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Do you Southerners know anything about BBQ?

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Do you Southerners know anything about BBQ?

Old 05-21-2017, 06:28 AM
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Default Do you Southerners know anything about BBQ?

Thread actually open to all
But this title may keep it in Dockside for a full day.

My family likes Barbecue Chicken.I have a great homemade sauce. I would like to grill it from start but it always is too dry or burnt or raw inside..Having a few beers while doing this also seems distract me and my timing and all:-) I usually crock pot or even par boil, the throw it on the grill for the last 10 or 20 minutes to get the crispy skin and traditional BBQ texture and taste.

I would like to do the whole thing out side without burning or drying out or having it raw in middle. Not sure my grill ever gets low enough temp to do that. I had an infrared grill but converted it into a regular grill by taking those flame arrestor thingies out - maybe I should just put those back in and then take them out for the last 10 minutes?

Usually marinate in soy sauce ketchup and other oiltype dressing ingredients that are also rather flammable

Don't have a smoker - but may have to get one?

Thanks
Old 05-21-2017, 06:32 AM
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A lot of great recipes and a ton of info on BBQing techniques

http://amazingribs.com/recipes/chick...uck/index.html
Old 05-21-2017, 06:35 AM
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For chicken on grills with hot spots do not go direct until the end to crisp the skin.

If using actual coals make your fire one sided and even make a snake chain.

If Gas leave the burner off or very low directly under the chicken and have side burners going.


JOhn
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Old 05-21-2017, 06:35 AM
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OHHHH BOYYYYYY!!!!!!,,,,popcorn and beer early today. Lawn chair in place,,,,waiting for it
Old 05-21-2017, 06:42 AM
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Beer brined butterflied chicken is what you need!

http://www.finecooking.com/recipe/be...rflied-chicken
Old 05-21-2017, 06:43 AM
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I like to score the skin on my BBQ chicken. It lets some of the grease out, while still letting the skin get crispy.

And I usually go direct heat first then indirect heat second, but this point is debatable.

The whole get distracted with a beer thing, I'm petty sure we are all guilty of that one.
Old 05-21-2017, 06:53 AM
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Well, first off we're talking chicken here, not BBQ.

That being said, you're in luck, because we've figured out the best way to do that too!

Only need three things...bone-in, skin-on thighs (don't bother with white meat), Sweet Baby Ray's, and Carolina Treet Cookin Sauce.

Coat the thighs in the Carolina Treet and apply to grill. Cook 15 or so minutes, turning and applying more Treet to keep them moist. Last 5 minutes, give each side a generous coating of Sweet Baby Ray's and cook until the skin crisps up.

I've used this method countless times. It's easy, and everyone says it's the best chicken they've ever had. The dark meat gives plenty of tolerance before overcooking. Some burnt skin is actually desirable. The Carolina Treet won't burn, but the Rays will so that's why it goes on last.

Note this is NOT what is commonly referred to as "Barbecued Chicken" down here. That would be more of a vinegar based sauce. And it's still not BBQ...just BarbeCUED.

A different method that is awesome when camping...Carolina Treet Dutch oven chicken. Take the aforementioned chicken thighs, place in bottom of a 12 qt Dutch oven, and cover with one bottle of Carolina Treet. Thin with a few ounces of water. Cook over coals until you and your buds have solved the world's problems with some beers by the campfire. You cannot overcook them...the longer they sit, the better they get.
Old 05-21-2017, 07:05 AM
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Indirect heat. Whole chicken marinated and/or spatchcocked have no issues with drying out using indirect heat 350-400F
Old 05-21-2017, 07:29 AM
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Well there's BBQ and there's BBQ chicken.....lets not get confused......
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Old 05-21-2017, 07:40 AM
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On those breasts with rib bones ,put them on your grill and don't turn them. You'll be surprised how juicy they'll be.
Old 05-21-2017, 07:45 AM
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Get a rotisserie
Old 05-21-2017, 07:49 AM
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Great thread! Indirect or low heat and marinade that does not burn easily as mentioned. Once they are done, apply sauce of choice and move to higher heat until they just begin to get that black crispy look. Different pieces of chicken take longer or shorter than others, white meat cooks quickly. Unless you're gettin her done as WeekendHooker is above!

I cooked for mom last Sunday whole chicken wings which is her favorite for Mother's day. Started out on gas grill to get them cooked then finished on charcoal.....very tasty.
Old 05-21-2017, 07:49 AM
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Three words.......Beer can chicken.
Old 05-21-2017, 07:53 AM
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Item 1. That is grilled chicken with BBQ sauce, not BBQ.

Item 2. Forget white meat. It sucks anyway. Get some thighs, legs, or leg quarters.

My day to day quick version is to season liberally with smoked paprika, ajo garlic powder, kosher salt, and lightly with cracked pepper (fine grind). Grill indirect skin side up on lowish heat (350 - 400 degrees) for 25-30 min. When internal temp hits 150, jack up the heat briefly to crisp the skin, then drop it back down. Brush with sauce of your choice (I prefer sweet baby rays honey), and leave on for another 5 min.
Old 05-21-2017, 08:04 AM
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Originally Posted by Weekend-Hooker View Post
Well there's BBQ and there's BBQ chicken.....lets not get confused......
Amen brother..
Old 05-21-2017, 08:26 AM
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http://blog2.thermoworks.com/2016/04...asted-chicken/
Old 05-21-2017, 08:34 AM
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BBQ is made in a smoker not a grill. Just because you smother some meat with sauce does not make it BBQ. BBQ'ing is a cooking technique, the sauce is just sauce. If you want BBQ you need a smoker. You are welcome.
Old 05-21-2017, 08:37 AM
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Originally Posted by treasure island scout View Post
BBQ is made in a smoker not a grill. Just because you smother some meat with sauce does not make it BBQ. BBQ'ing is a cooking technique, the sauce is just sauce. If you want BBQ you need a smoker. You are welcome.
Amen Bro He needs to change the title to this thread to "grilled chicken"
Old 05-21-2017, 08:44 AM
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Try this recipe and I like to cook indirect at 250 flipping and saucing every half hour until the bone twists in the joint by hand. Any Carolina vinegar base sauce makes a good mop also. Like said, crisp skin at the end over direct heat. Charcoal only. You'll go thru 12-15 beers easily but worth it. (We'll talk ribs next time)

https://www.washingtonpost.com/recip...=.3d5f61693303
Old 05-21-2017, 08:48 AM
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2 more words on chicken. Low and Slow.

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