• xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.

Fryers or roasters? Which do you prefer for grilling/qing?

  • Thread starter Thread starter GS36710
  • Start date Start date
G

GS36710

Guest
I like the larger size of a roaster but my wife thinks the fryers taste better. I am not sure I can detect any real difference.

Opinions?

GS

PS: Heat baffle fabricated (used dryer vent tubing) and installed. Seasoning the Bandara tomorrow with a maiden voyage scheduled for this weekend.
 
By the book fryers will be a more tender (they are younger and smaller) - the roasters will be larger and perhaps have more fat.

If you slow cook 'em like in the Bandera or other smoker and if you inject them with Cajun Garlic Butter (or an equivalent) you probably won't notice much difference. :D
 
i never buy fryers, i like the plump stuff.
 
BBQchef33 said:
i never buy fryers, i like the plump stuff.

Does that apply to everything?

'Cause it seems over the past couple weeks I've been plumping up.
 
Fryer versus roasters. marketing bullshit.

chicken is chicken

sit them on their beer cans and cook them. nothing more too them. It's chicken for Jesus sake, not pot luck

It will be good no matter what you do.
 
but roasters are chubby chickens. Fryers are puny little things.

Kinda like comparing me to Brian. ( But feed the fryer enuf rice and it becomes a roaster. )
 
From what my mom tells me, there used to actually be a difference. Now, they sell whatevers cheapest to produce.
 
Well, guess I have to become a target, again! :D

There really is a difference. For us "home" buyers it's not important but in the restaurant biz it becomes an issue. When I worked in a restaurant we bought 2 1/4 to 2 1/2 pound fryers -- this was (1) for tenderness - we really fried and baked the chicken, (2) portion control, and (3) price. With roasters we would have lost a ton of money even if the price per pound was the same -- we sold 1/4's and 1/2's and so the number of chickens per 40# case was important in figuring food cost.

As Bill said chicken is chicken but in some circumstances there is a difference.

Fire away!
 
So what your saying David is, you would buy a case of Brian, cuz you can make more money off him, than a case of Phil, cuz he's too fat?
 
Depends on whether I'm selling by the pound or the piece!

:D :D
 
Nope, just wondering if I can help. I got a grizzled old SOB neighbor that could use some "low & slow" over a fire in Hell.
 
DFLittle said:
Depends on whether I'm selling by the pound or the piece!

:D :D

I could take this to hell and back but being the kind polite gentleman I'am I won't. Besides I need a ride from the airport next weekend, not counting the crib to sleep in. :lol: Besides I'm closer to chicken POOPIE than chicken.
 
Back
Top