Chicken Long Cook Times

Grandpas Grub · May 2009

I was watching Guy Fieri where he was traveling to the best BBQ places.

One place had slow cooked chicken. They said they were cooking half's & quarters for 6 hours at 300°.

This doesn't sound like it would work. Has anyone one tried cooking chicken for 6 hours, or even doing a long cook of chicken.

If so how long and temps, and how did it turn out?

GG

BENTE · May 2009

my Favorite long cook is Unfried Chicken

but 6 hours at 300 sounds awful long..

i also like randy's "The Chicken" but it doesn't take 6 hours :blink:

Grandpas Grub · May 2009

tb, those look great but that is only a 2 hr cook.

The look of the chicken on the 6 hour cook may have been a little darker than your picture above.

Along these same lines, an episode of unwrapped was on Texas Roadhouse Ribs. They have deep pan that looks like a 1/2 cookie pan but 3 inches deep.

They add some liquid and 'their special liquid' mix. There is a grate that keeps the ribs out of the liquid but almost touching the liquid.

The ribs are seasoned very heavily, top and bottom, then placed on the grid. The pan is foiled.

They didn't say a temperature but the ribs are cooked "all night" long. When the pans are uncovered the ribs looked done and had about 1/2 inch meat pull back on the bone. An all night cook would have to be at least 6 to 7 hours.

The next step is to put on the grill sauce and cook to 165° internal. This seems to me to just be a reheat so the ribs can be served hot.

There were some interesting bbq shows on the food channel.

Kent

PA Dutch Egger · May 2009

7 lb perdue oven stuffer roaster beer can chicken with bge rub in the beer. 250 degreees dome, indirect for 4 hours to breast at 160 and thighs at 180.
Turned out well

AZRP · May 2009

Kent, I saw the same show, think they meant 200 because 6 hours at 300 would make toast. -RP

TXTriker · May 2009

What Bente said, but I do the almost fried that Chris has on the Dizzy Pig web site. It is only 2.5 hours at about 250 degrees. 6 hours and it would be toast.

civil eggineer · May 2009

I watched the same show and also was shocked about the long cook statement although I didn't here the 300 cooking temps. I personally like cooking my chicken to 180 internal temps minimum. Many times I'll grad the leg to pull off the grill and the bone will pull out and the meat is just fall off the bone! You didn't catch the white BBQ recipe did you? I found it on the net but the quantities of ingredients seemed a little different on the Guy show. I am tempted for a longer chicken cook but probably not 6 hours.

stike · May 2009

a buddy of mine from work used to tell me he did them on his BGE at 250 for about 5 to 6 hours

Grandpas Grub · May 2009

I was reading the forum and watching the show. I wasn't sure about the temperature but locked onto the time.

I am also thinking 'toast' I don't even know if 200° for that long would work.

There is a local bbq restaurant that has great deep smoked flavor chicken quarters. In the egg, I can't even come close to what they put out.

I guess I will need to do some long cooks and see how things come out.

Kent

Grandpas Grub · May 2009

I didn't write the recipe down, wish I did. If you will, post a link to the recipe you found.

I have been trying to find a deep smoke flavor chicken, but haven't succeeded. I am wondering if the longer cook is the key.

Kent

BENTE · May 2009

yea i have seen a couple lately and they have been informative but nothing i have used on the egg yet :pinch:

BENTE · May 2009

i have done this one..

Sauce, White, BBQ, Big Bob Gibson

INGREDIENTS:
1/2 cup Miracle Whip
1/4 cup Apple Cidar Vinegar
1/2 tsp prepared horseradish
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp cayenne pepper
1 Tbs sugar
1/2 tsp lemon juice
2 Tbs apple cider

Procedure:
1 Combine all ingredients in bowl and mix well.

Recipe Type
BBQ Sauce

Recipe Source
Author: Bob Gibson's BBQ

Source: Food Network, Bob Gibson's BBQ

Episode#: PASP02

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

but i used real mayo instead of that miracle stuff

it was really good

Lake Conroe Egger · May 2009

Is this the show where they brined the chickens overnight? That adds a lot of juice to the muscle tissue and could account for longer cooking times at sub-boiling temps. Just a thought.

civil eggineer · May 2009

It is Bob Gibson's Recipe which may be the restaurant Guy was at:

1 Cup Mayonaise
1 Cup Apple Cider Vinegar
1 TBS Lemon Juice
1.5 TBS Cracked Black Pepper
1/2 tsp kosher salt, finely ground
1/4 tsp Cayenne

Mix and eat.

civil eggineer · May 2009

I believe BENTE's recipe was closer to what was descibed on the show. I thought they said:

3/4 Gallon Mayonaise
1 Pint Apple Cider Vinager
1 Cup Apple Cider

and the rest I can't remember.

Interesting that Bente's and the one I posted were both Bob Gibson's yet different.

egret · May 2009

I don't know what they're cooking on, Kent, but, I cook chicken breasts, whole rainbow trout, and Boston butts on wood burning offset cookers at the GA Mountain Fair every year and they take a whole lot longer than what you would expect on the BGE. I'm talking about a bunch of food, too! I do in 12 days about 800-1000 pounds of trout, about the same amount of breasts, and about 4000 pounds of butts. The pit temp. on the trout and chicken breasts reads about 350 degrees during the cook (about 2 hours) and the butts I run at about 275-300 degrees for 12+ hours.

Grandpas Grub · May 2009

This episode was a diner and I didn't pay attention to the actual size of the oven/smoker. They also cooked butts and ribs.

To meet orders and the long cook time I would expect the oven was loaded. There was a lot of smoke when the chicken was taken out so I am guessing wood fired. But 6 hours for chicken parts is a long time.

One other thing is I am not sure how much of those shows is accurate.

Kent

fishlessman · May 2009

i used to low and slow turkey all day, probably similar to chicken. very moist, almost wet dripping. very tender but alot different than roasted. i like the roasted better but on fishing trips was was more convienient to set things at sunrise and come back to dinner around 9 at night. was using a metal propane water smoker back then with a temp of about 220. skin turns to rubber but the turkey made great turkey salad sandwiches the next day.

Chicken Long Cook Times

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