- 51 Posts. Joined 12/2009
- Location: North Tonawanda, NY
- Points: 10
- Select All Posts By This User
Related Forum Threads
- cooking for 55 questions Last post on 9/21/10 at 5:45pm in Catering & Large Group Gatherings
- Honky Tonk Pig rubs and sauces Last post on 8/8/10 at 9:24pm in Sauces, Rubs & Marinades
- BBQ Thighs and Breast.... Last post on 7/21/10 at 9:03pm in Poultry
- First smoke, pork ribs and chicken Last post on 7/9/10 at 8:18am in Messages for All Guests and Members
- Smoked Buffalo Chicken Pizza Last post on 6/11/10 at 8:55am in Breads
Smoked/Dutch Oven Southwestern Chicken & Rice
Last edited: 12/26/11
- Jamacian Jerked WingsLast edited: 4/27/11
- Cutting Up A Whole ChickenLast edited: 4/28/11
- Brining PoultryLast edited: 10/30/12
- How To Smoke Chicken Competition StyleLast edited: 5/25/10
I really enjoyed this smoker - It is being retired for a Old Country Pecos
The family got this for me for a birthday gift ( I chose it, they paid for it). I did not get the WIFI version. Got it home, assembled it (easy) and fired it up. The temp would not stabilize, it...
Bought my T. JR 5 years ago at a Costco roadshow. It made for an affordable start in the smoking and pellet cooker space. Easy setup, but on burn-in the controller and fan burned out. ...
Loving the extra room on the LUX. (Bought as Cabela's Magnum) Smoked 3 turkeys (at once) for thanksgiving and for SuperBowl did a 14lb brisket and 8 chicken quarters at the same time. I...
This thermometer is very accurate and the distance to the monitor is really good. I have had no problems with the probes as others have stated. BUT......it is a big pain to program!!!! Actually I...
BBQ Chicken Marinade ???post #1 of 157/19/10 at 12:12pmThread StarterGrilled BBQ Chicken is delicious right?The deliciously crisp skin with carmelized homemade bbq sauce all over it....wonderful.Well, Ive got one complaint.... when simply grilling and saucing chicken the inside meat can stay pretty bland.So, has anyone had any luck with marinades or injections for chicken that they then just simply grilled and sauced?The trouble is alot of the marinades for chicken that I have and use have a vinegar taste to them and unless your bbq sauce is vinegar based I can see these tastes clashing pretty easily.Ive injected the chicken with creole butter, then rubbed them with Jeff's rub, then sauced and grilled and those came out pretty good, but im looking for more of a "go to" marinade for them.Ideas?
SmokingMeatForums.com Top Pickspost #2 of 157/19/10 at 12:18pm
I know a lot of people like the Mojo Marinade for chicken (find it in pretty much any store made by a few different companies)... i personally usually just marinade w/ what ever is in my fridge though...post #3 of 157/19/10 at 12:23pmThread Starter
But do you then sauce the chicken with bbq sauce? I use marinades for chicken quite a bit, but I havnt really found one that I think would go well with bbq sauce on top of the chicken too.post #4 of 157/19/10 at 12:33pm
I did chicken legs yesterday... i marinated them in Beer, Italian Dressing, Rice Vinegar, EVOO, Siracha Hot Chili Sauce, & a combo of seasonings... hit it w/ a light store bought poultry rub before i threw it on the grill... than the last 15min or so added a combo of Sweet Baby Rays BBQ & some Honey Mustard... the flavors melded well and everyone enjoyed it... I personally haven used the Mojo I mentioned in the previous post, but i believe it is a citrus based marinade... might go okay w/ your non-vinegar based saucepost #5 of 157/19/10 at 12:38pmThread Starterpost #6 of 157/19/10 at 5:38pm
Sometimes I'll pick up a thingy of Lawrey's marinade (usually the Baja Chipotle) and I'll soak my chicken in it until I'm ready to grill(refridgerated of course, don't do it on the counter). I then remove any breasts if there are any and bring the marinade and the thighs, legs and wings to just a simmering boil. Cook for about 8-10 minutes and remove from the heat. Now all of the chicken is ready for the grill. The thighs and legs will be a little pre-cooked so you don't have those red bones and pink meat that people despise and they will come to temp right along with the breasts. Since your marinade had come to a boil for a few minutes, you can now use it as a basting sauce as well, just keep it at a simmer on the side burner while you baste with it..post #7 of 157/19/10 at 5:43pm
One question have you ever tried Tip's Slaughter House Brine???? It works very nicely (and it's in wiki too) with poultry and then you can use your favorite BBQ sauce at the end. Heck what do you have to loss.post #8 of 157/20/10 at 7:22ampost #9 of 157/20/10 at 8:17am
I like injecting with a mixture of apple juice, spiced rum, sweet baby rays, garlic powder and brown sugar. I also mop with the same recipe. I use the Lawry's Baja Chipotle marinade for boneless skinless chicken breasts and that tastes great also. I would have to say my favorite is the injection with mop though. The mop carmalizes and tastes really great by the time the chicken is done. I always spoon the mop mixture onto the chicken to avoid contamination.post #10 of 157/27/10 at 11:39amQuote:
This is what i use for grilling or smoking yard birds.
You can add some heat to it by adding either fresh cut jabs to the brine or some good cayanne
post #11 of 157/31/10 at 6:50pm
I usually use what ever I have handy.
A citrus marinade could include, lemon, lime and orange juice and maybe a grapefruit if I have one laying around. To this I add garlic, fresh or powdered, a splash of soy sauce, kosher salt, some 'box of wine' chardonnay, plenty of fresh black pepper. Sometimes I add some brown sugar or honey.
For a more savory marinade I use soy sauce, basalmic vinegar, worchestchire sauce, Italian seasoning, garlic fresh or powdered, some box wine, brown sugar, kosher salt and fresh black pepper. I might also add a beer, some grated ginger, some hot sauce, rooster sauce or tabasco.
A more Greek or Middle Eastern marinade start with plain yogurt, curry powder, garlic, ginger, kosher salt and black pepper. Sometimes I put chopped shallots or coconut milk.
If I don't use a marinade, I always use a rub.
post #12 of 158/1/10 at 1:53amQuote:Originally Posted by Pit 4 Brains
Sometimes I'll pick up a thingy of Lawrey's marinade (usually the Baja Chipotle) and I'll soak my chicken in it until I'm ready to grill(refridgerated of course, don't do it on the counter). I then remove any breasts if there are any and bring the marinade and the thighs, legs and wings to just a simmering boil. Cook for about 8-10 minutes and remove from the heat. Now all of the chicken is ready for the grill. The thighs and legs will be a little pre-cooked so you don't have those red bones and pink meat that people despise and they will come to temp right along with the breasts. Since your marinade had come to a boil for a few minutes, you can now use it as a basting sauce as well, just keep it at a simmer on the side burner while you baste with it..
i like several of the lawrey's flavorspost #13 of 158/4/10 at 3:44am
My favorite chicken marinade is Chiavetta's Bar-B-Q Marinade. It is a delicious vinegar-based marinade and it can be used to either marinade or baste the chicken (I marinaded and basted one time and it was a little too heavy). It's also very good on pork and ribs. I've been using it for years and order it by the case. You can find it here:
Edit: I see that you like to use sauce on your chicken, but you don't need (and probably wouldn't want) traditional "red" bar-b-q sauce with this marinade.
Edited by Meatball - 8/4/10 at 4:03ampost #14 of 158/14/10 at 1:09pmpost #15 of 159/8/10 at 8:20pm
I use a real basic, classic marinade, but it turns out really good.
1/4 cup ketchup
2 tbsp dijon mustard
2 tbsp honey
2 tbsp cider vinegar
2 tbsp canola oil
1 tbsp dark brown sugar
2 tsp worchestshire sauce
2 tsp dry mustard
1 tsp paprika
1 tsp granulated garlic
1 tsp granulated onion
1/2 kosher salt
1/4 tsp cayenne
- BBQ Chicken Marinade ???
SmokingMeatForums.com Top Picks
- Jamacian Jerked Wings
- › Wood and Smoke Guide 24 minutes ago
- › Do I Have an Original New Braunfels Smoker? 26 minutes ago
- › Go big or go home. First try at a fatty. 28 minutes ago
- › Amount of raw P.P. 34 minutes ago
- › first chuck roast 34 minutes ago
- › Even heat zones 34 minutes ago
- › SMOKED OSTRICH! 44 minutes ago
- › Apple Stuffed Loin and Burnt Ends 45 minutes ago
- › Full Packer brisket, flat cooking significantly faster only 1hr... 52 minutes ago
- › Spinning birds 57 minutes ago
- › Brinkmann 805-2101-S Pitmaster Deluxe Smoke 'N Pit by cdpromo1
- › Davy Crockett by accunlmtd
- › Traeger Junior Pellet Grill by Joe Fenn
- › Camp Chef SmokePro LUX Pellet Grill by Joe Fenn
- › Black Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker... by Sauced
- › Nesco VS-02 Food Vacuum Sealer, Black/Silver by Sauced
- › FireBoard - Cloud Connected Smart Thermometer by SmokinAl
- › Masterbuilt XL 44 propane smoker by comer4tide
- › Sausage And Jerky Makers' Bible: The Home Processor's... by Kirby27
- › Great Sausage Recipes and Meat Curing by Rytek Kutas by scubohuntr
- › A great foldable smoker, one of a kind
- › Dr. Baker's Famous Chicken BBQ
- › CURING INFORMATION BY NEPAS
- › Goodly Vacuum Sealer
- › Differences Between Spareribs, St. Louis...
- › Pre-Proportioning Mix Ingredients
- › Smoked Octopus on Taro "toast" slices
- › ABT with sausage, and grated cheese.
- › Maintaining Grinder Plates and Knives
- › FDA Curing and Smoking Regulations