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
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Originally posted by wags View PostWanting 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
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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!
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Originally posted by brokeno View PostReal 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.
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.
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Originally posted by TC View PostFirst 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!
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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.
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