What flovor profile are you looking for?

cooknhogz

Meat Mopper

Original poster

Jan 22, 2012

283

19

NW , Pa.

• Feb 24, 2013

• #1

Just wondering what a BBQ chicken connoisseur is looking for in flavor profile to be considered awesome BBQ chicken. I myself, not a huge fan of BBQ chicken would like to know what flavor profile you prefer. My BBQ chicken isn't bad and get good reviews but I want better. This summer I will be doing more chicken for large crowds and want to please the BBQ chicken peeps as much as I do the Pork and Beef peeps, and I already know everybody is looking for tender and juicy so lets not reply on that. Thanks

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

177

Southern Tier of New York State

• Feb 24, 2013

• #2

It's best to ask folks in your immediate area.
Here everyone wants Cornell chicken and little else.


~Martin

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Feb 24, 2013

• #3

DiggingDogFarm said:

It's best to ask folks in your immediate area.

~Martin

Click to expand...

I agree with Martin on this comment!

Personally, for plain BBQ chicken I like tangy & a little sweet with a bite through skin.  The meat must be juicy and tender.

Good luck,

Bill

 

nedtorious

Smoke Blower

Nov 30, 2012

130

30

Sherwood, TN

• Feb 24, 2013

• #4

DiggingDogFarm said:

It's best to ask folks in your immediate area.
Here everyone wants Cornell chicken and little else.


~Martin

Click to expand...

I absolutely agree, In my area people go crazy for chicken with Big Bob Gibson's White Sauce, but I highly doubt this would work anywhere else in the country. 

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Feb 24, 2013

• #5

I like to taste just the chicken with subtle smokey-ness to it!  Don't care for the BBQ places sticky stuff.

 

cooknhogz

Meat Mopper

Original poster

Thread starter

Jan 22, 2012

283

19

NW , Pa.

• Feb 26, 2013

• #6

DiggingDogFarm said:

It's best to ask folks in your immediate area.
Here everyone wants Cornell chicken and little else.


~Martin

Click to expand...

What is this Cornell chicken you speak of? I cook for crowds a lot but mostly pork. I've aways hated to do chicken but this year theres no way around it. I really hope it will be easier with my new cooker I'm buying a Lang 84 and a 48 soon as the weather breaks here in Pa. Driving down to Georgia to get them.

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Feb 26, 2013

• #7

 Fireman's Chicken:

http://www.smokingmeatforums.com/t/92913/firemans-chicken

The 'oil and vinegar sauce' used was made by Robert C. Baker, professor from Cornell, who invented the sauce to introduce an entirely new breed of chicken he developed at Cornell in 1946 - 1950 that he called "the broiler", smaller than "the fryer":

http://ecommons.cornell.edu/handle/1813/2652

http://www.roadfood.com/Forums/Cornell-Chicken-m26275.aspx

http://ecommons.library.cornell.edu/bitstream/1813/2652/2/bbq.pdf

It's history:

http://www.illinoistimes.com/Spring...air-food-yoursve-probably-never-heard-of.html

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

177

Southern Tier of New York State

• Feb 26, 2013

• #8

fpnmf said:

 Fireman's Chicken:
 
http://www.smokingmeatforums.com/t/92913/firemans-chicken
 
The 'oil and vinegar sauce' used was made by Robert C. Baker, professor from Cornell, who invented the sauce to introduce an entirely new breed of chicken he developed at Cornell in 1946 - 1950 that he called "the broiler", smaller than "the fryer":
 
http://ecommons.cornell.edu/handle/1813/2652
 
http://www.roadfood.com/Forums/Cornell-Chicken-m26275.aspx
 
http://ecommons.library.cornell.edu/bitstream/1813/2652/2/bbq.pdf
 
It's history:
 
http://www.illinoistimes.com/Spring...air-food-yoursve-probably-never-heard-of.html

Click to expand...

X2

~Martin

 

cooknhogz

Meat Mopper

Original poster

Thread starter

Jan 22, 2012

283

19

NW , Pa.

• Feb 27, 2013

• #9

Thanks guys. Have to give a try.

 

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Feb 27, 2013

• #10

I usually just do a simple modified SPOG seasoning blend that is lovingly called Jeramy Spice........sorry don't share the full recipe, but it does contains SPOG, oregano and a couple other items......... I cook at around 300 to get a crispier skin.......not a huge fan of sauce on my chicken....I searve it on the side....usually a mixture of sweet sauce, apple juice concentrate, apple cider vinegar and beer......basically the same I do for my pork without the drippings......


I would scout out a couple of the local BBQ joints to see what the locals like. Food is a very diverse and regional experience and should prepared for in that way.....