Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

While we are talking chicken. Please help me pick.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    While we are talking chicken. Please help me pick.

    Alright. I just spatchcocked and dry brined two fryer for tomorrows cook. One will be for my focus groups dinner and one will be for chicken salad. You all tell me how I should do em.

    Option 1: kettle: If this wins I'll figure out how to do both at once

    Option 2: WSM

    Option 3: one each.

    Thanks in advance for your vote.

    edit:
    Its just in fun. Throw it out there. Or give me a challenge. : )
    Last edited by Jon Solberg; January 10, 2015, 07:27 PM.

    #2
    Its all just for fun. Really dont be scared. just sayin hehehehe

    Comment


      #3
      WSM, one breast down the other breast up.

      Comment


      • Jon Solberg
        Jon Solberg commented
        Editing a comment
        didnt see that comin.... good one

      #4
      Kettle, one breast down and the other breast up

      Comment


        #5
        How do we tell how much juice obviously pools in the breast? Seems if that were true then it would lose less weight than the other.

        Comment


          #6
          Missing something,..,. Where is the NEW TOPIC button? Harry Soo seminar has a faulty link.
          Thanks,.,

          Comment


          • _John_
            _John_ commented
            Editing a comment
            If you click The Pit tab up top, then pick an area to post and click that, then you should see the New Topic.

          • MadJack
            MadJack commented
            Editing a comment
            Thanks John.

          #7
          Originally posted by John View Post
          How do we tell how much juice obviously pools in the breast? Seems if that were true then it would lose less weight than the other.


          WTH....

          Comment


            #8
            I say beer can chicken on both. 16 ounce cans of Old Milwaukee Light. Don't open the beer cans at all. Rub down the cans with clarified butter, after inserting in the bird (good luck with that).

            Cook to 195 internal, or until "Ernest like skin" literally pops off the bird onto the grates.

            You'll thank me later.

            Comment


            • W.A.
              W.A. commented
              Editing a comment
              Reminds me of Imus in the morning when someone on his radio show used to play Wilfred Brimily /Quaker Oats / stuffing a turkey skits.

            #9
            Originally posted by Jerod Broussard View Post
            I say beer can chicken on both. 16 ounce cans of Old Milwaukee Light. Don't open the beer cans at all. Rub down the cans with clarified butter, after inserting in the bird (good luck with that).

            Cook to 195 internal, or until "Ernest like skin" literally pops off the bird onto the grates.

            You'll thank me later.


            Well so much for asking for intelligent input

            Comment


            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              If it ain't in the Pit Barrel it's not intelligent

            • Jon Solberg
              Jon Solberg commented
              Editing a comment
              Your right. I have never cooked in a wastebasket. I know not of what I speak ; )

            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              Trash burning barrel hehehehe

            #10
            One each

            Comment


              #11
              I really like Jerod's idea here. But might I add- let it come to room temp first. Cook it until the juices are no longer pink. Push it until it feels like the heel of your hand. Only salt the top, salt wont travel up against gravity. Only smoke it for one hour, by then the smoke will have penetrated all the way down to the bone and it won't absorb any more. Thermometers are for sissies, real men take a chance on salmonella or dry meat, builds character and the ladies will flock to your door. Don't even think about having a Ford parked in your driveway while you're doing this, it will ruin everything because we all know they are just terrible vehicles and give off bad vibes.

              Now that we have all those important facts settled, I look forward to your cook.

              Comment


              • Powersmoke_80
                Powersmoke_80 commented
                Editing a comment
                Its all good Huskee!

              • DWCowles
                DWCowles commented
                Editing a comment
                And I thought we were friends, Huskee

              • Huskee
                Huskee commented
                Editing a comment
                Sorry DWC. I meant to say, uh, Toyota...yeah, Toyota.

              #12
              My only suggestion would be to use pecan - it has become my favorite wood for smoking chicken.

              We also like a light dusting of Tony Chachere's, but maybe try some HRR if you have some on one -- I have yet to try it, but it looked great in Aaron's pics.

              Comment


              • Jon Solberg
                Jon Solberg commented
                Editing a comment
                Pecan and cherry are my go to's for sure.

              #13
              Jon do you want to borrow a pellet grill and impress your focus group for going outside the box and serving an incredible tasting chicken! LOL

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                That sounds interesting, I hear you don't need a beer can pushed all the way up to the interclavicular cavity if you have a pellet grill.

              #14
              Im thinking this will be a deep fried beer can rested to room temp chicken over an open fire of pressure treated.

              got to check my oil temp. 1 mississippi, 2 mississ....

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                Cherry would is the bomb......can't wait to get some them chunks above a vortex with chicken parts all around....

              #15
              Jon, show your stones dry brine unrefrigerated three days serve tar-tar style with a good white zin show them what real men are made of and what the he$l is a focus group?

              Comment

              Announcement

              Collapse
              No announcement yet.
              Working...
              X
              false
              0
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
              false
              false
              {"count":0,"link":"/forum/announcements/","debug":""}
              Yes
              Rubs Promo

              Spotlight

              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


              Grilla Pellet Smoker proves good things come in small packages

              We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
              Click here for our review on this unique smoker


              The Good-One Is A Superb Grill And A Superb Smoker All In One


              The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

              Click here to read ourácomplete review


              Bring The Heat With Broil King Signet’s Dual Tube Burners

              3 burner gas grill

              The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

              Click here to read ourácompleteáreview



              Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

              Click here to see our list of Gold Medal Gifts


              GrillGrates Take Gas Grills To The InfraredáZone


              GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

              Click here for more about what makes these grates so special


              Groundbreaking Hybrid Thermometer!

              Thermapen One Instant Read Thermometer

              The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

              Click here to read our comprehensive Platinum Medal review


              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

              kamado grill
              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

              Click here for our article on this exciting cooker