Chicken test, with lollipops and a Q-view

Discussion in 'Poultry' started by themidniteryder, Jan 13, 2013.

  1. Put together a new glaze and decided to do a test run today. Took 12 thighs, 6 just trimmed, 6 pull the skin, scrape the fat and re-skin. Not a lot of difference in the outcome. Also tried Lollipops for the first time. Everything came out great, nice sweet in the front door with a little kick on the back. just turned out a little darker than what we wanted. I guess that's why we practice. Marinate in an Italian dressing for 3 hours, light shake of the rub, on the grate at around 245, glaze 1/2 hour before pulling. Great eating, but not the look I wanted.








    Yes, thats corn there. If you have never tried it, you should!!!
     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]looks so good!!!!!!
     
  3. It...burp (sorry) ....was. I am not to big on eating chicken but to say it knocked my socks off is an understatement. I had to go pick them up from the neighbors yard.
     
  4. Looks yummy! 
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    They look good, what was the problem with the color?...JJ
     
  6. bruno994

    bruno994 Master of the Pit

    Looks like comp practice, don't want too dark a chicken for turn ins. 
     
  7. My glaze darkened too much. I should of either pulled and glazed, or started with a lighter color glaze to begin with. It continued to darken even after pulling and by the time we were done eating the leftover pieces had turned almost black. did not affect the taste though. I am wondering if it would of helped to set them in a pan, glaze and cover with foil while it sets in the cooker that last 20 minutes or so.
     
  8. Yep, thats what it was Bruno. Trying a new glaze, I like the flavor better than my normal one but got to get the color under control.
     
  9. bruno994

    bruno994 Master of the Pit

    I have found it's all in the type of sauce and the sugar content of the sauce.  Less sugar, less color, more sugar more color.  I too like a little sweet followed by heat.  One of my favs is Sweet Baby Rays with other ingredients for my ribs, but man they get dark too.  Currently working with Cattlemens Memphis Sweet, dark, but not as dark as SBR's.  I plan trying some more next weekend. As far as panning and foiling, I don't know if the glaze will set in an enclosed pan. 
     
  10. wes w

    wes w Master of the Pit OTBS Member

    Love this.  I think I just found a substitute for wings.     

    Dark brown sugar will also make them darker.  If you like sauce, try Sticky Fingers, Memphis Original.   I get my flavor from my rubs.  I keep a bottle on hand for those who  think sauce is necessary.

    Wes
     
  11. The glaze is not so much for a sauce, but to put the right mahogany color on the top of the meat. Personally, I don't like saucing, but it is almost a must for winning competition. The recipe called for dark brown sugar, glad I was out and sub'd light brown instead. The thighs got a little rub both under and on top of the skin. Too much rub can kill it and get it too dark also.
     
  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Are you willing to share the Glaze?...JJ
     
  13. Try cutting your glaze with some Peach or Apricot Nector. Ratio = Sauce 1 cup / Nector half cup. This will thin the sauce some and should lighten the color some.
     
  14. sam3

    sam3 Smoking Fanatic

    I think they look great. Nice job!

    I do corn the same way too.
     
  15. frosty

    frosty Master of the Pit

    Glad to hear you found your socks!  The chicken looks great, and a lot of great ideas about glaze too, THANKS!!!
     
  16. Sure. For a backyard or maybe even a restaurant it would be a good glaze. For competition it won't work as it is. Here is the recipe as used, as well as some notes afterward. I was looking for a sweet and tangy, with a little heat on the end.

    Chicken Glaze

    Basic Sauce

    2 tablespoons onion powder
    2 tablespoons garlic powder
    2 cups ketchup
    2 tablespoons paprika
    2/3 cup apple cider vinegar
    2 tablespoons Worcestershire sauce
    1/4 cup (packed) light brown sugar
    2 tablespoons honey
    2 tablespoons maple syrup
    2 tablespoons kosher salt
    1 tablespoon freshly ground black pepper
    1/2 tablespoon mild chili powder

    Combine all the ingredients in a blender
    until thoroughly combined. Pour into a medium pot,
    and stir continuously over medium heat until heated
    through. Do not allow it to boil. Remove and use
    while hot.


    Vinegar Sauce

    1 1/2 cup cups Apple cider vinegar
    1 cup ketchup
    1/4 cup hot sauce (I use Tapitio)
    2 tablespoons kosher salt
    2 tablespoons coarsely ground black pepper
    1 tablespoon mild chili powder
    1/2 cup sugar

    In a medium pot over medium heat, combine the
    vinegar, ketchup, and hot sauce. Stir together. Pour
    in all the remaining ingredients and stir to dissolve.
    Do not boil. When the spices are thoroughly
    dissolved, take the pot off the heat, and pour the sauce into a bottle.

    Chicken Glaze

    1 cup ketchup
    1 cup Vinegar Sauce
    1 cup Basic Sauce
    1 cup honey
    1 cup maple syrup
    1 cup (packed) light brown sugar
    8 tablespoons unsalted butter, melted

    Pour all the ingredients into a large blender (and I do mean large). Combine
    thoroughly, blending for at least 3 minutes. Pour the
    mixture into a medium pot and stir constantly over
    medium heat until the sauce is hot. Do NOT allow it to
    boil. Remove from the stove and use while hot.
    You can keep it for later use, reheat when you need it.


    Notes: Glaze turned out too dark after set on the smoker. Maybe cut the honey down?
    Try a lighter colord syrup? Leave out final cup of Brown sugar?
    Apply and set glaze only 5-10 minutes before pulling off smoker?

    Hickory sauce might be improved on with a 1/2 to 1 teaspoon of Hickory Liquid Smoke?
    Works as a stand alone BBQ sauce

    Vinegar sauce might be good on pulled pork used sparingly after pulling?
    A little strong on the vinegar taste, might mellow with age?
    Pepper did not dissolve. Maybe go to fine ground for better appearance?
     
  17. appwsmsmkr1

    appwsmsmkr1 Meat Mopper

    How long did these take? Scuze the question I'm very new to this
     
  18. I have a newbie question too.

    That potato, are you using it to hold the probe that is giving you oven temps? That's a really good idea!
     
  19. Total prep time for all 3 components, probably about an hour if you are organized, including clean-up.

    The potato, yep it keeps the probe close to but off the grate.
     
  20. Try cutting back on the Maple Syrup, and I think that you will not get such a dark color.
     

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