Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: CMartinEnt on July 10, 2016, 06:16:58 PM
-
I am getting ready to put a whole chicken and some red potatoes in the SRG. I am going to use a lemon pepper rub, but had a quick question. I have read to brush the bird with oil halfway through to get a crispy skin. How will it turn out if I use peanut oil on it before I rub? I don't want to burn the skin, and this is my first time trying to use he SRG as a rotisserie.
Thanks!
-
I am getting ready to put a whole chicken and some red potatoes in the SRG. I am going to use a lemon pepper rub, but had a quick question. I have read to brush the bird with oil halfway through to get a crispy skin. How will it turn out if I use peanut oil on it before I rub? I don't want to burn the skin, and this is my first time trying to use he SRG as a rotisserie.
Thanks!
CME, I don't have an SRG but, if you are spinning this, maybe wait on the oil and see how it goes. If you are using a rottiserie it should be easy to oil it as it moves!
-
Thanks for the reply, but the SRG is not a typical rotisserie. It's an ifared cooker. It's a new version of Charbroils The Big Easy. I'm about to rub now so I'm just going to go without the oil and see how it goes!
-
Oh I misunderstood you. I thought you somehow rigged up a rotisserie to your SRG!
Good luck!
-
Thank you! Hopefully tomorrow I can get a post up.
-
I have the old TBE and I always oil to get a crispy skin.
-
Tho you don't have time for this one...try this the next time you want to cook a chicken: clean it out, and wash it, pat dry. Place it uncovered on a cookie cooling rack above a pan. Stick it in the refrigerator for 1-2 days. I have left chicken thighs like this in the fridge for 5 days and it was a little too long - but still good. When you pull the chicken out to cook it, allow it 30-45 minutes to warm a bit. Then wipe it down again with paper towels. Spray a very very light amount of oil ( Pam works well for this ) then apply whatever rub you like. Fire up the cooker - and place the chicken - and cook.
What happens is that the refrigerator will remove a lot of the water from the chicken's skin. It will not dry out the chicken. At all. But the skin will be great. It is the best way I have found. The skin will rival fried chicken for crispness if you do this.
-
Dry-brining a whole bird in the fridge works better for me than just leaving it in there to "air out." Also consider adding an equal amount of baking powder to the salt for extra crisping - may not be necessary in an SRG but good in grills and ovens (and a great way to make crispy wings without frying).
TMS&ISTI.
-
For my cooks I clean the birds inside and out, pat dry inject butter/rub mix (if no time to brine) then cook in the SRG.
Butter on the skin really crisp well and I never had a bad one since I learned to remove the moister from the skin before cooking.
If you want to use oil use oil it will work as well. Just remember you need to remove as much moister as you can before adding thee oil to the skin
-
Dry-brining a whole bird in the fridge works better for me than just leaving it in there to "air out." Also consider adding an equal amount of baking powder to the salt for extra crisping - may not be necessary in an SRG but good in grills and ovens (and a great way to make crispy wings without frying).
TMS&ISTI.
Excuse my ignorance, but how does the baking powder help with the crisping of the skin?
Do you just mix the salt, baking powder, & any other ingredients together & dry brine?
-
Dry-brining a whole bird in the fridge works better for me than just leaving it in there to "air out." Also consider adding an equal amount of baking powder to the salt for extra crisping - may not be necessary in an SRG but good in grills and ovens (and a great way to make crispy wings without frying).
TMS&ISTI.
Excuse my ignorance, but how does the baking powder help with the crisping of the skin?
Do you just mix the salt, baking powder, & any other ingredients together & dry brine?
The baking powder on the skin surface helps to remove the water in the skin making it extra crispy in the process. This is by the reaction between the baking soda and the acid in baking powder. Water is required for the reaction and when baking powder is rubbed on the skin surface of a chicken, the source of the water is the skin.
-
Thanks Stalag.