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Post by Wayne Copeland on Jul 5, 2005 19:14:35 GMT -5
How can anyone screw up a piece of chicken? Well, on the BBQ circuit it's not that hard. I have seen black pieces of coal turned in that didn't even resemble chicken. I personally think the trick to cooking chicken is simple...First, select your cut that you like. I think that thighs are the favorite among cooks, as they don't dry out as fast as breast meat. I have turned in legs, thighs, and breasts...and have placed in some contests and not in others. Start off with your pieces and trim the excess fat and skin...excess fat will be nominal, but the skin on thighs/breasts might be a little ragged after the butcher cut it (so trim it so that the skin is proportionate all around the sides.) Then either season or marinate 2-6 hours before the meat goes on the pit. Remember, chicken will only absorb smoke for 60-90 minutes, so it can be transferred to a grill after that time if one is available. I alternate spraying the chicken down with apple juice and spray-on butter every 30 minutes for the entire time it is on the pit. 30 minutes before it is ready to come off, I glaze it lightly with Head Country BBQ sauce, front and back...then put it back onto the grill and cook each side for about 15 minutes. (The glazing is complete when the sauce starts getting dull maroon in color and the sauce is no longer wet looking.) As chicken will burn easily and/or the skin will shrink if cooked at too high a temp, try to place it on the opposite side of the charcoal...it gets indirect heat this way. When the internal temp reaches 165 degrees, it is ready for the entry tray. Be careful when taking the meat off the grill, as the skin will pull away from the meat if you squeeze it too tight with tongs. After it is in the tray, a light spraying with apple juice will perk up the glaze on the skin and give it that sheen the judges like.
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Post by Smokey on Jul 5, 2005 19:20:14 GMT -5
I have gone exclusively thighs for all our backyard cookoffs and have had loads of comments. I do them almost exactly like you do. I use Head Country products and sometimes just get creative with some other stuff like garlic, lemon pepper etc. Paul Kirk mentioned in his book to make sure your grates are piping hot when you put that chicken on.
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Post by BBQ Momma on Aug 8, 2005 22:15:26 GMT -5
Try cooking breasts for the families, and leave all the other cuts for the contests! Women & kids like breast meat from the smoker!!!
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Post by Smokey on Feb 21, 2006 20:22:50 GMT -5
Yeah my wife's favorite thing for me to cook is boneless, skinless breasts, marinated in italian herb and garlic. Then right before I take them off I sprinkle shredded parmesan cheese over them. Winner everytime.
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Post by Wayne Copeland on Feb 21, 2006 20:25:14 GMT -5
As long as the Pit Boss's wife is happy, everybody is happy.
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Post by Wayne Copeland on Aug 17, 2006 1:16:45 GMT -5
I seem to have 4 chickens at the Ranch which delight in roosting on my truck...is it OK to kill the chickens so my truck will not have severe scratches on the hood and fenders??
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Post by Smokey on Aug 26, 2006 14:33:49 GMT -5
Absolutly. I'd go out there and start feeding them Head Country Seasoning first, just mix it in with their food. Flavor the bastards inside and out.
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Post by Wayne Copeland on Jan 22, 2007 23:58:34 GMT -5
I didn't get time to apply the Head Country seasoning in with their hen scratch, as some low life coyote got to the birds before I did!
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Post by Smokey on Jan 27, 2007 12:44:09 GMT -5
Bastards...hell cook the coyotes
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Post by Wayne Copeland on Feb 1, 2007 12:56:29 GMT -5
I would love to if I could ever see the damned things...they stay pretty well hidden in the day and scoot around pretty damned fast at night...
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Post by Smokey on Feb 12, 2007 21:26:29 GMT -5
Wayne, do you use any type of seasoning on your chicken aside from Head Country?
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Post by Wayne Copeland on Feb 13, 2007 1:59:44 GMT -5
I use both rubs and marinades on chicken, depending on which part I am going to cook. I like marinades on boneless/skinless breast meat, as it helps keep the white meat from being too dry. I will use rubs on legs, thighs and wings, since it adheres to the skin pretty well and is usually eaten. If I am using rubs, I apply it about 12 hours before I put the pieces on the smoker, being sure to appy ample rub seasoning under the skin (in a small pocket)...this allows the seasonings to work their magic into the meat. WC
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Post by Smokey on Feb 19, 2007 15:54:19 GMT -5
Did some chicken this weekend, turned out really well. Drumsticks and thighs. I marinated them in worscheshire sauce after a good Head Country rub down. Cooked them on the smoker about 4.5 hours. Spraying with apple juice about every 30 mins. I basted them with bbq sauce about 30 minutes before taking them off. The thighs turned out great, the legs could have been a bit more jucy but hell nobody complained. The thing about worscheshire sauce is...it adds a good flavor but it really darkens the meat so I probably wouldn't use it at a cookoff.
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Post by Wayne Copeland on Feb 22, 2007 20:00:36 GMT -5
Experimentation is the ultimate key to finding success on the circuit.
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Post by Smokey on Mar 18, 2007 21:06:34 GMT -5
The only problem I have smoking chicken is the skin. Especially thighs. The skin often turns out rubbery. I read to use a little salt to draw the fat out but I didn't notice much difference. I usually leave it on the smoker the whole time. I just stop adding wood after an hour or two. The legs usually turn out perfect. Just have problems with skin on thighs. Most people peel the skin off thighs anyway I guess. Any suggestions?
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Post by Smokey on Mar 19, 2007 17:08:00 GMT -5
Somebody told me to brine the meat first and that would make the skin easy to bite through.
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Post by Wayne Copeland on Mar 20, 2007 22:06:31 GMT -5
The only way I know to get supple chicken skin is to BOIL it...chicken skin will crisp if cooked on a grill or in a smoker or in hot grease...even if brined. Besides, the skin is not suppose to be good for your heart and arteries.
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Post by Smokey on Mar 21, 2007 20:34:57 GMT -5
I'm going to start transferring to a grill after 90 minutes like you said. My firebox has a grate on it for grilling so I can just slide it on over.
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Post by Smokey on Apr 1, 2007 17:12:28 GMT -5
Well I started transferring the chicken over onto the grill after 90 minutes and it turned out fabulous. Something else I've been trying is mopping. I'll mix one cup apple cider vinegar, half cup water, 1/4 cup cooking oil or butter, and about 4 tablespoons of seasoning (head country, and about half cup apple juice. Works really good.
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Post by inyourfacebbq on Jul 11, 2007 11:18:15 GMT -5
I mainly cook in IBCA competitions and have done fairly well the past couple of years. The only thing that I have been having a problem with is the Chicken. In a IBCA sanctioned cook off you are to cook half a chicken. This includes the breast, leg, and thighs. Any suggestions on how to cook one like this?
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