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KIRBBQ
10-29-2013, 05:18 PM
Hi Fellas:

this was my first year competing in BBQ. I did two backyard comps and competed in my first pro division this month. What I wanted to know, if anyone is willing to share, is there any other way of getting bite through skin without having to remove it from the thigh and scrape off the fat? Maybe because I'm newbie, but this method takes too much time and I was hoping there was another of achieving this without spending hours on 12 pieces of chicken.

thanks for your replies.

Goddahavit
10-29-2013, 06:21 PM
Here is an old thread might have some info...
http://www.bbq-brethren.com/forum/showthread.php?t=83249 (http://www.bbq-brethren.com/forum/showthread.php?t=83249&highlight=bite+skin..)

RumRunner_1492
10-29-2013, 06:49 PM
You can prep the chicken before the competition. On Thursday night turn on the TV and start prepping your chicken. I keep the skins in the fridge and scrape them with a very sharp knife. It only takes a few minutes per thigh once you get the groove going. We do 16-20 thighs for a comp. The nice thing about doing them the night before is you're in the comfort of your own home and you can focus on other stuff at the competition.

wmaes47
10-29-2013, 07:27 PM
Learn to cook your chicken at 375° and that will break down the fat layer quickly and give you a bite through skin...

Big Country BBQ
10-29-2013, 07:27 PM
Honestly I don't scrap skin I just make my brine 2x Strength for 16-18 thighs for 2 hrs and cook em HNF and had consistent 8-9 in tenderness

FatCoyote
10-29-2013, 07:45 PM
I think a couple things come into play here, the quality of your yard bird is number one, good quality = good flavor. Second, if you like to spend the time removing the skin and fat you can have some great results, but that doesn't mean it will turn out the way you planned every time (its a bird thing). Some like to leave the skin on and untouched, some don't (kinda like some like nutz, some don't). You could always remove the skin and provide a crispy pretty look if you like as well. In any case, yard bird is just nasty to clean at times but seems to always taste great. Well I hope my indecisiveness has helped you to consider your options.

K-Train
10-30-2013, 07:33 AM
It used to take me forever to scrape as well, but the more I did it the better I got. Doesn't take near as long now. A good knife is key, I use ceramic.

Teamfour
10-30-2013, 07:47 AM
No scraping of skins here and we get consistent 9s in tenderness. One word: Jaccard.

Ford
10-30-2013, 08:25 AM
Rub with mayo before seasoning. Cook hot and fast. But if all the fat doesn't rend down a more experi.enced judge may still find some fat and will hammer you. I buy about 30 thighs and pick the best 16 to cook. The rest become dinner or are taken home for something like stir fry or soup.

My advice is to filet the fat off the skin. Sure it takes time but it makes a better product. If you want to win you should be doing whatever it takes. Shortcuts are fine if you want good chicken.

bbq.tom
10-30-2013, 09:31 AM
As a judge, I see some thighs with skin on and some without. I don't judge any differently between the two. Usually I can't tell if it has skin or not during the Appearance scoring and only find out when I take a bite. I'd much rather have a skinless piece than a thigh (or other piece) that doesn't have good bite-through skin!
I judge it as presented.

Just saying...

Alexa RnQ
10-30-2013, 10:03 AM
Chicken has consistently been our strong meat. We don't do anything fancy to it at all: no scraping, no deboning, no carving into weird shapes or special pans. Just trim to a nice uniform blockiness, and cook it hot enough to get the fat under the skin fully rendered and bite-through.

John Bowen
10-30-2013, 10:20 AM
Between practice and comps we became 10 times better with the chicken skin over the course of a year. The more we did it the more we learned what was best to do.

The one thing I learned was that more scraping was not always better - getting too agressive with the skin worked against us. Just get most of the fat off the rest will pretty much render.

indianagriller
10-30-2013, 10:47 AM
this year chicken has been our strongest catagory, i believe we have 14 top 10 chicken calls out of 18 comps. Dont over think the process... just cook chicken and you will find that the best results come from the most simple means...

bover
10-30-2013, 10:50 AM
We've actually gone skinless the past two contests and have had our highest scores in chicken to date.

cpw
10-30-2013, 01:36 PM
this year chicken has been our strongest catagory, i believe we have 14 top 10 chicken calls out of 18 comps. Dont over think the process... just cook chicken and you will find that the best results come from the most simple means...

Spill the beans!! :biggrin1::biggrin1:

DUBBAGA
10-30-2013, 02:18 PM
No scraping of skins here and we get consistent 9s in tenderness. One word: Jaccard.

I have been considering this for next year - now I will definitely try it

Jacked UP BBQ
10-30-2013, 03:26 PM
Just cook the chicken and let the chips fall where they may, and do great on the other three meats. I am a firm believer that chicken is the hardest meat to be consistent in. Unless you burn it or send it in raw, you have a shot. I have won with rubbery skin and bite through, dry and juicy. let me add I have also been stomped on with both. No matter how good I think it is, it doesn't much matter. We now just cook the chicken and turn it in. We do trim nicely into nice looking thighs.

Scottie
10-30-2013, 05:33 PM
I am happy with 10th place. Like you said, it really is a crap shoot anymore. I honestly have no clue what the judges want. Right when Ivrhink I have them figured out, I can't cook chicken again...

sdbbq1234
10-30-2013, 06:26 PM
Heck, I've learned more from this thread then reading 1,000 others. :thumb:

You know me and my cupcake stuff..... :mad:

Don't want to derail this, but:

Do you all ever try cooking in the oven? Is cooking in the oven that much different? I am only considering this as an easier way to try to get consistent bite thru skin.

Thanks.

wallace

RumRunner_1492
10-30-2013, 07:06 PM
I have been considering this for next year - now I will definitely try it

I just ordered one on Amazon. I want to give it a try to see how it works. Worst case scenario I can tenderize steaks.

TheJackal
10-30-2013, 08:42 PM
Do you all ever try cooking in the oven? Is cooking in the oven that much different? I am only considering this as an easier way to try to get consistent bite thru skin.

No, I don't do it. Never have. Cooking in the oven is not allowed in competition BBQ. ;)

rtboswell
10-30-2013, 08:56 PM
this year chicken has been our strongest catagory, i believe we have 14 top 10 chicken calls out of 18 comps. Dont over think the process... just cook chicken and you will find that the best results come from the most simple means...

Yes JT a little more info :) The chicken you guys gave me this weekend was amazing. Taste, tenderness, and appearance and that piece obviously didn't even make your box.

bmikiten
10-30-2013, 09:25 PM
I'd like to hear more about skinless as I've been told as a judge that the skin was part of the judging (local contests).

bbq.tom
10-30-2013, 10:33 PM
I'd like to hear more about skinless as I've been told as a judge that the skin was part of the judging (local contests).

The ONLY "judging" comment on chicken skin for KCBS comps is "If presented with skin on, you must at least taste the skin".

Hawg Father of Seoul
10-31-2013, 12:39 AM
I'd like to hear more about skinless as I've been told as a judge that the skin was part of the judging (local contests).

These boys are talking KCBS, not Texas chicken. In Texas the skin must be on.

wrenfro12
10-31-2013, 08:50 AM
No scraping of skins here and we get consistent 9s in tenderness. One word: Jaccard.

I have one of these but never thought of using on chicken. Would you use it to pierce the skin?

bmikiten
10-31-2013, 09:15 AM
These boys are talking KCBS, not Texas chicken. In Texas the skin must be on.

That's true. Good point.

Candy Sue
10-31-2013, 09:50 AM
Heck, I've learned more from this thread then reading 1,000 others. :thumb:

You know me and my cupcake stuff..... :mad:

Don't want to derail this, but:

Do you all ever try cooking in the oven? Is cooking in the oven that much different? I am only considering this as an easier way to try to get consistent bite thru skin.

Thanks.

wallace

I like a stand-up (not beer can, but an open wire framework) chicken cooked at 500+ degrees in the oven. Wonderful brown, crispy, crunchy skin with moist, tender meat. Minute you hit that skin with sauce though it goes to rubber.

jaestar
10-31-2013, 11:08 AM
I use a filet knife and filet the fat off. You don't need to get it all off. just most of the thick areas.

Teamfour
10-31-2013, 12:50 PM
I have one of these but never thought of using on chicken. Would you use it to pierce the skin?

Yep, lay the skin out on a cutting board and jaccard the fark out of it!

INmitch
10-31-2013, 02:43 PM
No scraping of skins here and we get consistent 9s in tenderness. One word: Jaccard.
I quit using this a few months ago. I would pull the skins off and use a boneless breast as backing. Works great but found that it isn't necessary. Getting bite through without it or scraping. If a skin has a LOT of fat I will score it. KISS.