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Need a good barbecue chicken rcipe

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  • Hulagn1971
    Charter Member
    • Dec 2014
    • 975
    • NC, The Triad
    • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

    Need a good barbecue chicken rcipe

    We're having family over tomorrow and I am looking for a solid barbecue chicken recipe. I will be cooking using a 26" weber kettle and a SnS. I'm looking to get that crispy skin and keep the chicken moist and be able to finish it with a nice bbq glaze. I'll be using whole cut up chickens so there will be white and dark meat. Any and all suggestions are greatly appreciated.
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3183
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #2
    Dry brine the parts overnight uncovered in the frig. Separate, but don't remove, the skin from the meat and rub some oil (not butter) under the skin. A nice herbal rub on the outside and some extra pepper. Cook at 350F. Keep a careful eye on the internal temps: 160-5 for the breasts, 180-5 for the legs. Consider putting the legs in first, then the breasts and wings.

    Those are the basics. Sure others will have more ideas.

    Comment

    • Steve R.
      Club Member
      • Jul 2016
      • 2139
      • Elizabethtown, KY
      • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Ranch Kettle w/ Guru adapter.

      #3
      When in doubt, I go with Weber KC BBQ rub. Apply it well ahead of time to get a dry brine going. Love that stuff.

      Comment

      • dtassinari
        Former Member
        • Jan 2017
        • 99

        #4
        I never seem to manage to have both crispy skin AND a nicely caramelised BBQ glaze. It's either/or for me, so I usually settle in favour of the skin and serve a sauce on the side.

        Anyone have tips on how to get both?

        Comment


        • EdF
          EdF commented
          Editing a comment
          Not I - that's why I didn't mention it! ;-)

        • HouseHomey
          HouseHomey commented
          Editing a comment
          unheard of. However I did have amazingly crunchy chili cheese fries yesterday and a sandwich shop of all places. That was a first for me. Awesome.
      • RonB
        Club Member
        • Apr 2016
        • 12078
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #5
        I also vote for skin too. Put sauce on the table for those who want it. We had friends over Thursday for chicken on the grill. I cooked two on the Weber + rotisserie using Simon and Garfunkel rub, (recipe here). One of our friends looked a bit disappointed when she heard it didn't have sauce on it, so I put a bottle of BBQ sauce on the table. She was amazed at the skin on the chickens when they came off the grill, and after one taste, she never touched the sauce. S&G rules for chicken.

        Comment

        • Breadhead
          Banned Former Member
          • Jul 2014
          • 1

          #6
          Personally... for a large party I would be tempted to do Meathead's S&G Rub and bake it hot, 375° to 400°. That will give you the crispy skin you're after. Then if some of your guest's insists on having a sauce on their chicken I would apply sauce on some pieces 30 minutes before pulling them. Then 15 minutes before pulling them glaze them with another layer of sauce so it will firm up just a little bit.

          Comment


          • HouseHomey
            HouseHomey commented
            Editing a comment
            A good cook but no grilling taste on the chicken 🍗. Chcicken and grill taste are made for each other. Add Rub of choice and yowza.
        • HouseHomey
          Club Member
          • May 2016
          • 4875
          • Huntington Beach, Ca. Surf City USA.
          • Equipment
            Primo Oval xl

            Slow n Sear (two)
            Drip n Griddle
            22" Weber Kettle
            26" Weber Kettle one touch
            Blackstone 36” Pro Series
            Sous vide machine
            Kitchen Aid
            Meat grinder
            sausage stuffer
            5 Crock Pots
            Akootrimonts
            Two chimneys (was 3 but rivets finally popped, down to 1)
            cast iron pans,
            Dutch ovens
            Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
            The help and preferences
            1 extra fridge and a deep chest freezer in the garage
            KBB
            FOGO
            A 9 year old princess foster child
            Patience and old patio furniture
            "Baby Girl" The cat

            Erik S.

          #7
          Higher heat = crunchy skin. I decide on skin use first. If crunchy skin is out then you can go lower temp with a moist chamber, extra smokey etc... as for me. I like dry brine and S&G, higher heat to crunchy skin. Otherwise I like a smokey mix of chili powder, cumin, Tumeric, ground coriander, ground ginger, onion powder, paprika, 250° with Pecan, a lil too much sauce and a little char.

          good luck!

          Comment

          • Hulagn1971
            Charter Member
            • Dec 2014
            • 975
            • NC, The Triad
            • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

            #8
            Thank you all for the responses. I decided to dry brine in the fridge then rub with S&G. Cooked at 350 degrees or so. Wood used was cherry and peach. Came out very nice.
            Click image for larger version

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            Comment


            • RonB
              RonB commented
              Editing a comment
              Congrats on a successful cook. And very tasty lookin' too.

            • EdF
              EdF commented
              Editing a comment
              Looks great!

            • Bruce54
              Bruce54 commented
              Editing a comment
              Perfect! S&G can't be beat on chicken.
          • Hulagn1971
            Charter Member
            • Dec 2014
            • 975
            • NC, The Triad
            • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

            #9
            Breadhead RonB EdF Bruce54 thanks all!

            Comment


            • Breadhead
              Breadhead commented
              Editing a comment
              We're all food porn voyeurs. Thank you for feeding our needs.😬

            • RonB
              RonB commented
              Editing a comment
              You repaid us with the photo above.

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