How do you BBQ your chicken?

[Moses]

Originally posted by Joeaksa
Totally agree! If you want real BBQ flavour, use charcoal or other woods to cook. May be old fashioned but would eat McDonnalds before using gas to grill with...

Honestly, the source of the heat doesn't matter. If the cooking box is filled with good quality smoke, the meat won't know where the heat came from.

My BBQ hero, Bo McSwine recommends freshly cut green wood. I've made some amazing smoked ribs in a gas grill with fresh oak in the smoker box. But you gotta have smoke.

Bo;

[trekkor]

Yes, the aluminum foil trick is a good one.

i take it a step further, fellas.

Put some raw garlic, onion and peppercorns in there, too.
Some folks like to soak their oak chips in whiskey water.


KT

[Victor]

Cut out the backbone, flatten it out, marinate in:

olive oil
ketchup (not 2 much or the sugar will burn up)
paprika (lots of)
pepper
garlick
chicken salt / regular salt
butter
anything else you fancy (parlsey, oregano, rosemary, lemon zest)

Slow cook over indirect heat for an hour or so like everyone else here has alluded to.

The beercan method rocks too. A real crowd pleaser - I once did 6 at once.

[ben parrish]

I am also a charcoal and wood fan. Propane gives off a tremendous amount of water vapor that tends to no allow the meat to soak in the smoke flavor. It also prevents meats from searing properly which allows the juices to continue to flow out. I forget now but the amount of water produced per pound of propane is amazing. Almost all BBQ joints that use propane (Sonny's BBQ) inject the meat with liquid smoke concoctions to give the smokey flavor and keep the meat moist.
Green oak or hickory kept from flaming up will give the best Bar-B-Q flavor. I worked for a BBQ joint in south Georgia during high school and college. This place had wonderful BBQ; voted best in GA for many years. Same pit master had been cooking for 40 plus years. 15x25' grill over a 10' deep pit. Closed it up around the sides, put on a gas mask, huge oak logs and a water hose to keep the flames down. They only used pork sholders (hams are too dry) cooked for no less than six hours. He started cooking at 5:00am and it was ready aroung 11:30. Mmm, mmm, mmm.
Another great way to do chicken is inside a tripled up brown paper bag. Use a medimum sized bag (3), pour 1/3 cup oil inside to coat the bag; this keeps the BBQ sauce from soaking into the bag and the bags from catching on fire. Add whole chicken, 1/2 cup or so of your favorite BBQ sauce and tie the end up with a string. Cook for two hours or so (oven is fine) and let rest for about 40 minutes. It will fall off the bone! Excellent for BBQ chicken sandwich's. Ribs, Turkey, goat, venison, etc. meat will also work. Easy and delicious.
Ben

[Moses]

If you don't want to make your own dry rub, this one is excellent;

[tabs]

Mother when I was a child used to Roast Chicken or Turkey in the Brown Grocery Bags...

The best way thgat I do it is, bind the bird with string or a fine wire, dry rub it and Roter it...I have a Weber Roter set up, with a pan of water with a Pale Dry Sherry in it in the center to catch drippings, Lump hardwood charcoal around the perimeterof the pan. One hour 45 produces a nice crispy skinned chicken.

No Pansy a$$ Gas for me...its all lumber and Hardwood Charcoal... I'vew gone to using Oak and Pecan...and have some Olive to try. The RIO here in LV uses 2 Cords a week of Olive wood to fuel their BBQ. I was lucky to get a bag outa their supplier, as it is in short supply.

[tabs]

For pieces dumpem in Kinkoman Terikya Sauce and marinate, then over lump charcoal on the grill...

Chicken Breast poses a problem because most of the time it drys out with High heat...so in that case The Big Green Egg is used.

[Drago]

Originally posted by SoCal911SC
As hard as this is to admit here (as I am certain to be met with nothing but ridicule and scorn, that's ok, bring it on!), this will be done on a gas grill.

So no smoker, mesquite chunks, etc.

For this one, I gotta work with what I got!

You can still do smoking on a gas grill. Just soak the chips overnight and lay them on some aluminum foil over the direct heat...exactly where you don't put the chicken.

Edit: D'oh, Moses beat me to it!

I've got a Weber gas grill with three burners running the length of the grill space. I only turn on the rear burner and I put the chicken pieces near the front. Creates a nice convection cooking method with the lid down. Sauce only at the very end, dry rub or marinate overnight.

My neighbor did the beer can chicken thing this year for our 4th of July block party. I have to say that was some damn good chicken! Falling of the bone and moist as can be...

[sammyg2]

I do mostly the same as Victor described:
cut the backbone out and smash it flat. Marinade in a 1 gallon ziplock bag with olive oil, salt, pepper, soy, pineapple juice (ala el pollo loco), garlic, a dash of liquid smoke and diced onions. Let it sit in the fridge for at least an hour, I like 4 hours.
I tie up the wings and legs (tuck em in) to keep them from getting burned. Microwave for a couple of minutes to get the bones warm but not hot. That helps get everything thing cooked evenly. I hate trying to cook meat fresh out of the fridge (cold) because the insides take too long.
I grill over medium heat on my natural gas grill and only flip them once. Constant flipping dries out the meat.