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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 02-01-2011, 08:40 PM   #1
Meat Burner
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Default 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.
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Unread 02-01-2011, 08:45 PM   #2
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All the above. More theighs and spatchcock. Beer butt, wings even breasts which are usually marinated.
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Unread 02-01-2011, 08:46 PM   #3
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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.
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Unread 02-01-2011, 08:48 PM   #4
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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.
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Unread 02-01-2011, 08:50 PM   #5
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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.
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Unread 02-01-2011, 08:52 PM   #6
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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.
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Unread 02-01-2011, 08:53 PM   #7
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Quote:
Originally Posted by Cast Iron Cheif View Post
All the above. More theighs and spatchcock. Beer butt, wings even breasts which are usually marinated.
Stupid question but what is spatchcock??!
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Unread 02-01-2011, 08:55 PM   #8
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landarc, I am thinking the 400F may be the key. Curious what the brethren do at home.
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Unread 02-01-2011, 09:00 PM   #9
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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.
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Unread 02-01-2011, 09:02 PM   #10
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Quote:
Originally Posted by Meat Burner View Post
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?
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Unread 02-01-2011, 09:07 PM   #11
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Hot-N-Fast...is there any other way?
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Unread 02-01-2011, 09:07 PM   #12
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LOL Bro!!!
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Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
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Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 02-01-2011, 09:08 PM   #13
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Quote:
Originally Posted by abangs View Post
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
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Unread 02-01-2011, 09:12 PM   #14
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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.
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Unread 02-01-2011, 09:13 PM   #15
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Quote:
Originally Posted by abangs View Post
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!!
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NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
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Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
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