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Blues Hog Chicken
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cazzy
Posts: 9,136
I have been wanting to try Cen-Tex's approach to chicken, so I gave it a whirl. Chicken was awesome, but skin continues to be my kryptonite.
Chicken chilling after the herb brine.
My alcoholic beverage for 2013. As you can see, I don't even have cool drinking glasses like @haptster, so it's obvious I rarely drink.
Chicken was roasted raised direct at 350 with cherry wood. Seasoned with DP Tsunami Spin and finished with Blues Hog Original.
Just a hack that makes some $hitty BBQ....
Comments
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ooooh Russian Standard. If you are going to drink, might as well make it the good stuff. That's my favorite.Try a little dusting of corn starch on the skin next time. Really crisps it up nicely. Yours looks different than mine. I think I let the sauce caramelize a little more. It ends up dark and sticky.I think your skin on the egg looks really good. What was wrong with it? I put the BH over that and let it really get sticky before pulling it off.Keepin' It Weird in The ATX FBTX
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Looks pretty good from my seat @cazzy!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Looks terrific, nice job on the sides. Skin looks fine to me, cherry adds color.
______________________________________________I love lamp.. -
The Cen-Tex Smoker said:ooooh Russian Standard. If you are going to drink, might as well make it the good stuff. That's my favorite.Try a little dusting of corn starch on the skin next time. Really crisps it up nicely. Yours looks different than mine. I think I let the sauce caramelize a little more. It ends up dark and sticky.I think your skin on the egg looks really good. What was wrong with it? I put the BH over that and let it really get sticky before pulling it off.Good tips! I will try the cornstarch next time. It curled up, was chewy and was really really dark. I will leave on the blues hog longer next time too.Just a hack that makes some $hitty BBQ....
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What about the skin did you not like? Looks good to me @cazzyPROUD MEMBER OF THE WHO DAT NATION!
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The Cen-Tex Smoker said:and I do 350 indirectJust a hack that makes some $hitty BBQ....
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Just in case you didn't notice, the plated picture is without the skin.Just a hack that makes some $hitty BBQ....
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cazzy said:The Cen-Tex Smoker said:ooooh Russian Standard. If you are going to drink, might as well make it the good stuff. That's my favorite.Try a little dusting of corn starch on the skin next time. Really crisps it up nicely. Yours looks different than mine. I think I let the sauce caramelize a little more. It ends up dark and sticky.I think your skin on the egg looks really good. What was wrong with it? I put the BH over that and let it really get sticky before pulling it off.Good tips! I will try the cornstarch next time. It curled up, was chewy and was really really dark. I will leave on the blues hog longer next time too.Keepin' It Weird in The ATX FBTX
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I guess I'm a visual person and didn't like the way the skin pulled back. I remember yours looking much better.Just a hack that makes some $hitty BBQ....
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wow- definitely looks different than mine. I do indirect and I do corn starch. maybe that's the diff? I didn't even dry mine last time after the brine and it sill crisped up.Keepin' It Weird in The ATX FBTX
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I just pulled off my spatch for my dinner project and it looked much better. Go figureThe Cen-Tex Smoker said:wow- definitely looks different than mine. I do indirect and I do corn starch. maybe that's the diff? I didn't even dry mine last time after the brine and it sill crisped up.
Just a hack that makes some $hitty BBQ.... -
Cool. This is what mine look like. Try indirect next time. See if that helps.
Keepin' It Weird in The ATX FBTX -
Get you fire to 400 and skin will be fine.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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cazzy said:I have been wanting to try Cen-Tex's approach to chicken, so I gave it a whirl. Chicken was awesome, but skin continues to be my kryptonite.Chicken chilling after the herb brine.My alcoholic beverage for 2013. As you can see, I don't even have cool drinking glasses like @haptster, so it's obvious I rarely drink.Chicken was roasted raised direct at 350 with cherry wood. Seasoned with DP Tsunami Spin and finished with Blues Hog Original.LBGE and Mini
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Springram said:cazzy said:I have been wanting to try Cen-Tex's approach to chicken, so I gave it a whirl. Chicken was awesome, but skin continues to be my kryptonite.Chicken chilling after the herb brine.My alcoholic beverage for 2013. As you can see, I don't even have cool drinking glasses like @haptster, so it's obvious I rarely drink.Chicken was roasted raised direct at 350 with cherry wood. Seasoned with DP Tsunami Spin and finished with Blues Hog Original.Keepin' It Weird in The ATX FBTX
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+1 with @MickeyI always do my chicken breasts and wings indirect @ 400F-475F and always have crispy skin.When we use sauce, we add it in the last 20-25 minutes of the cook.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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@cazzy, looks great. Since you're in SA, if you have the chance, try the local stuff, grab some Enchanted Rock... very smooth.
XL BGE; Schertz TX by way of Stow OH. #egghead4life
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Got my Elster package from Travis today. Can't wait to try blues hogColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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