oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 02-24-2014, 09:05 AM   #16
Spydermike72
Babbling Farker
 
Spydermike72's Avatar
 
Join Date: 07-17-06
Location: Flushing Michigan
Default

Have you tried just putting the thighs in a butter/parkay bath for about 45 minutes uncovered and about 45 minutes covered ?? Cook at about 260-280...

Start with a good piece of meat and then try that and see how your results are...
__________________
Mike
Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone
RSSBBQ.COM
Backwoods Competitor
Backwoods Party
Ranch Kettle,Weber Performerl
Certified Moink Baller
President of the Great Lakes BBQ Association

For those who fought for it, freedom has a flavor the protected will never know
Spydermike72 is offline   Reply With Quote


1 members found this post helpful.
Thanks from: --->
Old 02-24-2014, 09:47 AM   #17
dano
is one Smokin' Farker

 
dano's Avatar
 
Join Date: 02-09-11
Location: West Chester, PA
Default

We do our chicken at 250 (lower temps) with no scraping and get bite through skin. Use a thermometer to check for the skins tenderness before saucing.
__________________
www.FireCraft.com
Essential BBQ Equipment
sales@firecraft.com
1-800-745-6109
Authorized Stump's Smokers Dealer
We cook on a Stumps Prince, The Good One Chuckwagon, and FireCraft Pellet-Q450.
dano is offline   Reply With Quote


Old 02-24-2014, 10:22 AM   #18
CBQ
is Blowin Smoke!

 
CBQ's Avatar
 
Join Date: 01-11-09
Location: Cumberland, RI
Default

Temp doesn't matter. It's the braising that works. Cook it however you want (bath/no bath, oil/no oil, grill or not) but finish by sealing it in a pan with the skin up does the trick. How long it needs to be cooked when sealed depends on the temp you cook at - lower temps take longer. Just make sure it's a tight seal.
__________________
Chris
Rhode Hog BBQ
"The Most Dangerous Team in BBQ" - Jon Vallone
KCBS, KCBS CBJ, NEBS
CBQ is offline   Reply With Quote


Thanks from: --->
Old 02-24-2014, 10:24 AM   #19
Duddy55
Knows what a fatty is.
 
Duddy55's Avatar
 
Join Date: 02-17-14
Location: Hagerstown, MD
Default

Thanks for all the input
Duddy55 is offline   Reply With Quote


Old 02-24-2014, 10:47 AM   #20
RumRunner_1492
On the road to being a farker
 
Join Date: 09-16-13
Location: Dayton, OH
Default

Quote:
Originally Posted by CBQ View Post
Temp doesn't matter. It's the braising that works. Cook it however you want (bath/no bath, oil/no oil, grill or not) but finish by sealing it in a pan with the skin up does the trick. How long it needs to be cooked when sealed depends on the temp you cook at - lower temps take longer. Just make sure it's a tight seal.
I would think this method would make the skin rubbery because of all of the moisture. It doesn't?
RumRunner_1492 is offline   Reply With Quote


Old 02-24-2014, 10:49 AM   #21
Sawdustguy
Quintessential Chatty Farker
 
Sawdustguy's Avatar
 
Join Date: 09-14-05
Location: Manorville, Long Island
Default

Quote:
Originally Posted by IowaWildHogsBbq View Post
Butter, foil pans, and foil. Higher heat.
+1000 That is the secret!!! Braising does it every time and it's a lot easier than scraping skin.
__________________
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
Sawdustguy is offline   Reply With Quote


Old 02-24-2014, 02:51 PM   #22
littleben
Is lookin for wood to cook with.
 
Join Date: 03-25-13
Location: nebraska
Default

Couple questions, do you cover the margarine pan with foil over the top of the chicken?
and second, my method is 20 minutes in margarine pan, uncovered. 20 minute on the grate, and another 20 minutes on grate but flipped to try to get some grill marks. I cook on a pellet grill and at 265 degrees the chicken is done in a hour or less, 170 degrees. So Im struggling to get that much time on the chicken. what am I missing?
littleben is offline   Reply With Quote


Old 02-24-2014, 03:31 PM   #23
Burnt at Both Endz
is one Smokin' Farker
 
Join Date: 07-14-13
Location: freeman,mo
Default

Quote:
Originally Posted by littleben View Post
Couple questions, do you cover the margarine pan with foil over the top of the chicken?
and second, my method is 20 minutes in margarine pan, uncovered. 20 minute on the grate, and another 20 minutes on grate but flipped to try to get some grill marks. I cook on a pellet grill and at 265 degrees the chicken is done in a hour or less, 170 degrees. So Im struggling to get that much time on the chicken. what am I missing?
Yes the pan is cover,later.

I get no grill marks on my chicken. Judges don't seem to mind though.
Burnt at Both Endz is offline   Reply With Quote


Old 02-24-2014, 04:30 PM   #24
CBQ
is Blowin Smoke!

 
CBQ's Avatar
 
Join Date: 01-11-09
Location: Cumberland, RI
Default

Quote:
Originally Posted by RumRunner_1492 View Post
I would think this method would make the skin rubbery because of all of the moisture. It doesn't?
No, not at all. Try it!

Quote:
Originally Posted by littleben View Post
Couple questions, do you cover the margarine pan with foil over the top of the chicken?
and second, my method is 20 minutes in margarine pan, uncovered. 20 minute on the grate, and another 20 minutes on grate but flipped to try to get some grill marks. I cook on a pellet grill and at 265 degrees the chicken is done in a hour or less, 170 degrees. So Im struggling to get that much time on the chicken. what am I missing?
You aren't covering it at any point, that's the problem. Do what you do now at the start, but instead of putting it on the grate, at that point leave it in the pan, and seal the pan with foil. The foil should not touch the chicken. Leave it there until it's 170 or higher. (Once you figure out how long that takes, you may not even have to temp it. You could also experiment with changing the amount of time it's unfoiled vs. foiled to see what works best for your cooker.)
__________________
Chris
Rhode Hog BBQ
"The Most Dangerous Team in BBQ" - Jon Vallone
KCBS, KCBS CBJ, NEBS
CBQ is offline   Reply With Quote


1 members found this post helpful.
Thanks from: --->
Old 02-24-2014, 06:23 PM   #25
Bubba
Full Fledged Farker
 
Join Date: 04-30-06
Location: Eugene Missouri
Default

I don't use a butter bath or scrape skins and still get bite through skin
__________________
Uncle Bub's BBQ LLC
Trash Can Cookers
2007 American Royal Open Grand Champions
Bubba is offline   Reply With Quote


Old 02-24-2014, 07:10 PM   #26
big matt
is one Smokin' Farker
 
Join Date: 04-06-10
Location: Banning,Ca
Default

Quote:
Originally Posted by CBQ View Post
Temp doesn't matter. It's the braising that works. Cook it however you want (bath/no bath, oil/no oil, grill or not) but finish by sealing it in a pan with the skin up does the trick. How long it needs to be cooked when sealed depends on the temp you cook at - lower temps take longer. Just make sure it's a tight seal.
Bingo!
__________________
_________________________________
JOS whole hog cooker
MAK 2 Star
Facebook:[url]https://m.facebook.com/pages/Leftcoast-Q/125103440847709?id=125103440847709&_rdr[/url]
Our website:
[url]http://www.leftcoastq.com/Leftcoastq.com/Home.html[/url]
big matt is offline   Reply With Quote


Thanks from:--->
Old 02-24-2014, 07:38 PM   #27
RumRunner_1492
On the road to being a farker
 
Join Date: 09-16-13
Location: Dayton, OH
Default

Quote:
Originally Posted by CBQ View Post
No, not at all. Try it!
This thread is perfect timing for me. This weekend I am practicing with ribs and chicken before my competition in 2 weeks. I'm going to give this a shot as well as trying thighs and drums.
RumRunner_1492 is offline   Reply With Quote


Thanks from:--->
Old 02-25-2014, 05:07 PM   #28
Offthehook
is One Chatty Farker

 
Offthehook's Avatar
 
Join Date: 12-04-12
Location: Los Angeles, CA
Default

Quote:
Originally Posted by Bubba View Post
I don't use a butter bath or scrape skins and still get bite through skin
What a cliffhanger, care to share?
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken
Offthehook is offline   Reply With Quote


Old 02-25-2014, 10:17 PM   #29
McEvoy AZ
On the road to being a farker
 
Join Date: 04-14-12
Location: Laveen AZ
Default

I use no butter, but high heat and it has worked for me. Last year I scored over 177 in the Northern Arizona BBQ Fest in Williams AZ in a KCBS and was the AZ Barbeque Chicken Team of the year.
McEvoy AZ is offline   Reply With Quote


Old 02-26-2014, 05:35 AM   #30
BB-Kuhn
Full Fledged Farker
 
BB-Kuhn's Avatar
 
Join Date: 12-27-12
Location: North Aurora, IL
Default

I smoke mine in a pan with butter, then pull it out and put it indirect on a really hot grill to crisp up the skin. PITA, but I don't have to scrape/remove/toothpick/etc.

And I have taken 1st in chicken before, so it can work.
__________________
Cat Daddy's BBQ : 22.5 WSM / PBC / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold
BB-Kuhn is offline   Reply With Quote


Thanks from:--->
Reply

Tags
bite thru skin, chicken, chicken skin

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 12:46 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.