Posts Tagged kcbs chicken recipe

Weber Kettle Smoking: Pulled Chicken

Jun 6

Posted by Logan in BBQ Basics, Competition BBQ Recipes, Competition Chicken, Logan's Thoughts, Poultry, Recipes, Weber Cooking | 1 Comment

Pulled chicken is one of the most delicious smoked meats you’re going to get your taste buds on. It’s also one of the healthiest. It is far superior to grilling chicken. It requires more patience as it takes on average 3-4 hours to do, not counting prep time. The end product is the most juicy, succulent, and tasty chicken you will ever eat. It is well worth the wait. Today, I am going to demonstrate just how easy it is to make pulled chicken from a whole chicken (using techniques bestowed upon me by the Chicken King of the Midwest, pitmaster Matt Frampton, a fellow author on this site. Read more... (706 words, 5 images, estimated 2:49 mins reading time)

This is just teaser of the post Weber Kettle Smoking: Pulled Chicken. Click here to read the entire story (706 words, 5 images, estimated 2:49 mins reading time)

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Spicy BBQ Chicken Rub

Jan 30

Posted by Matt Frampton in Competition BBQ Recipes, Competition Chicken, Poultry, Recipes, Rubs | 1 Comment

Here is a rub that I came up with that I’m hoping to use in a contest this year. It’s only 4 degrees outside, so I’m going to try this rub, along with a method I learned about for making chicken skin perfect when cooking, low and slow in the oven at the temps I want on the cooker. I realize this is sac-relig, but it will give me a good idea of the results for both the skin technique and the rub (and a good dinner!). I’ll link this to that recipe…but here’s this if it’s all you need! Read more... (203 words, 1 image, estimated 49 secs reading time)

This is just teaser of the post Spicy BBQ Chicken Rub. Click here to read the entire story (203 words, 1 image, estimated 49 secs reading time)

Tags: BBQ Chicken Rub, Competition BBQ Chicken Rub, kcbs chicken recipe, KCBS Spicy Chicken Rub, Spicy Chicken Rub

Matt’s Springfield Chicken 2009

Jun 30

Posted by Matt Frampton in Competition BBQ Recipes, Competition Chicken, Poultry, Recipes | No Comments

This recipe took 8th Place in the Springfield Days BBQ Comp

Meat Ingredients

1 Family Pack of Chicken Thighs (Hy-Vee)

Basic Directions

Marinade thighs
Heat Smoker using favorite rig and fuel source
Season Chicken, recipe follows
Pan Chicken, recipe follows
Season Chicken again, recipe follows
Sauce Chicken, recipe follows

Smoke @ 300 degrees F on Weber Kettle grill

Place the thighs in an extra-large re-sealable plastic bag (or divide between two smaller bags) and pour the dressing over the top. Squeeze out any excess air from the bag, and roll to coat all of the meat. Refrigerate for 3 hours Read more... (876 words, estimated 3:30 mins reading time)

This is just teaser of the post Matt’s Springfield Chicken 2009. Click here to read the entire story (876 words, estimated 3:30 mins reading time)

Tags: bbq chicken recipe, bbq team, chicken reciepe, gobs chicken, hot grill on grill action, kcbs chicken recipe, omaha bbq