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-   -   Bite through chicken (http://www.bbq-brethren.com/forum/showthread.php?t=182346)

Duddy55 02-23-2014 08:01 PM

Bite through chicken
 
I have tried many times now but just can't seem to get it down but I'm having a struggle with bite through chicken skin... I have done it without scraping the fat... I have done it with scraping the fat... Without scraping my skin is rubbery... When I scraped it I got a nice crisp skin but can't make a clean bite thru.... Any words of wisdom?

IowaWildHogsBbq 02-23-2014 08:38 PM

Butter, foil pans, and foil. Higher heat.

cameraman 02-23-2014 08:40 PM

What are you cooking on?

Duddy55 02-23-2014 08:51 PM

Offset char griller smoker

TooSaucedToPork 02-23-2014 10:27 PM

My take - You need to scrape, rub, reattach, cook with moisture, AND have constant 275-300 degree heat for at least 1.75 hours. A stock Off set chargriller, that's some pro firetending to get it.

vinnmann 02-23-2014 10:37 PM

First make sure you have a good temp gauge since that is a COS and probably loses a lot of heat. Then raise your cooking temperature to 290-325.

If you want fancy comp style use a cake pan and smoke them skin side down in the pan for an hour. Flip and add some stock and then foil, braise another 30 minutes, then rack and sauce set.

I would recommend at least trimming the fat to even thickness. You don't have to scrape but some of these birds have chunky fat areas that you want to even out. A filt knife works best.

jrbBBQ 02-23-2014 10:53 PM

Build an UDS, cook at 260-300, or cook indirect on your chargrilled at same temp, it seems to help if the temp is deflected down onto the chicken for me. My Uds has a deflector so most heat comes up around the edges and deflects off the flat lid back down onto the chicken, I also get the same results cooking indirect on my weber kettle and my ole hickory CTO. I may be talking out of my a@@, but I have a 180 pin in chicken, so evidently something worked.

DaSmokin'Chili 02-24-2014 01:01 AM

I am also having trouble with my consistency on cooking bite through skin on thighs.:x. I was practicing yesterday, trimmed thighs, scraped skin, rubbed chicken. Tried to keep it simple and focus on the skin. Now I scraped skin, sprayed a little Pam on both sides. I put rub on meat and on top of the skin. Cooked in a pan, on rack, in my WSM @250 2hrs. Skin was not bite through, was pretty though.
So don't try that. Maybe I needed to scrape more skin off? and too low of a temp?
Its so much easier to achieve it on a whole bird and by doing nothing..... I don't get it?

rtboswell 02-24-2014 06:22 AM

Quote:

Originally Posted by DaSmokin'Chili (Post 2815739)
I am also having trouble with my consistency on cooking bite through skin on thighs.:x.

Follow the above advice about scraping, panning with moisture, and higher heat. The other thing I'd mention is that not all chicken skin is created equal. Before I settled on the product I use now, I tried a ton of different brands/types and found that some skins were actually thinner than others and had less fat.

Teamfour 02-24-2014 06:24 AM

Jaccard

RumRunner_1492 02-24-2014 07:23 AM

Quote:

Originally Posted by Teamfour (Post 2815830)
Jaccard

I tried that but it didn't seem to have the desired result.

RumRunner_1492 02-24-2014 07:24 AM

In KCBS is there any issue cooking the chicken in the smoker and then finishing on a high temp grill for a few minutes to crisp up the skin?

MikeJ65 02-24-2014 07:56 AM

Quote:

Originally Posted by RumRunner_1492 (Post 2815873)
In KCBS is there any issue cooking the chicken in the smoker and then finishing on a high temp grill for a few minutes to crisp up the skin?

It is certainly within the rules, the only issue is whether or not the skin is still going to be crispy maybe 15 min. later when the judge bites into it.

DawgPhan 02-24-2014 07:58 AM

like every bbq meat, braise the heck out it.

scm1226 02-24-2014 08:21 AM

MAYO- But our chicken sucks!!!


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