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cwalk4021
Joined: 27 Jan 2009
Posts: 12
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 Posted: Apr 26 2010 Post subject: BBQ Project for School |
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So I am taking a technical writing class this spring at UAH and decided to do a semester long writing project on BBQ. I wrote a 9 page instruction manual on how to compete in a KCBS event and then an annotated bibliography ~4 pages, describing many books or other sources on BBQ.
Today I am cooking for the class! 3 Butts and a bunch of chicken thighs... Only reason I am making chicken is because I have a few people in the class that don't eat pork.... I have cooked chicken a few times but never thighs... what temp and how long do they normally take? Will my Rub I put on my pork be fine with the chicken? Thanks in advance for the advice! Pictures will be posted after the cook!
Any advice on reheating would be appreciated as well... |
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k.c.hawg
BBQ Super Pro
Joined: 17 May 2009
Posts: 1752
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| Posted: Apr 26 2010 Post subject: |
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I don't do chicken pieces on the smoker....I have had success on a UDS running about 275 with a little spell of 300. Comes out nice and moist without the rubbery skin you get in that 225 smoking range. I have concluded for my personal taste that a kettle, drum or UDS at high temp works best for my taste for chicken. I often use similar rubs for chicken and pork but maybe less sugar content for chicken.
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kingofcool
BBQ Pro
Joined: 05 Dec 2008
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Location: Georgia
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| Posted: Apr 26 2010 Post subject: |
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UAH = Alabama Huntsville?
I'd love to read that paper. I read an article on 'cue that was published in some scholarly article but it was pretty underwhelming. What were some of the books on the bib? Probably my favorite out of the numerous books about 'cue (as opposed to how to books) I've read is Smokestack Lightening. |
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Jarhead
BBQ All Star
Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Apr 26 2010 Post subject: |
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These just came off of the WSM. About 1-1/2 hours (175°) over 275-300 degrees.
I used Slap Yo Daddy's AP Rub
SYD All Purpose Rub (makes about 1 cup)
4 tbsp Kosher Salt
2 tbsp White Granulated Sugar
2 tbsp Brown Sugar
2 tbsp California Mild Chili Powder
2 tbsp Paprika
1 tbsp Ground Cumin
1 tbsp Granulated Garlic
1 tbsp Black Pepper
1/2 TSP Cayenne Pepper (use sparingly or not at all) I used 1 tsp Ancho Chile Powder.
The last 10 minutes or so mopped them with (both sides)
1/4 C Kraft Sweet and Spicy
2 Tbsp Apple Cider
2 Tbsp Apple Cider Vinegar
1/2 tsp Ancho Chile Powder
Mixed well and brushed on.
It is a nice easy heat, and don't jump out and KickYour A$$.
Here's his link for more info:
http://slapyodaddybbq.com/Recipes.html
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cwalk4021
Joined: 27 Jan 2009
Posts: 12
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| Posted: Apr 26 2010 Post subject: |
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| kingofcool wrote: | UAH = Alabama Huntsville?
I'd love to read that paper. I read an article on 'cue that was published in some scholarly article but it was pretty underwhelming. What were some of the books on the bib? Probably my favorite out of the numerous books about 'cue (as opposed to how to books) I've read is Smokestack Lightening. |
Yes sir Alabama Huntsville... Here is a copy of the annotated bibliography... not claiming I read all these books but more or less scanned them for info...
Annotated Bibliography
If you are interested in educating yourself on the subject of barbeque or you are looking to enhance your understanding of the art of smoking and grilling good food, the following sources will surely help you out. I have compiled a list of appropriate books that have provided me with many valuable tips and recipes for cooking better barbeque.
Elie, Lolis Eric. 2005. Smokestack Lightning: Adventures in the Heart of Barbecue Country. Berkeley: Ten Speed Press. 224 p.
Smokestack Lightning is a wonderful book that gives a marvelous depiction of the history, evolution, and pure love of barbeque within America. The book consists of the journey of Lolis Elie and photographer Frank Stewart through the states searching for and eating a lot of good barbeque. They travel through seemingly every major barbeque region in the country and get one-on-one with the locals often quoting them in their slang dialect. This book is not a recipe book, although it does contain several, but more of a book with a purpose of familiarizing the reader with the regional differences in cooking methods and flavors. It is packed full of wonderful black-and-white photos taken by Stewart that connects the reader to the journey as if they were along for the ride.
Huntley, Dan. Lednicer, Lisa Grace. 2007. Extreme Barbeque Smokin’ Rigs and Real Good Recipes. San Francisco: Chronicle Books LLC. 299 p.
This book is a fun blend of 100 unusual barbeque recipes and a visual focus on unusual or “extreme” barbeque rigs. From the simplicity of a tin can resting on two flat stones to the wild two-story mobile smoker complete with winding staircase, this book clearly depicts the many varieties of cooking utility people will use to make delicious food. Huntley and Lednicer effectively inspire you to want to go out and build your own smoker. Many people are now choosing this method as opposed to spending hundreds of dollars on manufactured smokers. This book serves as a good guideline for all the do-it-yourselfers.
Jamison, Cheryl. Jamison, Bill. 2003. Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue. Boston: The Harvard Common Press. 482 p.
Cheryl and Bill Jamison give a playful yet informative take on barbeque in this book. Many of the recipes within the book are exotic such as: Barbeque Spaghetti, Martini Leg of Lamb, S’more Quesadillas, and Two Pound Smoked Bologna. With over 300 recipes to choose from this book certainly keeps you busy. The beginning of the book gives the reader a plethora of information about types of grills and smokers to use, types of wood and where they are found, and covers the use of small tools such as heat-resistant gloves, mopping brushes, injecting syringes, and instant-read thermometers. For the readers and enthusiasts the book has countless sidebars that highlight barbeque history and folklore, references to great pitmasters and BBQ joints, as well as web sites and books for further investigation.
Kirk, Paul. 2004. Paul Kirk’s Championship Barbecue: BBQ Your Way to Greatness with 575 Lip Smakin’ Recipes From the Baron of Barbecue. Boston: The Harvard Common Press. 470 p.
Kirk has won over 475 cooking and barbeque awards including seven World Barbeque Championships, one of which is the prestigious American Royal Open, the largest barbeque contest in the United States. In this book Kirk, also known as the Kansas City Baron of Barbecue, shares his tips and secrets to his success. He writes his book as if he is a teacher or a guide so even the most uneducated person on barbeque can understand his tips. Kirk explains the differences in smoking and grilling, how to build different types of fires and appropriate fuel sources, how to set up the barbeque pit or grill, tools that are necessary for cooking, when and how to use bastes, glazes, sauces, and rubs, and which cuts of meat work best. The book also contains many handy charts for smoking and grilling times although, he insists that time is not something that determines when a piece of meat is ready. Dishes and recipes range from everyday down-home to exotic special occasion meals. The book is rounded out with fun stories from Kirk’s adventures on the competitive barbeque circuit. It also has tons of information on how to get involved in the Kansas City Barbeque Society. The book is commonly known around the competitive barbeque circuit as the best book on the market. Written by a man who absolutely knows what he is talking about.
Lilly, Chris. 2009. Big Bob Gibson’s BBQ Book: Recipes and Secrets From a Legendary Barbecue Joint. New York. Crown Publishing Group. 255 p.
Lilly, a restaurant owner in Decatur, AL has won the prestigious Memphis in May competition numerous times and has been named Alabama’s state champion 8 times. In this book he passes on a few family secrets (like his famous white sauce for chicken) about making delicious barbeque and shares the legendary story/history of Big Bob Gibson himself. The story of Big Bob helps barbeque chefs, of any experience level, remember the most important lesson in great meat – patience. Like great barbeque, Big Bob’s personal quest to perfect his craft proves that the best results take time, effort, and practice. Any cookbook can provide recipes and any average person can follow them. Chris Lilly thrives to give the reader more than just recipe directions in this book. He masterfully explains the little details that recipes can’t teach you but that are crucial to their success.
Mills, Mike. Mills, Amy Tunnicliffe. 2005. Peace, Love, and Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies. New York: St. Martin’s Press. 342 p.
Mike Mills, affectionately known as “The Legend” in the barbeque world gives us a taste of Illinois barbeque with this book. Between 1989 and 1994 Mills and his barbeque team won hundreds of awards including, four World Championships, and three Grand World Championships – a record held for 13 years. Through conversational pieces and black-and-white photographs, readers meet a diverse group of colleagues and friends of Mikes in a behind-the-scenes tour of the barbeque circuit. The book, unlike other barbeque books, winks at the reader a lot. It lets you know that no true BBQ pitmaster gives away all their secrets, even while portraying to do just that. With its folksy tone and unique insiders take on barbeque this book will definitely appeal to all barbeque lovers.
Raichlen, Steven. 2008. The Barbecue! Bible. Ed.2. New York: Workman Publishing Company. 556 p.
In this book Raichlen gives over 500 recipes from cheesecakes to burgers that are very straightforward and not intimidating. He possesses a certain obsession with the art of grilling and his informative explanations of each of his recipes will have you grilling in ways you’ve never imagined. The book itself contains loads of information on barbecue, but strays from the American mainstays of ribs and brisket and focuses more on other types of grilling goodies such as seafood, vegetables, and sausages. Raichlen separates the book into two parts with the beginning part giving highly detailed information about the grilling process. The second half of the book consists of all the recipes. High quality photos are present throughout the book to help the reader better understand the technique and preparation aspects of grilling and also show the reader many of the completed recipes.
Walsh, Robb. 2002. Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses. San Francisco: Chronicle Books LLC. 256p.
Barbeque is a true religion in Texas, and no one knows more about Texas barbeque than Robb Walsh. The book not only takes the reader on a smoky journey through the state of Texas but offers rare historical insight as well. Fascinating archival photography looks back over 100 years of barbeque history, from the first turn of the century squirrel roasts to candid shots of Lyndon Johnson chowing down on a plate of ribs. Walsh gives great insight in this book by interviewing the top pitmasters in the state and shares their secrets. If you want to learn more about brisket, this book is for you. |
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cwalk4021
Joined: 27 Jan 2009
Posts: 12
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| Posted: Apr 26 2010 Post subject: |
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| Jarhead wrote: | These just came off of the WSM. About 1-1/2 hours (175°) over 275-300 degrees.
I used Slap Yo Daddy's AP Rub
SYD All Purpose Rub (makes about 1 cup)
4 tbsp Kosher Salt
2 tbsp White Granulated Sugar
2 tbsp Brown Sugar
2 tbsp California Mild Chili Powder
2 tbsp Paprika
1 tbsp Ground Cumin
1 tbsp Granulated Garlic
1 tbsp Black Pepper
1/2 TSP Cayenne Pepper (use sparingly or not at all) I used 1 tsp Ancho Chile Powder.
The last 10 minutes or so mopped them with (both sides)
1/4 C Kraft Sweet and Spicy
2 Tbsp Apple Cider
2 Tbsp Apple Cider Vinegar
1/2 tsp Ancho Chile Powder
Mixed well and brushed on.
It is a nice easy heat, and don't jump out and KickYour A$$.
Here's his link for more info:
http://slapyodaddybbq.com/Recipes.html |
I appreciate the info! I am currently cooking three butts on the stick burner... pic below... I will probably wait until they come off and run up the heat before I put the Chicken on. If I am going to serve these tomorrow night should I just put the sauce on when I reheat in the oven? or should I put it on in the smoker and then refrigerate the chicken after they've rested?
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kingofcool
BBQ Pro
Joined: 05 Dec 2008
Posts: 863
Location: Georgia
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| Posted: Apr 26 2010 Post subject: |
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| If you have the means it would be perfect to finish them up over some direct heat. Would crisp up the skin and let the sauce carmalize. In the oven I would try the broiler for a minute or two to crisp up that skin the sauce them after that. |
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Big Ron
BBQ Super Pro
Joined: 30 Jan 2007
Posts: 2601
Location: Houston
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| Posted: Apr 26 2010 Post subject: |
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| kingofcool wrote: | | If you have the means it would be perfect to finish them up over some direct heat. Would crisp up the skin and let the sauce carmalize. In the oven I would try the broiler for a minute or two to crisp up that skin the sauce them after that. |
me too
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Sasperillyes
BBQ Fan
Joined: 26 Mar 2010
Posts: 102
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| Posted: Apr 26 2010 Post subject: |
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What I usually do is pull my butts off of the cooker and then do the pulled pork thing, pull my chicken quarters and cut at joint, then pan them up. chicken in one pan pulled pork in another. cover pan with plastic wrap then foil, place in fridge.
Re-heat, place in oven at no more than 225 with plastic wrap and foil on pan for an hour or two (depends on how much you have to reheat) the plastic wrap keeps every thing moist. this works for me.
Sasperillyes BBQ
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coyote
BBQ Pro
Joined: 06 Jul 2009
Posts: 595
Location: Northeast Georgia
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| Posted: Apr 26 2010 Post subject: |
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| Big Ron wrote: | | kingofcool wrote: | | If you have the means it would be perfect to finish them up over some direct heat. Would crisp up the skin and let the sauce carmalize. In the oven I would try the broiler for a minute or two to crisp up that skin the sauce them after that. |
me too |
Dido
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