View Full Version : Competion Chicken Question

08-28-2011, 02:36 PM
I have a problem getting the skin to crisp so its not rubbery. Any advise would be much appreciated.

Jason TQ
08-28-2011, 02:51 PM
I'm not sure a lot of people try to get it crisp. It is more of a tender and bite through skin. We did a comp over the weekend and had our best chicken finish yet and tried a new recipe where we scraped the backs of the skin and that helps. But lots of guys don't scrape and do great as well.

08-28-2011, 03:28 PM
Scrape and hot tub them.

The Cosmic Pig
08-29-2011, 08:48 AM
Scrape and hot tub them.

Hot tub? I do scrape, but I never heard of "hot tubbing" them? What is that? :confused:

08-29-2011, 08:56 AM
Hot tub? I do scrape, but I never heard of "hot tubbing" them? What is that? :confused:

it is kind of like poaching them to change the consistancy of the skin before smoking. i think the pickled pig at bbqbug.com has a tutorial. many poach in a tinfoil pan but i use a mini pound cake pan to get a uniform thigh shaped look.

JD McGee
08-29-2011, 09:29 AM
Cook them hotter...300-325 degrees. :thumb:

08-29-2011, 12:56 PM
Hotter temps and rubbing the skin with olive oil will crisp it up for you.

Smokin Mike
08-29-2011, 04:30 PM

use this to make skin bite thru. :)

08-29-2011, 04:44 PM
It's all about the temperature. No need to scrape if you get the heat up over 375.