Quote:
Originally Posted by Meat Burner
jrb, are did you remove the fat from the skin? Not just cut some fat off the meat but actually from the back of the skin. Not sure what you are doing.
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I removed the skin and then scraped the skin till it was almost translucent. I've done about 70 pounds of chicken in the last month and a half. I've tried it on my WSM at 300 degrees and at 215 and about every temp in between. I've also used my weber kettle. I only get a couple pieces with 'bite through skin' out of about every dozen. I don't know whats going on. I think competition chicken has gotten into my head a little bit. I like chicken, I don't mind cooking chicken, but trying to cook pretty little pieces is starting to get to me. I can cook a skinless piece that looks good and taste good. I'm not concerned about it winning, I'd just like it to place in the top 10 and not be judged poorly because it has no skin.
