The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Competition BBQ (http://www.bbq-brethren.com/forum/forumdisplay.php?f=15)
-   -   Under the Skin (http://www.bbq-brethren.com/forum/showthread.php?t=145311)

Swamp Donkeyz BBQ 10-03-2012 09:24 AM

Under the Skin
 
I cook mostly IBCA Events. I was told at the last event, by a guy who wins a lot, that I needed to put rub under the skin of my chicken. He said to pull the skin back, rub the meat down and then pin the skin back down. Does anyone else use this method? What do you use to pin the skin back down?


Sent from my iPhone using Tapatalk

fnbish 10-03-2012 11:16 AM

I don't use that exact method, but do put rub under the skin. Most people that I have seen that pin simply use toothpicks. Though there are some other skewers I have seen people use too. Sometimes the skin is long enough where people will tuck it back underneath without pinning. Just make sure to remove all the toothpicks before it goes in the box :razz:.

Candy Sue 10-03-2012 11:22 AM

I do a rub and butter mix between the breast and skin. Don't have to pull skin off for that, put it in pockets. Make sure rub is very finely ground and mixed well with butter. Too much black pepper would be a problem in this rub.

Swamp Donkeyz BBQ 10-03-2012 11:24 AM

Thanks for the input.

pahutchens 10-03-2012 11:25 AM

for thighs I pull off the skin, scrape it a little which seems to stretch if out. A light dusting then rewrap, haven't needed to pin it.

Pack-A-Smokes 10-03-2012 10:22 PM

Quote:

Originally Posted by pahutchens (Post 2233393)
for thighs I pull off the skin, scrape it a little which seems to stretch if out. A light dusting then rewrap, haven't needed to pin it.

Agreed. Either scrape skin which does stretch it or take it off to trim the thighs to uniform shape and that will cause skin to cover more area. If you stretch the skin around the thigh then it should set without pinning it.

AustinKnight 10-03-2012 11:07 PM

Quote:

Originally Posted by Candy Sue (Post 2233385)
I do a rub and butter mix between the breast and skin. Don't have to pull skin off for that, put it in pockets. Make sure rub is very finely ground and mixed well with butter. Too much black pepper would be a problem in this rub.

I do something similar, it hits to.:thumb:

Q-Dat 10-03-2012 11:15 PM

You guys know that you cook half chickens in IBCA right?

AustinKnight 10-04-2012 01:02 AM

Quote:

Originally Posted by Q-Dat (Post 2234002)
You guys know that you cook half chickens in IBCA right?

I do brotha from tha south.:beer:

Sent from my SGH-T999 using Tapatalk 2

Q-Dat 10-04-2012 07:09 AM

:thumbup:

I figured you did. There were a couple of thigh references that made me wonder.

Swamp Donkeyz BBQ 10-04-2012 09:37 AM

I'm just curious about how many ways are there to keep the skin from pulling back and if any one way is superior to the other. I thimk getting some rub under the skin would definitely improve my chances of getting a call.

scm1226 10-04-2012 12:42 PM

Quote:

Originally Posted by Swamp Donkeyz BBQ (Post 2234247)
I'm just curious about how many ways are there to keep the skin from pulling back and if any one way is superior to the other. I thimk getting some rub under the skin would definitely improve my chances of getting a call.

Meat glue!!


All times are GMT -5. The time now is 01:40 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.