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Message
Bbq chicken
Posted on 7/8/16 at 2:24 pm
Posted on 7/8/16 at 2:24 pm
What's your favorite cooking method
15
Posted on 7/8/16 at 2:28 pm to tigers1956
BBQ'd
Posted on 7/8/16 at 2:40 pm to tigers1956
black pot. searing and making rice and gravy
Posted on 7/8/16 at 2:42 pm to tigers1956
Hot smoked at 375-400 indirect for 45 minutes to an hour or until it's done.
Posted on 7/8/16 at 3:22 pm to tigers1956
I like to roast/smoke chicken on a rotisserie over charcoal or smoke them whole on the smoker. No sauce involved.
But for old fashioned BBQ chicken with sauce, I do this:
Cut chicken in pieces. Brine one or two hours.
Pat dry and rub with salt, pepper, and cayenne.
Put a chimney full of lit coals on one side of Weber kettle, chicken on the other (over a drip pan).
Cook until chicken begins to brown, 35 minutes or so. Move chicken close to coals. Begin flipping chicken and brushing with BBQ sauce every 5 minutes until sticky, about 20 minutes.
Cook until meat registers 165 degrees in dark meat, about 170 in white.
Put over the coals at the end to crisp up as needed.
But for old fashioned BBQ chicken with sauce, I do this:
Cut chicken in pieces. Brine one or two hours.
Pat dry and rub with salt, pepper, and cayenne.
Put a chimney full of lit coals on one side of Weber kettle, chicken on the other (over a drip pan).
Cook until chicken begins to brown, 35 minutes or so. Move chicken close to coals. Begin flipping chicken and brushing with BBQ sauce every 5 minutes until sticky, about 20 minutes.
Cook until meat registers 165 degrees in dark meat, about 170 in white.
Put over the coals at the end to crisp up as needed.
Posted on 7/8/16 at 4:32 pm to tigers1956
quote:
Bbq chicken
In my mind, there's 2 versions of this.
BBQ, as in smoke. I like smoking a whole chicken, liberally rubbed. I smoke it until it is cooked through. The skin will be black, but it's not burned. Temp is about 225 degrees.
The other version is simple chicken pieces on a grill with BBQ sauce lathered on with about 10 mins left on the grill.
I haven't done that version in a while, and my mouth is watering right now.
BTW, smoked chicken makes amazing chicken salad.
Posted on 7/8/16 at 5:00 pm to Trout Bandit
quote:
Hot smoked at 375-400 indirect for 45 minutes to an hour or until it's done.
This right here.
Apply rub before hand, apply BBQ sauce when almost ready to pull off the grill.
Perfect chicken, use a thermometer.
This post was edited on 7/8/16 at 5:01 pm
Posted on 7/8/16 at 5:13 pm to tigers1956
Tandoori style. Can't get enough of it. I get some spices from the Indian store, mix with some yogurt and marinate thighs, legs, and wings for a few hours. Throw them over a very hot grill.
I could eat that every day.
I could eat that every day.
Posted on 7/8/16 at 5:34 pm to BottomlandBrew
quote:
Tandoori style
We make it all the time. Homemade yogurt with all of the homemade spices my grandma sends from India. Always comes out delicious on the grill or baked in the oven.
Posted on 7/8/16 at 5:56 pm to tigers1956
Whole chicken salt-n-pepper rubbed. Smoked over pecan @ 225 degF for about 3 hours (until 165 degF internal).
Simple but always delivers.
Eat it straight or use it in quesadillas, enchiladas, gumbo, or sandwiches with bacon, cheddar, and spicy mayo.
Simple but always delivers.
Eat it straight or use it in quesadillas, enchiladas, gumbo, or sandwiches with bacon, cheddar, and spicy mayo.
Posted on 7/8/16 at 6:06 pm to tigers1956
I was really impressed with this sauce for chicken.
I like Jack Miller's also.
The 375-400F indirect method is money. Smaller pieces farthest from the heat.
I like Jack Miller's also.
The 375-400F indirect method is money. Smaller pieces farthest from the heat.
Posted on 7/8/16 at 6:24 pm to tigers1956
Spatchcock or drunken chicken over medium hot coals with white bbq sauce
Posted on 7/8/16 at 6:26 pm to Tiger4Life
The problem with slow smoking chicken is the skin turns rubbery.
Posted on 7/8/16 at 10:17 pm to Tiger4Life
I spatchcocked on the grill on the 4th. First time I had done it and it was easy and turned out great.
Posted on 7/8/16 at 10:42 pm to tigers1956
I'm from Mississippi. I know chicken .
Low heat...275-300 degrees.
Season as you wish...I'd use salt, pepper, garlic powder or your favorite premix.
An hour or more until done, saucing if you wish over the last 15 minutes.
Breasts, bone in, should be cooked bone down, and never turned.
Low heat...275-300 degrees.
Season as you wish...I'd use salt, pepper, garlic powder or your favorite premix.
An hour or more until done, saucing if you wish over the last 15 minutes.
Breasts, bone in, should be cooked bone down, and never turned.
This post was edited on 7/8/16 at 10:48 pm
Posted on 7/8/16 at 11:22 pm to OTIS2
yardbird on the grill 
Posted on 7/8/16 at 11:36 pm to tigers1956
Marinate overnight, smoke for an hour low heat and finish on the grill high heat.
Posted on 7/9/16 at 1:44 am to tigers1956
I have a smoker but sometimes I don't feel like using it, going outside and everything. (I do prefer it on the smoker though)
When I don't use it, I usually season a few drumsticks and thighs with the PP poultry magic. Cover the chicken and put them on a rack (for cookies and stuff) and let that rack rest on a cookie sheet so the fat can drip off the chicken as it cooks.
Make sure you cover it with foil (if cooking in a convection oven). I usually cook them for about 25 min at 300, then peek at the chicken to see how it looks. Just eyeball it from there.
If it looks relatively cooked, not all the way done but close, that's when I "paint" it with some bbq sauce.
Put it back in the oven and watch it for about 10 min. The sugar in the sauce will burn if you leave it in too long.
Just watch and let it cook to your liking. Make sure there's no pink in the meat and the juices are clear.
It's very good. Again, it's better from the smoker but if you feel like trying this, it's very good and it saves some time.
The foil is a must so the chicken skin doesn't crisp up and shrink toward the top of the chicken. It cooks more thoroughly.
I made some the other night and it was very good.
When I don't use it, I usually season a few drumsticks and thighs with the PP poultry magic. Cover the chicken and put them on a rack (for cookies and stuff) and let that rack rest on a cookie sheet so the fat can drip off the chicken as it cooks.
Make sure you cover it with foil (if cooking in a convection oven). I usually cook them for about 25 min at 300, then peek at the chicken to see how it looks. Just eyeball it from there.
If it looks relatively cooked, not all the way done but close, that's when I "paint" it with some bbq sauce.
Put it back in the oven and watch it for about 10 min. The sugar in the sauce will burn if you leave it in too long.
Just watch and let it cook to your liking. Make sure there's no pink in the meat and the juices are clear.
It's very good. Again, it's better from the smoker but if you feel like trying this, it's very good and it saves some time.
The foil is a must so the chicken skin doesn't crisp up and shrink toward the top of the chicken. It cooks more thoroughly.
I made some the other night and it was very good.
Posted on 7/9/16 at 6:23 am to tigers1956
The original simple style. Whole 3lb bird, cut into pieces, washed and dried. Salt, pepper. Grill over coals, 20 minutes a side with the top closed to prevent flare ups. Baste with original Open Pit sauce last 5 minutes. Don't need to overthink this.
Posted on 7/9/16 at 7:00 am to tigers1956
Seasons as you wish, BBQ, then 1 part jack millers BBQ sauce and 1 part steens syrup and baste with that
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