Results of Today's Chicken Experiment - What a FUN Cook!

QBabe

Well, this was fun![p]I picked up a big package of chicken thighs at Sam's Club. Rubbed them with BGE's Sweet Maple Seasoning. Got two large cookers fired up, one set up direct with a raised grid, and the other set up with a plate setter, drip pan and grid. Added the same amount of guava wood chunks to both cookers after stabilizing them at 250°. After allowing the heavy smoke to subside, and getting a nice established fire, put the same amount of thighs on each cooker. [p][p]The chicken on the right side of the plate was done with the indirect setup and the chicken on the left side of the plate was done with the direct/raised grid. The differences were interesting...[p]The direct/raised grid chicken took about 2 hours to reach 180°. The indirect pieces took about 45-50 minutes longer to get to the same internal temperature.[p]As you can see, the direct/raised grid chicken turned out with a beautiful golden color while the indirect pieces took on more of a mahogany shade.[p]Both were equally juicy and tender, but the indirect pieces had a MUCH more pronounced smoke flavor than the direct ones. [p]The skin on both looked about the same, and I should note that I bumped up the temperature on the indirect ones for the last 30-45 minutes to about 350° to finish it. I should also mention we don't eat the skin, so we weren't able to determine which one was more crunchy, but judging by feel, they both seemed to be equally crisp.[p]Thanks to everyone who responded to my inquiry earlier this morning. This experiment sure was a lot of fun![p]Tonia
:~)

BBCause

QBabe,[p]They both look great! Thanks for sharing. I am curious.....based on this experiment which way would be your preference in the future and why?

Unknown

Also, Qbabe, what did you think of the maple seasoning on chicken? [p]Lee

eggor

QBabe,
i'm kinda havin a hard time on which i like better, the ones on the left look prreeetty goooood. but the thighs on the left keep on invitin me back, both look great!!![p]Scott

locolongball

QBabe,
Both look pretty darn good to me... However, I vote for the ones on the left. [p]

eggor

ok, i just realized that i said i like the left side of the plate kept gettin my attention, actually its them thighs-the nice mahogany colored ones on the right- that makes me do the head jerk. wwwwwooooooooo Nelly nice thighs!!!

Squeeze

Tonia...
Very cool (and tasty) experiment. I wonder how they would turn out with a rub that is not as high in sugar? I have tried both ways myself and keep going back to the direct on a raised grid. Thanks for sharing![p]-Kevin

BobinFla

QBabe,[p]Presentation:
9.5 out of 10.[p]BOB
haven't *yet* seen a "perfect" presentation

BBQBluesStringer

Tonia,
Those all look delicious! It's tough to almost impossible to get crispy skin with a sugar-based rub and not have it turn black in the process. Those really make me want to bite! I've been handed lots of thighs to judge that didn't come close to these in FBA contests. Ever think of taking your show on the road?

Unknown

BBQBluesStringer,[p]Is the difficulty in obtaining crispy sking just with ceramic cookers or any grill or cooker? I am not trying to irritate people here just curious. I have seen mention of this before.[p]Thanks

BBQBluesStringer

inquiring customer,
It's a problem with smokers in general. To impart good smokey BBQ flavor, you have to cook at temperatures where wood smokes instead of burns. If you let it go for too long, the skin becomes a little rubbery. To get around this, most folks will smoke for a short time then raise the temperature (or move to a hot grill) to crisp up the skin and finish the chicken. If you use a rub that is heavy on the sugar, the sugar can burn and you get a lot of black on your skin.

Wardster

QBabe,
YOU DON'T EAT THE SKIN!!?!?!?! Noooo,Noooo, stop it.. I can't take it....

QBabe

BBCause,[p]That's a hard question, LOL! Both were equally good. I guess it depends on taste preference. If I were wanting a "smoked" chicken flavor, I'd have to go with the indirect. If I were looking for a "grilled" or "bbq'd" chicken flavor, I'd have to go with the direct. I can see doing both, depending on the result I want in the end.[p]Tonia
:~)

QBabe

eggor,[p]I think that the ones on the right were prettier, too![p]Tonia
:~)

QBabe

locolongball,[p]I meant to mention, your bread the other day looked fantastic...![p]Tonia
:~)

QBabe

Squeeze,[p]Don't know? Sounds like an experiment for another day![p]Tonia
:~)

QBabe

BBQBluesStringer,[p]The thought has crossed my mind, but I haven't gotten brave enough to venture in to the competition circuit yet. Plus, it'd be hard for me to work out the Thursday/Fridays off as often as it seems like I'd need it. Maybe something to look forward when I retire (or hit the lottery and become independently wealthy!)...[p]Tonia
:~)

QBabe

Wardster,[p]Sorry 'bout that! Didn't mean to hurt you![p]If it makes you feel better, I do sometimes eat it when it's fried chicken. Am I back in your good graces again?[p]Tonia
:~)

QBabe

QSis,[p]I LIKE the maple seasoning. I first had it on some wings that Drbbq did at a Minifest in Lakeland. Gives it a really good flavor without overpowering it and making it sickly sweet like so many sweet sauces do.[p]Tonia
:~)

Wardster

QBabe,
On second thought, just gimme a call. I'll drive up and eat the skin for you guys! :-)