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Rubber Chicken

TeefusTeefus Posts: 1,040
I did a couple Chicken halves this past weekend and was pretty disappointed. Despite using Rockwood lump the bird had an off flavor and the skin was like thick rubber. It was night and day different from when I use my Weber kettle with Kingsford, where I get crispy skin and subtle smoke flavor. Please share some Chicken methods.
Michiana, South of the border.

Comments

  • Carolina QCarolina Q Posts: 14,760
    People often complain about rubber chicken from the egg. No one ever complains about chicken from the Weber. Use the kettle.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • RyanStlRyanStl Posts: 256
    I wonder why. To easy to accidentally get too hot on BGE?
  • TeefusTeefus Posts: 1,040
    Actually I think the Weber runs hotter. I kept the Egg at about 325 degrees dome temp.
    Michiana, South of the border.
  • frazzdaddyfrazzdaddy Posts: 2,578
    Did some wings in the airfryer for the first time this weekend. Just dusted them with Wonderbird and 20 minutes @ 400. Wow, very easy ,very crispy and very good!
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
  • Surprised Rubber Chicken Chiken Head Close Up Isolated On White Stock  Photo Picture And Royalty Free Image Image 146448209
    I have a MiniMax on my golf cart
    Florida

  • Mattman3969Mattman3969 Posts: 10,293
    edited April 26
     I’m a firm believer that hotter and higher is better for chicken when you want crispy skin. I will run anywhere from 400-475. Direct vs indirect for me has a lot to do with the bird itself. If I’ve got a small non plumped bird I run direct and if it is a juiced up bird I got indirect because I think all the juice that drips from the bird taints the smoke flavor.  
      If you get the chance try an indirect cook with a drip pan and compare the amount of drippings from small non juiced vs the big plumped birds.  You’ll see a difference. I really believe that the juiced birds release so much liquid that it is hard to crisp the skin when only cooking to 155-160 but with all the extra moisture it doesn’t hurt to go to higher finished temps. 
      I hardly ever air dry or cornstarch my birds anymore but instead cook till I’m happy with the skin and the way the joints and skin feels  only time I temp chicken is on BLSL breast and thighs or when cooking individual pieces. 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Carolina QCarolina Q Posts: 14,760
    Did some wings in the airfryer for the first time this weekend. Just dusted them with Wonderbird and 20 minutes @ 400. Wow, very easy ,very crispy and very good!
    @frazzdaddy What is Wonderbird? Got a link?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • ColtsFanColtsFan Posts: 5,253
    Did some wings in the airfryer for the first time this weekend. Just dusted them with Wonderbird and 20 minutes @ 400. Wow, very easy ,very crispy and very good!
    @frazzdaddy What is Wonderbird? Got a link?

    One of my favs


    ~ John - https://www.instagram.com/hoosier_egger
    (2) XL BGE, LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • Carolina QCarolina Q Posts: 14,760
    @ColtsFan, thanks!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • 4TheGrillOfIt4TheGrillOfIt Posts: 200
     I’m a firm believer that hotter and higher is better for chicken when you want crispy skin. I will run anywhere from 400-475. Direct vs indirect for me has a lot to do with the bird itself. If I’ve got a small non plumped bird I run direct and if it is a juiced up bird I got indirect because I think all the juice that drips from the bird taints the smoke flavor.  
      If you get the chance try an indirect cook with a drip pan and compare the amount of drippings from small non juiced vs the big plumped birds.  You’ll see a difference. I really believe that the juiced birds release so much liquid that it is hard to crisp the skin when only cooking to 155-160 but with all the extra moisture it doesn’t hurt to go to higher finished temps. 
      I hardly ever air dry or cornstarch my birds anymore but instead cook till I’m happy with the skin and the way the joints and skin feels  only time I temp chicken is on BLSL breast and thighs or when cooking individual pieces. 
    I agree.  I cook chicken from 375 to 400 and I consistently get crisp skin without air drying or dry brining or anything else special.  I just did this one a few days ago:

    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
  • abpgwolfabpgwolf Posts: 526
     I’m a firm believer that hotter and higher is better for chicken when you want crispy skin. I will run anywhere from 400-475. Direct vs indirect for me has a lot to do with the bird itself. If I’ve got a small non plumped bird I run direct and if it is a juiced up bird I got indirect because I think all the juice that drips from the bird taints the smoke flavor.  
      If you get the chance try an indirect cook with a drip pan and compare the amount of drippings from small non juiced vs the big plumped birds.  You’ll see a difference. I really believe that the juiced birds release so much liquid that it is hard to crisp the skin when only cooking to 155-160 but with all the extra moisture it doesn’t hurt to go to higher finished temps. 
      I hardly ever air dry or cornstarch my birds anymore but instead cook till I’m happy with the skin and the way the joints and skin feels  only time I temp chicken is on BLSL breast and thighs or when cooking individual pieces. 
    I agree, the egg holds moisture much better than a kettle. So, to avoid the "rubber chicken" you need to bump the temps way up (400-475). I also prefer to grill chicken "Raised Direct". Direct with the grid higher in the dome.

    Lititz, PA – XL BGE

  • BigGreenKevBigGreenKev Posts: 129
    abpgwolf said:
     I’m a firm believer that hotter and higher is better for chicken when you want crispy skin. I will run anywhere from 400-475. Direct vs indirect for me has a lot to do with the bird itself. If I’ve got a small non plumped bird I run direct and if it is a juiced up bird I got indirect because I think all the juice that drips from the bird taints the smoke flavor.  
      If you get the chance try an indirect cook with a drip pan and compare the amount of drippings from small non juiced vs the big plumped birds.  You’ll see a difference. I really believe that the juiced birds release so much liquid that it is hard to crisp the skin when only cooking to 155-160 but with all the extra moisture it doesn’t hurt to go to higher finished temps. 
      I hardly ever air dry or cornstarch my birds anymore but instead cook till I’m happy with the skin and the way the joints and skin feels  only time I temp chicken is on BLSL breast and thighs or when cooking individual pieces. 
    I agree, the egg holds moisture much better than a kettle. So, to avoid the "rubber chicken" you need to bump the temps way up (400-475). I also prefer to grill chicken "Raised Direct". Direct with the grid higher in the dome.
    100% agree with temp and raised direct.
  • marcdcmarcdc Posts: 108
    this method works for me every single time:

    spatchcock the chicken (cut out the backbone, press down on it to flatten it. dry with paper towel on skin side. Season both sides with whatever you want)

    bring egg to 400 degrees, takes about 30-45min to bring to temp and have it running clean. 

    cook raised, direct (you want your grid at the felt line)

    put it on the egg, legs facing towards the rear, skin side UP (not on the grid)

    dont touch it for 40min (no flip, no rotate, don't even open it)

    temp it after 40min (I pull mine when the fat part of the breast registers 163-164)

    sometimes it can take 45min

    you get crackly skin
  • @marcdc I use the same method but I go even higher in the dome with a Ceramic Grill Store raised grid.  This allows you to capture radiant heat from the dome the same as a pizza cook.
    Southeast Louisiana
    2 Larges, 1 XL, Rockin W Smokers gravity fed unit
    Go Tigahas!!!
  • TeefusTeefus Posts: 1,040
    Thanks for all the tips. I’m going to do a clean burn this weekend and burn off all The residue. Hoping that helps the flavor issue. 
    Michiana, South of the border.
  • Sweet100sSweet100s Posts: 521
    @Teefus, Could you post an update?

    What did you do to create the clean burn, and how well did it work in your egg? 
  • TeefusTeefus Posts: 1,040
    I just loaded the fire box and let her rip. I installed the plate setter legs down to burn off all the drippings that had accumulated. Basically pizza mode with everything wide open. It spend two hours at 600* indicated dome temp. I didn’t get white ash on the entire interior but it burned off plenty of deposited grease. I’m doing ribs for Bride of Teefus tomorrow and we’ll see if it made a difference. 
    Michiana, South of the border.
  • DonWWDonWW Posts: 406
    People often complain about rubber chicken from the egg. No one ever complains about chicken from the Weber. Use the kettle.
    Nope.  I've done yardbird countless times in the egg.  Smoked, spatchcock and beer can.  Always tremendous.  My wife's comment is that the breast is almost too juicy - something I just do not understand.....  Perhaps pulling too late.  160 - 165 is target temp.

    XL and Medium.  Dallas, Texas.
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