Chicken Skin Experiment

I did do a 12 with the breast, it was great. Here is the finished picture of a 4. I damn near turned it into a 5 while fiddling with the camera. :biggrin:

DSC03849a.jpg


Overall I was pleased with the mayo. It definitely locked in more moisture than brining alone. I'm not really a skin eater, but tested both. Chris was dead-on accurate in his description.
 
Get a farken life!! Totally kidding, very impressive stats you have there, have given me some insight on kicking up our chicken for our next comp.
This should definetly be saved somewhere :wink:
 
Well done. Thanks for the hard work. I will be trying #12 real soon and brining appears to be the key.
 
Thank you for the effort in putting this review together.
I love the passion.
 
Great writeup thanks for sharing. Can you provide an indication of how thick you applied the mayo? About the same as a mustard slather?
 
Absolutely great post!

How as the mayo applied - as I have never heard of doing this.
 
I put the mayo in a bowl, put a piece of chicken in it, flipped to get some on the other side, and then spread it around with my fingers (in gloves). I then applied rub directly on top of the mayo slather. You could use a brush or similar device for the same effect. It was not a thick layer or glopped on there. Just spread around similar to mustard slather.
 
You must log in or register to reply here.

Similar threads

L
Chicken Thighs on the Weber Kettle
2
Replies
30
Views
2K
bonehead762
B
MossyMO
Breaded Chicken Sandwich
Replies
8
Views
465
ronbrad62
ronbrad62
KC Smoke
Chicken and 40 cloves
Replies
11
Views
1K
KC Smoke
KC Smoke
LordRiffenstein
Favorite food: rotisserie chicken
Replies
16
Views
630
SweetHeatBBQnSC
SweetHeatBBQnSC
B
Experiment with chuck roast-part 2
Replies
7
Views
1K
Itsdone
I
Back
Top