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Need a good barbecue chicken rcipe

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  • RonB
    commented on 's reply
    You repaid us with the photo above.

  • Breadhead
    commented on 's reply
    We're all food porn voyeurs. Thank you for feeding our needs.😬

  • Hulagn1971
    replied
    Breadhead RonB EdF Bruce54 thanks all!

    Leave a comment:


  • Bruce54
    commented on 's reply
    Perfect! S&G can't be beat on chicken.

  • EdF
    commented on 's reply
    Looks great!

  • RonB
    commented on 's reply
    Congrats on a successful cook. And very tasty lookin' too.

  • Breadhead
    commented on 's reply
    Oh yeah... I'd eat that. It looks great.👍

  • Hulagn1971
    replied
    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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  • HouseHomey
    replied
    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!

    Leave a comment:


  • HouseHomey
    commented on 's reply
    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
    commented on 's reply
    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.

  • Breadhead
    replied
    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.

    Leave a comment:


  • RonB
    replied
    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.

    Leave a comment:


  • EdF
    commented on 's reply
    Not I - that's why I didn't mention it! ;-)

  • dtassinari
    replied
    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?

    Leave a comment:

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