Food and Drink Your BBQ best. - Page 2

MOhillbilly · 10:57 AM

All this bullshit about sauces and best / worst bbq joints in the world is startin to stick in my craw.
Im convienced that 99% of people can whip up Q that is on par or better than anything you can get at a resturaunt.
ITS NOT ROCKET SURGERY!
And if you are like me you enjoy messing peoples minds up with your creations.

We all BBQ ( or should ) on a regular basis some of us even compete in kansas city BBQ society events.

So this got me to thinking what do YOU do better than anyone else. That one Q that you can nail everytime even when youre blind ass drunk while watching the KC club go doWN in flames.

Ill put my BBQ chicken up against the best in the world.

1 - whole fryer

4 - cups apple cider vinegar

2- cups cooking oil

2- tlb spoons pepper
---------------------------------------------
ITS IMPORTANT TO TURN YOUR BIRD EARLY AND OFTEN.
---------------------------------------------
Cut the chicken up any way you want.

1-2 bottles your favorite BBQ sauce ( AB sweat heat for me)

ITS IMPORTANT TO TURN YOUR BIRD EARLY AND OFTEN.

The fire - Get your chimney started and have your hardwood on hand split and ready to go!
IMO your charcoal is only used as an excelerant for your hardwood. I like a fire that starts hot (3 seconds) and comes down towards the end.

1st sauce - combine oil, cider vinegar, & pepper into med sauce pan. heat until she just starts to roll.

put your chicken on and baste/mop the shit out of it with the 1st sauce. I mean really put it to her. I like to get it to where the smoke burns your eyes and steals your breath.
If you have to make a second batch of 1st sauce all the better.

30 minutes before your chicken is ready to take up-

In a med sauce pan get your 2nd sauce ready ( bring it to a slight slight percolate ) should take about 10 minutes.
And mop the chicken untill the sugar in the sauce is carmelized to the chicken.

take it up and let sit for 10-15 minutes.

ITS IMPORTANT TO TURN YOUR BIRD EARLY AND OFTEN.

anyway i know ive posted this recipe before and this has been done to death but i dont give a shit. Its Football season and its time.

So in the spirit of the greatest food ever whats your throwdown?

tooge · 08-24-2010, 01:09 PM

Quote:

Originally Posted by Phobia

I think competitions are kinda silly. I like my food and most people who try it do as well. In fact, I get "best ever" a lot. So, I know it's good stuff. But I'm sure other people like their creations better than mine and that's fine too. I cook for my tastes and my family. They love it. I don't care if some random judge from who knows where likes my stuff. It doesn't matter.

They think pood processor butt has something wrong with it. What gives?

tooge · 08-24-2010, 01:24 PM

BTW, the competitions really are kinda silly. As you've experienced and heard many times, some of the best food you've ever turned in scores terribly. I have won some chicken awards lately, and turned in what my team thought was the best chicken yet down at Laurie a few weeks ago. It got damn near last. Judges often dont have a clue. I agree, you cook what you, the family, and friends like. As long as people keep saying "this is the best" about my food, I'm not gonna change it. Judges? Pfft. Here is the way I did the chicken at Laurie.
1. Take chicken thighs and remove skin (dont tear it, you will replace it later)
2. Debone the thighs and shape them into roughly a rectangle
3. "tri fold" them so they make a little square, and liberally rub them
4. scrape the fat off the inside of the skin, then replace the skin on the chicken and fold it under the chicken to make perfect little boneless chicken squares. Put rub on the skin
5. smoke the chicken for about 2 hours
6. dunk the chicken in sauce, then place on a weber kettle. turn very often, and keep resaucing until you have a nicely carmelized crust of sauce on you chicken.

These are really good this way, ableit a ton of work. At home, I dont do the skin and debone thing.

MOhillbilly · 08-24-2010, 01:33 PM

just discovered deboned chicken thighs. While i havent smoked them yet its makes a super easy & fast BBQ main course.
I hit mine with onion powder & salt and then a liberal amout of teriyaki sauce.
Some people might like to add ginger but i hate that shit.

Found out that if you place tinfoil over the grill you can pour the excess teriyaki back on the finished product.
yum.

booyaf2 · 08-24-2010, 01:36 PM

Chicken thighs are one of my favorite things to grill. I don't normally debone them though, seems like a lot of work, and the bone makes a nice handle.

MOhillbilly · 08-24-2010, 01:43 PM

Quote:

Originally Posted by booyaf2

Chicken thighs are one of my favorite things to grill. I don't normally debone them though, seems like a lot of work, and the bone makes a nice handle.

With a sharp knife you can go through a family pack in about 10 minutes.

Down the backside, flip em over.

08-24-2010, 08:58 AM
MOhillbilly Mama Tried Join Date: Dec 2002 Location: Missouri Casino cash: $9949903	Your BBQ best. All this bullshit about sauces and best / worst bbq joints in the world is startin to stick in my craw. Im convienced that 99% of people can whip up Q that is on par or better than anything you can get at a resturaunt. ITS NOT ROCKET SURGERY! And if you are like me you enjoy messing peoples minds up with your creations. We all BBQ ( or should ) on a regular basis some of us even compete in kansas city BBQ society events. So this got me to thinking what do YOU do better than anyone else. That one Q that you can nail everytime even when youre blind ass drunk while watching the KC club go doWN in flames. Ill put my BBQ chicken up against the best in the world. 1 - whole fryer 4 - cups apple cider vinegar 2- cups cooking oil 2- tlb spoons pepper --------------------------------------------- ITS IMPORTANT TO TURN YOUR BIRD EARLY AND OFTEN. --------------------------------------------- Cut the chicken up any way you want. 1-2 bottles your favorite BBQ sauce ( AB sweat heat for me) ITS IMPORTANT TO TURN YOUR BIRD EARLY AND OFTEN. The fire - Get your chimney started and have your hardwood on hand split and ready to go! IMO your charcoal is only used as an excelerant for your hardwood. I like a fire that starts hot (3 seconds) and comes down towards the end. 1st sauce - combine oil, cider vinegar, & pepper into med sauce pan. heat until she just starts to roll. put your chicken on and baste/mop the shit out of it with the 1st sauce. I mean really put it to her. I like to get it to where the smoke burns your eyes and steals your breath. If you have to make a second batch of 1st sauce all the better. 30 minutes before your chicken is ready to take up- In a med sauce pan get your 2nd sauce ready ( bring it to a slight slight percolate ) should take about 10 minutes. And mop the chicken untill the sugar in the sauce is carmelized to the chicken. take it up and let sit for 10-15 minutes. ITS IMPORTANT TO TURN YOUR BIRD EARLY AND OFTEN. anyway i know ive posted this recipe before and this has been done to death but i dont give a shit. Its Football season and its time. So in the spirit of the greatest food ever whats your throwdown? Last edited by MOhillbilly; 08-24-2010 at 10:57 AM..
Posts: 23,371

08-24-2010, 01:24 PM	#17
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $614112	BTW, the competitions really are kinda silly. As you've experienced and heard many times, some of the best food you've ever turned in scores terribly. I have won some chicken awards lately, and turned in what my team thought was the best chicken yet down at Laurie a few weeks ago. It got damn near last. Judges often dont have a clue. I agree, you cook what you, the family, and friends like. As long as people keep saying "this is the best" about my food, I'm not gonna change it. Judges? Pfft. Here is the way I did the chicken at Laurie. 1. Take chicken thighs and remove skin (dont tear it, you will replace it later) 2. Debone the thighs and shape them into roughly a rectangle 3. "tri fold" them so they make a little square, and liberally rub them 4. scrape the fat off the inside of the skin, then replace the skin on the chicken and fold it under the chicken to make perfect little boneless chicken squares. Put rub on the skin 5. smoke the chicken for about 2 hours 6. dunk the chicken in sauce, then place on a weber kettle. turn very often, and keep resaucing until you have a nicely carmelized crust of sauce on you chicken. These are really good this way, ableit a ton of work. At home, I dont do the skin and debone thing.
Posts: 17,206

08-24-2010, 01:33 PM	#18
MOhillbilly Mama Tried Join Date: Dec 2002 Location: Missouri Casino cash: $9949903	just discovered deboned chicken thighs. While i havent smoked them yet its makes a super easy & fast BBQ main course. I hit mine with onion powder & salt and then a liberal amout of teriyaki sauce. Some people might like to add ginger but i hate that shit. Found out that if you place tinfoil over the grill you can pour the excess teriyaki back on the finished product. yum. __________________ True Son of Liberty Last edited by MOhillbilly; 08-24-2010 at 01:41 PM..
Posts: 23,371

08-24-2010, 01:36 PM	#19
booyaf2 Starter Join Date: Sep 2005 Location: Hays KS Casino cash: $-2294995	Chicken thighs are one of my favorite things to grill. I don't normally debone them though, seems like a lot of work, and the bone makes a nice handle.
Posts: 905