Crispy Primo Chicken...

darita · 10-20-2018, 07:15 PM

Cooked on the Primo, with apple chunks. Boiling water on the skin. Done at 330*. Looks a little dark cuz I was experimenting with multiple rubs, but skin was crispy and meat was moist. It's all turkey practice...

ShadowDriver · 10-20-2018, 07:18 PM

Good lookin' bird!

KORND4WG X · 10-20-2018, 07:22 PM

Looks perfect to me - I gotta try that boiling water method

Stingerhook · 10-20-2018, 07:32 PM

That's some fine bird.

darita · 10-20-2018, 08:03 PM

Thanks. Seems kinda weird to dry brine in the fridge, only to end up pouring boiling water over the skin, but it does work. I usually go pretty lite on the rub, after the boiling water, but this time, I applied a couple of different rubs, one salty and one a little sweet. I think that helped it darken up. Taste was great though and breast was nice and juicy. Works out perfect, as the wife likes the breast, no skin and I like everything else, including all the skin. Works out great! That's why I'm so adamant about getting crispy skin. I can't help it...I love it.

V-22 Osprey · 10-20-2018, 08:10 PM

Looks great, the wings would be mine! Could you give a little detail about the boiling water on the skin? Thanks!

Rocky Branch BBQ · 10-20-2018, 08:28 PM

Boiling water? I'm all ears. Looks outstanding!

seakuv · 10-20-2018, 08:31 PM

https://www.bbq-brethren.com/forum/s...d.php?t=264759

The boiling water trick

darita · 10-20-2018, 08:53 PM

Quote:

Originally Posted by seakuv

https://www.bbq-brethren.com/for<br ...d.php?t=264759

The boiling water trick

That's it. Only difference is, I did this chicken in the Primo, instead of the MAK. I've had good results in the Primo without the boiling water, but it wasn't consistent. Now it is.
Another difference is due to the difference in cookers. With the MAK, I use 375*. With the Primo, 330*. You may find a different temp works in your cooker. Please post if you try it and like it.

Titch · 10-20-2018, 10:46 PM

Looks pretty good mate

Seefyre · 10-21-2018, 07:15 PM

nailed it!

Hank151 · 10-21-2018, 09:37 PM

Boiling water method huh never heard of that. Looks like a awesome bird. I’ll have to give that method a try

FashionBiff · 10-21-2018, 10:05 PM

Looks great and nice plug (awesome food always is) for the Primo which is what I am considering as my next rig.

10-20-2018, 07:15 PM	#1
darita is One Chatty Farker Join Date: 08-01-10 Location: Roseville, CA	Crispy Primo Chicken... Cooked on the Primo, with apple chunks. Boiling water on the skin. Done at 330*. Looks a little dark cuz I was experimenting with multiple rubs, but skin was crispy and meat was moist. It's all turkey practice... __________________ NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal.

10-20-2018, 07:18 PM	#2
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	Good lookin' bird! __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

10-20-2018, 07:32 PM	#4
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	That's some fine bird. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

10-20-2018, 08:03 PM	#5
darita is One Chatty Farker Join Date: 08-01-10 Location: Roseville, CA	Thanks. Seems kinda weird to dry brine in the fridge, only to end up pouring boiling water over the skin, but it does work. I usually go pretty lite on the rub, after the boiling water, but this time, I applied a couple of different rubs, one salty and one a little sweet. I think that helped it darken up. Taste was great though and breast was nice and juicy. Works out perfect, as the wife likes the breast, no skin and I like everything else, including all the skin. Works out great! That's why I'm so adamant about getting crispy skin. I can't help it...I love it. __________________ NorCal Smoker...MAK2, Masterbuilt 560 GF, WSM 22, SnS Grill, Weber Kettle, Weber Summit Charcoal.

10-20-2018, 10:46 PM	#10
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Looks pretty good mate __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

10-20-2018, 07:22 PM	#3
KORND4WG X is Blowin Smoke! Join Date: 06-04-13 Location: Seattle WA	Looks perfect to me - I gotta try that boiling water method

10-20-2018, 08:10 PM	#6
V-22 Osprey Knows what a fatty is. Join Date: 12-20-17 Location: Sidney, ME Name/Nickname : Kelly	Looks great, the wings would be mine! Could you give a little detail about the boiling water on the skin? Thanks!

10-20-2018, 08:28 PM	#7
Rocky Branch BBQ is one Smokin' Farker Join Date: 12-16-10 Location: Deep in the Smokies Name/Nickname : Robert	Boiling water? I'm all ears. Looks outstanding!

10-20-2018, 08:31 PM	#8
seakuv Full Fledged Farker Join Date: 07-26-18 Location: Palmer, Alaska Name/Nickname : Dave	https://www.bbq-brethren.com/forum/s...d.php?t=264759 The boiling water trick

10-21-2018, 07:15 PM	#11
Seefyre Take a breath! Join Date: 12-17-12 Location: Southwest Florida Name/Nickname : Chris	nailed it! __________________ Weber 22 1/2" Kettle, Pellet fired Bandera

10-21-2018, 09:37 PM	#12
Hank151 Is lookin for wood to cook with. Join Date: 10-12-18 Location: Plainview NY Name/Nickname : Hank	Boiling water method huh never heard of that. Looks like a awesome bird. I’ll have to give that method a try

10-21-2018, 10:05 PM	#13
FashionBiff Full Fledged Farker Join Date: 04-15-12 Location: San Juan Egg O, Ca. Name/Nickname : John	Looks great and nice plug (awesome food always is) for the Primo which is what I am considering as my next rig. __________________ Flocking Ferrari better win the manufacturers title