The Texas BBQ Forum

Picked up a pack of thighs and a pack of wings yesterday. Since it's just me at the house I decided to cook half last night using a method recommended by a guy at work and the other half tomorrow by WV just to compare. Was going to use my favorite seasoning Tony Chachere's and then a little honey drizzle at the end but my wife took it to the coast with her so I just put on some Fiesta brand chicken rub (actually pretty good!!). Got the Akorn up to 350 with the stone in and let them go about 30-40 minutes. Flipped for about ten then added some Sweet Baby Rays (very little) for about another 10 minutes then flipped again and sauced that side for about 15 minutes. Turned out pretty good. This evening gonna try the rest of them basically low and slow and then kick it up to about 500 to crisp things up and compare the two methods.

very nice looking Clucker Parts there, CIC, ultra cool resting place also

do you prefer Tony's over SlapYoMama just wondering

Haven't tried Slap you mama. May pick some up today to try instead of Tony's.

They look pretty good Chris !

All I suggest is if ur gonna spike the temp up to 500 for crisping the thighs and wings, watch it closely. They tend to want to burn more quickly than if it's the whole bird. Looks good and remember to Slap Ya Mama sometime.

Can't mess with Mama! She still reminds me that I'm not too old for her to put over her knee!! Thanks for the tip and we will see what happens.

I switched to SYM a long time back and don't miss Tony's at all - - - it is spicier so go easy until you decide what suits ya

castironchris wrote:Can't mess with Mama! She still reminds me that I'm not too old for her to put over her knee!! Thanks for the tip and we will see what happens.

Smart man right there ^^^^^^^

Nice wings!

castironchris wrote:Haven't tried Slap you mama. May pick some up today to try instead of Tony's.

TC is another seasoning I have at the ready in the largest container I can buy. I can say if you like TC, you're gonna LOVE Slap ya Mama!
Excellent chicken seen here

OldUsedParts wrote:I switched to SYM a long time back and don't miss Tony's at all - - - it is spicier so go easy until you decide what suits ya

It is way less salty as well. The first reason I got away from Tony's was the salt, I then switched to Cajun Shake, which started to become hard to find at times, switched to SYM about 3 years ago and never looked back. Like OUP said it is spicier, which is what I was looking for, when I would try to add more TC, it just became more salty and never any more backbite.

Good looking chicken Chris, can't wait to see the comparison.

Those look great!

We've cut out Tony C and use Gator's Cajun. Much less salt and a great flavor.

TX1911 wrote:We've cut out Tony C and use Gator's Cajun. Much less salt and a great flavor.

We have also recently switched to Suckle Busters- Gator's Cajun - - - it's spicy and swampy I'll garoontee

lets talk about that skin. When in do thighs I put the skin side down and get it almost the way I want it, then cook the rest of the way bone side down. Right before I take it up I will put the skin side down. That's just the way I have always don it. How do yall do it.