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View Full Version : Do you pin the chicken skin?


Uncle JJ
06-28-2013, 09:28 AM
Just curious if you Comp guys skewer or pin your chicken thigh skins when cooking for comps. If so, how do you do it?

Also, any tips on prepping the thighs - what do you cut away, keep, how to shape them....?

Thanks!

Ron_L
06-28-2013, 09:33 AM
I have pinned in the past but getting the pins out is a pain. Toothpicks work well, but don't use the colored ones :-D There are also stainless pins that are used for trussing a turkey that you can buy. Either way, keep track of how may you put into each piece and make absolutely sure that you take out the same number.

mobow
06-28-2013, 09:39 AM
No I do not. I trim any excess fat and then shape the chicken into a rectangular shape and then round the end a little. Remove the knuckle call it done. Keith

Jacked UP BBQ
06-28-2013, 10:20 AM
We have tried everything with chicken skin, the only way to do it right is just nature take its course. No need to pin skins.

Teamfour
06-28-2013, 10:25 AM
Trim the skin slightly larger than the meat. The skin will wrap around the sides and cook into place.

Cast Iron Chef
06-28-2013, 10:26 AM
I'm with Ron. I've used toothpicks but always afraid of forgetting to remove.

J&B'sBBQ
06-28-2013, 10:59 AM
We've used them in practice cooks but I've always had a hard time getting them out and then mess up the exterior appearance. We just trim the skin so it is larger than the meat and wrap it around the thigh.

Smoke'n Ice
06-28-2013, 03:28 PM
Use t-pins which are found at wally world and other places in the sewing section. Count in-count out. Use a small pointed knife to pull out at the t section. Works good. Just don't miscount as one team I am aware of did. Talk about a look of dejection.

Eggspert
06-28-2013, 05:02 PM
Hmmm... I would be a little worried about the food grade quality of needles from a sewing section at Walmart? If you are going to use something it should be stainless and food grade. Just an opinion.

Eggspert

Smoke'n Ice
06-28-2013, 06:28 PM
They are stainless or nickle plated, hence sewing dept. Rust would not be a good thing on needles or pins. In addition, they are one time use. I am also unaware of anyone who makes food grade needles and pins. I guess we could use surgical ones but then we would need an autoclave.

As far as food safety, they are cleaner and safer out of the package than everything in your kitchen, to include your hand.