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Old 09-04-2005, 08:51 PM   #1
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1st Attempt @ comp chicken

I marinated the chicken for approx. 8 hours in Zesty Italian dressing. Rubbed down with Head Country Rub (thanks BS), then smoked around 235* with hickory chunks for about an hour and a half. Then placed in an aluminum pan with Sweet Baby Rays, covered with HD AF and put on the gasser for about forty five minutes on low. Then grilled direct for approx 10 mins. My family loved it. I had higher expections I suppose. It was very good, but I was expecting WOW!! Would I do it again, absolutely. But right now, I'd prefer Roadside Chicken.







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Old 09-04-2005, 08:54 PM   #2
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Re: 1st Attempt @ comp chicken

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Originally Posted by Larry Wolfe
. But right now, I'd prefer Roadside Chicken.
Yeah man!!! :happyd: Good shi...um.stuff!

Looks great Larry! As always.....
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Old 09-04-2005, 08:56 PM   #3
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Actually the potato salad sucked!!! God was it awful. We paid an arm and a leg for this "gourmet" potato salad from Safeway. Lesson learned!!
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Old 09-04-2005, 09:04 PM   #4
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SBR is your problem.
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Old 09-04-2005, 09:50 PM   #5
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Quote:
Originally Posted by Captain Morgan
SBR is your problem.
You think?? Something was missing. Could have been the sauce. I really thought the Italian dressing would have come through more than it did. I'll try it again w/a different sauce.
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Old 09-04-2005, 09:51 PM   #6
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I suppose I could have "FORCED" it in to my mouth...looks really good!
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Old 09-04-2005, 09:56 PM   #7
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Quote:
Originally Posted by Greg Rempe
I suppose I could have "FORCED" it in to my mouth...looks really good!
Oh don't get me wrong, it was very good. I guess I was expecting it to be "smack your momma" good.
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Old 09-06-2005, 08:03 AM   #8
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Looked good to me Larry. Just have to work on the presentation a little. The garnish was a little on the wild side. I just present mine on green leaf lettus.

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Old 09-06-2005, 05:39 PM   #9
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Last time I made comp. chicken I used Newman's, HC rub, and HC Hot and Mild mixed 1/2 and 1/2. Turned out better than average but I wouldn't put it in front of judges. I'm working on a Mojo Crillo to give the marinade more pop. If anybody has Bigwheels old recipe it does well. Maybe Raine will post it. Chicken still eludes me!


Good Q!

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Old 09-06-2005, 06:06 PM   #10
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I agree Jack, chicken is my weak point as well!
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Old 09-06-2005, 06:38 PM   #11
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Captain Morgan":2en7oq43
SBR is your problem.
You think?? Something was missing. Could have been the sauce. I really thought the Italian dressing would have come through more than it did. I'll try it again w/a different sauce.[/quote:2en7oq43]

The SBR profile is very popular. Thick and sweet is the name of the game in that arena. I watched some guys next to me in Greenville last year cook on a weber kettle. They had a serious fire going and cooked the chicken in less than 1 hour. Flames were shooting all over the place. They put on a thick sweet sauce. 1st place. I spent probably 8 hours on the project including 2 hours in a WSM. Followed the marinate in zesty italian, cook over lump, glazed with Stumps sweet with a healty shot of maple syurp. The stuff was really good. Bottom 1/2. I kicked about it all the way home. Mary had to tell me to shut up about it. I've been at the drawing board ever since.

Good Q!

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Old 09-06-2005, 06:44 PM   #12
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I used the SBR, I really like that on chicken and ribs. I'm not sure if it was the sauce. I'll try it again, I was probably the chef's error on this cook!
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Old 09-06-2005, 09:27 PM   #13
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well you were cooking for yourself, and judging by the flavor profile of the rub you sent me, the SBR would probably seem bland to you.
It would be a fine base for you to work with.
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Old 09-06-2005, 09:58 PM   #14
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Couple things.

When doing Italian dressing marinade (I use it mostly on lamb), I use Good Seasons salad dressing mix. It's those dry packets you mix with vinegar and oil to make your own Italian dressing. Only I never make dressing. I make marinades, or more often sprinkle on just the dry spices (an Italian rub of sorts). This way I can control the amount of spice, oil, vinegar, or any other ingredient.

Second, what's "HD AF"?

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Old 09-06-2005, 09:59 PM   #15
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Heavy Duty Aluminum Foil.
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Old 09-06-2005, 10:02 PM   #16
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Doh!
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