Chicken question

All other competition related questions or comments about recipes, techniques, and related topics.

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atcNick
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Chicken question

Postby atcNick » Thu May 12, 2011 10:23 am

3 star redneck wrote:Not much mesquite used unless you go out west, aint know cedar on my place , along the river...that was the first to go yrs ago..... :roll:


Does mesquite not go over well with the com judges?


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Re: Chicken question

Postby BigDave » Thu May 12, 2011 1:14 pm

I use mesquite when cookin my yardbirds and pecan when I ain't got no mesquite.
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Re: Chicken question

Postby ButcherBBQ » Fri May 13, 2011 6:39 am

I am a hickory man up here form Oklahoma.
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Re: Chicken question

Postby Southern Pride BBQ » Fri May 13, 2011 8:25 am

I use mesquite and do quite well with my cluckers ???? :) IT all goes back to, how much smoke you use, i you the hot and fast method. I dont put wood chunks on til like the last 20 mins or so so it doesnt get "over" smokey......
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Chicken question

Postby atcNick » Fri May 13, 2011 8:48 am

Southern Pride BBQ wrote:I use mesquite and do quite well with my cluckers ???? :) IT all goes back to, how much smoke you use, i you the hot and fast method. I dont put wood chunks on til like the last 20 mins or so so it doesnt get "over" smokey......


Your using charcoal only up until 20 min before?


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Re: Chicken question

Postby Southern Pride BBQ » Fri May 13, 2011 9:42 am

yessir, I cook my chicken halves like most competition cookers have gone to.....cooking them in about 50min-hour, hot and fast on basically a charcoal grill. I have a weber smoke-n-grill like most people use, get a hot fire (usually around 400 degrees) throw the bird on there and wait......usually done withing like i said 50 mins or so. I put the wood chunks on at the very end jsut to get a "hint" of smoke.............
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Re: Chicken question

Postby RWBTEX » Fri May 13, 2011 10:21 am

New Country wrote:Mesquite is used almost exclusively down in south Texas, i.e. south of the Nueces. I go to the wild hog cook-off in Cotulla every year, and 300+ fires all burning mesquite sure does keep the mosquitos away.



Mesquite is very popular up around Hillsboro West area and some of Central Tx too.

Have placed 1st with mesqiute smoked ribs a couple times Waco/Temple area, as mentioned above its all about smoke control among other factors. my preference is Hickory on ribs and pecan on chicken but depends where I'm cooking.
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Re: Chicken question

Postby Southern Pride BBQ » Fri May 13, 2011 10:29 am

I have almost come to the conclusion, with the right combination of seasoning or rubs you could use whatever wood you wanted to (BBQ woods (not cedar or telephone poles, ect).........No matter what region of the sate or country your in
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Re: Chicken question

Postby RWBTEX » Fri May 13, 2011 10:50 am

atcNick wrote:
3 star redneck wrote:
atcNick wrote:What kind of wood do y'all use for chicken?


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Some use pecan, hickory....


Figured mesquite would be popular on chicken in tx


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For smokin pecan, for grillin, mesquite and a little pecan on my rig.
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Re: Chicken question

Postby jtilk » Tue May 17, 2011 4:54 pm

Primarily oak here, but I'll throw in a few small sticks of mesquite from time to time.
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