Barbecued chicken: respek!

[scubadoo97]

Celeste, that is my perfered method of cooking a chicken. Indirect heat for anywhere between 40min to just over an hour depending on the heat. I might flip to get help render some more fat out of the skin but this must be done with care since even over indirect heat flare ups are possible.

[Fat Guy]

Re: Barbecue nomenclature --

In Memphis barbecue circles, "barbecue" is pulled pork. Can be either whole hog or shoulder. Chicken cooked in similar fashion is "barbecue(d) chicken. Turkey, however, is smoked turkey; not sure why. Ribs are just ribs, the presumption being no one would be foolish enough to do anything with ribs other than barbecue them.

Is this observation supported by menu language? I haven't done a full study, but I pulled up the Corky's menu and it doesn't use that nomenclature. Then again Corky's may not be authoritative. In any event:

http://www.corkysmemphis.com/dinein-menu.pdf

[Shalmanese]

Kosher chickens have been slaughtered and processed according to the kosher dietary laws, but the thing that makes them useful for barbecuing is that they're brined.

It is my understanding that koshered poultry is salted, not brined. That is, a surface coating of dry salt is used to draw out moisture rather than an immersion in liquid salt water which adds moisture. Is that not how it's done now?

[Fat Guy]

Saying kosher chicken is brined is shorthand. The actual process is soak-salt-rinse and there's some intricacy to the exact timing. The net effect seems to be about the same as a short brining cycle.