BBQ Chicken in progress ( With Pron )

[Derek]

I'm so glad I've cleaned that virus out of my pc so I can post this


Three of them has Garlic, Salt & pepper marinade on them!

The last 2 has the Kc rub on it with bacon!
No salt added garlic or Pepper. ( pretty much a test run )

More to come after a few hours in a 38 degree fridge for the flavors to blend in.

 

[devious]

looking good so far D!

 

[planoguy]

Keep us updated

 

[Big George's BBQ]

Keep us updated

Ditto

 

[BobBrisket]

Looking good Derek! Keep us prondated!

 

[Derek]

Thanks gang.

Here's rest of the pron!

To me the chicken is getting gross & more gross! ( for my taste )

The bbq sauce ( old batch )

The sauce on the chciken.

The mop.

The grill

The chicken ( one of my step dad's tongs tore off the skin after I've prepped it thanks to Rich )

Grilled the left over steak for my step dad.

 

[Ron_L]

I have to be honest, Derek. I have never seen anyone put BBQ sauce on raw chicken. I cook the chicken without sauce to get some color on the skin and then glaze with sauce at the very end.

Here is what my chicken looks like before the glaze. These are thighs (doh!) but I do the same for breasts, wings or legs)

Then after saucing (the sauce on these was thicker than I like. I was trying something new).

 

[Alan in Ga]

Looks good Derek

 

[landarc]

Derek, you sauce before you cook it? I tend to sauce just the last 3 to 5 minutes. Just long enough to caramelize the sauce a bit.

 

[Derek]

I have to be honest, Derek. I have never seen anyone put BBQ sauce on raw chicken. I cook the chicken without sauce to get some color on the skin and then glaze with sauce at the very end.

Here is what my chicken looks like before the glaze. These are thighs (doh!) but I do the same for breasts, wings or legs)

Then after saucing (the sauce on these was thicker than I like. I was trying something new).

Thank you for some chicken pron Ron. And yes time was against me this time, or I would have done it right on the smoker. ( I hate my step dad's grill I want to shoot it with a ak 47

Looks good Derek

Thanks Alan, It wasn't too bad I did like it with bacon though ( tasted better and was more tolerable )

Derek, you sauce before you cook it? I tend to sauce just the last 3 to 5 minutes. Just long enough to caramelize the sauce a bit.

I did this time, just because I didn't have the right smoker and nore the time. And yes that's what we did at the eagle practice.

 

[EatonHoggBBQ]

( I hate my step dad's grill I want to shoot it with a ak 47

:shocked:

 

[Derek]

:shocked:

I can't seem to regulate the temp like I can on drum smoker ( Jerry's or my masterbuilt )

I've been trying to get the temp to 600 but can go 450.

For chicken I can only get it too 400 to 450.

Maybe I still nered to practice with it?

 

[MilitantSquatter]

Thank you for some chicken pron Ron. And yes time was against me this time, or I would have done it right on the smoker. ( I hate my step dad's grill I want to shoot it with a ak 47

Thanks Alan, It wasn't too bad I did like it with bacon though ( tasted better and was more tolerable )

I did this time, just because I didn't have the right smoker and nore the time. And yes that's what we did at the eagle practice.

Derek - Might want to re-think your thought process/strategy on this.

It takes just as long to apply sauce before you cook it as it does while it's on the pit.

As well, the smoker used doesn't matter for purpose of applying a sauce.. Heat is heat.

 

[Ron_L]

And yes time was against me this time, or I would have done it right on the smoker.

I've been trying to get the temp to 600 but can go 450.

For chicken I can only get it too 400 to 450.

Maybe I still nered to practice with it?

I cook my chicken at 300 - 325. 600 would burn the outside and leave the inside raw. Personally, I don't like chicken at lower temps on the smoker. I think it dries out the meat and the fat doesn't render from the skin as well. I know lots of guys do it and do it well, but I prefer chicken on the grill.

 

[Bbq Bubba]

I can't seem to regulate the temp like I can on drum smoker ( Jerry's or my masterbuilt )

I've been trying to get the temp to 600 but can go 450.

For chicken I can only get it too 400 to 450.

Maybe I still nered to practice with it?

Your grillin chicken bro, 450 is plenty, maybe to high.

Saucing your chicken at Eagle may explain your finish. It may also be the reason your hating your chicken.

 

[landarc]

I do 450F if I am doing indirect, no way you should be going that hot direct unless you keep fussing with it. I am also not a fan of lower temps with chicken if I can avoid them.

 

[Derek]

I cook my chicken at 300 - 325. 600 would burn the outside and leave the inside raw. Personally, I don't like chicken at lower temps on the smoker. I think it dries out the meat and the fat doesn't render from the skin as well. I know lots of guys do it and do it well, but I prefer chicken on the grill.

Your grillin chicken bro, 450 is plenty, maybe to high.

Saucing your chicken at Eagle may explain your finish. It may also be the reason your hating your chicken.

I do 450F if I am doing indirect, no way you should be going that hot direct unless you keep fussing with it. I am also not a fan of lower temps with chicken if I can avoid them.

Thanks guys, I've told my folks to give me the time I need to turn in good Q.

So next time I will start the wms ( when I get it early ) and do the rub and then sauce and then glaze.)

I love the weber grill products.

 

[SmokeNride]

I agree, save the sauce until the end no matter if you're smokin' or sizzlin'!!!!

 

[Derek]

I agree, save the sauce until the end no matter if you're smokin' or sizzlin'!!!!

Thanks Neil, Yeah I think I will next time.