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Need BBQ Chicken Tips and suggestions
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Powderhound
Posts: 139
Thinking of throwing on some chicken thighs, legs, and wings for the family. Feeding 8-10 people. Initial thoughts are to rub the chix, let sit in frig for a few hours, then, indirect plate setter @325 - 350F with tin underneath meat filled with beer (what kind is best?). Probably take 1.5 to 2 hrs. Will use mesquite and hickory chunks - no chips. Then, for those that want BBQ, I will place them direct, brush on the sauce to finish and carmelize for about 10 mins. Done temp is 160F. Let's hear it!! :-)
Large, Medium, Mini, and Mini Max, a few too many accessories, 2 kids, 1 dog, and original wife. Lover of winter, powdery snow, and lots of golf.
Comments
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Done temp should be 165 in the breast meat 180 for the dark meat. Birds can have an over smoked taste if too much wood is added. IMHO you don't need the liquid for flavor. I do raised direct at 350-400 degrees until internal temp is reached. Spot on for the sauce finish.Extra Large, Large, and Mini. Tucker, GA
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Keep em coming. So many ways to cook these.Large, Medium, Mini, and Mini Max, a few too many accessories, 2 kids, 1 dog, and original wife. Lover of winter, powdery snow, and lots of golf.
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Here are some BBQ chicken sandwiches I did a few weeks ago. Really tasty.
http://eggheadforum.com/discussion/1155671/pulled-bbq-chicken-sammiches-with-peach-salsa-and-fresh-slaw#latest-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Not a big fan of mesquite for chicken, personally.
It's a bit strong smoke for poultry, much better for beef.
Hickory is very good.
John in the Willamette Valley of Oregon -
Definitely agree to skip the liquid in the pan. Also agree the mesquite is a little strong. I really like cherry with yardbird.
If you can let the chick sit in the fridge uncovered (nekked); then apply the rub just before you cook. This will give you a crispy skin.
If you have a raised grid this also helps to get it crispy. I like to do chicken indirect high in the dome. I just brush the sauce on at the end and keep it indirect...but if you want to switch to direct I am sure that will be great to carmalize the sauce. Good luck!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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