What am i doing wrong?

Unknown · August 2006

Chicken always comes out average at best. im using large green egg, no meat thermometer though.[p]
by the way, i just did my first ribs yesterday. awesome taste

The Naked Whiz · August 2006

Luis,
Tell us more about how you cook chicken so we can try to help![p]TNW

Unknown · August 2006

THe Naked Whiz,
well, ive tried indirect at 325 to 400, tried direct 325 to 400. it just doesnt come out as great as everything else.

Darnoc · August 2006

Luis,
Now that we know what you are cooking on you have two basic methods of cooking direct or indirect.Get yourself a Polder thermometer to keep check of the internal temp of your chicken.Breast 160/thighs180.Just remember temp is the key to a finished product in either mode of cooking.If you lift the dome to check things out you let the heat out which will increase your cooking time.I do think other Eggors will reccomend the Poulder as a must have item.But then there are other options out there for the Eggo File users that want top of the line technology.Had a high end audio store and called those clients Audiophiles. Hope this was of some help.

BobS · August 2006

Luis,
I am not sure what is disapointing you or what you are comparing it to, but for me, chicken has become a favoite cook. On my gasser, I had given up cooking anything but skinless chicken breasts, because anything else would turn into a ball of fire. All my cooks have been some flavor variation of the dead simple spatchcocked chicken on TNW's site. I cook mine direct, at 325 - 350 on an extended grill, basically as shown, and it comes out fantastic. The other variation is that I start the chicken flesh side down and then turn after 30 min to get a little crisper skin. I am not sure that is necessary, but I do it anyway. I do not use smoke unless it's left over from something cooked before. I am anxious to try it indirect at a higher temp as I have seen posted recently. My two favorite flavorings so far are as follows - be sure to put under the skin as well as on top:[p]Garlic Butter Sauce for Steaks
BGE Forum by RetiredRailroader
Recipe originally from Paul Kirk's Championship BBQ cookbook.[p]6 cloves garlic, pressed
1/4 lb (1 stick) unsalted butter, softened
1 tablespoon olive oil
2 tablespoons minced green onions (green and white parts)
1 tablespoon minced fresh parsley leaves
1 tablespoon minced thyme leaves
1 tablespoon fine sea salt
1 tablespoon freshly ground pepper
1 tablespoon cognac[p]In a small bowl combine the ingredients until well blended. Rub half of the mixture all over the filets and cover with plastic wrap for 30 to 60 minutes at room temperature. Serve the filets when done with a dollop of the remaining butter mixture.[p]Honey Mustard[p]Mix together:
• 3 TBS Dijon mustard
• 1 TBS honey
• 2 tsp soy sauce
• 2 TBS olive oil

SeeRockCity · August 2006

Luis,[p]In my experience (these are just observations)...[p]You have to remember that chicken doesn't absorb flavors nearly as much as other meats. It is never going to taste like that beutifully marbled prime rib roast or pork shoulder you have probably had great success with. You need to evaluate chicken differently. There is not enough fat in the meat for your cooking fire or rubs and marinades to affect the flavor all that much deep into the meat. This is why people inject thier birds.[p]Chicken is much less "tranformable" than other meats so you evaluation criteria are differnt.[p]It is very important not to overcook chicken. It tends to dry out particularly if you wait to take it off the grill/smoker/oven at the thermometer recommended internal temp of 180F. This is way overdone. In fact, I've noticed a plateau with chicken at around 165-170 which is when it is done. If you push your bird past that little plateau it begins to dry out. My rule of thumb on chicken:[p]1.)Skinless, boneless breats or thighs 160F (no more)
2.)Breasts with bone - 160F
3.)Thights with bont - 170F
4.)Whole Chicken - when thighs are 170F[p]If you take the chicken off when its done, let it rest 10-15 minutes befor slicing it up and not too long after, you will have a very tender and juicy bird but it will still tast like...er....chicken! [p]If you leave the skin on, most of the rub or marinate you use will be gone when the skin is removed so you need to remvoe the skin and rub the bare bird before cooking if you want to make sure your diners can't casually discard your spices.[p]You can also inject your chicken to try and get flavors deeper into the meat.[p]Hope this helps.[p]-r[p]

Unknown · August 2006

I just real that breast should be 160 degrees and other parts 180.
Is that correct?
I didn't realize that. No wonder my chicken breast turn out dry as I cook to 180.[p]

What am i doing wrong?

Comments

Categories