Chicken Question

Bigmista · 05-03-2006, 09:30 AM

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

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???

05-03-2006, 09:30 AM	#1
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	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. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

05-03-2006, 10:05 AM	#2
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	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 __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

05-03-2006, 10:18 AM	#3
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	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 __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

05-03-2006, 10:23 AM	#4
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	yeah.. what they said.. Last 10 minutes in the chamber, or a few mins in the hotspot will set the glaze. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

05-03-2006, 10:23 AM	#5
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	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! __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

05-03-2006, 10:45 AM	#6
RichardF is One Chatty Farker Join Date: 03-07-05 Location: what was the 2nd largest banking city in the US Downloads: 0 Uploads: 0	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. __________________ if you meet the Buddha on the road, kill him Live every week like it's shark week

05-03-2006, 11:27 AM	#9
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Burning chicken is the way to get crispy skin? __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

05-03-2006, 12:40 PM	#10
RichardF is One Chatty Farker Join Date: 03-07-05 Location: what was the 2nd largest banking city in the US Downloads: 0 Uploads: 0	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. __________________ if you meet the Buddha on the road, kill him Live every week like it's shark week

05-03-2006, 12:56 PM	#11
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	I was joking about that part. I appreciate the concern though. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

05-04-2006, 11:32 AM	#13
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City Downloads: 0 Uploads: 0	Nice! Looks good, Bigmista. What's the stuff under the chickens-- mashed taters? __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

05-04-2006, 11:39 AM	#14
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA Downloads: 0 Uploads: 0	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. __________________ Weber Kettle, WSM, CharBroil Gas Grill, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

05-04-2006, 11:41 AM	#15
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA Downloads: 0 Uploads: 0	Another good job Mista, what will it be next week? Brisket??? Ribs??? __________________ Weber Kettle, WSM, CharBroil Gas Grill, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

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