250°F vs 350°F Chicken Showdown: Which Temperature Wins for Perfect Juiciness?

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Welcome to our bbq laboratory, where today's experiment is all about finding the secret to the juiciest chicken! 🧪👩‍🍳
Have you ever wondered how cooking temperature affects the tenderness and flavor of your chicken? So did we! That's why we took on the challenge of cooking two identical chickens in two distinctly different ways - one low and slow at 250°F, and the other fast and furious at 350°F. 🌡️💨 Sometimes we pick up methods based solely on someone teaching us that method. It doesn't always make it the best. Its important to do your own research and develop your own method.
Watch to the end for our surprising conclusion and some bonus tips on achieving chicken perfection in your own kitchen. Your dinner guests will thank you! 🎉🍽️
👉 Don't forget to LIKE, COMMENT, and SUBSCRIBE for more delicious adventures. Your support means the world to us and helps us bring more such culinary experiments to your screen. 🌎💕
#ChickenCookingBattle #JuicyChickenSecrets #CookingTemperatureComparison #FoodScience #KitchenExperiments #CulinaryShowdown
Cooking times and temperatures are more than just numbers - they're the pathway to culinary excellence. Join us in uncovering the mystery behind the perfect chicken!
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Опубликовано:

2 дек 2023

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Комментарии : 13

@ssmatthews 6 месяцев назад

Really nice comparison! I'm going to try that rub and the low-then-high technique soon.

@DelmarvaBackyard 5 месяцев назад

Thank You so much. Let me know how it goes

@BigWood76 6 месяцев назад

What a great experiment, I would have thought the consistent 350 would have had the better bite through skin whereas the better flavor on start low finish high. Thanks for the video.

@DelmarvaBackyard 5 месяцев назад

I was a little surprised as well. Thats why I love doing this stuff. Thanks for watching.

@woodsmithjr 6 месяцев назад

That is the opposite result of what I expected as well. I have used my masterbuilt gravity feed a lot over the last 2 years Summer and winter, have been very impressed with it. I will say, I only use natural charcoal and add hickory chunks strategically for very good smoke flavor. Haven't touched briquettes in over a decade. I have consistently been able to do low and slow brisket, pork butt, ribs etc, but always thought my best chicken was done much hotter, like 375 so this is a very surprising result

@DelmarvaBackyard 4 месяца назад

Awesome feedback. Really appreciate the comment and support.

@Hominid999 3 месяца назад

Shared...

@DelmarvaBackyard 3 месяца назад

Thanks for the support

@rayzer8 6 месяцев назад

should try without any seasoning, plain Salt and trial how it finishes - get a better judge of overall flavour. plus i would suggest starting the high temp one later as it had more resting time which is so important.

@DelmarvaBackyard 4 месяца назад

hmmmm... salt and meat just kind of go naturally together....like salt and pepper. Why break up the marriage? Resting time is vital to every cook. Thanks for watching and commenting.

@ScottysBackYardBBQ 6 месяцев назад

the purpose of lower temps. is to render the fat out get good amount of smoke on the bird . then turn it up to 425 450. to crispy up skin . starting out at high temp. u be lacking smoke flavor.

@DelmarvaBackyard 5 месяцев назад

Completely agree but fat doesn't render properly until it gets to the right temperature and that depends on the meat you're cooking. I don't go anywhere near 425-450 anymore. I found it was too aggressive and causes over cooking and burning of the skin too often. I like to do 225-250 until an internal temp of around 130F and then finish at 350-375. I've been getting pretty good results with that method. Thanks for contributing and I appreciate you watching.

@ScottysBackYardBBQ 5 месяцев назад

@@DelmarvaBackyard awesome I try the lower temp