ZBucket
Knows what a fatty is.
- Joined
- May 5, 2010
- Location
- Glen Allen, VA
Think I've tried everything.
Think I've tried everything.
http://www.thepickledpig.com/forums/bbq-contests/894-award-winning-competition-chicken.html
check this thread for a start.
I scrape the skins... smoke indirect @ 250* for a few hours and finish on my weber @ 300* direct heat... That Pickled Pig link is a great tutorial on where to start.
boil it,works every time. A competition cook will refuse to admit this and hence calls this technique "braising" "steaming" whatever u want to call it, it works
Thirdeye...that chicken looks awsome! You wouldn't happen to have a few pictures of how you trim?ray:
Had the same problem a few weeks back.... asked the same question. Someone gave me a great tip: Rub the chicken down with lemon juice prior to putting it on and cook around 300 as mentioned. I've done it several times and will do it again today. Best chicky I've ever made!