Sometimes I just suck.

Bigmista · Feb 15, 2011

I just finished practicing on chicken thighs.

I loved the color. I am getting better with my trimming. Meat tasted like chicken. Good chicken.

And if I tied the skin to the back of each of my vans and drove in opposite directions, I still wouldn't be able to pull it apart.

*sigh*

landarc · Feb 15, 2011

It was sounding good until that last line.

Bigmista · Feb 15, 2011

Hence the sucking sound in my kitchen.

Willie's Smokehouse · Feb 15, 2011

looks like chicken with dimples

Brewer · Feb 15, 2011

How are you cooking them?

Bigmista · Feb 15, 2011

Smoker running at 275 temp at the grate.

JD McGee · Feb 15, 2011

Hotter brother...hotter...300-325...:thumb:

Brewer · Feb 16, 2011

+1.. What JD said. I'm getting good results with 310-315. I'm also scraping skins and basting with butter. I've used the same method at different temps and I'm getting the best results on my setup at 310-315.

Just Pulin' Pork · Feb 16, 2011

Mista try doing what your doing and cook them HOT HOT HOT. Those look good but I am convinced that a higher temp will get what you are looking for.

wormdrink67 · Feb 16, 2011

Are you scraping the skin before the cook? Our skins are scraped until they're nearly transparent. This isn't the most uniform box ever, but it was just practice.

Capn Kev · Feb 16, 2011

Cook hotter (315*) and try basting with Baconnaisse 2-3 times during the cook. Then sauce.

musicmanryann · Feb 16, 2011

Baconaise?! You sir, have piqued my interest!

Brewer · Feb 17, 2011

musicmanryann said:
Baconaise?! You sir, have piqued my interest!

+1... I don't know what the h&ll Baconnaisse is... but it sure sounds good...:thumb:

K Dub · Feb 17, 2011

Question Bigmista, You have TWO vans....:laugh:

Jeff7871 · Feb 17, 2011

Anything that has the word bacon in it must be awesome!

Capn Kev · Feb 17, 2011

musicmanryann said:
Baconaise?! You sir, have piqued my interest!

It's not my idea, I read it somewhere on one of the other forums, and decided to give it a try last year. :-D

Baconnaise is bacon-flavored mayonnaise, and you can find it in most supermarkets. I've tried it a few times with decent success. You have to remove most of the fat from the underside of the skins, and the Baconnaise helps keep the skins soft and bite-through during cooking.

Midnight Smoke · Feb 17, 2011

For me to try and advise a master, just a thought, perhaps a little more sugar in the Rub.

Bigmista · Feb 17, 2011

Yup. But I don't have a car anymore. Mrs. Mista does though.

K Dub said:
Question Bigmista, You have TWO vans....:laugh:

meatinc · Feb 17, 2011

Country removes the skin completely and the puts the feathers back on. He does alright when Monkey builds his box.

goodbuddiesbbq · Feb 17, 2011

PM Sent...

When our chicken looks like that...we just get the clothes iron out and try to remove the wrinkles...Febreeze it!

I sent you a PM...take a look.

Sometimes I just suck.

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

Knows what a fatty is.

is one Smokin' Farker

somebody shut me the fark up.

somebody shut me the fark up.

is one Smokin' Farker

is one Smokin' Farker

wormdrink67

Guest

is one Smokin' Farker

is Blowin Smoke!

is one Smokin' Farker

K Dub

Guest

Found some matches.

is one Smokin' Farker

somebody shut me the fark up.

somebody shut me the fark up.

Knows what a fatty is.

is one Smokin' Farker

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