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12-05-2011, 01:44 AM
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#1
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Saint O'Que


Join Date: Jan 2010
Location: Costa Mesa CA
Posts: 1,251
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Roasted Chicken
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12-05-2011, 06:37 AM
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#2
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Moderator
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
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Re: Roasted Chicken
Great lookin' plated picture Mike, super lookin' chicken and that first picture, firing up the K is pretty cool. What's with the bottle of Bud Light, thought your beer came out of the kitchen wall
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12-05-2011, 08:50 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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Re: Roasted Chicken
final pic is outstanding!
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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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12-05-2011, 09:15 AM
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#4
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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Re: Roasted Chicken
Fine looking vittles.
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12-05-2011, 09:40 AM
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#5
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God O'Que


Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
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Re: Roasted Chicken
Great looking chicken!! I was wondering about the bottled beer too.
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12-05-2011, 11:19 AM
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#6
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Wizard of Que


Join Date: Jan 2010
Location: Southern California - Riverside
Posts: 1,502
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Re: Roasted Chicken
Hey Mike, I thought you were a Stubb's man. Did you go over to the "dark side" for a lousy promotion?
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12-05-2011, 11:33 AM
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#7
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Saint O'Que


Join Date: Jan 2010
Location: Costa Mesa CA
Posts: 1,251
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Re: Roasted Chicken
Quote:
Originally Posted by Smokey Lew
Hey Mike, I thought you were a Stubb's man. Did you go over to the "dark side" for a lousy promotion? 
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When I cook chicken I have to use about 7 lbs of charcoal on each side to get that big drum up to temp. I like to cook at 450 475 when I roast chicken to get extra crispy skin. Stubbs is costly. But Yes it's Stubbs for briquettes, Mesquite lump for steak fish and veggies. Royal Oak or Stubbs for competition.
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12-05-2011, 11:36 AM
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#8
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Saint O'Que


Join Date: Jan 2010
Location: Costa Mesa CA
Posts: 1,251
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Re: Roasted Chicken
Quote:
Originally Posted by Vermin999
Great looking chicken!! I was wondering about the bottled beer too.
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Over the past year or so. Kegs have gone up to $105. You can get the same amount of beers in bottles for about $80 and Cans for about $70. The Tap is always flowing but It's for that Friday night just getting home from work Aaaaaaahh. Or with a good choice rib eye......  I cannot find Corona in Kegs north of the border so that you will also see in a bottle.
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12-05-2011, 11:58 AM
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#9
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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Re: Roasted Chicken
Just for grins try it face down sometime.
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12-05-2011, 06:13 PM
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#10
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Re: Roasted Chicken
I'd eat that!
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I hope this isn't negative!
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12-21-2011, 07:06 PM
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#11
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BBQ Central College


Join Date: Dec 2008
Location: Hillsdale,Mich.
Posts: 471
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Re: Roasted Chicken
You did good nice looking chick .................
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Big Bears BBQ
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12-23-2011, 04:37 PM
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#12
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Saint O'Que


Join Date: Oct 2008
Location: O-Town, Florida
Posts: 1,115
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Re: Roasted Chicken
I gained a couple pounds just looking at those pictures. MMmmmmmmmm.
BOB
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12-23-2011, 05:39 PM
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#13
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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Re: Roasted Chicken
Great point about some brands of lump is too sooty for chicken. Near all the Mejico stuff black it up some...also to include B&B which is supposed to be made in Tejas. Must be run by yankees is all I can figger out on that deal. For serious charcoal cooking of dead chickens nothing can top Ozark Oak..from Yellville, Arkansas. It's actually in Snow..but Yellville apparently looks catchier in print. Most likely hard to find for folks in Sunny CA. Big Dave and his small son Big Brad won a bunch of money on chicken using the regular old Kingsford Mesquite Flavor briquettes.
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12-23-2011, 08:02 PM
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#14
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Saint O'Que


Join Date: Jan 2010
Location: Costa Mesa CA
Posts: 1,251
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Re: Roasted Chicken
Yep all we got out here besides high taxes is Kingsford, Cowboy (which I like the new blend) Royal Oak and Mesquite Lump. Oh and that bend you over RIP OFF BGE for like $3000 a bag. I use mesquite lump for just about everything grilling that is. If it’s completely ashed over you don’t get too much flavor on chicken parts. We use Stubbs mostly in comps in our UDS’s. Harry Soo wins every fricken contest our here with Blue K.
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12-24-2011, 12:52 PM
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#15
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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Re: Roasted Chicken
Have tried letting lump ash over in times past and have found by the time it reaches that point the heat production is gone...and its time to add more. My general strategy is to fire it up and when it quits stinking and putting out funny looking smoke..and the pit gets to temp its time to start cooking. When it comes time to add some I fan the firebox door a few times or even leave it standing open for a while till the new addition clears up. Lot of ways to skin a cat I guess
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12-26-2011, 10:41 AM
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#16
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Wizard of Que


Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
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Re: Roasted Chicken
I was grazing here looking for an idea for dinner tonight and think we have a winner! Nicely done. I have one of those racks in a basting pan that I have never used. Great idea using it in the grill. Gonna have to try that. I imagine that too is one of Cappy's inventions!
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