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

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

There are 4 page views remaining.


No announcement yet.

Chicken 1-2-3

  • Filter
  • Time
  • Show
Clear All
new posts

    Chicken 1-2-3

    Decided to try some smoked chicken monday night so we took out 3 chicken quarters, made a few different sauces and got to cooking.

    First off we made some of mh kc sauce as my wife loves sweet sauce on her chicken and pretty much despises anything that remotely tastes like vinegar. Even though my better half can't stand vinegar or mayo I had to make some Alabama white sauce. I has never heard of it before finding this site and it really piqued my interest.

    So 3 chicken and two sauces, we decided to leave the 3rd unsauced so we had a baseline for the applewood smoked flavor and the rub

    Side note I did an absolutely terrible job with the skin as it was almost impossible to eat however I was still pretty happy with how the chicken turned out overall

    That's kc on the left unsauced in the middle and Alabama on the right

    And the winner is...

    Alabama white hands down, skin or no skin. Even the wife loved it and the only thing she likes in the sauce is pepper. She ended up taking the leftovers to work on Tues and put a healthy splash of sauce on it for good measure!

    We'll be doing more this weekend but here in a few hours I'll be trying my first pork butt albeit a small one. Hopefully I can have it done in time for supper tonight!

    Nice report.


      Good write up. The food looks great.


        I need to make the white stuff next time I hang some chicken in the Pit Barrel.


          On my first chicken in the PBC the skin was not that good either (not crispy). Not sure why?


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            You dry brine, what temps?

          • mackdaddy
            mackdaddy commented
            Editing a comment
            Rubbed the skin with vegetable oil with the Simon & Garfunkel rub. Only had temp probe in meat. I thought I did not have to work with temp on PBC. Don't know what temp was.

          I need to try that stuff sauce, keep meaning to but never do.


          • Dewesq55
            Dewesq55 commented
            Editing a comment
            Me, too.

          Guys try the sauce, it's quick to make and should surprise you...it did me

          I dry brined 24 hours with a 2:1 salt/baking soda like I saw in another thread here uncovered in the fridge. I'm pretty sure my problem was adding water to the cooker. Grill temps were at 295-315 on the indirect side according to my maverick.

          Having a get together Saturday and will try again



          No announcement yet.


          These are not paid ads, they are a curated selection of products we love.

          All of the products below have been tested and are highly recommended. Click here to read more about our review process.

          Use Our Links To Help Keep Us Alive

          Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

          Big. Bold. Flavor.

          Meathead's Amazing rubs and sauce

          Introduce big, bold flavor to your BBQ and grilling creations thanks to the Meathead’s Amazing line of pork, red meat, and poultry rubs as well as a KC-style BBQ sauce. Click here to read more and to purchase.

          BBQ And Grilling Gifts For Every Occasion

          Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Here’s our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to see our list of Gold Medal Gifts.

          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. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.

          The Pit Barrel Cooker May Be Too Easy

          The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.