27-2011, 11:28 AM | #2 |
is one Smokin' Farker
Join Date: 08-15-10
Location: Phoenix, AZ
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I would say that ribs should be however you like them. If you're cooking for competition, then the judges are looking for some pull. I prefer my meat to be a bit more firm, but I have found that most people want their ribs to fall off the bone.
It sounds to me like you nailed that chicken. I think there could be some presentation issues with sloppy meat, but that's probably more than made up for by the result. I'd go without whatever you like and not with what the BBQ establishment thinks you should like. |
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06-27-2011, 11:43 AM | #3 | |
Full Fledged Farker
Join Date: 05-11-10
Location: Twin Brooks, SD
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Quote:
this... unless you are cooking to get paid, its what you like that counts.
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COS, SS gasser,10-10-10 UDS,and 4-4-11 her twin sister, 22.5 silver, and others. |
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06-27-2011, 11:48 AM | #5 |
Full Fledged Farker
Join Date: 10-10-08
Location: dfw
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my uds is a chicken cooking machine. it always falls apart on me, which makes it easier to eat.
I am trying to figure out how you go from indirect to direct heat on your uds though? isn't it always direct? |
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06-27-2011, 11:50 AM | #6 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Never let someone tell you how your BBQ should be, cook it the way you and your family like it
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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06-27-2011, 12:02 PM | #7 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Sounds great to me. I like it that way.
As others have said--cook for you, your family, and guests any way you want. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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06-27-2011, 12:05 PM | #9 | |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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Quote:
You will get a lot of opinions on here telling you what ribs/chicken/beef should be but in reality - cook it the way you like it. Sounds like you made kick ass chicken. Good job!
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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06-27-2011, 12:19 PM | #10 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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It's always right when it tastes good!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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06-27-2011, 02:10 PM | #13 | |
On the road to being a farker
Join Date: 03-29-11
Location: Monroe, NC
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Thanks all!
Quote:
Hard to see by this pic but the basket hangs from the top grate bolts and my basket gets inverted. Versus having the basket sit on the bottom during smoking.
__________________
Mike - UDS (born 5/22/2011) and a Weber E310 gasser |
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06-27-2011, 02:51 PM | #14 |
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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That's a cool set-up on the UDS.....and chicken fallin off the bone is fine as long as it's fallin into your chicken hole....
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"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects. |
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06-27-2011, 06:20 PM | #15 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I like my ribs to have a little pull, but come clean off the bone when I apply that pull. That's just the way I like it.
When it comes to chicken, fall off the bone tender is awesome, IMO. So, you can serve me a plate of that fall off the bone chicken any time. CD |
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Tags |
chicken, juicy, tender, uds |
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