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BBQ competition newbie

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  • Powersmoke_80
    replied
    Cool @eschrank,nice job,any pics?

    Leave a comment:


  • eschrank
    replied
    Chicken Lollipops: 1st Place. Fifty bucks. thanks for the tip.

    Leave a comment:


  • eschrank
    replied
    Wow. Those look amazing.

    Leave a comment:


  • Breadhead
    commented on 's reply
    CandySueQ .

    If you try it let me know how you like it and take pictures. I'm curious what you think of the flavor profile.

  • CandySueQ
    commented on 's reply
    Saved to my recipe file! Thanks for sharing!!!

  • Breadhead
    commented on 's reply
    I like making chicken lollipops when I have friends over to watch football games. They make good halftime snacks.

    Go Cardinals!

  • _John_
    replied
    Lolipop Chicken never fails to impress!

    Leave a comment:


  • Breadhead
    commented on 's reply
    It would be ok... If you baste it a few times with the marinade while cooking.

  • eschrank
    commented on 's reply
    How do you think the chicken would be if I can only marinade for a couple hours? You have to bring the meat with no seasoning to start.

  • eschrank
    commented on 's reply
    You pay for each category you want to enter. What are lollipops?

  • eschrank
    replied
    Thanks for all the tips! The time is pretty short and you have to bring your meat raw and unseasoned. I think I am going with ribs and possibly some chicken. I would have liked to do brisket, but worried about time. Thanks everyone!

    Leave a comment:


  • Breadhead
    commented on 's reply
    CandySueQ .

    That's my absolute ALL time favorite chicken dish. My friends and family all love it when I grill those for them. I use bone in chicken thighs. I marinade them overnight in a zip lock bag. I grill them on my Big Green Egg up high away from the fire box with the lid down at about 275°. I cook them skin side down until I get the crispness and color I want and then turn them over to finish the cook. I baste them with a couple of more coats of the marinade during the cooking process. I pull them at 180°.

    This marinate is to die for. I got this recipe from Chef John at Allrecipes.com. He listed it as a marinade for pork chops. I liked it on pork chops so much I started using it on chicken thighs too.

    Mongolian chicken thighs.... Marinade

    1/2 cup hoisin sauce
    4 cloves garlic, minced
    1 1/2 tablespoons soy sauce
    1 tablespoon grated fresh ginger
    1 tablespoon red wine vinegar
    1 tablespoon rice vinegar
    1 tablespoon sherry vinegar
    2 teaspoons sesame oil
    2 teaspoons white sugar
    1 1/2 teaspoons hot sauce... Any type I use Sriracha
    1/2 teaspoon ground white pepper
    1/2 teaspoon freshly ground black pepper

    I quadruple this recipe every time I mix it and keep this in the fridge most of the time.

    Try it you might like it.
    Last edited by Breadhead; August 17, 2015, 02:50 PM.

  • CandySueQ
    replied
    You could likely get a small flat done in 6 hours cooking hot. I'd do pork tenderloin, loin or baby backs for pork. That's mighty pretty chicken Breadhead ! You don't say if you have to do all or can choose one. Have fun and good luck!

    Leave a comment:


  • Breadhead
    replied
    I smoked these items this weekend in 5 hours... All went well.

    Leave a comment:


  • Stevehtn
    replied
    _John_ agreed. Definitely stick to ribs for beef and pork, and my pick would be thighs as well for chicken (but I hate chicken so my opinion is moot, LOL). That's an awful short amount of time for anything else.

    Leave a comment:

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