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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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11-23-2010, 11:34 AM | #1 |
Full Fledged Farker
Join Date: 08-31-08
Location: Kansas City, MO
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Chicken Question
I am planning to smoke up some spatchcock chicken for thanksgiving(not enough people at this one to warrant a turkey). Anyway, I am not sure if I should smoke it up Wednesday night, refrigerate it, and then heat it up in the oven on Thursday, or get up really early on Thursday, smoke it, and then hold it in a cooler until time to eat(we are eating at noon). Although I would prefer to do it Wednesday night, I will get up early if it makes a real difference. I have never done chicken ahead of time before, so I don't really know if it is any good reheated the next day.
What are your opinions? Are there any specific techniques that I should be doing if I want to do the reheat thing?
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"Bacon is the gateway meat." - Chef Ryan Farr Carpe Lardum! Dark Horse BBQ Competition Team KCBS Master CBJ Certified Moink Baller Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver |
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11-23-2010, 12:01 PM | #2 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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I would just do it in the morning. Obviously the size of the bird will matter but it shouldn't take that long to cook. I actually did one on Sunday that took a little over 2 hours to cook at a temp around 300*. I don't remember the exact size of that bird though. I did brine overnight as well.
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11-23-2010, 12:08 PM | #3 |
is One Chatty Farker
Join Date: 08-01-09
Location: Henderson, NV
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Did 2 on sunday as well. 4-5 lbs each. I usually cook at 350 for up to 1.5 hours but it was windy so only got to 300 and took 2 hours. Brined for 6 hours.
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Paul 18.5 & (2) 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum [SIZE=2][COLOR=#000000][COLOR=RoyalBlue]Genesis[/COLOR] 3 Gasser Bradley [/COLOR][/SIZE]Bisquette[SIZE=2][COLOR=#000000] Pooper Bullpen BBQ Team [/COLOR][/SIZE] |
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11-23-2010, 06:37 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I cook chickens at all different ranges of temperature, if you want smoke, smoke it for 30 mins at 300F, then ramp up and finish at 450F. A little baste of olive oil or butter makes for a good skin just before the high temperature.
I think it makes a difference, I hate reheated chicken, unless I planned for it by just undercooking the chicken the first.
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