Byte through skin w/o scraping....

jasonjax

jasonjax

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So... I vowed never to scrape chick thigh skin ever again. In fact, I switched to legs with a new process and did incredibly well in the few comps I turned them in at... fast forward to now:

I have a comp that is REQUIRING chicken thighs only for the chicken category. :rolleyes:

I know the technique to foil the pan with soem butter and cook skin-side down, but any other suggestions? I WILL NOT scrape thighs again! :wacko:
 
What you cook on has a direct impact on end product. What pit are you using
 
Jaccard tenderizer. I bought one before my last comp. Trimmed the thighs, used the jaccard, cooked as I normally would. Chicken came out with great tenderness and bite through skin.
 
ewatts2003 said:
Jaccard tenderizer. I bought one before my last comp. Trimmed the thighs, used the jaccard, cooked as I normally would. Chicken came out with great tenderness and bite through skin.
Click to expand...

Very interesting. The skin doesnt rip from the multiple holes and weak spots?

rb
 
Harry Soo has a youtube video where he compares the Jaccard method to scraping and just leaving the skin alone. He also factored in food glue. I can't remember all of his results because he had MANY variables.
 
I dont scrape and dont jaccard, and skin is bite through. I cook at 300, start skin side up, flip 3/4 of the way through and flip back after about 15m, then finish skin side up. Total cook time is about 2.25 hrs.
 
I don’t “scrape” per say, but I do get the big hunks of fat off of the skin so it’s at least an even thickness across. But not paper thin at all. I cook in a foil half pan of butter. Make sure the foil lid is on tight so no steam escapes.
 
http://blog.gatewaydrumsmokers.com/basted-competition-thighs/


That post is a few years old but still authored by a guy who won chicken team of the year once. Rumor has it, he might have even won KCBS TOY once......



Things have evolved a little since this was written but the concept stays the same. It's a great place to start.
 
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