What’s your best method for Chicken

[MountainMan]

So what is your preferred method for cooking a chicken?

 

[Bludawg]

Brined & Spatchcocked, over 350 deg. to an IT of 190 in the breast

 

[Enrico Brandizzi]

Vortex.
Crispy and I mean crispy skin and moist enough!
Im speaking of:
Wings
Legs
Still studying for whole chicken

 

[Burnt at Both Endz]

Brined & Spatchcocked, over 350 deg. to an IT of 190 in the breast

190* in the breast doesn't leave it a little dry?

 

[Fwismoker]

I wanted to pick both spatchcock and roti. Is the poll for whole birds, parts or both?

Sometimes parts are in the roti, sometimes on the cook grate but both cook over a live fire. If it's for fried bird parts then the basket is the go2. Live fire poultry cooks rule the roost whether it's whole or parts though.

Whole birds I love spatched but for variety they'll get spun dizzy.

 

[Testertwister]

Spatchcocked in pans with squeeze butter at 275dg. I cook till 165 in the breast. The skin isn't real crisp but the meat is always super tender.

 

[Bludawg]

190* in the breast doesn't leave it a little dry?

That look dry to you???

 

[KevinJ]

That look dry to you???

Nope! :thumb:

 

[landarc]

If I owned a rotisserie, maybe that.

I do whole, trussed, roasted not smoked.

 

[Bob C Cue]

Cut in half and hanging on the PBC. Best chicken I've ever made.

 

[cowgirl]

Favorite is spatchcocked, high heat on the drum til done. Drums are chicken cookin' machines. :thumb:

For a change of pace I like to put sliced sausage under the skin. Sometimes I go with hot and spicy, italian sausage, andouille..... the flavor possibilities are endless. :-D

 

[tom b]

At this point Spatchcock but after the bandit get here....I don't know

 

[Fire Flinger]

The jury is still out. My rotisserie arrived yesterday and we have a whole bird bathing in brine. Neither of us have ever used a roti so it will be a learning experience. My flat basket from Menards is "in transit" and should be here later in the week. It is going to be a fun summer. Now if we can just get some more rain so we don't get another summer long burn ban. I'm thinking "Alabama BBQ Chicken" one day and "Cornell Chicken" another. My first recollection of "BBQ Chicken" was when I was about 10 years old and accompanied my Aunt and Uncle to the 4th of July BBQ, Bingo and Fireworks at the Blytheville (AR) Country Club. I remember that the chicken was leg quarters and messy but the aroma was mystical. I have only experienced that scent once or twice since and I have decided to make it a quest.

 

[Fwismoker]

At this point Spatchcock but after the bandit get here....I don't know

If you end up like me it'll be both. Spatchcock flipped over skin down halfway through the cook is a different flavor/texture than you'll ever get spinning. Plus you have spinning indirect and direct and those two give different flavor profiles also.

Then it's all different cooking over fire vs charcoal, so lots of different combinations to play with.

 

[dadsr4]

Spatchcocked
Whole
Rotisserie
Other

 

[Stingerhook]

Vortex.
Crispy and I mean crispy skin and moist enough!
Im speaking of:
Wings
Legs
Still studying for whole chicken

I am with Enrico on this one, parts around the perimeter cooking @ 450 to 500.

 

[grimsrud]

Brined and Spatchcoked using this recipe:
http://www.epicurious.com/recipes/member/views/roadside-chicken-52111011
I don't marinate in the sauce, just rinse off the brine, pat dry and right on the Weber kettle.

In between basting you have to keep the lid on to avoid a blazing inferno :mrgreen:
It's really really good.

 

[mattmountz94]

In the crockpot with bbq sauce

 

[tish]

I like mine dry-brined on the rotisserie. You can put all kinds of aromatics in the bag with the salt encrusted bird and the salt draws all the goodness into the meat. Orange-sage... lemon-thyme... the choice is yours. Any combination you can think of. The result is ridiculously juicy and flavorful. Just personal preference, but it works well for me.

 

[Norm]

Wow Tish that looks awesome!

So do you just put the bird in a bag with salt and your aromatics? How much salt do you use?