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schmitty28
02-06-2013, 07:20 PM
remove my skin from thighs to scrape for fat to get bite through skin but how do you put it back on and keep it on without it coming off during tasting have used toothpicks to secure it during cooking but still comes off and sometimes shrinks I do not season under the skin or have marinade there either as this would cause it to pull off as well any suggestions have heard of some kind of moo glue or something like that some sort of enzyme any suggestions

Hawg Father of Seoul
02-06-2013, 07:47 PM
We never have that problem, but do not boil ours in margarine either.

Cut back on the fake butter.

didisea
02-06-2013, 07:56 PM
Meat Glue.
But one way is to leave the skin attached on one side, then scrape the fat off.

eap0510
02-06-2013, 08:07 PM
Do you leave the bone in or take it out?

I take mine out and then cut down the chicken so that it is small enough for the skin to wrap all the way around it. The weight of the chicken sitting on top of the skin keeps it in place and as it cooks. One the chicken is done the skin shrinks up causing it to stay in place when biting it. Think shrink wrap as far as the skin in concerned.

-Eric

Shady
02-06-2013, 08:10 PM
Try modernist pantry.com also available on amazon search meat glue.

BKBBQ
02-06-2013, 08:57 PM
Please dont put meat glue on chicken. If you trim the thigh down and have a big enough skin it should wrap around the top just right. Just keep practicing with the trimming and shape of the meat.

BigBellyBBQ
02-07-2013, 03:22 AM
egg whites

hogzgonewild
02-07-2013, 06:09 AM
Leave the skins large enough, and trim down the thighs enough so the skin wraps around and touches itself. During the cooking process the skin will cook together and "fuse".

Granny's Gang Barbeque
02-07-2013, 06:24 AM
egg whites

Egg Whites? Can we get some more info on this please.

Butcher BBQ
02-07-2013, 06:28 AM
Chicken picks-more to follow next week.

NRA4Life
02-07-2013, 07:42 AM
remove my skin from thighs to scrape for fat to get bite through skin but how do you put it back on and keep it on without it coming off during tasting have used toothpicks to secure it during cooking but still comes off and sometimes shrinks I do not season under the skin or have marinade there either as this would cause it to pull off as well any suggestions have heard of some kind of moo glue or something like that some sort of enzyme any suggestions

This is probably the longest runon sentence I have ever seen.

didisea
02-07-2013, 05:15 PM
We got what he meant. Why use punctuation? It's only taking up valuable computer storage space. Like my Dad said, "Why should I use the turn signal? It's only going to burn the bulb out."

BigBellyBBQ
02-08-2013, 02:33 AM
brush a little egg white on the meat before youwrap the skin around,

boogiesnap
02-08-2013, 07:11 AM
while not absolutely necessary, meat glue is a guarantee. if it's OK for IQUE(per the book)it's OK with me.

it's completely undetectable.

Granny's Gang Barbeque
02-08-2013, 07:37 AM
Meat glue is $100 for 2 lbs. I'll try the egg whites first.

ITBFQ
02-08-2013, 08:05 AM
I use MooGloo from modernist pantry. It doesn't take a ton of it, but you need to make sure you get all the fat from the skin, because the enzyme won't adhere fat to meat - just meat to meat. Use it in a shaker, and use it sparingly - a little goes a long way, and it's a surefire method of bite through skin.

boogiesnap
02-08-2013, 08:15 AM
Meat glue is $100 for 2 lbs. I'll try the egg whites first.

or you could go this route:

http://www.modernistpantry.com/moo-gloo-rm-transglutaminase.html

polishdon
02-08-2013, 08:26 AM
leave the skins large enough, and trim down the thighs enough so the skin wraps around and touches itself. During the cooking process the skin will cook together and "fuse".

+1!!!

K-Train
02-08-2013, 12:15 PM
while not absolutely necessary, meat glue is a guarantee. if it's OK for IQUE(per the book)it's OK with me.

it's completely undetectable.
Same feelings here

Alexa RnQ
02-08-2013, 12:36 PM
Honestly, I feel there's a lot of overcomplication that people put on chicken.

We don't debone, we don't scrape, we don't glue. We just trim neatly and cook good, consistent chicken with a nice flavor on it.

I think that there are so many variations of temperature and process that you just have to find what works best with your pit to produce that end result. We've had a number of wildly different processes over the years for chicken, and all of them work -- you just use the one that works best with your pit and your schedule, that produces a consistent result for you.

CivilWarBBQ
02-08-2013, 03:48 PM
Have never put any Elmer's on our Chix, and the only times in the last five years we haven't had bite-thru is when we screwed up the cook. (And I can only think of 2-3 times that happened)

Prep well and perfect your cooking technique and you won't need any chemical or mechanical help for your chicken skin.