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Posted on 6/5/18 at 9:02 pm to Crawfish From Arabi
Real skill is shown with ability to get skin good and crispy while keeping meat moist
Posted on 6/5/18 at 9:06 pm to Crawfish From Arabi
Dry Brine and a nice 2.5 - 3 lb chicken, not that huge Sanderson farm shite that's tough and chewy
Posted on 6/5/18 at 9:22 pm to GynoSandberg
It's been a good discussion so far, with a lot of good techniques and ideas being brought up. There haven't been any questions. If anyone has any bbq chicken questions, ask away. That's one of the main reasons for this topic.
The trend has been dark meat over white, hot & fast or low & slow have been about even, and y'all seem to like smoking over grilling. A few people have mentioned their grills or smokers. What's everyone else cooking on? Any questions about types of equipment?
The trend has been dark meat over white, hot & fast or low & slow have been about even, and y'all seem to like smoking over grilling. A few people have mentioned their grills or smokers. What's everyone else cooking on? Any questions about types of equipment?
This post was edited on 6/5/18 at 9:24 pm
Posted on 6/5/18 at 9:35 pm to Crawfish From Arabi
I prefer to smoke either a while or half. Not a fan of anything smaller. Usually do a dry brine. For seasoning almost always just stick to salt and pepper, will occasionally add a little rub. If I use sauce it will be some white sauce.
Posted on 6/5/18 at 9:38 pm to Crawfish From Arabi
Any of y'all having as much as this guy? LINK
Posted on 6/5/18 at 9:49 pm to Crawfish From Arabi
Posted on 6/5/18 at 9:52 pm to Crawfish From Arabi
I've never seen someone over-complicate the simplicity of cooking chicken.
Then again, we have a jambalaya calculator, so nothing should surprise me.
Then again, we have a jambalaya calculator, so nothing should surprise me.
Posted on 6/5/18 at 9:56 pm to fightin tigers
I replace salt with Tony’s, then season with Cavenders a Greek seasoning and a little garlic powder. Grill on low hardwood lump and pecan. So good it’s a shame To sauce it, but I do sauce some.
Posted on 6/5/18 at 9:59 pm to fightin tigers
quote:
I've never seen someone over-complicate the simplicity of cooking chicken
Can't say that I have either. Care to share with us your simplistic or overly complicated method of bbq chicken?
Posted on 6/5/18 at 10:06 pm to Crawfish From Arabi
My first goal is not to overcook it into the 170's. Mainly I don't like dry chicken.
Everything else is called just general knowledge.
Everything else is called just general knowledge.
Posted on 6/5/18 at 10:14 pm to fightin tigers
Dark meat is dry in the 170's? I'd say that it's general knowledge that no one really likes dry chicken.
Posted on 6/5/18 at 10:21 pm to Crawfish From Arabi
Cooking it into the 170s will make it dry.
Posted on 6/6/18 at 7:20 am to fightin tigers
quote:
Cooking it into the 170s will make it dry.
Well you are wrong. The OP is a BBQ Champion even though he has struggled at Hogs in the recent years. If he says 170-175 I’d listen. He is hear to drop knowledge on the subject and is ready for your questions.
Posted on 6/6/18 at 7:47 am to TigerWise
Ah, I thought it was a Q&A.
Didn't realize he had nothing to learn.
Didn't realize he had nothing to learn.
Posted on 6/6/18 at 8:11 am to fightin tigers
170 is overdone for breast, but 180 is about perfect for the deepest part of the thigh.
Posted on 6/6/18 at 8:28 am to puffulufogous
quote:
but 180 is about perfect for the deepest part of the thigh.
Raichlen recommends 185, chicken has changed since the last time that guy has been in a competition.
Posted on 6/6/18 at 8:29 am to fightin tigers
There's the only thing that you've been 100% right about. It is a Q&A. You've been wrong about the 170* dry thighs, and absolutely wrong about me not having anything to learn. I've been seriously barbecuing for almost 21 years, and I still research things almost daily. I'll never know everything, and will never stop wanting to learn.
Thank you TW. 5th overall this year isn't what I wanted or expected, but I'll take it.
Thank you TW. 5th overall this year isn't what I wanted or expected, but I'll take it.
This post was edited on 6/6/18 at 8:31 am
Posted on 6/6/18 at 8:32 am to Crawfish From Arabi
quote:
5th overall this year isn't what I wanted or expected, but I'll take it.
Maybe you overcooked the hog as well.
Posted on 6/6/18 at 8:36 am to fightin tigers
Yep I shoot for about 180 in thick part of the thigh. Technically it is safe to eat at 170 or so but it will still be juicy and tender at 180 and the meat will have a better texture. Dark meat cooks slower than white meat. 165 is done for the breast. That is why you always point the legs (dark meat) toward the heat source. This will help ensure the white meat does not cook way faster than the dark. I start my fire on one side of my WSM and point the legs in that direction.
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