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View Full Version : hey, skin scrapers!!!


rookiedad
09-06-2012, 06:47 PM
if this is common knowledge please forgive but i just found today that if you run the skins under warm to hot water for a little while, the fat comes right off easily and cleanly and the skin stays together nicely. it cut prep time down by more than half. give it a shot.

Uncle Buds BBQ
09-06-2012, 07:17 PM
Shhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh

tdwalker
09-07-2012, 11:26 AM
I wish I had known this two weeks ago when I developed a case of BBQ Tourettes while scrapping the skin!

huminie
09-07-2012, 11:28 AM
I don't scrape, but just wondering...does this create any potential food safety issues?

Limp Brisket
09-07-2012, 11:37 AM
Not scraping will cut your prep time down even more.

Teamfour
09-07-2012, 11:43 AM
I know that chilling the skins makes scraping easier. Not sure I would want to heat the skins up for safety reasons.

Q-Dat
09-07-2012, 11:54 AM
Not scraping will cut your prep time down even more.

:thumbup:

MarleyMan
09-07-2012, 11:57 AM
I know that chilling the skins makes scraping easier. Not sure I would want to heat the skins up for safety reasons.

That would be my concern as well.

AZScott
09-07-2012, 12:08 PM
The question would be how long are the skins in the danger zone. My opinion is that this method would be safer than scraping as long as they are quickly cooled. When you're scraping 10-20 skins on a cutting board it takes quite a bit of time.

Pappy
09-07-2012, 01:25 PM
Here we go..........what are shins and why are you scraping them?

thaberberger
09-07-2012, 01:33 PM
Here we go..........what are shins and why are you scraping them?

I second the motion. I have absolutely no idea what is being discussed here, but I am extremely intrigued.

DBH
09-07-2012, 01:40 PM
Here we go..........what are shins and why are you scraping them?

Really? What? Huh! :grin:

RangerJ
09-07-2012, 05:29 PM
I'm always amazed by the "Food Safety Health Issues" stuff.

We all do what we can but my guess is very few EZ UP's actually pass inspection when all the action is happening.

Smoke'n Ice
09-07-2012, 05:34 PM
4 hours danger zone >41*--<135* Cumulative. get it done and drop it in ice. No big deal.

you have to remove the shin from the feet so you can pick your teeth :-P

rookiedad
09-07-2012, 07:00 PM
i'm with you on the health issues, but say for instance that the skin was not cooled after scraping and did go bad. wouldn't it be safe after being brought to temperature after cooking?

Smoke'n Ice
09-07-2012, 07:23 PM
I would not consume it myself as some pretty nasty bugs are not killed at the 165* and they do tend to develope on chicken, especially. Why kill off a judge, if you don't have to. :wink:

huminie
09-07-2012, 07:25 PM
Many kinds of food borne bacteria can be killed by cooking, but not all. Seems the risks might be low, but I personally am not willing to take the risk. We should do everything in our power to provide the volunteer judges with a safe product. Not to mention our families and friends often consume the leftovers.

rookiedad
09-07-2012, 09:33 PM
yes, definately chill immediatly after scraping if you choose to do this. i think you could get it warm, scraped and chilled before there are any problems.

Pappy
09-08-2012, 06:52 AM
Here we go..........what are shins and why are you scraping them?

Alex, I'll take Skin Scraping for $100 ............ What is a pig?

Did I win?

sitnfat
09-08-2012, 08:36 AM
Poached chicken skins. Is that legal now??? :shocked:

MikeR
09-08-2012, 08:42 AM
I would not consume it myself as some pretty nasty bugs are not killed at the 165* and they do tend to develope on chicken, especially. Why kill off a judge, if you don't have to. :wink:
Well... unless it is the infamous "Judge Number 6". :icon_shy

Mel
09-08-2012, 10:07 AM
4 hours danger zone >41*--<135* Cumulative. get it done and drop it in ice. No big deal.
you have to remove the shin from the feet so you can pick your teeth :-P


could you tell us where this (4 hours danger zone >41*--<135* Cumulative.) comes from the usda rules servsafe rules your state.county or city heath dept

Smoke'n Ice
09-08-2012, 06:38 PM
could you tell us where this (4 hours danger zone >41*--<135* Cumulative.) comes from the usda rules servsafe rules your state.county or city heath dept
FDA guidlines that states can or not follow. Texas still uses 140* as the upper for unsafe zone for PHF. The more important time is trips trough the zone and times they take and/or occur. Google is a good source to find several good articles, etc. I actually use time and temp logs for all the PHF items in my establishment and follow the TX guidlines of >41* - <140* but my post was what is acceptable to the FDA as actual varies from state to state and municipality to municipality.

Check your own area to be safe.

CBQ
09-08-2012, 07:36 PM
i'm with you on the health issues, but say for instance that the skin was not cooled after scraping and did go bad. wouldn't it be safe after being brought to temperature after cooking?

No. Live bacteria is only one possible problem. The other is that the bacterie leave behind toxins that can make you ill - so even if you heat the food until it's warm enough to kill everything, the toxins are still there.

We now process 4 pieces of chicken at a time, so we don't have a huge pile of chicken out for hours.