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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.

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Unread 02-08-2013, 08:05 AM   #16
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I use MooGloo from modernist pantry. It doesn't take a ton of it, but you need to make sure you get all the fat from the skin, because the enzyme won't adhere fat to meat - just meat to meat. Use it in a shaker, and use it sparingly - a little goes a long way, and it's a surefire method of bite through skin.
Matt - 18.5" WSM; UDS; DigiQ DX2; CharBroil Gasser; Maverick; OTS; Some Other Crap, Too!
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Unread 02-08-2013, 08:15 AM   #17
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Originally Posted by Granny's Gang Barbeque View Post
Meat glue is $100 for 2 lbs. I'll try the egg whites first.
or you could go this route:
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
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Unread 02-08-2013, 08:26 AM   #18
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Originally Posted by hogzgonewild View Post
leave the skins large enough, and trim down the thighs enough so the skin wraps around and touches itself. During the cooking process the skin will cook together and "fuse".
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Unread 02-08-2013, 12:15 PM   #19
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Originally Posted by boogiesnap View Post
while not absolutely necessary, meat glue is a guarantee. if it's OK for IQUE(per the book)it's OK with me.

it's completely undetectable.
Same feelings here
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Unread 02-08-2013, 12:36 PM   #20
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Honestly, I feel there's a lot of overcomplication that people put on chicken.

We don't debone, we don't scrape, we don't glue. We just trim neatly and cook good, consistent chicken with a nice flavor on it.

I think that there are so many variations of temperature and process that you just have to find what works best with your pit to produce that end result. We've had a number of wildly different processes over the years for chicken, and all of them work -- you just use the one that works best with your pit and your schedule, that produces a consistent result for you.

Don't practice until you get it right; practice until you can't get it wrong.
Don't overthink or undercook.

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Unread 02-08-2013, 03:48 PM   #21
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Have never put any Elmer's on our Chix, and the only times in the last five years we haven't had bite-thru is when we screwed up the cook. (And I can only think of 2-3 times that happened)

Prep well and perfect your cooking technique and you won't need any chemical or mechanical help for your chicken skin.
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