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View Full Version : Farkin' Chicken Skin is Killin' Me


Jeff_in_KC
05-29-2007, 09:59 PM
OK seeing as how my chicken skins are ALWAYS seeming to pull back from both ends, I had an idea - any thoughts on this:

Buy a package of nice trimmed boneless, skinless thighs from Sam's Club and a couple of packages of regular thighs. Take off the skins from the regular and trim them down and cut off all fat. Wrap them completely around the smaller boneless, skinless thighs and use toothpicks to hold in place.

Labor intensive, yeah, but possibly worth it? :?: Anyone ever try this?

BBQchef33
05-29-2007, 10:10 PM
Your idea almost guarantees the skin will pull off the meat with no effort.

how about this instead.

get thighs that are on the larger side of medium.

Using a sheers, or VERY sharp knife, trim the thigh to be much smaller than the skin, so the existing skin wraps around the chicken and can be tucked under.

;)

Ron_L
05-29-2007, 10:23 PM
The Poobah has spoken! :-D

Bentley
05-29-2007, 10:51 PM
This is why I made my sister start cookin chicken!

Jeff_in_KC
05-29-2007, 11:11 PM
I suppose that's a better idea, Phil. What about de-boning them to make more room under the skin?

Plowboy
05-29-2007, 11:14 PM
Sounds like Sammie of Chick N Pig needs to have a chicken cooking class. Where do I sign up?

Jaberwabee
05-30-2007, 01:03 AM
Sounds like Sammie of Chick N Pig needs to have a chicken cooking class. Where do I sign up?

No Chit. I am going to stay out of the competitions until I know I can beat a 10 yr old............... I'll be waiting awhile. Hey, Sammie if you need a BBQ B#$&, or a "Helper" let me know I am in, and I can drive to get you anything.

Puppyboy
05-30-2007, 07:33 AM
That tooth pick idea worked out pretty good in practice. But now this trimming of the chicken and the tucking of its skin sounds interesting. May have to give it a shot this weekend.

smokincracker
05-30-2007, 07:40 AM
Bonless??? Will that work? :)

Mrs. Sawdust
05-30-2007, 08:46 AM
Your idea almost guarantees the skin will pull off the meat with no effort.

how about this instead.

get thighs that are on the larger side of medium.

Using a sheers, or VERY sharp knife, trim the thigh to be much smaller than the skin, so the existing skin wraps around the chicken and can be tucked under.

;)

What Poobah said is pretty much what Dr. BBQ taught us at the class.

BBQchef33
05-30-2007, 09:15 AM
what class? :redface:

Only thing i remember is my feet hurt.

MoKanMeathead
05-30-2007, 01:41 PM
Jeff - why not just cook them like you did at Blue Springs last year? Was that a fluke? Go back to what won!!!...or keep looking for that elusive gurantee. :roll:

tony76248
05-30-2007, 02:28 PM
Jeff - why not just cook them like you did at Blue Springs last year? Was that a fluke? Go back to what won!!!...or keep looking for that elusive gurantee. :roll:

Makes sense to me!

Jeff_in_KC
05-30-2007, 06:28 PM
Jeff - why not just cook them like you did at Blue Springs last year? Was that a fluke? Go back to what won!!!...or keep looking for that elusive gurantee. :roll:

If you recall, we were up all night drinking with your drunk "girlfriends" watching them dump pork butts off collapsing racks into water pans... I'm not sure I remember WTF I did at Blue Springs! :lol:

BBQ_Mayor
05-31-2007, 07:04 AM
Jeff - you worry too much. Try to find thighs that are about the same size ( I know its hard to do some times). I then trim the thighs to get them even closer to the same size. Heres the trick tho, just trim the meat under the skin and pull the skin back over the meat.
You can always trim excess skin after the cook.
Chicken is easy, pork on the other hand is a different animal.

Plowboy
05-31-2007, 09:12 AM
Chicken is easy, pork on the other hand is a different animal.

Its called a pig.

Puppyboy
05-31-2007, 09:28 AM
A pig. Now that's funny.

FlCracker
05-31-2007, 09:31 AM
try starting with a leg qtr remove u get more skin to work with

smokincracker
05-31-2007, 10:25 AM
OK guys some basic FYI
This is some info I have discovered over the past few years on chicken cooking, smoking, and frying. This information has helped me win bird a few times. Chicken Skin WTF

OK I have found two kinds of chicken for sale!
Fryer Chicken and Smokiní Chicken

Birds store fat mostly in the skin and Chickens with a thick fatty yellowish skin are mostly produced by big chicken producers like Purdue etc. A fatty yellow stained skin comes from the chicken's growth enhancing diet like corn. You guys will find that yellow more fatty skin is associated with a higher quality bird in the stores and this is most likely true but white/light skinned bird will get crispier faster and has less FAT content than a yellow skin bird. I realize other variables should be considered when discussing skin color like chicken processing temps etc etc. but this has been my experience. While shopping for chicken I look for a young bird with a thinner translucent skin. I try to look for bird that is advertised as a young bird and look for skin quality and fat content IN THE SKIN.

Just my 2 cents worth on the subject and I hope it helps a few guys put it all in the box!

YankeeBBQ
05-31-2007, 10:44 AM
OK guys some basic FYI
This is some info I have discovered over the past few years on chicken cooking, smoking, and frying. This information has helped me win bird a few times. Chicken Skin WTF

OK I have found two kinds of chicken for sale!
Fryer Chicken and Smokiní Chicken

Birds store fat mostly in the skin and Chickens with a thick fatty yellowish skin are mostly produced by big chicken producers like Purdue etc. A fatty yellow stained skin comes from the chicken's growth enhancing diet like corn. You guys will find that yellow more fatty skin is associated with a higher quality bird in the stores and this is most likely true but white/light skinned bird will get crispier faster and has less FAT content than a yellow skin bird. I realize other variables should be considered when discussing skin color like chicken processing temps etc etc. but this has been my experience. While shopping for chicken I look for a young bird with a thinner translucent skin. I try to look for bird that is advertised as a young bird and look for skin quality and fat content IN THE SKIN.

Just my 2 cents worth on the subject and I hope it helps a few guys put it all in the box!

How about a brand name ???

Q Haven
05-31-2007, 10:46 AM
Bell & Evans tends to have lighter colored skin....

DeanC
05-31-2007, 02:06 PM
I am not real sure what more you are looking for, the chicken turn in boxes on your site look awesome.

MoKanMeathead
05-31-2007, 02:21 PM
Yea, they do look good. Although I tasted some of Jeff's chicken this weekend - excellent except that it burnt my chin when the skin came off.:-P :-P

Jeff_in_KC
05-31-2007, 02:31 PM
Wayne, recall what I told you... the OTHER side of the thigh Tammy bit into and the skin tore easily. Not sure why it would be so different on each side of the thigh but maybe theres something to be hit upon here. Like left handed briskets supposedly being more tender.

Plowboy
05-31-2007, 02:41 PM
Wayne, recall what I told you... the OTHER side of the thigh Tammy bit into and the skin tore easily. Not sure why it would be so different on each side of the thigh but maybe theres something to be hit upon here. Like left handed briskets supposedly being more tender.

So what you are saying is that there is a different sensation when Wayne bites your thighs than when Tammy does. Interesting.

big daddy Q
05-31-2007, 04:03 PM
put it all in the box ?

the young chickens are whole chickens, most of us brethren cook parts of the chicken............... is cracker cookin whole chickens then cuttin the parts out ?....................could you please make this more clear

BBQ_Mayor
05-31-2007, 08:01 PM
Its called a pig.


That's what I've been doing wrong. Thanks for the tip Todd.

Jeff_in_KC
05-31-2007, 08:51 PM
So what you are saying is that there is a different sensation when Wayne bites your thighs than when Tammy does. Interesting.


Hmmm... well Todd... in a word, yeah! :lol:

Pepeq
06-01-2007, 11:44 AM
Last year we went with boneless, skinless chicken thighs at 2 different comps. Once we finished 11th and one we finished top half. One judge absolutely hated it and gave us straight 4s. Right now I trim the skin between 1/4 and 1/8 inch larger than the meat. If there is a little too much or a little too little skin after cooking, the garnish hides it.

patrick
06-01-2007, 03:46 PM
were a rookie team just starting out i would love to see a couple of pixs of what a turn in box of chicken or any other meat should look like thanks for the help patrick burnt fork boys bakersfield ca.

qman
06-01-2007, 05:24 PM
Hey Patrick

Try doing a search in this forum or Q-Talk for turn-in boxes, or practice boxes. Lots of pix posted here in previous threads.

Find your way over to Cattle Call and introduce yourself properly too.

Bigmista
06-01-2007, 07:32 PM
were a rookie team just starting out i would love to see a couple of pixs of what a turn in box of chicken or any other meat should look like thanks for the help patrick burnt fork boys bakersfield ca.

Patrick are you coming to the contest in Victorville next weekend?