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Hit me with your best recipe for these: Primary cooking tool.... Pellet Smoker/Grill.
"Our Constitution was made only for a moral and religious people. It is wholly inadequate to the government of any other." - John Adams
Turdlike, by default.
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Apr 2009
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sushi--
Proud to be a true Sandlapper!!
Go Nats!!!!
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Campfire Ranger
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Love you too, Dave
"Our Constitution was made only for a moral and religious people. It is wholly inadequate to the government of any other." - John Adams
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Campfire Regular
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Campfire Regular
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Chicken-On-A-Throne
Lots of fresh herbs
yum
Murphy was a grunt.
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Joined: Apr 2009
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Apr 2009
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Mark,
I would brine overnight.
Then open air dry in a fridge for a crispy versus rubbery skin.
Marinade in your fav -- I like Mojo.
Grill skin side down for about 10 minutes and then finish off bone side down to about 175 internal temp.
If you're baking then go the same route but place various/favorite vegetables underneath the chicken. Gives the veges great flavor.
Happy Labor Day to all you folks serving across the pond!!
David
Proud to be a true Sandlapper!!
Go Nats!!!!
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Campfire Ranger
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Campfire Ranger
Joined: Apr 2010
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Sounds delicious! I often wondered how you got that crispy skin, thanks for the tip bud!
Happy Labor Day to all of you too! It's a time to be grateful for the jobs we have in today's economy.
"Our Constitution was made only for a moral and religious people. It is wholly inadequate to the government of any other." - John Adams
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Campfire Outfitter
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Campfire Outfitter
Joined: Mar 2006
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I've been injecting apple juice mixed with Dizzy Dust. Then applying Olive oil and a good dose of Dizzy Dust,cooking them over maple at 225-250 and pulling them at around 156-160 degrees. Most chicken is overcooked and dry. I haven't had any problems pulling them at 156. My wife has been taking the skin and bones and making a helluva soup out of them.I like and I don't generally like chicken.
Last edited by 280shooter; 09/03/10.
Broncos are officially the worst team in the nation this year.
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Joined: Apr 2010
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Campfire Ranger
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"Our Constitution was made only for a moral and religious people. It is wholly inadequate to the government of any other." - John Adams
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I will probably be different:
First I grill skinless, do not like skin.
I boil leg and thigh pieces in water with a little salt for 45 minutes.
Then I lightly salt with sea salt and grill once on each side before adding barbecue sauce. I then baste with Sweet Baby Rays and cook until finished. I prefer well done chicken and hate it slimy and greasy.
= great to me
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Campfire Tracker
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Campfire Tracker
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Evoo, salt, pepper, Lawry's Perfect Blend poultry rub, hanging on a Bayou Classic leg rack with the skin on. Good luck.
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Campfire Tracker
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Campfire Tracker
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chicken's alright if you are out of meat...
Democracy is not freedom. Democracy is two wolves and a lamb voting on what to eat for lunch. Freedom comes from the recognition of certain rights which may not be taken, not even by a 99% vote. *Marvin Simkin* L.A. Times (1992)
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
I will probably be different:
First I grill skinless, do not like skin.
I boil leg and thigh pieces in water with a little salt for 45 minutes.
Then I lightly salt with sea salt and grill once on each side before adding barbecue sauce. I then baste with Sweet Baby Rays and cook until finished. I prefer well done chicken and hate it slimy and greasy.
= great to me So you're making chicken stock and grilling flavorless leftover chicken. :))
Proud to be a true Sandlapper!!
Go Nats!!!!
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Campfire Greenhorn
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Campfire Greenhorn
Joined: Aug 2009
Posts: 27 |
1 cup brown sugar 1 tsp salt 1 tsp black pepper 1 tsp dry mustard 1 T onion powder 1 T garlic powder cayanne pepper up to you I remove the skin and grill BBQ sause last ten minutes
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Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
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I like my chicken to taste like.............chicken, so I skip all the rubs and concoctions, injections and marinades.
I do is rub the skin with butter or olive oil, salt and pepper. Grill on high, but not real close to the fire, to crisp the skin up. Then I turn down the heat, or even go with indirect heat, and cook until tender.
Sam......
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Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,668 Likes: 1 |
I'm making chick quarters again today. I don't like to dress them up too much, either, but I will put some Dizzy dust under the skin and outside, too. I don't like injecting any meat with flavoring, but that is my preference. I did do that when I would smoke a large turkey breast in the water smoker I used to have, and the flavor did come out very well.
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Campfire Tracker
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Campfire Tracker
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I don't inject either. My friends do, and their food is great. But is it better than rubbed, non injected? I don't know.
Check into the Bayou Classic chicken leg hanger and the Lawry's Poultry Rub.
Last edited by croldfort; 09/06/10.
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