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03-30-2008, 08:55 AM
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#1
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Practice Chicken
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03-30-2008, 09:06 AM
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#2
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Master of All
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
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That looks awesome Dude !
I want chickenz!
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Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
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Weber Grill Decency Agent # KTL9352
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03-30-2008, 09:18 AM
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#3
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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great pics, how'd you do the chicken?
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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03-30-2008, 09:18 AM
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#4
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BBQ Central College
Join Date: Jan 2005
Location: Raynham, MA
Posts: 483
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Larry,
What kind of wood do you use for chicken? I like the deep color that cherry gives to poultry. Give it a shot.
Al
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The early bird might get the worm...but it's the second mouse that gets the cheese.
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03-30-2008, 09:29 AM
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#5
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Captain Morgan
great pics, how'd you do the chicken?
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Cooked at 250* for 3 hours, sauced during the last 30 minutes.
Quote:
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Originally Posted by Uncle Al
Larry,
What kind of wood do you use for chicken? I like the deep color that cherry gives to poultry. Give it a shot.
Al
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Al I use hickory 95% of the time, I just love the flavor it gives and normally it gives me the color I want. But I know what I did that caused the lack of color and will correct it next cook.
I use fruit woods periodically and agree, cherry gives a nice deep color. But had I not made an error in what I did, our "Szecret Szauce" is very red, but it didn't stick this time and mainly rolled off.
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03-30-2008, 09:40 AM
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#6
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BBQ Central College
Join Date: Jan 2005
Location: Raynham, MA
Posts: 483
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I know another sauce that has nice color and tastes great on chix. 
Al
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www.wickedgoodbbq.com
The early bird might get the worm...but it's the second mouse that gets the cheese.
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03-30-2008, 09:46 AM
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#7
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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Larry, why do you have the toothpicks in there? I'm sure I missed that in a previous post...I am doing thighs today and will try it out if it will give me better results!
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03-30-2008, 10:20 AM
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#8
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Graduate of BBQ Central
Join Date: Feb 2008
Location: Greenback, Tn
Posts: 617
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I'm not a competitor so can't appreciate how that chicken is anything but awesome looking. I can only imagine how good it was. I still just dream about making chicken that good. Need an emoticon for envious.
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03-30-2008, 10:27 AM
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#9
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Baby Back
Join Date: Jan 2007
Posts: 91
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Nice looking birds.
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03-30-2008, 10:55 AM
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#10
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Greg Rempe
Larry, why do you have the toothpicks in there? I'm sure I missed that in a previous post...I am doing thighs today and will try it out if it will give me better results!
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Greg, it's for presentation purposes only. I trimmed any excess fat and skin from each thigh and used to toothpicks to hold the skin on during the cooking. You know how skin normally shrinks and exposes the meat? Well this prevents that.
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03-30-2008, 10:59 AM
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#11
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Saint O'Que
Join Date: Jun 2005
Location: SoCal
Posts: 1,245
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Juicy!!!
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30 Helens agree...to disagree.
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03-30-2008, 11:27 AM
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#12
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BBQ Centralite
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
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Very nice !!!! The last one with the bite missing looks boneless. which I may try today.
Thanks for sharing.
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Sleeps till done
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Weber Kettle (it's crap...gave away)
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Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
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03-30-2008, 11:35 AM
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#13
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Rag
Very nice !!!! The last one with the bite missing looks boneless. which I may try today.
Thanks for sharing.
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Nope they were bone in! 
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03-30-2008, 11:52 AM
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#14
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Moderator
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
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That chicken looks great Larry.
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Griff
Friends don't let friends eat farmed fish.
"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
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03-30-2008, 01:33 PM
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#15
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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I hate to rain on your parade here Larry, but I would think you would want me to be honest in my opinion and not blow wind up your already huge a$$.
I think the chicken is too blotchy in appearance, don't know if the sauce you used has chunks of "stuff" in it or what is causing it but the thighs do not have a uniform appearance and IMHO would not fair well in appearance scores. Just my $0.02.
Great job though on the bite through skin, there you have made it to comp chicken nirvana.
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Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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03-30-2008, 01:50 PM
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#16
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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How do you make the skin "bite through" exactly?
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03-30-2008, 02:30 PM
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#17
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Bruce B
I hate to rain on your parade here Larry, but I would think you would want me to be honest in my opinion and not blow wind up your already huge a$$.
I think the chicken is too blotchy in appearance, don't know if the sauce you used has chunks of "stuff" in it or what is causing it but the thighs do not have a uniform appearance and IMHO would not fair well in appearance scores. Just my $0.02.
Great job though on the bite through skin, there you have made it to comp chicken nirvana.
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Bruce,
I agree and value your opinion..............................that's why I said in my post "I would have liked more color". Meaning exactly what you said in otherwords. Yes it's very blotchy and I have figured out why it was and will correct it next weekend when I do it again. What happened was the original rub crust never cooked into the skin, which never made the skin tacky. That is what caused the blotchiness, because everytime I basted, the sauce rolled off and could not adhere to the meat. I have a fix and most of it was my error.
Other than that, the chicken as far as taste and tenderness was right on!
But yes, I agree it was very blotchy!! Thanks again for your honest opinion Bruce.
Quote:
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Originally Posted by Greg Rempe
How do you make the skin "bite through" exactly?
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It's in the "Szecret Szauce"!
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03-30-2008, 06:28 PM
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#18
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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Looked really good buddy. Wish I had some right now.
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Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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