Group Title: Poultry Science mimeograph series
Title: Barbecuing chickens
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Permanent Link: http://ufdc.ufl.edu/UF00094229/00001
 Material Information
Title: Barbecuing chickens
Alternate Title: Poultry Science mimeograph series - Florida Agricultural Experiment Station ; PY69-3
Physical Description: 3 leaves : ; 28 cm.
Language: English
Creator: Fry, Jack L.
University of Florida -- Dept. of Poultry Science
Publisher: Department of Poultry Science, University of Florida
Place of Publication: Gainesville, Fla.
Publication Date: 1969
Copyright Date: 1969
 Subjects
Subject: Barbecue cookery -- Florida   ( lcsh )
Cookery (Poultry)   ( lcsh )
Genre: government publication (state, provincial, terriorial, dependent)   ( marcgt )
non-fiction   ( marcgt )
 Notes
General Note: Caption title.
General Note: "May, 1969."
Statement of Responsibility: Jack L. Fry.
 Record Information
Bibliographic ID: UF00094229
Volume ID: VID00001
Source Institution: University of Florida
Holding Location: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: oclc - 318794880

Full Text


-/Y , 3-
HUME LIBRARY


MAY 26 1S59

Poultry Science I.F.A.S. Uni'. of Forida Department of Poultry Science
Mimeograph Series ,e. PY 69-3--- University of Florida
200 Copies Gainesville, Florida 32601
May, 1969


Barbecuing Chickens

Jack L. Fry*


The best chickens for barbecuing weigh about one pound per half ready-

to cook without neck and giblets. Birds coming from a broiler strain

and having a good meaty conformation are preferred. They are prepared

by splitting in half by cutting alongside the backbone and through

the center of the breast at the breastbone. The breastbone and backbone

may be completely removed. The giblets and neck cannot be used for

barbecuing. The wing tips may be removed to prevent them from catching

in the wire over the pit and to prevent them from covering up a portion

of the breast.

If frozen birds are used they should be completely thawed before

cooking starts. Plenty of help should be on hand to make certain the

chickens can be turned frequently while cooking.

Charcoal briquets are preferred as a source of heat. The length

of time it will take to get the briquets started will depend on the

amount of fuel oil or lighter fluid used and the amount of wind or

air movement. The briquets should be placed in piles for lighting

and then be spread out just prior to the time cooking is to begin.

Additional briquets should be available to add to the fire as needed

during cooking.


*Dr. Fry is Associate Poultry Products Technologist, Florida Agricultural
Experiment Stations, Institute of Food and Agricultural Sciences.







- 2 -


Keep the birds skin side up as much as possible during the initial

period when burning is a hazard. If the heat can be kept fairly low

at first, it will permit the bird to heat through before rapid cooking

begins. It is a good idea to keep all the birds with the same side up

as this means less danger of missing a bird when turning. Birds should

be turned frequently, especially during the early stages of barbecuing.

Baste the birds repeatedly during the entire barbecuing period, particularly

during the last 30 minutes. Keeping the birds well basted is important

as it prevents them from drying out and adds to the flavor. It is

desirable to salt them liberally at least twice while cooking. Chickens

can best be turned by hand if cotton gloves are worn. For large

barbecues, the pits and racks should be designed to permit turning of

several halves (35 to 40) at one time.

The time required to barbecue chickens is from 45 minutes to an

hour and 15 minutes, depending upon the fire and size of birds. Test

birds for doneness by twisting the drumstick. If the bone readily

separates from the thigh joint, the bird is done. It isn't necessary

to test all birds in this manner.







- 3 -


Most everyone who has done barbecuing uses a little different

sauce recipe. The recipe listed below is one which will add greatly

to the tastiness of the birds.


Number of Halves

Butter of oleo

Water

Vinegar (malt vinegc
if available)

Dry mustard

Sugar

Salt

Chili powder

Black pepper

Paprika

Onion powder

Garlic powder

Worcestershire sauc.

Tobasco sauce

Combine the but

and bring to a boil.

Boil gently for one


10

1/8 lb.

I cup


50

3/4 Ib.

5 cups


100

1 1/4 lb.

10 cups


1/2 cup 2 1/2 cups 5 cups

3/4 tsp. I 1/4 Tbs. 2 1/2 Tbs.

1 Tbs. 5 Tbs. 10 Tbs.

1/2 tsp. 5 tsp. 10 tsp.

1/2 tsp. 2 1/2 tsp. 5 tsp.

1/2 tsp. 2 1/2 tsp. 5 tsp.

1/2 tsp. 2 1/2 tsp. 5 tsp.

1/2 tsp. 2 1/2 tsp. 5 tsp.

1/8 tsp. 5/8 tsp. 1 1/4 tsp.

S1 1/2 tsp. 2 1/2 Tbs. 5 Tbs.

1 1/2 tsp. 2 1/2 Tbs. 5 Tbs.

ter, water, vinegar, worcestershire sauce, and t

Combine the dry ingredients and add to boiling

hour. The amount given is for medium size birds.


200

2 1/2 Ibs.

5 quarts


5 pints

5 Tbs.

1 1/4 cup

7 Tbs.

3 1/3 Tbs.

3 1/3 Tbs.

3 1/3 Tbs.

3 1/3 Tbs.

2 1/2 tsp.

5 oz.

5 oz.

obasco sauce,

liquid.


Plan for more sauce if larger birds are used. For small family barbecues

the sauce may be brushed on with a pastry brush or similar applicator.

For large numbers the sauce is more easily applied by being sprayed on the

birds, using a stainless-steel sprayer, usually 3 or 3 1/2 gallon capacity.

The sauce should be kept hot and stirred frequently to keep an even mixture.


3r,




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