re: Chicken and Ribs

quote:

---

Did you monitor the internal temperature of the chicken at all?

---

First time I ever smoked a whole chicken it was the most amazing chicken I've ever eaten. Skin was great, meat was juicy.

Haven't been able to replicate it because of the fricking skin. It's like the guy who hits a 6 team parlay on his first bet in Vegas and then can't figure out why he's not winning every time.

fricking chicken...

I'm a fan of tender bite-through skin on my smoked chicken.




Butter bath does the trick.

quote:

---

Thats probably why he takes the skin off.

---

I love the skin, but unfortunately my FiL has convinced my wife & kids that the skin will kill them if they eat it. (Not literally)

So every time I invest the effort to make sure the skin is rendered & cooked perfectly, they tear it off & discard it. They do the same thing with fried chicken, it's preposterous.

So one day I said frick it & removed the skin before cooking. Of course they loved it & now that's how I cook it.

quote:

---

they tear it off & discard it. They do the same thing with fried chicken

---

My 800 came in yesterday afternoon. I had decided I would use my time after work yesterday to finish scalping the yard and since it is supposed to rain today I would put the grill together after work.

So naturally I finished putting the grill together about 11:30 last night after finishing up the lawn.

My first impression was whoever designed how to box it up needs a raise. That was impressive how everything fit perfectly in there. I also liked how there weren't 50 different screws and nuts. For the most part it was the same screw putting everything together. They also did a nice job using nut plates in some tighter areas.

This seems like a very well thought out grill design. Having the entire bottom slide out to clean rather than just the drip pan is going to make cleaning so much easier. I also like that they give you hooks to store the griddle when not in use.

I'll use this afternoon to preseason so it will be ready to go for this weekend.

quote:

---

Butter bath does the trick.

---

Never heard of this. What is it?

quote:

---

They were already brainwashed when we met.

---

Oh boy. I'm beginning to think this whole thread is a troll job now.

quote:

---

can’t believe you would take it off, that’s nuts! Where’s the bark on your ribs? They look awfully light.

---

Man there is one like you in every crowd and one like you that has some sarcastic crap to say about a post.
I bet you wear a mask while you BBQ!!

quote:

---

Never heard of this. What is it?

---

I'll do a thread on it the next time I smoke chicken. Don't wanna hijack BigD's thread.

Sure. My process is to smoke the chicken until it's roughly 3/4 of the way cooked. I remove them from the pit and put them in an aluminum throw-away pan. I spritz moderately with my concoction then add about half a pat of butter to the top of each chicken leg. Thighs and breasts get a whole pat, obviously. Cover with aluminum foil and put them back on the smoker for about 20 minutes (keep in mind I smoke at 275).

After 20 minutes I take the pan off, glaze each piece, and put them back on the smoker to set the sauce (generally 10 minutes). That's it. Butter bath 101.

You get a clean bite-through without any big pieces of skin tearing off the chicken.


eta: RockyMtn