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Weekend Chicken Practice - now with fixed pics

 
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Snowsmoke
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Joined: 03 Apr 2012
Posts: 123
Location: Melrose, MA

PostPosted: Mon Jul 24 17 10:13 pm    Post subject: Weekend Chicken Practice - now with fixed pics Reply with quote

With the trailer working and the super nice weather in Boston, the BBQ spirit has taken over again.

For some reason, I have struggled with chicken skin and textures so it was a relief to pull off some real enjoyable birds for once. Smoked on Hickory with 2 separated layered rub blends and sauces. One a bit more spicy/Texas Peppered (Juniors) and one a little more sweet made with my own sauce.


1 hour into cooking


glazed up really nice


Bite through skin!


Also threw in a whole chicken with a ginger cider kick stand. Let cool, pulled and reheated the next day for some killer sandwiches with Ogre sauce and homemade habanero relish. Texture a little mushy but it worked for a quick cook out with friends and the wings I ate right off the pit the day before were better. Likely a little over cooked.


damn you photobucket Sad Thankfully I remember some basic HTML from highschool!
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Last edited by Snowsmoke on Wed Jul 26 17 2:14 am; edited 2 times in total
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brutus1964
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Joined: 01 Apr 2014
Posts: 531
Location: Pinson, Tn.

PostPosted: Tue Jul 25 17 1:37 am    Post subject: Reply with quote

Those thighs look perfect. A very good looking sandwich as well..
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"If you always do what you have always done, you will always get what you have always got"- Henry Ford
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kidlebo
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Joined: 24 Jun 2016
Posts: 35
Location: Bayville, NJ

PostPosted: Tue Jul 25 17 3:01 am    Post subject: Reply with quote

Great looking Chicken! I did some pulled chicken on the 4th, and it also came out a bit mushy, especially when it was hotter. When it cooled down a bit, the texture was much better. Maybe I braised it for too long after the smoking...

Is all the juice in those pans just from the thighs?
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Snowsmoke
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Joined: 03 Apr 2012
Posts: 123
Location: Melrose, MA

PostPosted: Tue Jul 25 17 3:14 am    Post subject: Reply with quote

Agreed on texture cooler verse hotter but I think I was probing the bird too deep like a turkey so the breast meat got to like 180. must keep practicing!

nope, that was half a stick of butter, 1 tbsp of minced garlic and 3 tbsp of Worcestershire sauce poured down the side after putting the thighs in the pain. The pic at the 1 hour mark does show that plus the juice from the thighs which was a decent amount.
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Doc1680
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Joined: 17 Jun 2005
Posts: 2609
Location: Indianapolis

PostPosted: Tue Jul 25 17 6:12 am    Post subject: Reply with quote

I like how that sauce set in there. Good looking chicken.
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