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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-03-2006, 09:30 AM   #1
Bigmista
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Default 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.
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Unread 05-03-2006, 10:05 AM   #2
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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
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Unread 05-03-2006, 10:18 AM   #3
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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.
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Unread 05-03-2006, 10:23 AM   #4
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yeah.. what they said..

Last 10 minutes in the chamber, or a few mins in the hotspot will set the glaze.
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Unread 05-03-2006, 10:23 AM   #5
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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!
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Unread 05-03-2006, 10:45 AM   #6
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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.
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Unread 05-03-2006, 11:02 AM   #7
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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
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Unread 05-03-2006, 11:18 AM   #8
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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.
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Unread 05-03-2006, 11:27 AM   #9
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Burning chicken is the way to get crispy skin?
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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.

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Unread 05-03-2006, 12:40 PM   #10
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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.
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Unread 05-03-2006, 12:56 PM   #11
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I was joking about that part. I appreciate the concern though.
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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
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Unread 05-04-2006, 11:28 AM   #12
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Ok the chicken dinners (alright, lunches) are just about done. Here is your porn for the day:
Attached Images
File Type: jpg chickendone.jpg (88.4 KB, 86 views)
File Type: jpg dinnertable.jpg (57.3 KB, 86 views)
File Type: jpg chickendinner.jpg (63.7 KB, 85 views)
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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
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Unread 05-04-2006, 11:32 AM   #13
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Nice! Looks good, Bigmista. What's the stuff under the chickens-- mashed taters?
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Unread 05-04-2006, 11:39 AM   #14
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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.
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Unread 05-04-2006, 11:41 AM   #15
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Another good job Mista, what will it be next week? Brisket??? Ribs???
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