Question about chicken.

[Rub N Smoke]

I am getting ready to cook 25- 30 whole chickens for my sons Cub Scout Pack, and I was wondering should I cook them breast side up or down?? I will be brining them prior to cooking and while they are cooking I will be Spritzing them with Apple Juice to keep them moist. :twisted:

[FAT DADDY'S]

I cook breast side up. I also spray with apple cider vinegar, and apple cider mixed. I also pour alittle of this mixture in the cavity when I put them on.

[Quart Low Cookers]

Hey Rub,

You might consider spliting those chickens seeing how many you gotta cook. It will shorten the length of cook time with no real difference in outcome. Good luck.

[txpgapro]

I'd put them on soda pop cans, and smoke away! Come back in 1 1/2 hours and check on them. Glaze with some apple jelly and honey(since them are youngun's eatin' them birds) and smoke another 30-45 minutes.

[cappy]

I'd put them on soda pop cans, and smoke away! Come back in 1 1/2 hours and check on them. Glaze with some apple jelly and honey(since them are youngun's eatin' them birds) and smoke another 30-45 minutes.

Rub N Smoke - Academy carries stainless steel double-beer-can chicken cookers for, as I recall, $6.95.

There is mixed opinion about whether the paints used on the outside of cans could be toxic - the most I've seen is that they are not rated as "food-grade." However, to get around that, you can use the small soupcans instead and fill them with whatever beverage or liquid.

The stainless steel double cookers that Academy has are the same as this one that Cabelas carries for $19.95:
CLICK (http://www.cabelas.com/cabelas/en/templates/links/link.jsp?id=0014342515356a&type=product&cmCat=search&returnPage=search-results1.jsp&QueryText=beer+can+chicken&N=4887&Ntk=Products&Ntx=mode+matchall&Nty=1&Ntt=beer+can+chicken&noImage=0)

link edited by TexasBlake so it doesn't make the webapge 10 feet wide

[DaHorns]

Rub N Smoke - Academy carries stainless steel double-beer-can chicken cookers for, as I recall, $6.95.

There is mixed opinion about whether the paints used on the outside of cans could be toxic - the most I've seen is that they are not rated as "food-grade." However, to get around that, you can use the small soupcans instead and fill them with whatever beverage or liquid.

The stainless steel double cookers that Academy has are the same as this one that Cabelas carries for $19.95:
CLICK (http://www.cabelas.com/cabelas/en/templates/links/link.jsp?id=0014342515356a&type=product&cmCat=search&returnPage=search-results1.jsp&QueryText=beer+can+chicken&N=4887&Ntk=Products&Ntx=mode+matchall&Nty=1&Ntt=beer+can+chicken&noImage=0)

link edited by TexasBlake so it doesn't make the webapge 10 feet wideBooooo......... :evil:

[david brace]

I never thought about the can paint issue. :shock:

DB

[bandit05]

If you use a "named" brand of soft drink the cans seem to do ok. DONT use SAMS drinks or the inside of you bird will be the color of the can. I know I used a Sams Coke once and all the white from the can was on the chicken.

The off brands use a thinner can. I like the idea of the stainless stands at academy. Rich at Gator makes them also.

[cappy]

link edited by TexasBlake so it doesn't make the webapge 10 feet wide

Sorry about that...

It was weird as I originally did the URL embedded link but it still left the whole URL in there rather than the text, so I just stripped out the tags. It might have been that I had parentheses in there as I often put parentheses around the link. That or I bungled the darn tags. When I refreshed the page it showed the URL as wrapped but apparently that is not the case for other users who then hit the page, so thanks and sorry 'bout that... :)

[bigwheel]

Split em and cook em breast side down the entire time. Dont spill he juice which collects in the depression. Forget the apple juice spritz. That is some kinda yankee mass hysteria.

bigwheel

[Buckeye]

Rub N Smoke - Academy carries stainless steel double-beer-can chicken cookers for, as I recall, $6.95.

There is mixed opinion about whether the paints used on the outside of cans could be toxic - the most I've seen is that they are not rated as "food-grade." However, to get around that, you can use the small soupcans instead and fill them with whatever beverage or liquid.

The stainless steel double cookers that Academy has are the same as this one that Cabelas carries for $19.95:
CLICK (http://www.cabelas.com/cabelas/en/templates/links/link.jsp?id=0014342515356a&type=product&cmCat=search&returnPage=search-results1.jsp&QueryText=beer+can+chicken&N=4887&Ntk=Products&Ntx=mode+matchall&Nty=1&Ntt=beer+can+chicken&noImage=0)

link edited by TexasBlake so it doesn't make the webapge 10 feet wide


Home Depot haz them holders for $2.98 (single holder).....(in tha bbq seckshun of korse :wink: )
I've got 3 alreddy, an like tha results I git from a drunk bird.....so I'm goin ta buy bout 10 more for when I cater. Cleen'n 10 whole birds iz eazier an less time consum'n than cleen'n 40 leg 1/4's or 80 thies. 8) :wink:

[rstcso]

We cook chickens at our church every month. I cook 84 at a time on my pit and every one is cooked breast down. We usually cook 150-160 birds every month. We always sell out.

[Freedbaby]

Split em and cook em breast side down the entire time. Dont spill he juice which collects in the depression. Forget the apple juice spritz. That is some kinda yankee mass hysteria.

bigwheel

I will have to agree with all you said BW....split, breast side down(sitting in their own juice) and 86 the spray!!!

Jay

[txpgapro]

Rub-n,
If you're gonna cook them whole, use the can method and sit those birds up. Otherwise either split or quarter them and cook bones down. Might consider brining as well.

[Smokin Pits]

What is the "86" spray? Excuse my ignorance...

[cappy]

What is the "86" spray? Excuse my ignorance...

He's using the slang term "to 86 something" - to ditch using a spray

[Txngent]

I have always used Coors Light for Beer Butts....never had a paint issue. I know from my beer in a cooler in my boat... the paint will come off pretty easy. Maybe if you are concerned.... use a brillo pad and clean the can first.

[david brace]

THe paint on the can is only an issue when the can comes in contact with the bird. So the Home Despot style holders are good in that regard. The can sits inside the holder.

DB

[TexLaw]

I quarter the chickens and brine them. Brining might get a bit tough with the number you are cooking, so skip that, if you must.

Quartering works very well when you are serving a large crowd. Most folks want either white or dark meat, so you are set on that. Also, if you quarter before you cook them, the meat comes out looking cleaner and more attractive, and you don't lose juices from cutting the halves.


TL

[HoosierTrooper]

I've tried beer and soda when cooking chickens and can't tell that the liquid really added anything. What I do is put the whole chickens on the can holders without any cans in them. Holds the chicken open and allows the heat and smoke to travel though the cavity.

[Rub N Smoke]

Thanks guys for all of the help!! I found a real good deal on the Chickens @ Sams. The case price is .76 cents a pound, so I'll be gettin' them bad boys Friday. I also will brine them in 2 Large coolers on Saturday Morning for about an hour before putting the Smoke to them! Ill try to post some pics soon!!! :twisted:

[carnivore]

I only tried it a couple times but I don't think the beer can idea is any better than splitting them and putting them on the pit. If you are concerned with the paint on the can,,,,wrap the can in foil.

The problem with the stainless steel chicken holders is that you have to clean them. Tossing the used can in the trash is a whole lot easier.....as well as cheeper..

Anyone want to throw in their opinions as to wether the can makes any improvement on the taste???

[txpgapro]

I don't think brining for an hour or so will make much difference. Brining should be done over night at least.

[TexLaw]

I don't think brining for an hour or so will make much difference. Brining should be done over night at least.

I was going to say the same thing. If you are going to go through the trouble to make up a brine (and it's not that much trouble), then brine the chicken overnight. Otherwise, you won't get much return for your effort. If you use enough ice, you will be fine overnight.


TL

[Buckeye]

I only tried it a couple times but I don't think the beer can idea is any better than splitting them and putting them on the pit. If you are concerned with the paint on the can,,,,wrap the can in foil.

The problem with the stainless steel chicken holders is that you have to clean them. Tossing the used can in the trash is a whole lot easier.....as well as cheeper..

Anyone want to throw in their opinions as to wether the can makes any improvement on the taste???

Tha (chicken) breasts are more moist when I use tha beer can method.....that's tha main reeson I use that method. I can't tell tha difference in any other part of tha bird when doin it that way....only in tha breast. I agree with tha holders bein' a pain ta cleen :x ...trick iz ta thro 'em in hot soapy water with a lil bleech an let 'em soak. If ya let all that seesoning an crud dry on it, that's where tha pain in tha butt iz.

[Rub N Smoke]

I don't think brining for an hour or so will make much difference. Brining should be done over night at least.
So if I was going to cook them starting on Saturday at around 11:00 you think I should brine them starting Friday night? How much salt per gallon should I use?? :twisted:

[cappy]

Brining is typically 24-48 hours in the brine, so you'd probably have to start Friday morning. But that leaves a lot of time required to get the brine cooled off so it's safe for brining.

For brine, you usually use around 1/2 to 2/3 cup Kosher Salt. The two ways to create the brine are either the slow-dissolve method which takes a couple days (Bigwheel has described it before, where he gives the jug a little shake every now and again to make sure it's combined) or the boil-and-cool method.

Since you don't have the time for the slow-dissolve, here's a basic boil-and-cool:

* The reason for Kosher Salt is that it dissolves into solution better and does not contain the iodine that table salt has, thus a more pure taste, as I understand

1) Boil 4-5 quarts of water with 1/2 to 2/3 cup Kosher Salt. You can use spices and stuff like molasses in it also. You'll probably lose a quart of water during the boiling.

2) When it's boiled and well combined, you now need to cool it because you don't want to put chicken into warm brine. To cool it relatively quickly, you can put the drain stopper in one side of your sink, set the pot in, and run cold water in the sink around the pot. After about 15 minutes, drain it, reset the stopper, and refill the sink. Keep doing that until it's cool. You can also add ice to the water in the sink toward the end to accelerate things.

You also need to consider where you will brine, as it is supposed to occur at refrigerator temperatures. Some people just get large plastic buckets, fill 'em with brine, and put those in the fridge. If fridge space is an issue and you do not have room for tall plastic buckets, you can also get the Ziploc XL size bags (not XXL) which are 10 gallons in size and a single bag can hold two 10-12 pound turkeys plus brine to give an idea of capacity. Going that route, you need a cookie sheet and one of the cheap disposable oblong aluminum roasting pans - set the roasting pan on the cookie sheet, put the empty bag in the roasting pan, put the chickens in the bag, and start filling with brine. When birds are covered (probably 2/3 to 3/4 full), zip it closed and use strapping tape to tape the top of the bag over so that the watery bag doesn't try to flop over the sides of the pan.

As a last resort when there is no fridge space, many people use a large cooler and ice to keep the birds brining while staying 40 degrees.

Some brine recipes at the following link, including contributions by Bigwheel (Link here (http://www.bbq-porch.org/brining00.htm))

[TexLaw]

So if I was going to cook them starting on Saturday at around 11:00 you think I should brine them starting Friday night? How much salt per gallon should I use?? :twisted:

Half a cup per gallon, if you add ice water. See my favorite brine:

Alton Brown Orange Juice Brine (http://www.texasbbqrub.com/phpBB2/viewtopic.php?t=8275&highlight=alton+orange)

Overnight will do just fine, so don't worry about getting them in this morning.


TL