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Old 09-03-2012, 07:57 PM   #1
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Labor Day Chicken

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ID:	4164Kind if a little dark? Whatch y'all think
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Old 09-03-2012, 08:02 PM   #2
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Quote:
Originally Posted by MUShand View Post
Attachment 4164Kind if a little dark? Whatch y'all think
A definite scald on those! What caused it, and more importantly, how do you keep that from happening next time? And once you got passed the scald, how was the chicken? I love a hobby where you can still eat your screwups!
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Old 09-03-2012, 08:04 PM   #3
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Too much sugar
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Old 09-03-2012, 08:28 PM   #4
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Tate was great got the brine the way I want it. I think too much sugar on top maybe not a dusting on the skin until I glaze them
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Old 09-03-2012, 10:18 PM   #5
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Sugars tend to burn quickly
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Old 09-03-2012, 10:30 PM   #6
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What temps and times are you all shooting for
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Old 09-05-2012, 06:58 PM   #7
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Cook direct or indirect?
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Old 09-05-2012, 07:01 PM   #8
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Indirect at about 260-270
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Old 09-05-2012, 07:04 PM   #9
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I cook mine 350* until it hits 180*. My rub doesn't have that much sugar in it. What kind of sugar was in your rub?
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Old 09-05-2012, 07:13 PM   #10
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Turbinado (sp) it's very similar to my pork rub I am thinking of takin the sugar out
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Old 09-05-2012, 07:58 PM   #11
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I use granulated light brwon sugar with pretty good results. Give it a try.
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