Announcement

Collapse
No announcement yet.

BBQ Chicken

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    BBQ Chicken

    Wanting to get some tips/secrets on how the Green Screen does BBQ chicken. I feel my chicken is nice and moist and has a good flavor. But the skin never turns out like I would like. I have definitely not placed at any cookoffs. Heck, I have never made the final table. So here I am looking for some tips. TIA

    #2
    Originally posted by wags View Post
    Wanting to get some tips/secrets on how the Green Screen does BBQ chicken. I feel my chicken is nice and moist and has a good flavor. But the skin never turns out like I would like. I have definitely not placed at any cookoffs. Heck, I have never made the final table. So here I am looking for some tips. TIA
    Don't smoke it. Most are cooking at 275 - 400. Personally I cook mine on a weber directly over coals and try to keep at about 350. The skin is not very relevant at most cookoffs bc they use a plastic knife and fork, doesn't need to be "bite through". A lot of teams are brining and injecting, be test recipe, bc too much salt is a problem. You want middle of the road; don't offend anyone with a particular flavor profile. My .$.02

    Comment


      #3
      First rule in competition chicken is cook it hot and fast. I cook mine on my Cannon Grill, normally running around 300-325 which typically takes about an hour and 15/20 minutes with a 4.5lb bird.

      Brine the night before, get a nice savory brine and put the bird in the brine (i use zip lock bag) and back into the cooler about 7:00 the night before.

      Morning of you need to inject 2 hours before you need to have it on the grill. I inject mine with TOD - Cluckcutta, mix per the instructions on the bag. Inject in a foil pan then rub her down. I prefer a salty / peppery rub.

      On the grill at 300/325 and let her rip! Throw a hickory wood chunk or 2 in for a touch of smoke flavor. Once your breast is at 155 its time to hit it with the glaze. A sweet glaze always does well, i prefer Craig's Sauce with a touch of the peach mango habanero rib candy, it give it a nice shine and a little pop. Pull once your breast reaches 163, let it rest in cambro uncovered for about 5 minutes, then box and turn in!
      Attached Files

      Comment


        #4
        Yep, brining has been the key to my success with chicken.

        TC - that's some dang good looking yard bird!!

        Comment


          #5
          Real bar -b que
          Salt and pepper
          Cook at 325-350 for 1 hr 15
          Sop with cornola oil, lemon juice and butter about every 20 minutes
          Smoke chicken. Same as above except smoke at 225-235 degrees and throw the leathery skin away and eat your smoked chicken.

          Comment


            #6
            Originally posted by brokeno View Post
            Real bar -b que
            Salt and pepper
            Cook at 325-350 for 1 hr 15
            Sop with cornola oil, lemon juice and butter about every 20 minutes
            Smoke chicken. Same as above except smoke at 225-235 degrees and throw the leathery skin away and eat your smoked chicken.
            That will get you a nothing burger in comp. At least any decent comps. Even the little unsanctioned ones you would be hard pressed to get a walk with that recipe.

            OP; look at products like LC BBQ Hen Drench, TOD Cluckutta, and others; and then use products like that as your base. Then expand from there. For example just in my injection I use 4 different products that I would say are bases, to get to my final injection product. Once you have your brine and injection, it will be easy to pair with your sauce/glaze. Can't go wrong with a head country or Craigs mixed with Texas Pepper Jelly Rib Glaze.

            Comment


              #7
              Originally posted by TC View Post
              First rule in competition chicken is cook it hot and fast. I cook mine on my Cannon Grill, normally running around 300-325 which typically takes about an hour and 15/20 minutes with a 4.5lb bird.

              Brine the night before, get a nice savory brine and put the bird in the brine (i use zip lock bag) and back into the cooler about 7:00 the night before.

              Morning of you need to inject 2 hours before you need to have it on the grill. I inject mine with TOD - Cluckcutta, mix per the instructions on the bag. Inject in a foil pan then rub her down. I prefer a salty / peppery rub.

              On the grill at 300/325 and let her rip! Throw a hickory wood chunk or 2 in for a touch of smoke flavor. Once your breast is at 155 its time to hit it with the glaze. A sweet glaze always does well, i prefer Craig's Sauce with a touch of the peach mango habanero rib candy, it give it a nice shine and a little pop. Pull once your breast reaches 163, let it rest in cambro uncovered for about 5 minutes, then box and turn in!
              I’m speechless

              Comment


                #8
                This weekends bird 4th out of 28 teams:

                Comment


                  #9
                  I've brined, I've tried low and slow and hot and fast but I cant ever seem to get the skin to come out where you can bite through easy. Always tough.

                  Comment


                    #10
                    How many birds yall cooking when you are cooking in a competition?

                    Comment


                      #11
                      For seasoning, I have been using Texas Oil Dust Barnyard Pimp.
                      We have been getting half chickens buttermilk brined in cryo vac. I set the chickens on a rack, lightly salt them with kosher salt, and put them in the fridge for a few hours. This will help the skin crisp. I inject it with Chicken bone broth from HEB. It's lemongrass jalapeno.
                      My glaze sauce is Headcountry and Prickly Pear Jelly. We cook over direct heat charcoal.
                      Attached Files

                      Comment


                        #12
                        Originally posted by bullhead44 View Post
                        How many birds yall cooking when you are cooking in a competition?
                        I usually cook 3 halves, even if I only have to turn in 1 half. Just gives me options and 3-4 fit just fine on weber.

                        Comment

                        Working...
                        X