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01-23-2009, 03:15 PM
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#1 |
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is One Chatty Farker
Join Date: 08-27-06
Location: Dalton, Ga
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Grilling Comp Chicken
Have you ever tried grilling your comp chicken? If so did you smoke it first? Thanx
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Greendriver, -------------------------------------------- Blog - Carpet Capitol Living |
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01-23-2009, 03:28 PM
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#2 |
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Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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High heat smoking here, never grilled.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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01-23-2009, 03:33 PM
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#3 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Cook chicken over high heat in the drum so technically i am grilling with some smoke added.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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01-23-2009, 03:55 PM
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#4 |
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somebody shut me the fark up.
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Brown first then smoke at 250*
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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01-23-2009, 04:11 PM
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#5 |
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is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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High heat in the ECB
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
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01-23-2009, 07:18 PM
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#6 |
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is One Chatty Farker
Join Date: 10-16-08
Location: Virginia
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I have grilled it at competitions, I think the chicken was ok wish I would have had some smoke in it. I think it finished 14th out of 36
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FEC 120, Lang 84, Custom Off Set |
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01-24-2009, 03:06 PM
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#7 |
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is one Smokin' Farker
Join Date: 10-09-07
Location: carthage,mo.
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My signature comp. chicken is a 13 step process including smoking and braising. PITA. It is very good and places in the money most times. But what I get beat by is chicken that is cooked at very high temps, for very short amount of time.Some are brining, soaking, injecting, but the key is the temp. Locks in moisture and crisps skin in no time at all. In fact there is new cooker (F E grill with high temps) coming out soon.Steve.
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