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-   -   Chicken Question (http://www.bbq-brethren.com/forum/showthread.php?t=17540)

Bigmista 05-03-2006 09:30 AM

Chicken Question
 
When you are cooking chicken for a large group of people, do you sauce the chicken while it is still in the smoker or do you just dunk it in sauce when it is done? I'm serving 1/2 chickens in 24 dinners.

BTW...for the Cali folx, Ralph's has whole chickens for $.59/#, no limit.

Sledneck 05-03-2006 10:05 AM

I like to sauce it a few minutes before taking it off just to carmelize it. To me it looks better and i dont like cold sauce on a hot product

bbqbull 05-03-2006 10:18 AM

Bigmista, I agree with Sledneck. I brush on a layer of sauce on my meat about 5-10 minutes before pulling it off the smoker or grill. Heck ive been known to sauce meat like countrystyle ribs even while in my oven. Ive also sauced venison steak and hamsteaks. The nice little glaze thats on the meat is very very good. Please remember that it will burn very very fast due to the high sugar content of the sauce. Gotta watch it like a hawk. Otherwise you will have a burnt mess.
Mike

BBQchef33 05-03-2006 10:23 AM

yeah.. what they said..

Last 10 minutes in the chamber, or a few mins in the hotspot will set the glaze.

Bigmista 05-03-2006 10:23 AM

Thanks. I will remember that.

I just finished cutting 6 of the 12 chickens that I have in half in about twenty minutes. I would have done them all but I have to get ready for work. It's easy once you know the breastbone secret and you have good poultry shears!

Thank you Alton Brown!

RichardF 05-03-2006 10:45 AM

Saucing/glazing before removing is the way to go. Just need to watch and make sure you don't go past carmalization and end up burning a high-sugar sauce/glaze.

Sledneck 05-03-2006 11:02 AM

Quote:

Originally Posted by RichardF
Saucing/glazing before removing is the way to go. Just need to watch and make sure you don't go past carmalization and end up burning a high-sugar sauce/glaze.

Burning and charring is the latest craze. Havent you read the trhread on the judging class. The charred ribs scored alot of 7, 8 & even a 9

RichardF 05-03-2006 11:18 AM

Quote:

Originally Posted by Sledneck
Burning and charring is the latest craze. Havent you read the trhread on the judging class. The charred ribs scored alot of 7, 8 & even a 9

Yep - You are right; what was I thinking. Them burnt, falling-off-the-bone ribs are da bestest.

Bigmista 05-03-2006 11:27 AM

Burning chicken is the way to get crispy skin?

RichardF 05-03-2006 12:40 PM

our comments regarding burning were in jest. If you raise the cooking temp to crisp your skin, you have to be extra careful with your sauce/glaze.

Bigmista 05-03-2006 12:56 PM

I was joking about that part. I appreciate the concern though.

Bigmista 05-04-2006 11:28 AM

3 Attachment(s)
Ok the chicken dinners (alright, lunches) are just about done. Here is your porn for the day:

backyardchef 05-04-2006 11:32 AM

Nice! Looks good, Bigmista. What's the stuff under the chickens-- mashed taters?

icemn62 05-04-2006 11:39 AM

His wqife dropped off 3 dinners here. The white stuff is rice. Everybody who got one is happy, and the rest of the folks who could have ordered, but did not want to pay for them. Hate me. Like it is my fault they did not want to pay for lunch. I just pointed out, that they had a chance to get some fine "bruned" chicken. Then I laughed to myself and walked away.

icemn62 05-04-2006 11:41 AM

Another good job Mista, what will it be next week? Brisket??? Ribs???


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