I want to cook nice bbq chicken

Neptune · 6th September 2004, 9:33 AM

Hi, looking for some advice please

I want to cook chicken with a nice crispy flavoured skin like Red Rooster or something similar. Any of the charcoal/bbq chicken styles will do.

I assume the result is obtained by lots of basting as the chook cooks, but do not know the ingredients for a nice salty/bbq type of baste.

Help please?

cuahtemoc · 6th September 2004, 9:55 AM

Im sure someone who works in a charcoal chicken place can give you a better idea, but I always thought they spread Vegemite over the skin of the chicken to make it taste that way.

gkr · 6th September 2004, 4:34 PM

The skin & flavour comes from a combo of soy and honey

Microwave (high)

half cup of soy and 3 tblspns honey in a mw bake tray - put chicken breast (top) down and cook for 10mins eack kg.

You'll be impressed

spankyofoz · 7th September 2004, 6:04 PM

Try a beer can chicken, its hard to beat on the bbq.

A recipie can be found here.

iHENRY · 7th September 2004, 9:07 PM

i used to work in a charcoal chicken shop and the i used to season all the chickens and stuff.
Our place used Paprika and Salt.

1 part paprika powder

5 - 7 parts salt (adjust to taste)

and boy o boy were our chickens yuuuuuuuuuummmmy

badsac · 7th September 2004, 9:56 PM

There must be more to it than that? Dry grains would just fall off.

iHENRY · 8th September 2004, 6:55 PM

basicly u mix the paprika with the salt into a mix. Then put it in a shaker, or just sprinkle it all over the breast of a fresh chicken. Then with your hands, rub it in and down the sides between the wings and wherever else.

It dosent fall off, as if your working with a fresh chicken, the moisture from the meat will hold it, once u rub it in.

Neptune · 11th September 2004, 7:40 AM

Thanks I'll give that a go

Amfibius · 12th September 2004, 3:19 AM

Thanks - i'd like to try that Paprika chicken recipe also. Sounds very simple! How long do you roast it for? At what heat? Thanks!

iHENRY · 13th September 2004, 9:24 PM

i'm not sure, because they were cooked on the rotisary at the chicken shop... where they like slow cooked over a spit for like just under an hour.

but i think your best bet is a home rotisary over a BBQ or even just baked/roasted in the oven until nice and dark brown

fonzo · 14th September 2004, 1:11 AM

this works good might not be a liking to all peoples taste but get a pastry brush, get a cup put about 150ml of olive oil and a table spoon of garlic (fresh) brush it over the chicken then put in oven on low temps for about 20 min come back put it ova the chicken again and again every 20/30 min while cooking slow it tastes mad

PostModern · 14th September 2004, 12:39 PM

Rotation during cooking is pretty important. Just chucking the chook in a tray where half sizzles in fat with the other half drying out will not get the same effect.

Many ovens have rotissaries built in (the motors, gears etc) and you just need to dig out the rack from the back of your cupboard.

6th September 2004, 9:33 AM	#1
Neptune Member Join Date: Nov 2002 Location: Penrith Posts: 243	I want to cook nice bbq chicken Hi, looking for some advice please I want to cook chicken with a nice crispy flavoured skin like Red Rooster or something similar. Any of the charcoal/bbq chicken styles will do. I assume the result is obtained by lots of basting as the chook cooks, but do not know the ingredients for a nice salty/bbq type of baste. Help please?

6th September 2004, 9:55 AM	#2
cuahtemoc Member Join Date: Dec 2001 Location: Adelaide...ish. Posts: 1,357	Im sure someone who works in a charcoal chicken place can give you a better idea, but I always thought they spread Vegemite over the skin of the chicken to make it taste that way. __________________ i wil not be a pimp all my life in the jungle.

6th September 2004, 4:34 PM	#3
gkr Member Join Date: Apr 2004 Location: Hunter Wine Country NSW Posts: 37	roast chicken The skin & flavour comes from a combo of soy and honey Microwave (high) half cup of soy and 3 tblspns honey in a mw bake tray - put chicken breast (top) down and cook for 10mins eack kg. You'll be impressed __________________ http://www.mini-itx.com/store/product.asp?sid=HUSH

7th September 2004, 9:07 PM	#5
iHENRY Member Join Date: Sep 2004 Location: Armadale, Melbourne Posts: 426	i used to work in a charcoal chicken shop and the i used to season all the chickens and stuff. Our place used Paprika and Salt. 1 part paprika powder 5 - 7 parts salt (adjust to taste) and boy o boy were our chickens yuuuuuuuuuummmmy __________________ "who invited the pirates, ninjas your mum & chuck norris....?"

8th September 2004, 6:55 PM	#7
iHENRY Member Join Date: Sep 2004 Location: Armadale, Melbourne Posts: 426	basicly u mix the paprika with the salt into a mix. Then put it in a shaker, or just sprinkle it all over the breast of a fresh chicken. Then with your hands, rub it in and down the sides between the wings and wherever else. It dosent fall off, as if your working with a fresh chicken, the moisture from the meat will hold it, once u rub it in. __________________ "who invited the pirates, ninjas your mum & chuck norris....?"

7th September 2004, 6:04 PM	#4
spankyofoz Member Join Date: Jul 2001 Location: Perth Posts: 3,113	Try a beer can chicken, its hard to beat on the bbq. A recipie can be found here.

7th September 2004, 9:56 PM	#6
badsac Member Join Date: Mar 2002 Location: Bathurst Posts: 8,725	There must be more to it than that? Dry grains would just fall off.

11th September 2004, 7:40 AM	#8
Neptune Member Join Date: Nov 2002 Location: Penrith Posts: 243	Thanks I'll give that a go

12th September 2004, 3:19 AM	#9
Amfibius Member Join Date: Jan 2002 Location: Melbourne, Victoria Posts: 6,584	Thanks - i'd like to try that Paprika chicken recipe also. Sounds very simple! How long do you roast it for? At what heat? Thanks! __________________ -Amfibius

13th September 2004, 9:24 PM	#10
iHENRY Member Join Date: Sep 2004 Location: Armadale, Melbourne Posts: 426	i'm not sure, because they were cooked on the rotisary at the chicken shop... where they like slow cooked over a spit for like just under an hour. but i think your best bet is a home rotisary over a BBQ or even just baked/roasted in the oven until nice and dark brown __________________ "who invited the pirates, ninjas your mum & chuck norris....?"

14th September 2004, 1:11 AM	#11
fonzo Member Join Date: Sep 2004 Location: Shepp, Victoria Posts: 187	this works good might not be a liking to all peoples taste but get a pastry brush, get a cup put about 150ml of olive oil and a table spoon of garlic (fresh) brush it over the chicken then put in oven on low temps for about 20 min come back put it ova the chicken again and again every 20/30 min while cooking slow it tastes mad

14th September 2004, 12:39 PM	#12
PostModern Angry Brewer Join Date: Jun 2001 Location: Woonona, Illawarra, NSW Posts: 5,084	Rotation during cooking is pretty important. Just chucking the chook in a tray where half sizzles in fat with the other half drying out will not get the same effect. Many ovens have rotissaries built in (the motors, gears etc) and you just need to dig out the rack from the back of your cupboard. __________________ The mouth of a perfectly happy man is filled with beer.