BBQ Chicken
- Thread starter rebellovw
- Start date
VinylHanger
Navigaret ex ironia
So has no one done chicken since April?
We've been doing a lot of chicken, as it is the cheapest meat right now.
Mustard and brown sugar with various rubs. A little basalmic vinegar adds a bit of bite.
We've been doing a lot of chicken, as it is the cheapest meat right now.
Mustard and brown sugar with various rubs. A little basalmic vinegar adds a bit of bite.
jimfet
Lunatic Member
I guess no one has been cooking any chicken. But I made some of my Jerk chicken today with my home made Jerk sauce. 15 great ingredients in it.
Pic 1 going in the smoker after soaking all night.
Pic 2 smoking at 230° for 3 hours.
Pic 3 done and being harvested, they are.
Pic 4 in the house, being served with grilling beans and bread.
The chicken was smoked on Pimento wood, for the real island taste.
I even had two Red Stripe beers with my meal. On sale for $10.99 a 12 at the store. I love a bottle of ice cold RS.
Pic 1 going in the smoker after soaking all night.
Pic 2 smoking at 230° for 3 hours.
Pic 3 done and being harvested, they are.
Pic 4 in the house, being served with grilling beans and bread.
The chicken was smoked on Pimento wood, for the real island taste.
I even had two Red Stripe beers with my meal. On sale for $10.99 a 12 at the store. I love a bottle of ice cold RS.
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jimfet
Lunatic Member
I guess I am the only one cooking any chicken this Summer. This was a big ole 6.5 lb chicken. I patted it completely down with smokey paprika. Started skin side up, then flipped and applied sauce on the bottom. When sauce glazed, I flipped again and applied sauce on the skin side. Will be coming off in about 15 more minutes. These were cooked with the middle burner off.
For the side I have a big pot of butter beans that have been simmering with a ham hock for about 5 hours.
For the side I have a big pot of butter beans that have been simmering with a ham hock for about 5 hours.
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Man disappointing - Chicken came out extremely tough - had to rip it from the bone. I know you can overcook chicken - but this is entirely something different. Chewy as hell. I'm not going to mention any brands - but this is a common brand for CA, and AZ - I've been buying it for years.
I noticed last year with this brand that the boneless chix breasts that I'd buy would come out extremely tough/chewy (I always pound out and trim) - so I've since stopped buying the brand and only buy the organic breasts - those come out tender every time. I only went back to the name brand because I wanted bone in breasts.
Is it me? Can you really over cook chicken to the point it comes out tough - hard to chew and rubbery? I swear I've been cooking chicken for 30 years - it is really hard to mess up BBQ chicken.
Here is what I did yesterday - worked all day - painting - then decided to BBQ some Chicken - bought the bone in 3 pack - 3 big monster chicken breasts - no time for marinade - did the charcoal - half charcoal - the other half empty for indirect heat - placed the breasts on their bones over indirect heat - closed the top (weber) and cooked for 40 minutes (BBQ temp between 380-450) - then another 10 or so minutes over direct heat with BBQ sauce.
I know I should use my temp gauge - I was just being a bit lazy - but this time I do not think it would have helped.
I noticed last year with this brand that the boneless chix breasts that I'd buy would come out extremely tough/chewy (I always pound out and trim) - so I've since stopped buying the brand and only buy the organic breasts - those come out tender every time. I only went back to the name brand because I wanted bone in breasts.
Is it me? Can you really over cook chicken to the point it comes out tough - hard to chew and rubbery? I swear I've been cooking chicken for 30 years - it is really hard to mess up BBQ chicken.
Here is what I did yesterday - worked all day - painting - then decided to BBQ some Chicken - bought the bone in 3 pack - 3 big monster chicken breasts - no time for marinade - did the charcoal - half charcoal - the other half empty for indirect heat - placed the breasts on their bones over indirect heat - closed the top (weber) and cooked for 40 minutes (BBQ temp between 380-450) - then another 10 or so minutes over direct heat with BBQ sauce.
I know I should use my temp gauge - I was just being a bit lazy - but this time I do not think it would have helped.
My wife likes to hand me some chicken breasts whenever the grill is on. Sometimes marinated, other time straight from the package with a bit of seasoning.
My best results so far have been to coat the meat with a bit of oil (those spray cans work well) and brown both sides on the hot side of the grill.
Bring the temp way down and cook it nice and slow using a temp gauge to check the final results. Been doing great so far. Well cooked but still juicy.
BTW, my mom made chicken that was like jerky sometimes so I've had dry or tough, but never rubbery. Sounds like bad chicken to me.
edit: 10 min with the BBQ sauce seems a bit high,. I only do a min. or two per side.
My best results so far have been to coat the meat with a bit of oil (those spray cans work well) and brown both sides on the hot side of the grill.
Bring the temp way down and cook it nice and slow using a temp gauge to check the final results. Been doing great so far. Well cooked but still juicy.
BTW, my mom made chicken that was like jerky sometimes so I've had dry or tough, but never rubbery. Sounds like bad chicken to me.
edit: 10 min with the BBQ sauce seems a bit high,. I only do a min. or two per side.
Yeah - I'm thinking the chicken is the problem here. Like I said - I switched the boneless breasts out a while ago - and they always come out nice. Today - I googled - rubbery chicken + the brand - and the first two hits - both mentioned how gigantic the breasts were.
I'm done with this brand - I'll buy a whole organic chicken and cut up before going back.
I like it a bit charred on the outside - this last 10 or so minutes is over direct heat with the lid off - just basting and flipping ever few minutes (about four flips/bastes @2-3 minutes each) - never been a problem before.
My dogs are happy as hell about it.
Edit - ok one thing I noticed was the 40 minute indirect heat time that I winged - I rechecked the recipe I usually follow - and it calls for 25 minutes of indirect heat - so perhaps I just over cooked them. I'll give the 3 pack bone in breasts another chance as they usually are pretty damn good and really convenient.
Thanks!
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Genetic engineering gone bad?
OK, I see where you're coming from. I do that with my chicken wings.
Yeah - that is what I'm wondering - or a way to process the chicken so it is free of all harmful bacteria. This brand was pulled from the shelves a couple years back due to Salmonella - now it is back (I've never had an issue with it - and it wouldn't stop me from buying it.) Who knows what they have to do to prevent that type of idiot consumer problem. It was probably the idiots that didn't handle it properly that got sick...
I did a fryer chicken on the smoker after I got done with a couple racks of baby-back ribs last weekend. (Used a new method and they came out great!) I just put a rub all over it and smoked (baked) it until it was 175° at the thigh. It was for lunch sandwiches during the week--I heard it came out really well. But it did take too long--the coals were starting to wane, and I threw a half chimney of lit coals in to keep it going.
I've done chicken parts on the kettle over indirect medium heat for 45 minutes. I'll throw a chunk of apple onto the coals. The skin comes out crispy with a nutty brown color, all the parts stay juicy, and everyone likes it. Sauce is optional--I'll only put it on for the last 5-10 minutes at the most if anyone wants it.
I have to say that a couple of new (to me) sauces really surprised me last weekend. Heinz came out with five different BBQ sauces. I normally don't buy them, but there were two things that sold me. First, they are all natural ingredients (and especially, no HFCS in any of them). And, four of them were based on recipes from winning pitmasters--there is a paragraph on the back of the bottle explaining the sauce, and their signatures are on the front. I tried the Kansas City and the Memphis; I already make a Carolina "vinegar" BBQ sauce all the time, and the Texas Bold just didn't appeal to me, so I passed on buying that one also. If they made a mustard-based sauce (like Cattleman's, but without the HFCS), I'd try it also. I've tried making my own but have not yet fallen onto the right mixture yet. A local pizza parlor won an international pizza championship using Cattleman's, and I tried a piece of it--good sheet, mon.
I've done chicken parts on the kettle over indirect medium heat for 45 minutes. I'll throw a chunk of apple onto the coals. The skin comes out crispy with a nutty brown color, all the parts stay juicy, and everyone likes it. Sauce is optional--I'll only put it on for the last 5-10 minutes at the most if anyone wants it.
I have to say that a couple of new (to me) sauces really surprised me last weekend. Heinz came out with five different BBQ sauces. I normally don't buy them, but there were two things that sold me. First, they are all natural ingredients (and especially, no HFCS in any of them). And, four of them were based on recipes from winning pitmasters--there is a paragraph on the back of the bottle explaining the sauce, and their signatures are on the front. I tried the Kansas City and the Memphis; I already make a Carolina "vinegar" BBQ sauce all the time, and the Texas Bold just didn't appeal to me, so I passed on buying that one also. If they made a mustard-based sauce (like Cattleman's, but without the HFCS), I'd try it also. I've tried making my own but have not yet fallen onto the right mixture yet. A local pizza parlor won an international pizza championship using Cattleman's, and I tried a piece of it--good sheet, mon.
gogofast
Addicted Member
Hahahaha! That look on your dog's face made my morning.Bbq chicken kind of day.
Thanks- yeah - that is is standard look - he always uses that pitiful look.
Erik Tracy
Everyone's happy when the wizard walks by
Just adding some thoughts and things to try.
Make sure the skin is not 'wet' with moisture as it won't crisp. If you are using bbq sauce, then you can get the skin to crisp if the temp is right to carmelize the sugar, but if you rub oil on the skin or rinsed the skin and did not pat dry it, then you'll get that rubbery finish.
You could also try 'dry brining' the skin with some salt and seasoning beforehand to pull more moisture out of the skin before going to the grill. Don't over do it, or it'll be too salty.
I actually start my chicken skin side down over the direct heat before the meat heats up to start loosing internal moisture, then go indirect.
There's more than one way to 'skin' this.
