Under the Skin

Swamp Donkeyz BBQ · 10-03-2012, 09:24 AM

I cook mostly IBCA Events. I was told at the last event, by a guy who wins a lot, that I needed to put rub under the skin of my chicken. He said to pull the skin back, rub the meat down and then pin the skin back down. Does anyone else use this method? What do you use to pin the skin back down?

Sent from my iPhone using Tapatalk

fnbish · 10-03-2012, 11:16 AM

I don't use that exact method, but do put rub under the skin. Most people that I have seen that pin simply use toothpicks. Though there are some other skewers I have seen people use too. Sometimes the skin is long enough where people will tuck it back underneath without pinning. Just make sure to remove all the toothpicks before it goes in the box

.

Candy Sue · 10-03-2012, 11:22 AM

I do a rub and butter mix between the breast and skin. Don't have to pull skin off for that, put it in pockets. Make sure rub is very finely ground and mixed well with butter. Too much black pepper would be a problem in this rub.

Swamp Donkeyz BBQ · 10-03-2012, 11:24 AM

Thanks for the input.

pahutchens · 10-03-2012, 11:25 AM

for thighs I pull off the skin, scrape it a little which seems to stretch if out. A light dusting then rewrap, haven't needed to pin it.

Pack-A-Smokes · 10-03-2012, 10:22 PM

Quote:

Originally Posted by pahutchens

for thighs I pull off the skin, scrape it a little which seems to stretch if out. A light dusting then rewrap, haven't needed to pin it.

Agreed. Either scrape skin which does stretch it or take it off to trim the thighs to uniform shape and that will cause skin to cover more area. If you stretch the skin around the thigh then it should set without pinning it.

AustinKnight · 10-03-2012, 11:07 PM

Quote:

Originally Posted by Candy Sue

I do a rub and butter mix between the breast and skin. Don't have to pull skin off for that, put it in pockets. Make sure rub is very finely ground and mixed well with butter. Too much black pepper would be a problem in this rub.

I do something similar, it hits to.

Q-Dat · 10-03-2012, 11:15 PM

You guys know that you cook half chickens in IBCA right?

AustinKnight · 10-04-2012, 01:02 AM

Quote:

Originally Posted by Q-Dat

You guys know that you cook half chickens in IBCA right?

I do brotha from tha south.:beer:

Sent from my SGH-T999 using Tapatalk 2

Q-Dat · 10-04-2012, 07:09 AM

:thumbup:

I figured you did. There were a couple of thigh references that made me wonder.

Swamp Donkeyz BBQ · 10-04-2012, 09:37 AM

I'm just curious about how many ways are there to keep the skin from pulling back and if any one way is superior to the other. I thimk getting some rub under the skin would definitely improve my chances of getting a call.

scm1226 · 10-04-2012, 12:42 PM

Quote:

Originally Posted by Swamp Donkeyz BBQ

I'm just curious about how many ways are there to keep the skin from pulling back and if any one way is superior to the other. I thimk getting some rub under the skin would definitely improve my chances of getting a call.

Meat glue!!

10-03-2012, 09:24 AM	#1
Swamp Donkeyz BBQ Take a breath! Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	Under the Skin I cook mostly IBCA Events. I was told at the last event, by a guy who wins a lot, that I needed to put rub under the skin of my chicken. He said to pull the skin back, rub the meat down and then pin the skin back down. Does anyone else use this method? What do you use to pin the skin back down? Sent from my iPhone using Tapatalk

10-03-2012, 11:16 AM	#2
fnbish is One Chatty Farker Join Date: 01-10-11 Location: Buford, GA Downloads: 0 Uploads: 0	I don't use that exact method, but do put rub under the skin. Most people that I have seen that pin simply use toothpicks. Though there are some other skewers I have seen people use too. Sometimes the skin is long enough where people will tuck it back underneath without pinning. Just make sure to remove all the toothpicks before it goes in the box . __________________ -Jason 22.5 WSM Backwoods G2 Party Backwoods G2 Chubby Big Green Egg XL Weber 18.5 Kettle "Tenacious Q" Competition Team Follow Tenacious Q on Facebook!! KCBS CBJ

10-03-2012, 11:25 AM	#5
pahutchens is one Smokin' Farker Join Date: 09-23-09 Location: Minneapolis, MN Downloads: 0 Uploads: 0	for thighs I pull off the skin, scrape it a little which seems to stretch if out. A light dusting then rewrap, haven't needed to pin it. __________________ Phil UDS, Weber Kettle, #5 Kamado up for refurbishing, [COLOR=blue]Blue 'like my Smoke' Thermapen [/COLOR][COLOR=black]IMBAS certified MOINK! baller, KCBS CBJ & CTC avatar and logo by smilinsantasbbq.com [/COLOR]

10-03-2012, 11:22 AM	#3
Candy Sue Full Fledged Farker Join Date: 09-03-09 Location: Pine Bluff, AR Downloads: 0 Uploads: 0	I do a rub and butter mix between the breast and skin. Don't have to pull skin off for that, put it in pockets. Make sure rub is very finely ground and mixed well with butter. Too much black pepper would be a problem in this rub.

10-03-2012, 11:24 AM	#4
Swamp Donkeyz BBQ Take a breath! Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	Thanks for the input.

10-03-2012, 11:15 PM	#8
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	You guys know that you cook half chickens in IBCA right?

10-04-2012, 07:09 AM	#10
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	:thumbup: I figured you did. There were a couple of thigh references that made me wonder.

10-04-2012, 09:37 AM	#11
Swamp Donkeyz BBQ Take a breath! Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	I'm just curious about how many ways are there to keep the skin from pulling back and if any one way is superior to the other. I thimk getting some rub under the skin would definitely improve my chances of getting a call.