PDA

View Full Version : Comp Chicken questions


TroyA65
06-05-2014, 05:56 PM
First I have to make this very very clear, there is a special place in h*ll for the person who started scraping chicken skins!!!:evil:

Now that I've got that out of the way here are my questions:

Do you scrape you skins? I've learned (the hard way) that you don't really scrape, you need a very sharp knife and you really fillet the fat off (which is still a pain in the arse in my opinion).

The other concern I had is how long this takes, it seems to me that the skin shouldn't be a room temp for the amount of time it take to get enough skins done for a comp. Is this a concern? Do you pull them out of the fridge one at a time?

I just did 10-12 for a comp and it brought my to the edge of my sanity:mmph:

TroyA65
06-05-2014, 06:01 PM
Ah, crap...

Red Valley BBQ
06-05-2014, 06:15 PM
WHEN I used to scrape skins, I got them as cold as possible before doing the deed. Made them much easier to scrape. I would put them in a ziplock bag in an ice bath.

JeffR
06-05-2014, 06:15 PM
If it's any consolation, it does get easier with practice :-P

cpw
06-05-2014, 06:40 PM
When I scrape the skins, I do scrape, not fillet. I have a santoku knife that has an almost square blade that does a good job. It's definitely easier when the skins are cold.

Teamfour
06-05-2014, 06:49 PM
I never scrape. No problem getting bite through skin. A jaccard is your friend.

Dex
06-05-2014, 06:58 PM
We dont scrape. We refused to. Just kept practicing until we got it right without it

Untraceable
06-05-2014, 07:28 PM
There are methods out there that make scraping obsolete. Ironically, an odd cook last week that left us puzzled with shoe leather skin also scored the highest of the season for us

Go figure

toymaster
06-05-2014, 07:30 PM
First I have to make this very very clear, there is a special place in h*ll for the person who started scraping chicken skins!!!:evil:

A whole separate ring in hell (Dante's Inferno):twisted:

I scrape my chicken skins with a disposable razor. It's faster for me and I don't rip any skins. And yes, the colder the better. I take them out of the freezer 3 or 4 at a time and I can get to the last ones before they get too hard. It does get easier and faster with practice. This use to be a 1 hour + process just for the skin. Now I can do each one in under 2 minutes.:decision:

Ron_L
06-05-2014, 07:31 PM
There are methods out there that make scraping obsolete. Ironically, an odd cook last week that left us puzzled with shoe leather skin also scored the highest of the season for us

Go figure

I hate it when that happens! :doh:

Know Bull
06-05-2014, 08:57 PM
For what it is worth - I will never scrape another chicken skin.

But if you insist on doing it, I found it easiest to use a paint scraper.

TroyA65
06-05-2014, 09:50 PM
if it's any consolation, it does get easier with practice :-p

um....no.

rtboswell
06-06-2014, 06:00 AM
I used the dull, unserrated side of a butter spreader when I scraped. Worked better than any sharp knife and I stopped get tears in the skins.

K-Train
06-06-2014, 08:40 AM
I scrape, and agree the colder the better.

Granny's Gang Barbeque
06-06-2014, 08:49 AM
I've found an alternative. I only scrape out the large nasty hunks of fat. For the remainder I use a sharp boning knife and score the fat with a diamond pattern. Lots of scoring, little diamond shapes. Be sure to score fat only, not skin. Cooked the chicken at about 275 - 300. All the fat rendered. Nice bite through skin. None of the nasty scraping. Which I agree with a previous poster, does not get easier with practice.

Cast Iron Chef
06-06-2014, 09:50 AM
I ordered chicken from Springer Farms http://springermountainfarms.com last comp. The chicken had no fat under the skin so didn't need to. Had my best bite through yet. Took 13 out of 36.

10-8
06-06-2014, 08:45 PM
I hate scraping thighs, going to see how lollipop legs turn out.

slowerlowerbbq
06-06-2014, 09:30 PM
No scraping needed, just buy Smart Chicken or organic/free-range...oh yeah and butter bath...

rookiedad
06-06-2014, 10:42 PM
try this.
http://www.copco.com/store/site/product.cfm/id/2B234685-1E0B-C910-EA1B6CE74331DBC4/fid/2B234695-1E0B-C910-EA048EC4E50BC27F.cfm

MikeJ65
06-07-2014, 09:22 AM
No scraping needed, just buy Smart Chicken or organic/free-range...oh yeah and butter bath...

I love Smart Chicken, but the batch I had two comps ago would have been a real challenge without scrapping. It had some pretty heavy fat under the skin. Last weekends chicken would have probably been OK.

Fat Freddy
06-07-2014, 09:44 AM
No scraping needed, just buy Smart Chicken or organic/free-range...oh yeah and butter bath...

Around me, Smart chicken has become very hit and miss. Sometime just as fatty as cheap chicken thighs other times little fat. Sizes are also starting to become hit and miss as well as the person trimming sometimes must have been using a chainsaw.

Wicked Smoke BBQ
06-07-2014, 06:01 PM
This was brought up on another forum I'm on. A pitmaster mentioned either scraping or poaching the chicken. Anyone tried poaching then smoking them?

Burnt at Both Endz
06-07-2014, 08:01 PM
I love Smart Chicken, but the batch I had two comps ago would have been a real challenge without scrapping. It had some pretty heavy fat under the skin. Last weekends chicken would have probably been OK.

I noticed that, but hey, a comp cook learns how to cook with what he's given. I didn't find the need to scrape them.

What I don't understand, a brisket cook looks for briskets that have internal fat, why, because it make flavor and tenderness. Then why scrape the fat and lose that flavor from ckicken? Bite through skin can be accomplished without scraping, a good cook just keeps practicing, keeps an open mind, and changes one thing at a time.:bow:

Scottie
06-08-2014, 09:21 AM
fat is flavor. Why give up flavor?

Offthehook
06-08-2014, 05:37 PM
I start with organic air cooled chicken and still scrape, I think the less fat makes it easier.

People get results different ways but I like to scrape and butter bath them.

CircleWBBQ
06-08-2014, 10:25 PM
I do 16 thighs for each competition....it takes me 2 hours to debone & scrape the fat of the skin.

Wicked Smoke BBQ
06-09-2014, 09:48 AM
We've made the decision to start doing lollipop chicken so were switching from thighs to legs.