How do you grill chicken?

Meat Burner · 02-01-2011, 08:40 PM

Our competition chicken is a special process and we have done very well. I am curious how my brethren grill chicken at home. Wings, spatched, beer butt, pieces, legs only, thights only, whatever. What is your go to for grilling at home? Thanks everyone.

Cast Iron Chef · 02-01-2011, 08:45 PM

All the above. More theighs and spatchcock. Beer butt, wings even breasts which are usually marinated.

Brauma · 02-01-2011, 08:46 PM

Holy chicken tenders, Batman! I forgot. I used to grill chicken boobs all the time. I've been so focused on friggin thighs lately that I've forgotten the last time I did some boobs.

But I did them on the Weber in sort of a Finney Reverse sear method. I had a med-high fire on one side of the grill. I would cook the chicken on the indirect side until they were 165-170*. Then throw them over above the coals and finish and obtain grill marks.

abangs · 02-01-2011, 08:48 PM

At home typically on a large grill dome (green egg knock off) but lately I have used my backwoods chubby without the water pan and over direct heat around 325 degrees. This has worked out better than the ceramic for me. I think this is how we are going to prep our competition thighs this year. My only issue with the chubby method is the coal placement. Gotta make sure to spread'em evenly.

Meat Burner · 02-01-2011, 08:50 PM

Bros, I have tried all kinds of methods our great brethen have thrown out here, but hi heat is the only technique that has worked for me. Curious what the other folk have done.

landarc · 02-01-2011, 08:52 PM

I do thighs and spatchcocks, almost always hot in the kettle. If I can get it to cruise at 400F offset, then there is where I am. Usually I will add a little glaze to finish it off.

abangs · 02-01-2011, 08:53 PM

Quote:

Originally Posted by Cast Iron Cheif

All the above. More theighs and spatchcock. Beer butt, wings even breasts which are usually marinated.

Stupid question but what is spatchcock??!

Meat Burner · 02-01-2011, 08:55 PM

landarc, I am thinking the 400F may be the key. Curious what the brethren do at home.

bigdogphin · 02-01-2011, 09:00 PM

Boneless breasts.... Rub of whatever I feel like at the time usually Cookshack Spicy chicken rub. Then sear on both sides for a couple minutes then set to indirect heat for 20 min. Or we do Beer Can with white wine or just some wings.

NorthwestBBQ · 02-01-2011, 09:02 PM

Quote:

Originally Posted by Meat Burner

Our competition chicken is a special process and we have done very well. I am curious how my brethren grill chicken at home. Wings, spatched, beer butt, pieces, legs only, thights only, whatever. What is your go to for grilling at home? Thanks everyone.

Gee, Meat, what's the name of your team?

JD McGee · 02-01-2011, 09:07 PM

Hot-N-Fast...is there any other way?

Meat Burner · 02-01-2011, 09:07 PM

LOL Bro!!!

gtr · 02-01-2011, 09:08 PM

Quote:

Originally Posted by abangs

Stupid question but what is spatchcock??!

Spatchcock is when you take a whole chicken, cut out the backbone & lay it out flat. It's also a good idea to take out the keel bone.

Here's a guy doing it on youtube:

YouTube - How to spatchcock a chicken

gtr · 02-01-2011, 09:12 PM

I definitely cook chicken at a much higher heat than I do ribs, butts, brisket, etc. Either indirect on a grill or on the hot spot in my offset.

I normally do spatchcocked whole chix, thighs, & I do lots of drumsticks to send with my young 'uns for lunch at school. Finally tried marinating/basting in Wishbone Italian dressing & really liked how it turned out - think I'll start fooling with my own recipe for something like this.

Meat Burner · 02-01-2011, 09:13 PM

Quote:

Originally Posted by abangs

Stupid question but what is spatchcock??!

Not a stupid question at all brother. You just cut the back bone out of a whole chicken, maybe remove the sternum bone, (not a big deal for now) and open up the bird flat. You end up laying it flat instead of a whole bird. I don't have any pics, so hope some other brethren will post some to show you. It's easy and absolutely delicious!!

02-01-2011, 08:40 PM	#1
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	How do you grill chicken? Our competition chicken is a special process and we have done very well. I am curious how my brethren grill chicken at home. Wings, spatched, beer butt, pieces, legs only, thights only, whatever. What is your go to for grilling at home? Thanks everyone. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

02-01-2011, 08:45 PM	#2
Cast Iron Chef is One Chatty Farker Join Date: 08-01-09 Location: Henderson, NV Downloads: 0 Uploads: 0	All the above. More theighs and spatchcock. Beer butt, wings even breasts which are usually marinated. __________________ Paul 18.5 & 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum Genesis 3 Gasser Bradley Bisquette Pooper Bullpen BBQ Team

02-01-2011, 08:46 PM	#3
Brauma Quintessential Chatty Farker Join Date: 05-04-05 Location: Goochland, VA Downloads: 0 Uploads: 0	Holy chicken tenders, Batman! I forgot. I used to grill chicken boobs all the time. I've been so focused on friggin thighs lately that I've forgotten the last time I did some boobs. But I did them on the Weber in sort of a Finney Reverse sear method. I had a med-high fire on one side of the grill. I would cook the chicken on the indirect side until they were 165-170*. Then throw them over above the coals and finish and obtain grill marks. __________________ Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist) Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818 "Life's too short to drink cheap beer or eat crotchpot BBQ" NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen

02-01-2011, 08:50 PM	#5
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Bros, I have tried all kinds of methods our great brethen have thrown out here, but hi heat is the only technique that has worked for me. Curious what the other folk have done. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

02-01-2011, 08:52 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I do thighs and spatchcocks, almost always hot in the kettle. If I can get it to cruise at 400F offset, then there is where I am. Usually I will add a little glaze to finish it off. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-01-2011, 08:48 PM	#4
abangs Take a breath! Join Date: 08-26-10 Location: Gainesville, GA Downloads: 0 Uploads: 0	At home typically on a large grill dome (green egg knock off) but lately I have used my backwoods chubby without the water pan and over direct heat around 325 degrees. This has worked out better than the ceramic for me. I think this is how we are going to prep our competition thighs this year. My only issue with the chubby method is the coal placement. Gotta make sure to spread'em evenly.

02-01-2011, 08:55 PM	#8
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	landarc, I am thinking the 400F may be the key. Curious what the brethren do at home. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

02-01-2011, 09:00 PM	#9
bigdogphin Full Fledged Farker Join Date: 05-12-09 Location: Beaverton, OR Downloads: 0 Uploads: 0	Boneless breasts.... Rub of whatever I feel like at the time usually Cookshack Spicy chicken rub. Then sear on both sides for a couple minutes then set to indirect heat for 20 min. Or we do Beer Can with white wine or just some wings. __________________ Jesse Movin' The Chains BBQ TEAM Reverse FEC 100 Right Handed FEC 100 1 UDS and Chargriller Superpro w/ sfb (Retired) Weber Kettle Green Thermapen KCBS & PNWBA CBJ

02-01-2011, 09:07 PM	#11
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	Hot-N-Fast...is there any other way? __________________ Wine Country "Q" Competition BBQ

02-01-2011, 09:07 PM	#12
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	LOL Bro!!! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

02-01-2011, 09:12 PM	#14
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	I definitely cook chicken at a much higher heat than I do ribs, butts, brisket, etc. Either indirect on a grill or on the hot spot in my offset. I normally do spatchcocked whole chix, thighs, & I do lots of drumsticks to send with my young 'uns for lunch at school. Finally tried marinating/basting in Wishbone Italian dressing & really liked how it turned out - think I'll start fooling with my own recipe for something like this. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

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