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BBQed Chicken with Qview

post #1 of 12
Thread Starter 
Just finished up a bunch of chicken thighs and some breasts. I prefer the thighs any day over breasts, but the other part of the family sticks to the white meat.

Skin was peeled back, but not taken off. Pieces were turned meat side down in a big pan with generic Zesty Italian dressing for 3 hours, turned once half way through. Just before putting on UDS, I sprinkled a little salt and pepper on the meat and then pulled the skin back over. Placed in pit skin side down for the first half of cooking, then turned for the second half. Took about 2.5 hours at 300 degrees. Sauce was put on about 20 minutes before I took out of pit.

Sauce was my modified Memphis style where I backed off the cider vinegar a little bit and added honey. Wife likes the sweet stuff.

post #2 of 12
Great job danbury... PDT_Armataz_01_37.gif I am going to have to try some myself. Hope they turn out as nice as yours looks....
post #3 of 12
Very nice! I'm with ya on liking thighs over breast. Just as long as we are still talking about birds biggrin.gif
post #4 of 12
Awesome looking smoke, that color on those chix pieces look really great! PDT_Armataz_01_37.gif
post #5 of 12
Good lookin bird parts danbury! Love the color also!
post #6 of 12
Thread Starter 
Thanks all...
post #7 of 12
Great looking bird. I'm with you on the thighs. I'd prefer a smoked leg quarter to white meat any day.
post #8 of 12
Good lookin bird! Nice work, fine color.
post #9 of 12
Great job with the chicken danbury,it looks mighty moist.PDT_Armataz_01_37.gif
post #10 of 12
PDT_Armataz_01_37.gif great look chix!!! yup,, atleast on poultry the thighs win here!
post #11 of 12
i know im different but i like the white meat ....but dark is still good to
post #12 of 12
Me too, always have. Breasts are too touchy unless you use bone in with the skin.
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