The BBQ Thread

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Looking for ideas for chicken - what are your all's go-to chicken recipes?
 
Boone said:
Looking for ideas for chicken - what are your all's go-to chicken recipes?
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I marinated a chicken breast in honey mustard and baked not too long ago, it was a hit. 🤷‍♀️
 
Boone said:
Looking for ideas for chicken - what are your all's go-to chicken recipes?
Click to expand...

Boone said:
Looking for ideas for chicken - what are your all's go-to chicken recipes?
Click to expand...
So many....for so many different cuts. For the most part, regardless of the style, I don't overdo it with chicken. I follow the KISS* tack. Dry brine with kosher salt and any of number of rubs.
I marinate breasts, bone-in or boneless, in buttermilk and a healthy dose of whatever hot sauce catches my fancy. 8-12 hrs is enough time. Rinse it off, pat it dry, oil it up and use whatever rub that you're feeling that day. Set up the grill for a 2-zone cook, sear it and finish off on the indirect side and pull it when the internal temp hits 155°, carryover will take it up to 160°.

We never throw away most pickle brines....Almost any of them, or pepper, brines are option too, especially those Trader Joe's sweet/hot pickled jalapenos, but anything with sweet heat works. We dump the brine, in a storage bag with the chicken. Don't marinate it overnight...6‐8hrs is plenty. The acid tenderizes the meat and it really soaks up the flavor.

You can grill or air-fry...both cooking methods produce great results.

For whole chicken, I spatchcock, pat dry, dry brine and put it in the fridge overnight,(uncovered..makes for a crispy skin) on a rack over a rimmed cookie sheet. Oil 'er up, use whatever rub, cook indirect until 155° internal. This works in the oven too, but raise the chicken with a rack. Unless I'm feeling foggy and want to mess with the rotisserie, spatchcocked chicken is the only way that I'll cook a whole bird. It only takes 45-60 minutes until it's done.

Whatever you do, don't smoke the bird, it needs to be at 325°, minimum, for crispy skin.
*RIP Ace...
 
Thanks brother - I appreciate the ideas. I have plenty of 'go to's' myself, I am just always looking for new ideas! I also spatchcock my whole birds - and I usually cook them brick style as I've described before.
 
Boone said:
Looking for ideas for chicken - what are your all's go-to chicken recipes?
Click to expand...
4 1/2 to 5 1/2 lb whole chicken. Salt and pepper all over. Cover the entire bird with a ton of oregano. Roast in a 425° oven for an hour and 15 minutes for 4.5 lbs, 10/15 mins more for 5.5 lbs. Let it sit for about 10 minutes. Serve with a ton of fresh lemons to squeeze over.

Serve with roasted potatoes, you can cook it all on the same pan if you want with the bird sitting on top
 
RedWolf said:
4 and 1/2 to 5 1/2 lb whole chicken. Salt and pepper all over. Cover the entire bird with a ton of oregano. Roast in a 425° oven for an hour and 15 minutes. Let it sit for about 10 minutes. Serve with a ton of fresh lemons to squeeze over
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Crispy salty chicken with lemon juice is an incredible combination!
 
Boone said:
Crispy salty chicken with lemon juice is an incredible combination!
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I had a bartender who got a free dinner every night and he always wanted well done lamb chops. Salt and pepper and heavily coated with oregano and served with tons of fresh lemon. He was Greek
 
I bought some really beautiful ribeyes at my local butcher shop. Gonna do them over charcoal and make some Hasselback potatoes to go with.
 
Haha. They are actually named after a place in Stockholm
 
I have used my Big Green Egg more seldomly since buying my Rec-Teq pellet smoker, but I have found for large long cooks like pork shoulder or brisket the BGE is far superior. My only complaint about kamodo cookers is that the temperature gauges on them tend to be completely unreliable. It is really easy to overcook or see a cook that was supposed to take 12-15 hours be done in half that time.

Yesterday I bought an ‘Egg Genius’ which is a combination temperature tracker and fan system. It comes with a clip on temperature probe that allows you to get accurate grill surface temps as well as meat probes. It connects at the sliding lower vent on the egg and will turn a fan on or off to keep you at your desired temperature. Connects to a phone app so you can control and monitor everything remotely.

I am giving it a test run tonight with a 12 lb brisket.
 
Boone said:
I have used my Big Green Egg more seldomly since buying my Rec-Teq pellet smoker, but I have found for large long cooks like pork shoulder or brisket the BGE is far superior. My only complaint about kamodo cookers is that the temperature gauges on them tend to be completely unreliable. It is really easy to overcook or see a cook that was supposed to take 12-15 hours be done in half that time.

Yesterday I bought an ‘Egg Genius’ which is a combination temperature tracker and fan system. It comes with a clip on temperature probe that allows you to get accurate grill surface temps as well as meat probes. It connects at the sliding lower vent on the egg and will turn a fan on or off to keep you at your desired temperature. Connects to a phone app so you can control and monitor everything remotely.

I am giving it a test run tonight with a 12 lb brisket.
Click to expand...
Sounds like a genius thing to buy. I'm a big fan of the fan blowers to control pit temps.
 
Put my 12 lb brisket on the Egg last night with the Egg Genius set up and running. I have always had briskets finish way more quickly than I expected. I think, stupidly, it never occurred to me how much hotter the grill surface might be than the Egg thermometer is showing. I've probably been doing hot and fast unintentionally for years. I have had some dry ones as a result.

I am at a brisket temp of 157 this morning after about 9 hours. The Egg Genius graphs both the internal meat temp and the pit temp at the grill level which has been consistent all night long. I think this little device is going to be a game changer.
 
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