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cucklebur
08-28-2011, 03:36 PM
I have a problem getting the skin to crisp so its not rubbery. Any advise would be much appreciated.

fnbish
08-28-2011, 03:51 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.

NorthwestBBQ
08-28-2011, 04:28 PM
Scrape and hot tub them.

The Cosmic Pig
08-29-2011, 09:48 AM
Scrape and hot tub them.



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

rookiedad
08-29-2011, 09:56 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, 10:29 AM
Cook them hotter...300-325 degrees. :thumb:

NRA4Life
08-29-2011, 01:56 PM
Hotter temps and rubbing the skin with olive oil will crisp it up for you.

Smokin Mike
08-29-2011, 05:30 PM
http://i1187.photobucket.com/albums/z388/Mike_Espey/jaccard_SUPER3_LG.jpg

use this to make skin bite thru. :)

glenntm
08-29-2011, 05:44 PM
It's all about the temperature. No need to scrape if you get the heat up over 375.