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re: BBQ Q&A - Chicken
Posted on 6/6/18 at 8:38 am to fightin tigers
Posted on 6/6/18 at 8:38 am to fightin tigers
quote:
fightin tigers
Get this clown outta here
0
Posted on 6/6/18 at 8:41 am to golfntiger32
Good points, golfntiger32. What size wsm, using the water bowl, and type of charcoal? Just curious what different methods people use.
Posted on 6/6/18 at 9:41 am to Crawfish From Arabi
I have the 22 inch, I foil the water pan no need for water on chicken cause it is such a short smoke. I use Royal Oak Lump, even thought Weber does not recommend Lump in the WSM. I just got an extra charcoal grate and Kris Cross the two so the Lump does not fall through. About 2 3x3 inch chunks of Cherry or one HIckory and one Cherry will do it for smoke. Start skin side up after 45 min flip and finish skin side down. I usually use Alabama White sauce, but if I use a red sauce I will flip skin side back up and glaze it, let it cook the last 15 min like that til sauce sets. Too many people put the sauce on to soon and the sugar burns and turns black. I use Oakridge BBQ Secret weapon pork and chicken rub.
Posted on 6/6/18 at 9:58 am to Crawfish From Arabi
5# chickens are just too big
It is about all the stores carry now and it is frustrating. Those big breast are hard to keep from drying out. I don't even try frying them without cutting them in two any more.
It used to be a fryer was 3 to 4 pounds. A butcher friend tells me that small fryers are what the stores are using in the deli for the rotisserie chickens now. He told me he can order a box of "3.5s" for me if ever want to stock up.
It is about all the stores carry now and it is frustrating. Those big breast are hard to keep from drying out. I don't even try frying them without cutting them in two any more.
It used to be a fryer was 3 to 4 pounds. A butcher friend tells me that small fryers are what the stores are using in the deli for the rotisserie chickens now. He told me he can order a box of "3.5s" for me if ever want to stock up.
This post was edited on 6/6/18 at 10:02 am
Posted on 6/6/18 at 10:29 am to golfntiger32
Nice setup. I definitely like your use of lump with the hickory/cherry combo. Can I make an $8 suggestion? Replace the bowl with an Ole Smoky charcoal perforated disk from Academy. It fits perfectly on the bowl tabs. It's still acts as a deflector, but allowing meat juices to drip down over the coals. It's a great setup for brisket, which I'll get to in a couple days.
Posted on 6/6/18 at 10:32 am to I B Freeman
I don't mind the 5#, because it's kinda what we've had to get used to. You're right, a 3.5 to 4 would be awesome to get all the time.
Posted on 6/6/18 at 12:14 pm to Crawfish From Arabi
quote:
allowing meat juices to drip down over the coals
Is this something that's desired?
Posted on 6/6/18 at 12:30 pm to AlwysATgr
quote:
Is this something that's desired?
The method for dry chicken encourages the juices to hit the coals. Allows a good burnt taste.
Posted on 6/6/18 at 12:42 pm to AlwysATgr
I like it, and it does add a different flavor to it.
Posted on 6/6/18 at 12:45 pm to fightin tigers
You've already established yourself as a fricking idiot. Answer me this honestly, do you even cook or bbq at all? Are you on a team at hogs? I'd love to meet you next year.
You're that guy or kid that just wants to talk shite on any idea or activity that someone else is doing, because you can't do it yourself.
You're that guy or kid that just wants to talk shite on any idea or activity that someone else is doing, because you can't do it yourself.
Posted on 6/6/18 at 12:55 pm to Crawfish From Arabi
I’ve enjoyed this thread. Thank you for posting it.
I’ve been BBQing since 2007 and would like to think I’ve gottten pretty good. I built my own smoker and use it every weekend and quite a bit during the week
What rub do you use when doing bone in, skin on chicken breast? I use a combo of Rebel/plowboy and Obie cue sweet heat for pork. Beef usually gets kosher salt, BP, GP, and chili powder. I’ve been injecting briskets with good results. Chicken is my weak spot.
I’ve been BBQing since 2007 and would like to think I’ve gottten pretty good. I built my own smoker and use it every weekend and quite a bit during the week
What rub do you use when doing bone in, skin on chicken breast? I use a combo of Rebel/plowboy and Obie cue sweet heat for pork. Beef usually gets kosher salt, BP, GP, and chili powder. I’ve been injecting briskets with good results. Chicken is my weak spot.
Posted on 6/6/18 at 1:05 pm to pdubya76
Thank you pdubya76. The obvious intent was to be helpful to anyone that may need it, or for others to share ideas.
It's such a good feeling to build your own smoker, then successfully use it on a regular basis.
I make and use my own rubs for most things, but I also receive different commercial rubs to use and review. A couple that is recommend is Elk Creek BBQ - Black Label AP, the Elk Creek Cajun Stinger is nice as well. Kosmos Dirty Bird regular or hot are both good. Killer Hogs BBQ rub regular or hot are good and add a nice color, but can be kinda sweet for chicken. B&B Charcoal has a couple rubs on the market now that are pretty good. I played around with their Trinity rub a couple weeks ago at Memphis In May, and liked it on a few things.
It's such a good feeling to build your own smoker, then successfully use it on a regular basis.
I make and use my own rubs for most things, but I also receive different commercial rubs to use and review. A couple that is recommend is Elk Creek BBQ - Black Label AP, the Elk Creek Cajun Stinger is nice as well. Kosmos Dirty Bird regular or hot are both good. Killer Hogs BBQ rub regular or hot are good and add a nice color, but can be kinda sweet for chicken. B&B Charcoal has a couple rubs on the market now that are pretty good. I played around with their Trinity rub a couple weeks ago at Memphis In May, and liked it on a few things.
Posted on 6/6/18 at 1:12 pm to Crawfish From Arabi
quote:
I like it, and it does add a different flavor to it.
I smoke on a BGE. No competitions or the like. Usually 2-3 whole birds for the family that we use in gumbo, jambalaya, etc. Simple dalmatian rub and smoked over pecan/post oak.
I typically use a drip pan to catch the juices. The thinking being that the juices falling on the lump alters the burn purity of the lump resulting in a harsher (and IMO, undesirable) type smoke flavor versus the smoke from the pecan/oak.
It's a simple process but the end product is consistently a great, smoke flavored chicken.
Always open to make it better. Appreciate the thread/discussion.
Posted on 6/6/18 at 1:27 pm to Crawfish From Arabi
In more ways than you will ever know.
Not on a Hogs team just a weekend warrior, but I have tried your bbq there and that is why I find myself questioning your methods rather than imitating them.
I built my own smoker too, but I don't think that makes me any better at bbq. :(
Not on a Hogs team just a weekend warrior, but I have tried your bbq there and that is why I find myself questioning your methods rather than imitating them.
I built my own smoker too, but I don't think that makes me any better at bbq. :(
Posted on 6/6/18 at 1:33 pm to AlwysATgr
I love just regular smoked or grilled chicken. I honestly don't enjoy a bunch of competition meats, because they're too over the top. Most of my competition left overs go to friends, family, or my dog Roscoe. As far as the flavor of the chicken over the perforated disk, the best I can describe it is smoked with a hint of grilled flavor.
Posted on 6/6/18 at 1:37 pm to fightin tigers
fightin tiger, I'm not going to entertain you any longer. You really don't know what you're talking about at all, and just trolling.
Btw...you've never tried my bbq at Hogs. I don't cook the public food, only the competition stuff.
Btw...you've never tried my bbq at Hogs. I don't cook the public food, only the competition stuff.
Posted on 8/28/18 at 2:02 pm to Crawfish From Arabi
did a spatchcock chicken on the kamado last night, and it turned out really well.
the breast came out extremely juicy and tender, i was amazed.
the breast came out extremely juicy and tender, i was amazed.
This post was edited on 8/28/18 at 2:06 pm
Posted on 8/28/18 at 3:50 pm to The Egg
Now that is how you bump an old thread. 
This post was edited on 8/28/18 at 3:51 pm
Posted on 8/28/18 at 4:20 pm to The Egg
quote:
The Egg
That's a damn good looking bird. Did you inject it with anything or just did a dry rub on top and underneath the skin of the breast. What I've found that if I don't inject the breasts, the seasoning won't penetrate the meat fully.
Posted on 8/28/18 at 4:30 pm to Hammond Tiger Fan
i didn't use any injections, lightly seasoned with a bbq rub, then sprayed it with Zack's wing sauce on the exterior to get some additional flavor out of it.
i loved the taste and texture.
i loved the taste and texture.
This post was edited on 8/28/18 at 4:31 pm
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