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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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05-15-2013, 07:26 PM | #1 |
On the road to being a farker
Join Date: 06-11-12
Location: Waynesville, NC
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Why won't my chicken skin bite through?
My first competition is about a month away, in Tryon, NC. I am very worried about my chicken skin. No matter what I try my skin pulls off with the first bite. I even tried meat glue the last time, with the same results.
I scrape the fat off the underside of the skin after an hour or two in the brine, and then rub and cook at between 275 and 300 for an hour or so. I usually pull he chicken off the smoker at 170-175 IT, and then let it rest for 10 minutes or so. What do I need to do Other than to start buying skinless chicken thighs
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bo_gator's Carolina Mountain Que Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen You mean Sriricha isn't one of the four basic food groups :?: |
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05-15-2013, 07:31 PM | #2 |
On the road to being a farker
Join Date: 05-07-11
Location: Charlotte, NC
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I feel for you comp guys, I made comp style thighs once just to try it out, I don't know how ya'll put up with scraping chicken skin.
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UDS v1.0, UDS v2.0, Akorn, OK Joe |
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05-15-2013, 07:38 PM | #3 | |
is one Smokin' Farker
Join Date: 09-28-09
Location: Oil City, PA
Name/Nickname : Sean
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Quote:
In actuality, there are plenty of threads on this site that tell you different methods for getting bite through skin, just do a search and find them. Meat glue will not work with anything related to salt. If you are brining your chicken, then using meat glue, it will not work.
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Red Valley BBQ ~ Firefighting BBQ Team (retired) ~ former KCBS CBJ ~ (3) 270 Smokers ~ (2) Chargiller Akorn ~ (4) Weber Kettles ~ La Caja China ~ Oklahoma Joe Bronco Drum Smoker |
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05-15-2013, 07:43 PM | #4 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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Don't brine the skin.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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05-15-2013, 07:47 PM | #5 | |
is One Chatty Farker
Join Date: 02-11-10
Location: Northern VA
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Quote:
wallace
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wallace(Don) - Life Is Good But BBQ Is Better - BWS - Fat Boy - WSM 22.5 - A bunch on other outdoor cooking stuff. - KCBS CBJ# 58657 - MABA Member "Take luck!" |
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05-15-2013, 07:51 PM | #6 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Scraping isn't necessary, we never do it. Chicken skin that's been fully rendered will be tender enough to bite through -- try cooking it hotter.
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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05-16-2013, 05:55 AM | #7 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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there are many approaches....
a bit lower temp for longer, higher temp for shorter, foiled, direct sear, scraped, not scraped... adopt one and work with it until you reach your goal. regarding meat glue, it absolutely works. did you let it "set" for at least two-three hours, or better overnight? i've brined both before and after applying the skin with meat glue and had the skin stick like it was, well, glued. i should mention though it was oakridge gamechanger soak though, so that could make a difference.
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[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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05-16-2013, 08:01 AM | #8 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Jaccard
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05-16-2013, 08:07 AM | #9 | |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Quote:
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05-16-2013, 08:09 AM | #10 |
Got rid of the matchlight.
Join Date: 05-14-13
Location: Denver, CO
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I have never had very much luck with that. I don't compete with Chicken.
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05-16-2013, 08:16 AM | #11 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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read this:
http://thehogblog.com/?p=2081 and this follow up: http://thehogblog.com/?p=2479#more-2479
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[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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05-16-2013, 09:10 AM | #12 |
is One Chatty Farker
Join Date: 09-22-11
Location: Edgewater, MD
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Meat glue does work. As mentioned salt can mess with the glue. Allowing the meat to steam covered in a pan of liquid may help.
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Keith Fat Maxine's BBQ Thanks to: Mojobricks, Make It Meaty, and In House Jewelers Humphrey's Battle Box WSM 22.5 GMG Davy Crockett |
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05-16-2013, 12:44 PM | #13 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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pan with liquid covered for one hour at 250, never not had bite through skin
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05-16-2013, 01:48 PM | #14 |
Full Fledged Farker
Join Date: 06-06-12
Location: Auburn, WA
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Scrape skin, don't brine skin, cook at higher temp. Skin has always been bite thru to the point where I don't even have to pinch it .. can hold a thigh by the knuckes of the bone and it stays right where it should.
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