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Barbecue Chicken

SomedayMommySomedayMommy Posts: 193
edited November -1 in EggHead Forum
I'm a looking to make bbq chicken tomorrow. I'd like that traditional sloppy sauced yummy goodness. Breasts thighs and drumsticks.

I need directions from the beginning. Raised direct? In a pan?

And I want to use my sweet baby rays. Which dizzy pig rub will go best with it? I appreciate ANY help or leads...

Comments

  • meat03manmeat03man Posts: 83
    Whole chicken cut the back bone out, push it flat, inject with apple juice and brown sugar, coat with chosen rub, slow smoke on indirect for about 4 hours at around 225 back down breast up. When it's about done smother the bird with bbq sauce and your in business
  • fire eggerfire egger Posts: 1,124
    I have been on a chicken binge all summer, and what I've settled on is quarters and wings raised grid indirect, high in the dome @425ish, turn a couple times, sauce just befor they are done and give them about 10 mins back on the egg.
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  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Traditional Stacie??? Many concepts there. Fire egger has a great cook for pieces.

    Are you looking for a 'sloppy joe' type chicken? This is pork but something like this.
    barbacoa2.jpg

    If so...

    Cook the chicken direct or indirect. Direct 400° dome raised grid. When the bird hits 165° pull, remove skin and shred. Put in a bowl and mix in your favorite sauce, Sweet Baby Ray's, Hunts Hony BBQ or something like that. Mix well and to the wetness you want than back on the egg at +/- 275° for 10 or so minutes with some fresh smoke wood. That will make some great sandwiches.

    Kent
  • Little ChefLittle Chef Posts: 4,725
    SomedayMommy: Raised direct sounds like a good plan. I use dome temp of 400*. Start saucing when it appears you are about 10 minutes from the finish so you can get some carmelization on the sauce.
    You could also roast indirect, then remove platesetter and finish direct. That is assuming you want some carmelization on the sauce. If you don't want carmelization, sauce indirect. (Don't forget a drip pan)
  • fire eggerfire egger Posts: 1,124
    that looks so good, Kent!, thats on my short list!!
  • FluffybFluffyb Posts: 1,815
    I agree with Fire Egger (Kendall), I am loving chicken leg quarters. I let mine sit in the fridge with DP Tsunami Spin or Red Eye for a couple of hours. Then on to the egg direct around 375-400. Sauce the last 10 minutes, so good.

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  • thirdeyethirdeye Posts: 7,424
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    I either like raised direct, or indirect using a heat shield like a plate setter. My favorite pit temps for a combination cook like you are doing are 275° - 300°.

    I always brine chicken breasts for at least 2 hours, then rest in the fridge for 1 hour. If I want to jazz up my thighs and drumsticks, I'll marinate them in Italian salad dressing for several hours. All pieces get a sprinkle of rub, and I usually sprinkle some underneath the skin, and hold the skin in place with toothpicks.

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    The breasts can be removed from the cooker at 160°, and they will rise into the safe zone. I prefer the thighs and drumsticks cooked into the high 170°'s to mid 180°'s.

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    When saucing, I will remove a little lower than the temps listed above and finish using a thinned down sauce, in a pan (covered) for about 10 minutes. Cooking skin down in the sauce will help tenderize it and help you with the bite through skin.

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    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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