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Old 05-10-2008, 12:52 PM   #1
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Regular BBQ Chicken Plain and Simple

This is the last part of the meat I'm cooking for the luncheon on Thursday. They wanted BBQ Chicken, so I grilled thighs naked over direct heat unil they were done, then basted with a mixture of Sweet Baby Rays and Wolfe Rub Original about a 3:1 ratio. First time I've tried this and I loved it! They are in the freezer now and will be vacuum sealed and frozen until Thursday.

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Old 05-10-2008, 12:54 PM   #2
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looks good..how you gonna reheat?
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Old 05-10-2008, 12:58 PM   #3
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Chicken direct. That's the way to fly Larry! Looks tasty indeed.
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Old 05-10-2008, 01:18 PM   #4
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Looks great Larry! Are you running a take out place from your back deck?

Where does all this food go? You are a cooking machine!
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Old 05-10-2008, 01:41 PM   #5
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that looks very good Larry... is it gone yet?
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Old 05-10-2008, 02:31 PM   #6
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Larry, you gotta stop with this pretty food! I keep drifting toward the fridge, and it's not mealtime!

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Old 05-10-2008, 03:07 PM   #7
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Quote:
Originally Posted by Captain Morgan
looks good..how you gonna reheat?
Boil in a bag.......this will be a first with chicken like this for me so I'll let you know how it turns out.


BTW everyone, this food is all for a work function Thursday, I'm not eating it all. I have sampled along the way though for Quality Assurance purposes only!
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Old 05-11-2008, 08:15 AM   #8
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Captain Morgan":16rz7upy
looks good..how you gonna reheat?
Boil in a bag.......this will be a first with chicken like this for me so I'll let you know how it turns out.


BTW everyone, this food is all for a work function Thursday, I'm not eating it all. I have sampled along the way though for Quality Assurance purposes only![/quote:16rz7upy]

Looks good Larry, How does the vac sealed then reheated taste compaired to fresh off the pit?
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Old 05-11-2008, 08:31 AM   #9
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Larry, do you like the Primo better then the Performer in regards to how it grills?
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Old 05-11-2008, 09:11 AM   #10
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I think this reheating thing is gonna be interesting...I wonder
how the skin is gonna do...good luck and do tell!

BTW, I may be doing a gig this Thursday for Jamie
of Road Kill grill...he had a stroke!
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Old 05-11-2008, 09:48 AM   #11
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Quote:
Originally Posted by 007bond-jb
Looks good Larry, How does the vac sealed then reheated taste compaired to fresh off the pit?
JB, it tastes just like it came off the pit. I have eaten BBQ, smoked salmon, pastrami, etc. that has been in the freezer a year or more and you would never know.


Quote:
Originally Posted by Greg Rempe
Larry, do you like the Primo better then the Performer in regards to how it grills?
YES. I can get up to grilling temps far quicker, the heat is much easier to control, the heat is uniform throughout the grill, a 20lb bag of lump will last me as much as I grill and smoke on the Primo for well over a month of cooking and I probably have less than a quarter cup of ash after each grilling session and only need to clean the ashes maybe after every 5th or 6th grill session....

Quote:
Originally Posted by Captain Morgan
I think this reheating thing is gonna be interesting...I wonder
how the skin is gonna do...good luck and do tell!

BTW, I may be doing a gig this Thursday for Jamie
of Road Kill grill...he had a stroke!
Thoughts and prayers for Jamie and family, he's a good guy!

I don't think the skin will be great on the chicken, at least I don't think it will be crisp! Actually I know it won't!
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Old 05-11-2008, 09:55 AM   #12
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It will be interesting to hear how the texture is too. Let us know. Got you resume' updated just in case???
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Old 05-11-2008, 09:56 AM   #13
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I would love to be able to pull off chicken like that! Looks great.
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Old 05-12-2008, 06:40 AM   #14
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Wow, killer chicken Larry.
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Old 05-12-2008, 01:44 PM   #15
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That's a whole lotta chick and it looks plenty good Larry.
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Old 05-16-2008, 06:15 AM   #16
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well, how'd it go?
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Old 05-16-2008, 07:22 AM   #17
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Quote:
Originally Posted by Captain Morgan
well, how'd it go?
2 butts, 1 6.5lb brisket flat, 15 pieices of chicken, slaw and 2 gallons of beans were demolished by 20 people (50/50 men to women). I took a sample of each meat and honestly the chicken tasted best by far to me. The skin wasn't crisp, which I knew it would not be due to the reheating method, but the flavor and texture was right on.

My final conclusion on vac sealed chicken is...................it's a winner minus the skin factor. I will definitely do it again and I will use the same method of cooking for now on for all of my BBQ chicken.
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Old 05-16-2008, 07:26 AM   #18
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I'm guessing it may have made the skin even a little more bite though?
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Old 05-16-2008, 07:36 AM   #19
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If the skin sucks, why not discard it before the final sauce. This would save the customer from testing it, and then schuppling it to the side of their plate. Serve with the sauce directly on the tender meat.
What's your thoughts on this???
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Old 05-16-2008, 08:17 AM   #20
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Looks real good Larry. Those looked like some big chickens.

I never eat the skin anyway.
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