Chicken pieces ?

Carmine

I'm planning on using my large BGE for chicken pieces today. Anyone have suggestions on recipes and cooking tips? Is long and slow w/ smoke a good option? I'm open for any suggestions. Thanks.

UnConundrum

Carmine,[p]I'm sure others will respond shortly, but I've found low and slow does NOT work for chicken, especially pieces. It seems to dry out the chicken... There's probably some explanation like chicken not having the volume of collagen that beef does, which tends to melt during low and slow, helping to keep the meat moist....[p]For me, 325 is the best temperature.[p]Only other thing I'd add is a suggestion that you be sure to brine the chicken before you cook it.... There's been several discussions of brining, and you'll find that there have been very few who have tried it and not become converts.... There are many recipes for the brine if you search the archives....

KevinH

Carmine,[p]I have to agree with UnConundrum that low and slow is not the best way. Cook it direct at 325-350. I do like to throw a few mesquite chips on with chicken, but it doesn't take much. Leave the skin on to retain moisture. If you have a setup to cook direct on a raised grid, that will reduce the problem of flare-ups from chicken fat dripping on the coals.

Nature Boy

<p />Howdy Carmine,
These are on the small, but I cook them similarly on the large. For breasts, I agree with UnConundrum, but for thighs, wings and drumsticks I do them lower and do not have a problem with drying them out. 325 will work well (and UnConundrum is a fantastic cook), but I like to cook them direct over the coals, on a raised grill, at about 250 for 90 minutes to two hours. Toward the end of the cook, if the pieces need some color, I will raise the temp to 275 for the finish. I like to rotate the cooking grid every 15 minutes, and only flip once the crust from the rub has firmed up a bit (maybe after 45 minutes).[p]So, lots of ways to go with chicken, but this is how I cook them 9 out of 10 times. Oh...one more thing....go real light on the smoke with chicken!
Have fun, and let us know what you end up doing!
Chris

UnConundrum

Hey Chris,
When you heading North? I have some new toys to play with. You can pick the beer

Nature Boy

Howdy!
Harpoon in Vermont is July 23-24
New Holland in your neck o' the woods is August 27-28.
I like toys! Oh....and beer too!
Cheers
Chris

Smoked Signals

UnConundrum,[p]Low and slow does work for dark meat pieces. Most of those big time BBQ guys on the circuit cook chicken for hours. Thighs and legs are incredible after 4.5 - 5 hours. However, any white meat (brests) will be dry as the desert (you are right ... not enough fat). [p]Finally, I have cooked whole chickens, many times, low and slow. They have always been outstanding. They are almost always falling apart after 5 to 6 hours. But its always safe to probe for temperature on a whole bird. [p]As far as brining your bird ... remember that most commercial chickens (as well as turkeys) already are in a brine in the bag. Check the outside of the bag ... it will say something about a 10-12% solution to enhance flavor ... so you may want to reduce your salt in the brine by about that much. I brine pieces about 1 hour and whole chickens about 4 hours.

UnConundrum

Nature Boy,
We'll keep the light on

BucsFanJim

<p />Carmine,
Recently I've been doing thighs and drums alot and I like this set-up:[p]My method for chicken pieces:[p]Use a dry/moist seasoing rub of your choice a few hours ahead of time if you can.
Grill the pieces direct at 400-ish* to give them a nice browning/sear.
After the initial browning, take the pieces off and use an inverted platesetter with a drip pan of covered with a piece of HDAF, then the grate on top. Get the dome temp down to 300*.
Throw a SMALL hand full of wood chips around the edges of the fire.
Put the pieces on the grate. Close lid and maintain 300* dome.
Allow the pieces to smoke for at least 15 minutes, then mop liberally with a THIN sauce (see below for a simple recipe that's great for yard bird) of your choice every 15 minutes or so. and turn the piece a couple times during the cook. This process takes approx. 1 1/2 - 2 1/2 hours but it comes out awesome![p]Thin Sauce:
1 C Honey
1 C Cider Vinegar (or mojo criollo)
1 C Yellow Mustard
season to tase with cayenne pepper, garlic powder,[p]

Unknown

BucsFanJim,

BucsFanJim

SpellChecker,
should have read "...with a drip pan OR covered with a piece of HDAF"

UXB

I agree with many of your contributors. The big key is brine! You can tell the difference. I promise. Best of luck.

JohnInCarolina

Lots of zombie threads being resurrected by the n00bs these days.  WTH is going on?

Carolina Q

LOL, I'll say! @UXB, this thread is 15 years old! I expect the OP had good luck or bad... but I'll guarantee he doesn't remember which. The only poster name I recognize here is @Nature Boy. And even he is a rarity these days.

booksw

I’d rather see a new person resurrect an old thread- rather than jumping in with something like “how do I cook brisket”? At least they are actually taking the time to read and learn...

HeavyG

The search function on this forum doesn't seem to throw results up in any sort of order/pattern that I can recognize so age of thread can sometimes escape notice.

I've caught myself a few times starting to respond to a thread but then realize that it was years old...ooops.

SGH

JohnInCarolina said:

Lots of zombie threads being resurrected by the n00bs these days.  WTH is going on?

What’s even more shocking to me is the folks that go to the trouble to post but never show up again. This fellow hasn’t been active since the same month he posted. You would think that they would at least troll a little every now and then.  

OshawaDave

Carolina Q said:

LOL, I'll say! @UXB, this thread is 15 years old! I expect the OP had good luck or bad... but I'll guarantee he doesn't remember which. The only poster name I recognize here is @Nature Boy. And even he is a rarity these days.

Yeah.....WTF?

alaskanassasin

JohnInCarolina said:

Lots of zombie threads being resurrected by the n00bs these days.  WTH is going on?