KnucklHed BBQ
Babbling Farker
Soooo, been playing around with some new ways (to me) of eliminating that damn rubbery sweat-band skin on chicken thighs...
And I think I've hit it! Best results I've had yet!
I know that there are others out there that have discovered the trick so I am going to post a few pics to prove that the skin on my thighs is literally "bite tender" and I'd like to hear everyone else's thoughts on what I did to make it so...
I want to know: Based on the pics, does the skin on these look comp worthy?
Here's the break down:
These thighs smoked for 4 1/2 hours on the traeger between 175 - 195* (it's 14* outside, I was doing good to keep it that high without going too high)
I used an ingredient and a process to get this right. The skin is not crispy like a grilled or finished "hot" thigh.
The thighs came out @ a max temp of 155*
The meat was like butter and slightly pinkish red inside. Exactly like you expect it to be when it's it's been done slo & lo.
In most cases the meat actually had more tooth or pull than the skin did.
All of the bites shown are a single bite, I purposely DID NOT try to clean up the bite to look better, I want an honest opinion!
There is no sauce or glaze on these thighs. Only the "process" and an ocasional shot of spritz, about 4 times, of ACV, honey, soy sauce & EVOO.
Here's the pics! I'm almost positive that my dentist could pick my bite out of a line up based on these pics alone.
3 together just to show that it wasn't a fluke.
I need to work on flavors a bit, they were pretty good, but not incredible like they need to be. I expiremented with a few different combinations, some were close, but need to be tweeked.
Thanks for looking!!!
Please give me your BRUTALY honest feedback! Judges aren't kind and I don't expect you to be either!! :biggrin:
And I think I've hit it! Best results I've had yet!
I know that there are others out there that have discovered the trick so I am going to post a few pics to prove that the skin on my thighs is literally "bite tender" and I'd like to hear everyone else's thoughts on what I did to make it so...
I want to know: Based on the pics, does the skin on these look comp worthy?
Here's the break down:
These thighs smoked for 4 1/2 hours on the traeger between 175 - 195* (it's 14* outside, I was doing good to keep it that high without going too high)
I used an ingredient and a process to get this right. The skin is not crispy like a grilled or finished "hot" thigh.
The thighs came out @ a max temp of 155*
The meat was like butter and slightly pinkish red inside. Exactly like you expect it to be when it's it's been done slo & lo.
In most cases the meat actually had more tooth or pull than the skin did.
All of the bites shown are a single bite, I purposely DID NOT try to clean up the bite to look better, I want an honest opinion!
There is no sauce or glaze on these thighs. Only the "process" and an ocasional shot of spritz, about 4 times, of ACV, honey, soy sauce & EVOO.
Here's the pics! I'm almost positive that my dentist could pick my bite out of a line up based on these pics alone.
3 together just to show that it wasn't a fluke.
I need to work on flavors a bit, they were pretty good, but not incredible like they need to be. I expiremented with a few different combinations, some were close, but need to be tweeked.
Thanks for looking!!!
Please give me your BRUTALY honest feedback! Judges aren't kind and I don't expect you to be either!! :biggrin:
