Chicken

frankncali · BBQ Fan Joined: 17 Aug 2009 Posts: 171 Location: SoCal

What cooking method do you use for chicken?

Cooked whole? Halved? Qrts? pieces?

Do you brine? inject?

I have smoked several different ways but really havent figured out my preferred way yet. Going to do some experiments upcoming and am looking for some ideas or tips to try.

Best tasting I have made I brined whole birds about 12 hours and then spatchcocked them. Used a slightly sugared rub and also mixed some rub with butter and shoved some under the skin.
Did same method again and didnt get same results.

Whats your preferred method?
How do you hold for service?

MyrandaMaesBBQ · Newbie Joined: 28 Feb 2012 Posts: 32

Geronimo · Posted: Jun 07 2012 Post subject:

Being you posted your question in the "catering" section, I assume you are asking for feeding the masses??

If that is the case, I would order my chickens cut 8/1 (1 chicken cut into 8 pcs) and could order how many I needed (did not have to buy them by the case). this was through my wholesale butcher shop.

To cook whole birds and then try to cut them into pcs would be very time consuming as well as VERY messy (think juices going everywhere). This is especially true if you have other meat(s) to slice prior to service.

Prep is dipping the pcs of chicken in oil, placing on sheet pan until I have a full layer then season..repeat for 2-3 layers then load onto smoker.

I have done this for as many as 1800 guests. The great thing about chicken is you can crank the heat up and cook in about an hour.

When done, place in pans and into cambro.

Here is another "trick"...If you pan and foil, DO NOT foil tightly (leave one end with a vent for steam to escape). If you do foil tight, the chicken will "sweat" and you will have about 1"-2" of ugly grey/black (from the smoke on the meat) juice in the bottom of your pan.

Also, if you do own a cabro, pop the seal (little cap on the front) off she the steam can escape.

Hope this helps.
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cjschuckwagon · Posted: Jun 08 2012 Post subject:

when i cook chicken, i use halves and set up a cement block cooker, our racks are designed to hold a case ( 32 halves ), we dry rub then onto . a hot fire, flipping every 5 minutes and spraying with water (spray bottles)the entire cooking time ( 2 hours ). i know its not smoked, but we do 8 to 10 large cooks per season, and sell out 10 cases each time.....cj

frankncali · BBQ Fan Joined: 17 Aug 2009 Posts: 171 Location: SoCal

Thanks guys

Geronimo -- I asked here and was going to place in General and commercial spot as well but decided not to place it all over. I have found I get good prompt opinions here and on the commercial forum and yes mostly I am looking for tips for feeding larger crowds.

I agree about labor but wondered if using the cut chicken causes any extra moisture loss.

I watched a program with Alton Brown on the other night and was surprised that he said adding water pan or cooking in a more moist environment didn't keep any moisture in longer.
I guess I believe him being I have boiled some chicken to long and it was dry.

Brining has always been a curiosity of mine. My first real job I worked at Churchs Chicken and we placed chicken in brine overnight. Always wondered exactly what was in there. I have not sure if it made a huge difference of not.

Geronimo · Posted: Jun 08 2012 Post subject:

The Midnight Smoker BBQ · Posted: Jun 22 2012 Post subject:

Geronimo · Posted: Jun 22 2012 Post subject:

The Midnight Smoker BBQ · Posted: Jun 22 2012 Post subject:

Thanks for the info Geronimo, I'm going to give your method a try. Very Happy

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PorkQPine · BBQ Fan Joined: 12 Feb 2009 Posts: 234

I've tried lots of different ways to do chicken and what I do now is to buy 2 - 2 1/2 # fresh fryers from my meat guy and have him cut in 1/2 and keep the backbone. Dealing with 1/2 a chicken is much easier. After they car cooked I pull and then break down the chicken into leg/thigh and two breast pieces which gives me 8 pieces per chicken and the guests a choice of dark or white meat. For me the key that makes this work is the smaller chickens, once I didn't notice that the chickens were larger, over 3# and they took a long time to cook.

I figure that I same labor and gladly pay the butcher to do the cutting since the cost difference is almost nothing.

Geronimo · Posted: Jun 25 2012 Post subject:

Mr Tony's BBQ · Posted: Jun 30 2012 Post subject:

I use 2 3/4 pound whole birds, brine - then dry rub as I put on smoker for 2.5 hrs - quarter them on a full sheep pan for the mess - takes about 15 seconds per bird, then pour the drippings back over cut portions....whatever leg/thighs fall apart are for the kids portions, I usually only quarter but keep a knife handy for those who may want a smaller portion.
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