Help! Another chicken skin thread!

[Kirk]

So here's my dilemna: I've been brining, drying in the fridge overnight, rubbing and cooking 1/2 chickens at about 350 on my kettle, saucing toward the end. The skin's better than when I do them low n slow, but still not what I'm after. It looks like it's just drying out instead of cooking. After they're sauced they look good but the proof is in the texture. I get the feeling that there isn't enough fat on the surface to keep it moist and help the crisping process. Watcha think?

[Kirk]

What would y'all think about mixing the rub with some oil and brushing it on instead of just sprinkling it on dry?

[BBQchef33]

How about brushing with butter?

or a quick flip over direct heat at the end?

i do chicken at 400, with just dry rub on it.. that gives me crispy skin..

[Q_Egg]

... dry rub? ... or are you just suggesting that Kirk try the butter? I was doing at 350*F for ~i hour and the 400* is defineitly my next step.

[BBQchef33]

I only use a dry rub and higher temps.. and i like the results. I dont use oil or butter.

But if kirk is looking for a differnt texture to the skin, i suggested he try rubbing it with butter instead of oil.

IMPO, i dont like using oil, becase it gives the skin an oily feel, but the butter seems to disappear. same thing when you marinade in italian dressing then do low and slow.. feels oily to me.

I have used melted butter, with some rub mixed in AFTER its melted down, brushed it on, then put a little more rub on the top.

Just another technique.. Give it a try.

[Solidkick]

I'm thinking try the butter........and report back......save me from trying ther experiment!... :)

[Kevin]

I'm thinking try the butter........and report back......save me from trying ther experiment!... :)

Butter definately makes nice brown crispy skin, but it's like sugar, caramelizes at high temps. I used to use butter all the time when cooking in the house. Takes about 20 minutes at 350* to brown a turkey. The thing is when barbecuing, browning isn't a problem. Haven't cooked a bird in the house for years though. The OL complains when the kitchen gets smoky.

Now I'm going to argue with myself. I've tried the "cook thighs to the correct color then pan in a finishing sauce for an hour then glaze over the coals" and I was quite impressed. Yes the sauce in the pan which was also used for finishing had butter in it. My head asplode.

[willkat98]

Kirk
Your comment was on the kettle, I I just had some good results using a heavy Blues Hog rub, and running 375 with Jack Daniels soaked woodchips for 40 minutes, then cranking down the vents for 45minutes at 325.

Skin was crispy, but light enough so as to allow smoke through, and cook the breasts thoroughly. IT was kind of a sear and smoke method, but it seemed to work.

[Kirk]

Well, here goes. I just put 6 split breasts on the kettle for a little experiment (yes, it's almost 11PM but we gotta figure this out, right?). I took a stick of unsalted butter, melted it and mixed in some of my chicken rub. On 3 breasts, I just put some under the skin and gave them a shake of dry rub on the outside. On the other 3, I went under the skin and all over the outside with the rubbed up butter. I plan to sauce 'em after the skin (hopefully) gets to where I want it. The kettle's running about 350 at the lid, hopefully the meat will cook nicely and there will be no burnt butter or over-browning issues. If that happens, Maybe I'll wait awhile next time before I baste with the butter. I'll let you know how it works out.

One note about the rub / butter mix. It looks like the butter has broken after melting and mixing in the rub. I thought I overdid it in the microwave when I melted the butter but after a quick examination I find that it's he salt in the rub causing this. It seems to be clinging to the milk solids in the butter. It's no big deal, it just requires a bit of stirring to be sure you're brushing on a consistent mix. If this does cause a problem, I may try clarified butter next time or use salted butter and leave the salt out of the rub.

[queball]

I think Phil may be right. I've brushed with oil and had good results. Butter has to taste better but you got to keep and eye on it, it will brown up on you. Typically I just put mine close to the hot spot and they crisp up nicely. Really non-traditional but how about pulling them, buttering them and sticking them under the broiler for a couple of minutes?

[Kirk]

Well, here's the result of my late night experiment:
The skin on the breasts with the butter mix under and dry rub on the outside came out crispy and darned tasty. I would not be ashamed to turn in chicken with skin like this. The breasts with the butter mix inside and out weren't as crisp, but I think they would've been if they were given a little more time or a little higher temp. I'll be cooking 1/2 chickens next, so they'll get the extra time they need to crisp up.
I'm sold. Butter = crisp, tasty chicken skin. You could even taste the butter in the crunchiest bits under the sauce. I was so happy with the results that I couldn't get to sleep until 1:30 this morning! Thanks everyone, I'm starting to feel better about our chances of walking this Saturday.

[Q_Egg]

How about some 'top notch' poultry rub recomendations? My current one is sugar-based so will not handle the heat you men are suggesting. I will be trying some 'low & slow _ then crisped' and comparing to these posted 'grilling' methods.

Thanks,

[Kirk]

Have you tried turbinado sugar (sugar in the raw)? It's supposed to handle the heat better than brown sugar.

This one's not too bad but it's a bit spicy. No sugar, so it won't burn. I use it with a honey bbq sauce to kill some of the heat. It's a work in progress:

2 T paprika
1/2 T chipotle powder
1/2 T cayenne
1 T poultry seasoning
1 1/2 T kosher salt
1/2 t granulated garlic

[Q_Egg]

Thanks Kirk .... recently got the turbinado, but have not used in any 'grilling' rubs yet. I will experiment with your rub since we enjoy things on the spicy side.

Regards,

[Kirk]

I think that rub is almost too "dry" if that's possible. It worked out pretty good in combination with the butter though.