Chicken Practice...again!

JD McGee

JD McGee

somebody shut me the fark up.
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I wasn't happy with the last batch off the kettle (skin wise) so I did another test drive on a MBGE. The skin was perfect...IMHO...:p But it still shrunk up on me and I did very little trimming this time. These are from Costco and looked pretty bad over all. I think I'll practice on them and then go to a REAL butcher for my comp thighs. What do you think?

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Trim your chicken so you have skin that will wrap the piece and cover the entire top and sides. Use toothpicks to hold in place.

Try that next time.
 
What Todd said... and use fresh, never frozen chicken. Oh and don't forget to shave! :lol:
 
I gotta get on this shavin wagon.....
Skin looks bite thru, trim like Todd said and your lookin good!
 
I use bamboo skewers to hold the skin tight. I cut them in 3rds. They are a little larger and do not break. Also gives me something to hang on to when moving them. No smudges!!
 
Thanks Guys...one more practice run next Sunday before the comp...I better get this down or I'll be suckin' hind tit to Swamprb! :lol::lol::lol:

Jeff_in_KC said:
What Todd said... and use fresh, never frozen chicken. Oh and don't forget to shave! :lol:
Click to expand...

I'm afraid to ask...:twisted:

swamprb said:
Mbge?
Click to expand...

Medium Big Green Egg...:twisted:
 
chibi said:
I use bamboo skewers to hold the skin tight. I cut them in 3rds. They are a little larger and do not break. Also gives me something to hang on to when moving them. No smudges!!
Click to expand...


Why am I'm having a hard time visualizing what you guys mean by using toothpicks and skewers to hold the skin tight.
 
TN_BBQ said:
Why am I'm having a hard time visualizing what you guys mean by using toothpicks and skewers to hold the skin tight.
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When trimming make sure you leave enough skin to be able to wrap around the back of the thigh. Then use a toothpick or skewer and puncture the skin through both sides along the back to hold the skin tight.
 
chibi said:
When trimming make sure you leave enough skin to be able to wrap around the back of the thigh. Then use a toothpick or skewer and puncture the skin through both sides along the back to hold the skin tight.
Click to expand...

Kinda like sewing the skin together with a toothpick...:p My problem was that I could not see what the thighs looked like before I bought them. Some of the skins were just hangin on by a thread and some were very mis-shaped. I'll try my local butcher before the comp.
 
Jeff_in_KC said:
and use fresh, never frozen chicken.
Click to expand...

What do you think the downside is to frozen chicken?

I often prep in advance, cryo and freeze chicken for contests. Never noticed a difference but would be interested in what you think on this.
 
JD
I did some thighs for the family last weekend and used Paul Newman's Oil & Vinegar dressing as my marinade and noticed that I had considerably less skin shrinkage than when I used Wishbone Italian dressing. My guess is that the olive oil vs. vegetable oil made the difference. Now, I am not a competitor so I am only telling you what I observed. Hope it helps.
 
Porky said:
JD
I did some thighs for the family last weekend and used Paul Newman's Oil & Vinegar dressing as my marinade and noticed that I had considerably less skin shrinkage than when I used Wishbone Italian dressing. My guess is that the olive oil vs. vegetable oil made the difference. Now, I am not a competitor so I am only telling you what I observed. Hope it helps.
Click to expand...

Thanks Les...that's the one I used as well. I think it was a couple of things. I did not trim enough meat in order to be able to wrap the skin around..and the thighs were in pretty bad shape right out of the package. :p
 
ique said:
What do you think the downside is to frozen chicken?

I often prep in advance, cryo and freeze chicken for contests. Never noticed a difference but would be interested in what you think on this.
Click to expand...

Chris, are you sure you're freezing chicken that hasn't already been frozen once? My take on fresh, never frozen chicken is first and foremost, it's fresh. Fresh bird equals better flavor. Second, I think chicken that's frozen tends to mush a bit if you even slightly get it too done. Third, I believe that the skin takes a beating by being frozen and makes it a little more difficult to get tear through skin. But you've been doing this and winning longer than I have so if it works for you, keep on keepin' on. I just know that when I took Bubba's (Bubba and Jeff) advice and went with fresh bird, I started scoring a lot higher and in my last six contests, I've gotten three first places with it. Plus I got 12th at the American Royal Open last fall. I'm kinda sold on it. :wink:
 
We've been practicing with the chicken thighs as well. Lots of trimming, leaving enough skin to wrap around the chicken piece. No marinating, etc. We've had no problem with shrinkage (I'll leave that one alone!).
 
Jeff_in_KC said:
What Todd said... and use fresh, never frozen chicken. Oh and don't forget to shave! :lol:
Click to expand...

Who sells fresh chicken in the KC area? Even Whole Foods' chicken is frozen before it goes in the case.
 
The Pickled Pig said:
Who sells fresh chicken in the KC area? Even Whole Foods' chicken is frozen before it goes in the case.
Click to expand...

I'm not sure Paul, but I think you can get fresh (never frozen) bird parts at some of the grocery stores...I was told by the meat manager at the Price Chopper in Roeland Park that they cut up fresh birds. The parts (legs, thighs, etc.) are not packaged and are on ice in the meat case. I'm not sure if he was telling me what I wanted to hear or not. I only bought it once anyway as the thughs are much larger than I prefer.

Hen House also has chicken parts on ice in the case and I remember seeing a sign that made a "never frozen" claim. McGonigles might be another option.

What I want to know is where you find them small thighs?
 
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