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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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12-27-2017, 05:58 AM | #1 |
Full Fledged Farker
Join Date: 12-08-15
Location: Tatooine
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I want my chicken to have a better color
I cook my chicken around 300 - 325 on an offset and get a great flavor and texture but the skin just doesn't look as brown and nice as I would like. I really like a simple straightforward flavor and currently just season with salt.
A lot of the barbecue chicken I see on here has a great golden brown skin. What should i do to improve the color without adding a bunch of spices that will alter the flavor? Last edited by bbqpitsmoker; 12-27-2017 at 06:16 AM.. |
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12-27-2017, 06:34 AM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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What type of wood are you using? Cherry give poultry a nice color
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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12-27-2017, 06:42 AM | #3 |
Full Fledged Farker
Join Date: 12-08-15
Location: Tatooine
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Redgum
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12-27-2017, 06:55 AM | #4 |
Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
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Brush outside with oil or butter and you can get more brown color. Also like someone else stated, cherry wood
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9 out of 10 cannibals agree...vegetarians taste better! |
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12-27-2017, 08:25 AM | #5 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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Cook a little longer.. I prefer my chicken overdone lol with some killer color.
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12-27-2017, 08:36 AM | #7 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Brine it and cook at a higher temp
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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12-27-2017, 10:54 AM | #8 |
is One Chatty Farker
Join Date: 01-25-17
Location: Atlantic Highlands, NJ
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Salt (dry brine if you have the time, and definitely leave it uncovered in the fridge overnight), pepper, and rub some olive oil between the skin and the meat of the breast and thighs. Cook at 325F or better.
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Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine. And their helpers. |
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12-27-2017, 11:54 AM | #9 |
Banned
Join Date: 04-11-16
Location: Fayetteville, AR
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Try some rub with color, Plowboys YardBird is great. You don't have to go too heavy and I think it would instantly give you a color boost.
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12-27-2017, 12:23 PM | #10 |
Full Fledged Farker
Join Date: 02-09-16
Location: washington, mo
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spray it with pam!!!
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12-27-2017, 12:37 PM | #11 |
Full Fledged Farker
Join Date: 12-08-15
Location: Tatooine
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Thanks everyone!
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12-27-2017, 03:24 PM | #12 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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Smoked around 325*(F) with only a single chunk of oak. Seasoning is a simple s/p/g. Around 30minutes before done, dipped or mopped with a medium viscosity sauce (homemade) and cooked until the sauce is pretty well dried up (evaporated/condensed).
Bite-through skin, great color...and is not "saucy".
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook Last edited by Cook; 02-13-2022 at 09:29 AM.. |
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