or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Going to violate a chicken....
New Posts  All Forums:Forum Nav:

Going to violate a chicken....

post #1 of 9
Thread Starter 
Have not had BCC in a very long time. Last one I made was a mess...skin not crispy, overdone down low and undercooked up top....but I didn't put the plate setter in the Egg.
Boss wants the skin crispy. From what I have read 2 things will help here...a dry bird and a higher temperature. Safe to assume this means no wetting agent to get the rub to stick? 325* good for a temp?
post #2 of 9
I never use anything to get the rub to stick.

I wash my meat, dry with a paper towel and season.

Start the mini and by the time its ready to cook the seasoning has soaked in some.

325 will work.
post #3 of 9

Best to air dry the bird in the refer overnight. I usually mix my rub with soft Butter or Bacon Grease, into a thick paste. Put a wad between your index and middle fingers and slide the paste under the skin in several places, don't forget the legs. Massage the bird to spread the spice paste around evenly. Rub some on the skin if you wish and Smoke it. Adds a lot of flavor to the meat, not just the skin. I start Breast Down so the melting fat  bastes the Breast and Legs, then turn up after 30-60 minutes, depending on size...JJ

post #4 of 9
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Best to air dry the bird in the refer overnight. I usually mix my rub with soft Butter or Bacon Grease, into a thick paste. Put a wad between your index and middle fingers and slide the paste under the skin in several places, don't forget the legs. Massage the bird to spread the spice paste around evenly. Rub some on the skin if you wish and Smoke it. Adds a lot of flavor to the meat, not just the skin. I start Breast Down so the melting fat  bastes the Breast and Legs, then turn up after 30-60 minutes, depending on size...JJ
The Boss is asking if you use one of the stands as she can't see how the bird will "stand" on it....
post #5 of 9
Spatchcock it , Junkie ! ! ! ROTF.gif
post #6 of 9
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

Spatchcock it , Junkie ! ! ! ROTF.gif
How exactly is this done. Would like to try it but have no clue as to how.
Have not cooked this bird yet.....our busy retirement schedule is getting in the way lol.....
post #7 of 9
I cut down each side of the backbone with poultry shears. A sharp knife will do, but be careful, it may slip. Cut from the tail, all the way to the neck. Remove the backbone and take a snip at the top of the breast bone. Turn the bird over and press down between the breasts and flatten him. Now you're ready. Make sure there are no children around when you crack him between the breasts. Otherwise, they may never eat chicken ever again.

This process is also called butterflying the chicken. This is the only way that I cook whole birds anymore. They cook more even and a little quicker. Give it a try, Joe
post #8 of 9
Cook it bone side down. When it's just about done, crisp the skin on a hot grill. I just turn mine over on my FB grate.
post #9 of 9
241.png76.gif Joe got it good . . .
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Going to violate a chicken....