Newbie

[bowhoop]

Fellow Q lovers, thought Id quickly introduce myself... My name is Paul- I live in Colorado, raised in St. Louis.. Yes, I consider pork steaks a food group. Been a weber kettle man all of my life and recently purchased a Traeger- hoping that some of the knowledge of a few folks around here might help me get up to speed quickly..

Got a chicken thats ready to party for the weekend.. The question is to leave whole and beer can em or split the back and butterfly and at what temp/time.. Also, does everyone brine their birds before the grill? Got a sweet lil pasta recipie thats begging for smoked chicken

peace, love and q..

[Tim_Abrahamson]

yes... Sorry to say that all the ways you described make prefectly wonderful bird! I brine or marinade...depending on my time and attitude the day before. I also lift the skin where possible (get under the skin with my fingers - it helps the skin get crisp)

you can cook your chicken as fast or slow as you want.

I usually cook my chickens at 325 until the thigh is 170 and then rest for 5-10 min.
_________________
BBQ is like sex...
Even when its bad its still pretty good!
...besides, when is the last time you turned down BBQ?

Oklahoma Joe Longhorn
Big Green Egg
Former Pitmaster Gates and Sons BBQ (KC)

[bowhoop]

do you season under the skin?

[Tim_Abrahamson]

I try to avoid seasonings with a lot of salt if I do as it seems to dry out the chicken.

For an herbed flavor I use EVOO thyme, oregano, and parsley

For a more BBQey I use my rub lightly with a little EVOO to help it slide

There is really no wrong way...remember that when adding layers of flavor (brining, rubing, seasoning under the skin) to be mindful of how much salt you are applying
_________________
BBQ is like sex...
Even when its bad its still pretty good!
...besides, when is the last time you turned down BBQ?

Oklahoma Joe Longhorn
Big Green Egg
Former Pitmaster Gates and Sons BBQ (KC)

[Jarhead]

[GUYNOIR]

Lots of St. Louis people on here. Welcome to the party.

Personally, I tend to brine whole chickens or any light meat poultry. If I do chicken quarters or thighs, I usually don't. Breast meat can dry out pretty fast if you are not careful.

Good luck, and don't forget the pictures.

[Soybomb]

I think with bbq we all find methods that work for us. It doesn't mean its the right way or the only way. Don't be afraid to experiment, chicken's cheap enough.

Personally...I think the beer can thing is nothing but presentation. Butterfly or halve that chicken in my book. Brine is a great way to get flavor into lean meats like pork loin and chicken breast and to help it stay moist, always brine if you've got time. Try to work seasoning under the skin. Putting some rub on the skin when you put it on just makes a flavorful skin but does nothing for the interior. High temps are a must for crispy skin. Don't be afraid to run 350-400.

[BigPhil32]

I spatchcock all of mine...rub inside the skin with a little butter and lime juice and add a bit of rub and some Tiger Sauce as well...I flip it after one hour and then they usually come off of the smoker in two hours....I smoke them between 225-250...works for me...I pull them off the smoker when they hit 165 internal...like I said, just my two cents worth...and welcome, you will LOVE it here - GUARANTEED!!!
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1 homemade UDS smoker
1 18.5 WSM
Check out my blog on BBQ joints: http://lordofthesmokerings.wordpress.com/
Smoking since November of 2009...

[Big_AL]

bowhoop...Welcome! These forums are just full of great advice from seasoned bbq chefs much more knowledgable than myself. I personally like to follow a 'recipe' then experiment by putting my own spin on it, claiming the finished product as my own of course.

Having said that, I always brine pork chops and any chicken.

'Park' steaks aren't a food goup?
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18.5" WSM
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