I am doing pretty well in the contest, I need to know how to cook chicken and get crispy skin. Is anyone having luck. Please tell me how.
Thanks
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The guys that won that catagory in TN GRILL theirs.
Zeb
Zeb
Somebody's got to know how to get crispy chicken in the FEC100. Come on, give out those secrets.
Hi Jason,
Personally I try to get the skin bite through, not necessarily crispy. I cook mine at 325.
Now I know many here are cooking much hotter than that.
Kevin
HomeBBQ.com
Personally I try to get the skin bite through, not necessarily crispy. I cook mine at 325.
Now I know many here are cooking much hotter than that.
Kevin
HomeBBQ.com
You can search the early FEC forums for chicken.
Look for Ocala Bill's technique.
drbbq/Fast Eddy helped Bill and he graciously shared with the forum.
Like Zeb says,there were ,and are many teams that carried a Weber kettle to do chicken.
Like Kevin says,tender ,bite through is also a goal of a lot of winning teams.
Look for Ocala Bill's technique.
drbbq/Fast Eddy helped Bill and he graciously shared with the forum.
Like Zeb says,there were ,and are many teams that carried a Weber kettle to do chicken.
Like Kevin says,tender ,bite through is also a goal of a lot of winning teams.
Tom,
I did a search for "Ocala Bill chicken" in the Recipe Archives, but came up emptyhanded. Do you have any suggestions about how to find this?
I did a search for "Ocala Bill chicken" in the Recipe Archives, but came up emptyhanded. Do you have any suggestions about how to find this?
Here is part of one thread.
Posted 11 May 2004 02:16 PM
Are you starting at 275 deg. with a one hour warm up, then turning temp all the way up for 40 min? Marenade over nite in Numans with 1/4 cup of rub. Yes do sauce it lightly and place back in the cooker at 350 for 5-10 min. to carmelize.As far as the rub burning, I've had herbs turn black at this temp, and in comp I just flick them off for a better looking chicken.
Had a young man at the Huntsville cook come up and say he used this method and he said it was the best ever.
This is NOT my method both Fast Eddie, and DR BBQ sent me in this direction, if you like it thank them.
Bill
Posts: 206 | Location: ocala fl | Registered: 11 January 2004
John Ford Posted 12 May 2004 07:30 AM
Bill I from time to time cook with Dr.BBQ and I met you at Tiger Town in Lakeland last January.
I was just wondering if your rub was sugar based.
Sincerely
John Ford
Posts: 16 | Location: Detroit Michigan | Registered: 11 February 2004
ocala bill Posted 13 May 2004 03:34 AM
No it's not.
Bill
11 January 2004
One other tip is that Cookshack chicken rub has no sugar to burn at higher heat.
Posted 11 May 2004 02:16 PM
Are you starting at 275 deg. with a one hour warm up, then turning temp all the way up for 40 min? Marenade over nite in Numans with 1/4 cup of rub. Yes do sauce it lightly and place back in the cooker at 350 for 5-10 min. to carmelize.As far as the rub burning, I've had herbs turn black at this temp, and in comp I just flick them off for a better looking chicken.
Had a young man at the Huntsville cook come up and say he used this method and he said it was the best ever.
This is NOT my method both Fast Eddie, and DR BBQ sent me in this direction, if you like it thank them.
Bill
Posts: 206 | Location: ocala fl | Registered: 11 January 2004
John Ford Posted 12 May 2004 07:30 AM
Bill I from time to time cook with Dr.BBQ and I met you at Tiger Town in Lakeland last January.
I was just wondering if your rub was sugar based.
Sincerely
John Ford
Posts: 16 | Location: Detroit Michigan | Registered: 11 February 2004
ocala bill Posted 13 May 2004 03:34 AM
No it's not.
Bill
11 January 2004
One other tip is that Cookshack chicken rub has no sugar to burn at higher heat.