Dry chicken

[thehotpepper.com]

A lot of people, and restaurants, make a big deal out of "moist" chicken. I prefer mine dry. I like to cook it well done. I don't like those clear juices that run from the chicken, and I don't like the texture when it's moist. When it's dry, it get meatier, and firmer. I was wondering how others prefer their chicken.

[imaguitargod]

Man o' man, thehotpepper.com. Ever since the new site change around you've been posting like a mad-man! Before the site change-over, I never saw you on the boards. Welcome to your site! lol.

I really hate chicken, mainly because it is dry. I only like the dark meat on chicken. Breasts(chicken people, chicken) are right out for me. Give me a leg or a wing and some Defcon Condition 1 and I'm set!

[Cap'n Bones]

Yes, welcome to your site Admin!! Hope ya stick around.. :P

Most "moist" chicken that I've experienced in restaurants has been undercooked almost raw chicken. If chicken has been marinated for at least 2-4hrs and is cooked properly, you can get plenty of firm meat with the extra added flavor of the juice from the marinade. Not just raw chicken juice as most peeps get from "get em in and out" restaurants.

I'd love to hear some recipes from some of the bbq crew. Hint~Hint

[thehotpepper.com]

Man o' man, thehotpepper.com. Ever since the new site change around you've been posting like a mad-man! Before the site change-over, I never saw you on the boards. Welcome to your site! lol.

LOL, thanks for the welcome ;).

[Tina Brooks]

I like my chicken both ways... it depends on how I'm eating it.

T

[imaguitargod]

it depends on how I'm eating it.
There's Tina, leaving the door wide open again...

:: waits for Defcon to pick up the cue and make a commment ::

[DEFCON Creator]

I like my chicken both ways... it depends on how I'm eating it.

T

Get you hands off the chicken. Wait a minute...You have a chicken?

As for having chicken both ways...Nope, not even gonna go there...

[imaguitargod]

As for having chicken both ways...Nope, not even gonna go there...
Nonono, it was the "it depends on how I'm eating it." comment that was left open for you.

[Tina Brooks]

I'm not even going to splain myself lucy.

[bubbaschili]

dry chicken reminds me of a thanksgiving we had several years ago when the turkey was dry....oh my God it was like chewing on a tennis shoe sole. nothing worse than crunchy turkey

[Tina Brooks]

lol... I'm pretty sure that nobody means THAT dry! lol

At least I hope they don't!

T

[DEFCON Creator]

I imagine Beethoven has a dry chicken.

[Tina Brooks]

Is it the warm weather? That's the second time in 24 hours that someone has said something that went over my head.

T

[imaguitargod]

Is it the warm weather? That's the second time in 24 hours that someone has said something that went over my head.
Nope, you just need to be taller.

Although, I'm 6 feet tall and that Beethoven comment went over my head as well...

[DEFCON Creator]

UGH! Try to keep up here! Beethoven is dead (I guess that makes him a "Decomposer") and his body is dry, hence the dry "chicken". You guys are killin' me.

[Cap'n Bones]

UGH! Try to keep up here! Beethoven is dead (I guess that makes him a "Decomposer") and his body is dry, hence the dry "chicken". You guys are killin' me.

OMG how could anyone not get that? I'm with ya Defcon, guess we are just blessed with a few extra brain cells.. :lol:

[DEFCON Creator]

I prefer the extra chromosome actually.

[bubbaschili]

oh yea i got that one right away...just wanted to wait unitl someone else explained it

[Tina Brooks]

Even explained, it doesn't make any sense.

[imaguitargod]

Even explained, it doesn't make any sense.
What she said...

[Tina Brooks]

If it helps... I got the extra chromosome reference... I'm just not sure whether the creator was referrring to himself, to Bones or to those of us who didn't get the Beethoven comment.

[DEFCON Creator]

:banghead:

[Tina Brooks]

Ya know, DC, banging your head against the wall feels so much better, when you stop. :D

T

[DEFCON Creator]

I guess it beats wiping the mace from my eyes when Maggie gets mad.:fireball:

[Tina Brooks]

Lol... ask Maggie, "why bother with mace?" I'd just package up some zero in a spray bottle -- much more effective and it's cheaper when you can pull it out of inventory rather than pay retail.

:flamethrower:

[DEFCON Creator]

What do you think she makes the mace out of?

[bubbaschili]

what pepper is used to make mace?? in training ive been hit with it several times...that and i put some on a dare and ate it in some chili.

[DEFCON Creator]

Normally the habanero, due to its increased amount of capsaicin compared to other peppers.

[bubbaschili]

so far i have maced and cs gassed several times each...the cs gas kinda sticks all over your clothes and if you wipe eyes do anything downstairs in the private area your on fire.....one time after being cs-ed i was driving home and the car i got into was hot so i started to sweat and when the sweat hit my eyes i couldnt see from the cs gas. driving blind here everyone get out of the wayyyyy.

[DEFCON Creator]

I understand the CS gas quite well. I find that capsaicin actually hurts more, but doesn't last for very long. Granted 5 minutes may seem like an eternity, but it's not. CS has a bad habit, like you said, of getting into everything.

[imaguitargod]

Normally the habanero, due to its increased amount of capsaicin compared to other peppers.
Red Savina in particular.

[Tina Brooks]

I have a question...

If pure cap is used... what difference would it make which pepper was used?

[darthcarl]

I am allergic to chicken. It's called an "allergy syndrome" because I'm not allergic to eggs. about 10,000 people in the states are allergic to chicken. for me duck sets it off too, but not turkey. It took a turn for the worse when I turned 30. Allergies often change with metabolism.

anyway... when I was still occasionally eating chicken the juicier it was the more likely to make me sick it was. So I vote dry.

[DEFCON Creator]

Red Savina in particular.

Actually, for the amount that a mace company would use, it would not be cost effective at all to use the Red Savina. Many people have this misconception about the Red Savine as well, yeah, it's hot, but that doesn't mean every single one you get will be hotter than a regular let's say orange hab, there are infinite variables that must be taken into consideration (soil quality, air quality, sun exposure, seed quality, etc, etc, etc). If you reduce down any hab for the capsaicin, 2 million Scovilles, is 2 million Scovilles, no matter how much you paid for the pepper.

[imaguitargod]

Actually, for the amount that a mace company would use, it would not be cost effective at all to use the Red Savina.
I could be wrong, but I read an article once on how they make mace and they mentioned Red Savina in particular.

[DEFCON Creator]

Must be the Mace available in Beverly Hills.

[imaguitargod]

Must be the Mace available in Beverly Hills.
Wouldn't doubt that one. :lol:

[Bubba]

I'd love to hear some recipes from some of the bbq crew. Hint~Hint

Hi, this is my first post to the forums.
I like dry chicken, too. I never brine, and never care if the bird is "injected" or not.
This (http://bubbabbq.homeunix.net/chicken.html) is the best way I've found to cook chicken.

Bubba

[POTAWIE]

Another Bubba, Oh No. LOL

Welcome

[DevilDuck]

I like it done. Not raw and not shoe leather.

It's kinda tricky to do correctly. Kinda like pork.

**Disclaimer**
I'm not a real good cook...but I can hold my own on a charcoal grill.

[Cap'n Bones]

Will the real Bubba please stand up!
Howdy thar Bubba. Lookin' like yew do sum good eatin'..yeee doggie, time fo sum vittles ma...

[P_Schneider]

Gotta have moist chicken. Cooked fully mind you but juicy. Dry chicken is just horrible in my opinion. You can have juicy and still get the nice firm texture, you just have to know how to cook it properly.

[DEFCON Creator]

But dry chicken works best in a water baloon slingshot. Hell, we used to rain terror in the various campgrounds we went to in my somewhat checkered past when we would rain down rock cornish game hems upon the unsuspecting public.

[Sickmont]

The military uses frozen chickens to shoot at aircraft canopies. Seriously, thats how they test the strength of the canopies in case of a bird hitting it while the plane is in the air. They have an oven-stuffer roaster cannon.

[DEFCON Creator]

The military uses frozen chickens to shoot at aircraft canopies. Seriously, thats how they test the strength of the canopies in case of a bird hitting it while the plane is in the air. They have an oven-stuffer roaster cannon.

I WANT ONE!!! Just the thought gives me chills!

[Sickmont]

Here's a couple of links for the chicken gun...

http://www.sae.org/aeromag/techupdate_3-00/05.htm

http://www.af.mil/news/story.asp?storyID=123008554

And apparently, i was wrong about one thing...the chickens are thawed, not frozen.