chicken methods


 
Dan H.

Dan H.

TVWBB Pro
Just made my un-official "jerk" chicken. I've really been enjoying fall of the bone chicken lately and prefer it! Hopefully that makes sense. Not mushy, but just come off easy. It always works w/ this method, and only sometimes w/ others. Question is what CAUSES it, lol. I concluded it to be marinade. More specific the citris/and acids (lime and orange) in it. You think? OR the SMOKER! Some of you may laugh a bit and already know this years ago, but: what I do is smoke/cook this kind around 230-250 until its around 140 internal temp or so, I make drums and thighs my fav. Then haul it to the grill! Best part is the skin finishes REAL crispy and the inside somehow real juicy and just falling apart (despite coming off the smoker really rubbery skinned). I know this isn't news to most of you I imagine but dang this is a great way to cook chicken! but back to the question.. it doesn't work w/ roadside chicken as well, or several other recipies, but works w/ the above as well as some others. So is it the citris acid in marinade or just the smoker... or the time on the smoker?...or what. the basting doesn't do it does it? I don't know. thanks. I just want to convert as many recipies as I can, in hopes of making the texture like this as close as possible, I really really like it although it might not be for everyone. And thats understandable. I love making it this way though. ..slow learner.
 
It is your approach, not the marinade, and that it is all dark meat. The slow cooking upfront is the key. You could do the same with Roadside. (There could be variances between your current recipe and Roadside, or others, based on some of the fundamentals but the acids wouldn't be the thing here. Roadside is acidic.)
 
Thats neat. Glad It made sense to you. Do you like to cook it similar ways or what do you guys prefer? Isn't it funny that it took me this amount of time to notice. I thought so.
 
You must log in or register to reply here.

 

Back
Top