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Chicken Dilemma

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  • VenomM3
    Club Member
    • May 2016
    • 23

    Chicken Dilemma

    Hello Everyone,
    My name is Myles and I got into the BBQ scene back in 2013. The only piece of meat that I've been successful to smoke on my WSM was a whole chicken. I've failed several attempts to make ribs on the WSM and they came out to dry and my smoker doesn't keep a consistent temperature. I recently bought a BBQ guru fan and computer, but have yet to try it out yet. I've read many many articles for help with my smoker and I'm still frustrated and lost, so I've decided to quit until now. One major issue I'm having is cooking boneless skinless chicken with marinade recipes off the internet. I follow the recipe to the T and the chicken comes out tasting awful! I buy premium chicken from Whole Foods and can't understand why I'm failing miserably.
  • DWCowles
    Founding Member
    • Jul 2014
    • 9763
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #2
    Welcome VenomM3

    Comment

    • MBMorgan
      Club Member
      • Sep 2015
      • 6093
      • Colorado
      • > Weber Genesis EP-330
        > Grilla Grills Original Grilla (OG) pellet smoker
        > Pit Barrel Cooker (gone to a new home)
        > WeberQ 2000 (on "loan" to a relative)
        > Old Smokey Electric (for chickens mostly - when it's too nasty out
        to fiddle with a more capable cooker)
        > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
        > Thermoworks Smoke
        > 3 Thermoworks Chef Alarms
        > Thermoworks Thermapen
        > Thermoworks IR-GUN-S
        > Anova sous vide circulator
        > Searzall torch
        > BBQ Guru Rib Ring

        > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
        > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
        > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

      #3
      Welcome to the Pit! I suggest you start here for some chicken ideas: http://amazingribs.com/recipes/chick...uck/index.html

      Comment

      • Nate
        Charter Member
        • Apr 2015
        • 3816
        • Quarantined
        • INFO
          ~Known as: Nate
          ~Location: Cornfield in Southwestern Indiana
          ~Credit Manager for an Agriculture Coop.


          SMOKERS & GRILLS
          ~Grilla Original Grilla
          ~Char-Broil Commercial Tru-Infrared Gas Grill
          ~Pit Barrel Cooker
          ~Brinkmann Trailmaster Vertical Offset Smoker
          ~Weber Kettle 22.5" Original
          ~Weber Q1000


          THERMOMETERS
          ~Thermoworks Thermapen MX4
          ~Thermoworks Thermapen
          ~Thermoworks ThermoPop
          ~Thermoworks ChefAlarm TX-1100-XX (Orange and black)
          ~Thermoworks DOT TX-1200-XX (Black)
          ~Thermoworks IR-Gun-S Industrial Infrared Thermometer
          ~Maverick ET-733
          ~Maverick XR-50


          ACCESSORIES
          ~Stanley T-Stak mobile tool box for BBQ Supplies
          ~Slow 'n' Sear
          ~Drip 'n' Griddle
          ~Weber Rapid Fire Chimney Starter
          ~Pro-Series Probes for Thermoworks
          ~Humphrey's Rib Spatula


          DRINKS
          ~Sweet Tea
          ~Bourbon
          ~Craft Beers or whatever is in your fridge

        #4
        Welcome from Indiana.

        Can you give us some more details about your processes, temps, recipes, etc... ? The more info you provide then the more folks can offer some opinions, suggestions, and help.

        Comment

        • VenomM3
          Club Member
          • May 2016
          • 23

          #5
          Originally posted by Nate View Post
          Welcome from Indiana.

          Can you give us some more details about your processes, temps, recipes, etc... ? The more info you provide then the more folks can offer some opinions, suggestions, and help.
          Chicken Fajitas: I would follow a recipe like this Whisk together chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and pepper in a small bowl. I would then place the chicken in a bowl, mix the spices together and pour it on the chicken evenly as best as I can. I would then oil my Weber Grill (Spirit) and place the chicken on the front grates. I would then turn the gas up to its highest level on one side (not on side where chicken is) and turn off the other burner. I would then cook the chicken til 160 degrees, pull it then let it rest. Please advise that these are whole pieces of boneless skinless chicken, not cut or pounded at all.

          Comment


          • Nate
            Nate commented
            Editing a comment
            So what about it did you not like: flavor profile, chicken too dry, surface burnt, etc.... ?
        • fuzzydaddy
          Charter Member
          • Nov 2014
          • 4953
          • Winchester TN
          • Hardware
            Slow N Sear Deluxe Kamado.
            22" Weber Kettle.
            Slow N Sear, DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
            Chimney starters.
            PartyQ.
            Joule.
            GrillGrates, GrateGriddles.
            Maverick XR-50 [my favorite].
            ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

            Consumables / Favorites
            KBB (short cooks), Weber (long cooks)
            Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
            SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
            MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

          #6
          Welcome VenomM3. We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute.

          Comment

          • Danjohnston949
            Former Member
            • Dec 2014
            • 4437
            • 1410 9th. St. N, Fargo ND

            #7
            VenomM3, Welcome to The Pit! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory!
            Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

            Comment

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            Meat-Up in Memphis 2021

            Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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