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plowin-fire
05-29-2012, 07:09 PM
How does one achieve bite through skin? I tried smoking thighs til 160, pulled them and place in foil pan with some water skin side up to try and steam the skin and soften. Left on for an hour with no results. Just got darker. Does the skin need to be down or am I missing something else?

Podge
05-29-2012, 07:11 PM
You're missing the piece of foil on top.

plowin-fire
05-29-2012, 07:21 PM
Hey thats a novel idea. Wonder how I forgot that. How long should it take to finish once the thighs are placed in the foiled pan?

Booking It
05-29-2012, 07:41 PM
How does one achieve bite through skin? I tried smoking thighs til 160, pulled them and place in foil pan with some water skin side up to try and steam the skin and soften. Left on for an hour with no results. Just got darker. Does the skin need to be down or am I missing something else?
I take off the skin and scrape the fat off of it. I have done this on probably 100 thighs total in my short barbecue career, and I have had bite through on every single one. It seems tricky, but is quite easy once you get going (though it is still time consuming).

Ford
05-29-2012, 08:34 PM
I've scraped or fileted 600-700+ thighs since jan 2010. You get bite thru every time.

I suggest doing some searching on this site for cooking chicken. You'll find lots of different methods. Some are posted with full details, some take a little time to put all the steps together.

Podge
05-29-2012, 08:50 PM
Hey thats a novel idea. Wonder how I forgot that. How long should it take to finish once the thighs are placed in the foiled pan?

about an hour. if it doesn't work, try another brand of chicken.

Coz
05-29-2012, 09:13 PM
I've scraped or fileted 600-700+ thighs since jan 2010. You get bite thru every time.

I suggest doing some searching on this site for cooking chicken. You'll find lots of different methods. Some are posted with full details, some take a little time to put all the steps together.

For us slow ones it takes a few years and a grand or two in classes . :redface:

plowin-fire
05-29-2012, 09:56 PM
Scrape the skin, put back on trimmed thigh, cook to 160, place in foiled pan for about an hour. I am sure that there are lots of tricks in between steps. I'd better continue my qwest...

Logjammin
05-30-2012, 09:45 AM
Scraping the skin is the key to getting bite through. It also helps to buy a Jaccard: Amazon.com: Jaccard 45 Knife Meat Tenderizer: Kitchen & Dining

plowin-fire
05-30-2012, 05:41 PM
You jaccard the skin on the cutting board or installed on the thigh?

Podge
05-30-2012, 07:37 PM
Scrape the skin, put back on trimmed thigh, cook to 160, place in foiled pan for about an hour. I am sure that there are lots of tricks in between steps. I'd better continue my qwest...

Dude, it's really about that easy.. Don't use cheap a$$ chicken thighs, get some good quality ones with minimal fat, and you won't even have to scrape it. Getting consistent bite thru skin each and every time is probably the easiest thing to do in BBQ. Some people like to make it hard.

Q-Dat
05-30-2012, 07:52 PM
I never scrape, and always have bite through skin. The only really tricky part is learning how to tell if its "bite through" without having to bite it.