Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Stick Burners => Topic started by: scrum on October 26, 2016, 02:04:09 PM

Title: KBQ and some smoked chickens....
Post by: scrum on October 26, 2016, 02:04:09 PM
Hi folks, greetings from Java.  Living here has some (dis)advantages - some of the good ones for BBQ are that wood is available, chicken is quite inexpensive (around $1 / lb) and my family doesn't mind when I fire up the units.
Tonight I prepped and deboned 3 birds to see if I could twist on a famous local dish that traditionally uses chilli paste (chilli sambal) as a final baste.
After pasteurizing them I did a low temp smoke @ 140F and then hot 330F for finishing basting with the sambal twice in the final 30 minutes rotating top and bottom and turning the shelf.
Next time I'll fix on crisping the skin texture (not enough oil in the paste though I added some and cut down on the low smoke times).
Just thought I'd start posting some contributions - been lurking long enough.
Nice to get involved and thank you Bill Karau for this great product.
Cheers

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Title: Re: KBQ and some smoked chickens....
Post by: SmokinKat on October 26, 2016, 02:31:37 PM
Looks good from here!
Title: Re: KBQ and some smoked chickens....
Post by: ericpete on October 26, 2016, 02:32:58 PM
Man those look yummy!  I've never bothered to "de-bone" a chicken, guess that isn't an Alabama thing :)

My kbq has been cold for waaaayyyy too long - gotta finish the new floor in the extra bedroom ASAP so I can get some ribs cooking! (or anything else for that matter!)

Keep up the great cooks!

EP
Title: Re: KBQ and some smoked chickens....
Post by: hikerman on October 26, 2016, 02:59:54 PM
Interesting!  Deboned then smoked. Man they sure look good! And I love chili paste. Gonna have to try this!
Very nice job!
Title: Re: KBQ and some smoked chickens....
Post by: scrum on October 26, 2016, 03:22:58 PM
If I was going to do this again I would cut more and shallower crosscuts for the paste on the inside meat after opening up and keep them open for a low temp smoke before tying off and finishing. 2 habaneros went into the paste for each bird - separate batches - One was "traditional" with the fermented shrimp that the locals love in Asia and the other was for yours truly. Heat is good.
Title: Re: KBQ and some smoked chickens....
Post by: Hub on October 26, 2016, 05:30:01 PM
Those are absolutely gorgeous.  I don't think I'm up to the deboning but a chili paste baste has a nice ring to it  ;D

Hub
Title: Re: KBQ and some smoked chickens....
Post by: HighOnSmoke on October 26, 2016, 05:49:08 PM
Beautiful looking birds!
Title: Re: KBQ and some smoked chickens....
Post by: Smokin Don on October 26, 2016, 06:33:08 PM
Quote from: HighOnSmoke on October 26, 2016, 05:49:08 PM
Beautiful looking birds!
X looks great!!! Don
Title: Re: KBQ and some smoked chickens....
Post by: tomcrete1 on October 26, 2016, 09:38:54 PM
Wow! Looks great
Title: Re: KBQ and some smoked chickens....
Post by: Savannahsmoker on October 26, 2016, 10:19:07 PM
Nice job on the deboned birds and they sure looks tasty.
Please provide more about your experiences with the KBC :)