Chicken

[Ashkickers]

Ok I have my brisket cooking down and I have my ribs down but what do you people do for chicken at cook-offs. I have tried just rubbing, then marrinating, then injecting and rubbing but it still lacks what I think the judges are looking for. What is it exactly that a bbq judge is looking for and what direction should I be taking to get there.

[rstcso]

Texana should be jumping in here soon to help you out :roll: .

[Bad Santa]

Texana's typing all ya need to know about cooking yardbirds as we speak... :wink: :lol: :lol: wait, it will be shortly, .......almost there.....it's gonna come across on this thread anytime now..... :wink: okay......wait......here it comes.......Texana's pointers....... :roll:

[TB]

I hear Texana's favorite temperature for chicken is......ambient.

[Mac]

Ashkickers,

If anyone on this forum can help you cooking chicken, it'll be Texana. That boy surely knows all about "FOUL" chicken cooking! :twisted:

[BBQ101]

Ok now that they have picked on poor Texana I guess you deserve a staight answer. They want the chicken to have a good flavor and to be moist but still have a crispy skin. Chicken should be cooked fast and at a high heat 375 to 450. Brine your bird and make sure before you put it on you put rub under the skin and ontop of the skin. The brine will keep em nice and moist and the rub will add flavor. If I was you I would cook my chicken on a charcoal grill using a good lump charcoal. Bigwheel has tought me a great deal about comp chickens. :wink:

[Texana]

Ok now that they have picked on poor Texana I guess you deserve a staight answer. They want the chicken to have a good flavor and to be moist but still have a crispy skin. Chicken should be cooked fast and at a high heat 375 to 450. Brine your bird and make sure before you put it on you put rub under the skin and ontop of the skin. The brine will keep em nice and moist and the rub will add flavor. If I was you I would cook my chicken on a charcoal grill using a good lump charcoal. Bigwheel has tought me a great deal about comp chickens. :wink:

Yea ... what 101 said ... and of course if this dont do it I got lots more suggesions .... but ya gotta be willing to start over and forget everything you think you know about chicken ... we gotta start back at the egg .....

For now your probably better off ifn you just listen to 101 ...

Thanks 101 for helping me out here ..... your a great friend to the feared Chickenator !!!!

[BBQ101]

Texana that sounds like a great name for your next pit :lol: :lol: Chickenator By Gator Pits :lol: :lol:

[herper]

when did Gatorpit start making ice chests??? do they make steamers for the sushi rice???? Texana may be dangerous with chickens but as long as TPJs and salsas stay great he more then makes up for his fowl crimes
Herper

[KazQ]

Chicken should be cooked like ribs,except at a higher temperature in about 4 hours.Now that's if you don't forget putting the chicken back in the freezer after taking out ribs,and then a week later noticing a stink in the house,looking for the stink for 2 days,and finding a tripple bagged,, done to ambient temp chicken sitting beside your big,fit prolly 6 people comfortably freezer,not that i ever had 6 people in there.

[jshively]

Have you tried brining them yet? I have good luck with everyone digging up the Alton Brown orange brine that TL posted. Search for it if not I am sure I can dig it back up.

[txpgapro]

I'd give Camo Cooker or Gator Ritch a shout.

[TexLaw]

Have you tried brining them yet? I have good luck with everyone digging up the Alton Brown orange brine that TL posted. Search for it if not I am sure I can dig it back up.

Here it is:

1 qt vegetable stock, chilled (regular, not low sodium)
1/2 cup kosher salt
1/4 dark brown sugar
1 tsp black peppercorns (I usually use more like 1 tbsp, but I like pepper)
2 bay leaves
1 qt. orange juice, chilled
2 qts. ice water

Bring 2 cups of the stock, the salt, brown sugar, peppercorns, and bay leaves to a boil. Dissolve the sugar and salt, and cut the fire. Add in the remaining stock, orange juice, and ice water. Once the brine has cooled to 40F or under, add the meat and keep in a cold place (under 40F). Brine for 8-48 hours.

This is enough for 2 chickens, one turkey, one pork butt, or about one tenderloin. For chickens, I like to skin and cut into quarters. You can fit one chicken's worth of quarters in a one gallon Ziplock baggie with enough room for brine.

I regularly leave meat in this brine overnight with great results, and I do not hesitate to leave it over two nights.

[david brace]

Thanks for the brine recipe, TL...gotta try it. :)

DB

[TexLaw]

My pleasure. It's my favorite brine, so far.


TL

[freefaller]

Now I don't know fer sher what ya'll got against Texanas chicken, but I think I knows the jist of it. Well faith be praised I saw the solution to chicked sushi tonight on Licensed to Grill. Guy rotised a chickie on a gasser for about an hour and 45 minutes. Took it's temp with a probe thermo and proclaimed "it's 180 degrees, thats 180 celcius, 300 fahrenheight". Luckily I DVR'd it so I could rewind it and listen again. Now I've never had 300*F chicken before, that I knows of, but isn't that going a bit to the other side of extreme poultry preperation?

[burnt food dude]

Now I don't know fer sher what ya'll got against Texanas chicken, but I think I knows the jist of it. Well faith be praised I saw the solution to chicked sushi tonight on Licensed to Grill. Guy rotised a chickie on a gasser for about an hour and 45 minutes. Took it's temp with a probe thermo and proclaimed "it's 180 degrees, thats 180 celcius, 300 fahrenheight". Luckily I DVR'd it so I could rewind it and listen again. Now I've never had 300*F chicken before, that I knows of, but isn't that going a bit to the other side of extreme poultry preperation?

That Licensed to Grill program is Canadian. They do things different up thar'. But then again he might have got his license driving a kart in Kmart.

[rstcso]

Now I don't know fer sher what ya'll got against Texanas chicken, but I think I knows the jist of it. Well faith be praised I saw the solution to chicked sushi tonight on Licensed to Grill. Guy rotised a chickie on a gasser for about an hour and 45 minutes. Took it's temp with a probe thermo and proclaimed "it's 180 degrees, thats 180 celcius, 300 fahrenheight". Luckily I DVR'd it so I could rewind it and listen again. Now I've never had 300*F chicken before, that I knows of, but isn't that going a bit to the other side of extreme poultry preperation?

That Licensed to Grill program is Canadian. They do things different up thar'. But then again he might have got his license driving a kart in Kmart.

Hey! Don't blame it on Kmart :lol: .

[Paul Taylor]

Hey Doak, I will have to give that brining recipe a try. I have always wanted to brine a chicken + a turkey too. I am always game for new ideas.

Paul Taylor

[serialgriller]

hey PT - fwiw, i've tried several brining recipes on turkeys and chickens. that alton brown recipe is one of the best.

[Paul Taylor]

Shorenuff SG?, I think that I did see how Alton Brown did do his brining back during the T-giving segments. I gotta give those a whirl as well SG. Thanks Buddy. U DA MAN 8) .

Paul Taylor

[TexLaw]

Shorenuff SG?, I think that I did see how Alton Brown did do his brining back during the T-giving segments. I gotta give those a whirl as well SG. Thanks Buddy. U DA MAN 8) .

Paul Taylor

I've used that brine for chickens, turkeys, and pork, and they've all come out good. I like it better than AB's brine on his turkey episode, if for no other reason than it's easier and faster to put together. I think it takes the smoke flavor better, too. Enjoy!


TL