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Can chicken be smokey and crispy
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Club Member
- Aug 2017
- 7556
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
I cook all my chicken either on my Hasty-Bake or in my oven. Reason being that I want to cook as hot and fast as possible. Cook it too slow, you end up with dry chicken and rubbery skin. Been playing with this for years, finally got it to where everyone in my family is happy. The folks that want their breast meat "done" and the peeps that want their chicken juicy and the others that want crispy skin and the other crowd that wants some smoke taste :-)
Some tricks
1. Cook the chicken hot and fast
2. Definitely dry brine for at least 3 hours, better is 24 hours
3. Get rub under and over the skin
4. Don’t stuff the bird, better to spatchcock
5. If spatchcocked, you only need a little smoke
Here’s my 24 hours to cooking a chicken
1. About 24 hours prior to cook, spatchcock the chicken
2. Then rub kosher salt under the skin of the breasts and thighs and into the cavity of the bird.
3. Stick the bird, uncovered, into the fridge and let it sit that way for 24 hours. The drying will do amazing things for the skin and the flavor of the breast and thigh
4. Set up grill for a very hot 2 zone cook …. I like my indirect zone to run 375
5. Add whatever rub you like to the cavity and under and over the skin of the breast and thigh
6. Put bird on the indirect side and cook until the breast probes at 160F
7. Quickly flip the bird skin side down on the direct side for 3-5 minutes, but don’t let the skin burn, just want it brown and crispy
8. Pull bird and rest it uncovered for no more than 10 minutes
9. Slice and serve immediately
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I was told I cooked some good chicken, but I am always lookin to get better. I do most of what you do, most I say, not everything. You know what I’ll be doin next, yessir! The rodeo method to a tee!
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FireMan I just learned something new from Potkettleblack ..... love this place.
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Club Member
- Jun 2016
- 2374
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
I like Ecowper's method there, which is for the ultimate chicken experience. I would add that I prick the skin of the bird with a fork before drying. This allows more of the fat to drain out while cooking, which improves the skin.
I rub before drying, but I either rub and salt at the same time, or use a rub with salt, so same thing.
I do spatchcocking but I find I get my best results from vertical cooking. Spanek style vertical roaster on the Grilla, or hung in the OBJ.
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