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yep, that is true, rich. one thing i do to mitigate that problem is to cook the chicken upside down - (breast down) - seems to help keep juices in the breast a little bit - due to gravity, i assume - but that could just be wishful thinking on my part. your idea of removing the breasts prior to the rest of the chicken being done makes good sense.
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Fundamentals matter.
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AZ, these guys got you covered for this cook...but I will throw this out for next time. The single best thing you can do for birds is brine them. Yup, that was a period.
BBQ Eng.
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brine, definitely - awesome advice ~ just make sure you don't OVER-brine, as your chicken will get a little mushy. i think it's 4 hours max, maybe 6, but i am not 100% sure since i haven't done too many chickens. any questions, and these guys will definitely have you covered.Fundamentals matter.
Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen
Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good
BaitShopBoyz.com - Shoot the bull with the boyZComment
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Well, I spatchcocked that sucker. First time. Someone posted a video in a thread yesterday, I think, but I couldn't find it. Great video. Maybe that could get added to the sticky? I found a different one on the VWB forum that worked. Dude, I didn't realize how much I have grown to love the Mad Hunky. I opened that half pound bag I had in reserve and was a little sad. Gonna go quick I suppose. I have been using it on everything I smoke. Jerky, Pulled Pork, Ribs, Brisket, and now Chicken. Great rub you have there Rich.
I'll cook it breast down (skin side) and check it after a while. Just heating the chimney now. Chicken is in the fridge all rubbed down. I'd take a pic but it don't look to sexy with my first spatchcocking..........anybody else get a chuckle saying that word a few times or am I just that immature?
I rub it every chance I get!
QUOTE = Meat Hunter
Granted, all this is just in my head. Until I win the lotto, or my career as a stripper pays off, I'm forced to use the kitchen counter....Comment
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Thanks for the tip guys. I thought about it but beings as this was a last minute idea really I kinda thought I'd skip it. I'll get some of Rich's stuff in the near future and try it as well as trying some other methods :)I rub it every chance I get!
QUOTE = Meat Hunter
Granted, all this is just in my head. Until I win the lotto, or my career as a stripper pays off, I'm forced to use the kitchen counter....Comment
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You are hereby sentenced to read this entire thread...all of it! Then we'll answer your question...Originally posted by someAZdude View Postanybody else get a chuckle saying that word a few times or am I just that immature?
http://www.smoked-meat.com/forum/showthread.php?t=13949BBQ Eng.
The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
Adopt a homeless pet - http://www.petfinder.com
I built the Iron Maiden - Iron Maiden Smoker Build
Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.
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Hahaha...Oh jeez... I felt that...Originally posted by BBQ Engineer View PostYou are hereby sentenced to read this entire thread...all of it! Then we'll answer your question...
http://www.smoked-meat.com/forum/showthread.php?t=13949
In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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Originally posted by BBQ Engineer View PostYou are hereby sentenced to read this entire thread...all of it! Then we'll answer your question...
http://www.smoked-meat.com/forum/showthread.php?t=13949
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Sometimes- he'll poke back...In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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well, i am about half way through it but some standouts so far are the blackend Chicken picture by Fish, The Airplane pic by chefrob, And the comment by Squirrel "Well I am going to be spatchcocking a chicken later today and posting about it. If I am nekid when I smoke it and nobody is around, then am I really nekid?" All had me laughing out loud!
On the topic here, I am having a hell of a time getting up to temp on the smoker. It is chilly, and the wind is a blowing.I rub it every chance I get!
QUOTE = Meat Hunter
Granted, all this is just in my head. Until I win the lotto, or my career as a stripper pays off, I'm forced to use the kitchen counter....Comment
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Here she is on the smoker. Can't seem to get the temp up over 325ish so it is what it is. The one day I decide to cook high temp I get cold wind blowing. It must have been 20* warmer yesterday
I rub it every chance I get!
QUOTE = Meat Hunter
Granted, all this is just in my head. Until I win the lotto, or my career as a stripper pays off, I'm forced to use the kitchen counter....Comment
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In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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Should be ok. Too late to add more lit fuel also probably? Got a gasser you can get hot to get that skin sizzling?sigpicComment
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It's lookin gooood! But......we don't need to know if URnekidMark
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