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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-27-2009, 12:36 AM | #1 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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I think I've found it... No More rubbery Skin??
Soooo, been playing around with some new ways (to me) of eliminating that damn rubbery sweat-band skin on chicken thighs...
And I think I've hit it! Best results I've had yet! I know that there are others out there that have discovered the trick so I am going to post a few pics to prove that the skin on my thighs is literally "bite tender" and I'd like to hear everyone else's thoughts on what I did to make it so... I want to know: Based on the pics, does the skin on these look comp worthy? Here's the break down: These thighs smoked for 4 1/2 hours on the traeger between 175 - 195* (it's 14* outside, I was doing good to keep it that high without going too high) I used an ingredient and a process to get this right. The skin is not crispy like a grilled or finished "hot" thigh. The thighs came out @ a max temp of 155* The meat was like butter and slightly pinkish red inside. Exactly like you expect it to be when it's it's been done slo & lo. In most cases the meat actually had more tooth or pull than the skin did. All of the bites shown are a single bite, I purposely DID NOT try to clean up the bite to look better, I want an honest opinion! There is no sauce or glaze on these thighs. Only the "process" and an ocasional shot of spritz, about 4 times, of ACV, honey, soy sauce & EVOO. Here's the pics! I'm almost positive that my dentist could pick my bite out of a line up based on these pics alone. 3 together just to show that it wasn't a fluke. I need to work on flavors a bit, they were pretty good, but not incredible like they need to be. I expiremented with a few different combinations, some were close, but need to be tweeked. Thanks for looking!!! Please give me your BRUTALY honest feedback! Judges aren't kind and I don't expect you to be either!!
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1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz |
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12-27-2009, 12:41 AM | #2 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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looks sexy to me
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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12-27-2009, 12:44 AM | #3 |
is Blowin Smoke!
Join Date: 07-17-06
Location: Wantagh, NY
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Nice!!
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Julie "It is better to have burnt and lost, then never to have barbecued at all" Swamp Pit BBQ KCBS Member KCBS CBJ Charbroil Bandera Charbroil Silver Smoker/Grill Weber Kettle 18 & 26 WSM 18 1/2 Kamado 18" FEC 100 http://www.myspace.com/wannabebbqueen http://www.tripadvisor.com/members/JMBred *the views of the user Skip (The Prince Consort) do not necessarily reflect those of WannaBeBBQueen...lol |
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12-27-2009, 12:57 AM | #4 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Looks good and you did not use muffin tins!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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12-27-2009, 01:01 AM | #5 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Ryan, nice "bite-through" skin!
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12-27-2009, 01:10 AM | #6 |
On the road to being a farker
Join Date: 01-01-09
Location: Sydney, NSW, Australia
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Want crispy skin? Here is how it is done by one of the teams who perform very well in chicken category: http://www.thepickledpig.com/forums/...n-chicken.html
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12-27-2009, 01:13 AM | #7 |
is one Smokin' Farker
Join Date: 08-01-09
Location: Transplanted in Ellijay, Ga.
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Can't give you an expert opinion, never done comps. before. But they look good enough to eat!
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12-27-2009, 01:20 AM | #8 |
On the road to being a farker
Join Date: 08-10-09
Location: Whitfield Estates, TN
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Looks great! What is ACV? I've got to know!
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12-27-2009, 01:24 AM | #9 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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12-27-2009, 01:28 AM | #10 | |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Quote:
Hmm, I can positively say that I don't think it's rubbery at all... When I think rubbery, I picture not quite done floppy bacon... this is very tender skin that disolves into the bite of chicken so that all you get is the flavor of the rub and the mostly rendered fat of the skin... Like I said, it's not crisp, but it's tender enough that all you notice is that it's so tender that you didn't have to try to bite through it... I'm afraid that if I tried to hit it with high heat I would burn the sugars in the rub... besides, WHAT FREAKIN COALS WOULD I USE IN MY PELLET POOPER???!! It chits rabbit food for god's sake!!! Besides, don't judges automatically think that if your skin is crispy that you either: 1) served them grilled chicken or 2) cranked the heat up, crossed your fingers and hoped that the skin would turn out way less rubbery than I actually was/is?? Sled, I want to have your baby. If that were physically possible. And I didin't have to take it in the Boo-Tay in order to make it happen. All the gay stuff aside, I would carry it for 9 months and then break water in the front seat of your car. It seems like I've probably gone too far... again. I'm partially sorry. That is to say, I almost feel regret. For not having said this sooner. Keep it commin peeps! I need more!!
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1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz |
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12-27-2009, 01:30 AM | #11 | |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Quote:
Next time, can you wait until until you get the chix off the grill before you start chowing down? Edit: You can quote me now. Last edited by NorthwestBBQ; 12-27-2009 at 01:55 AM.. |
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12-27-2009, 01:52 AM | #12 | ||
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Quote:
Quote:
"And I quote, "you can quote me on that." Unquote"
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1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz |
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12-27-2009, 02:04 AM | #13 | |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Quote:
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12-27-2009, 05:13 AM | #14 |
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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Thats a great way to keep all the thighs to yourself. Just take a bite from each one. They do look real good!
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Thanks for noticing |
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12-27-2009, 05:44 AM | #15 |
is One Chatty Farker
Join Date: 05-05-05
Location: Fredericksburg Va
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Not neccessarily around me! I'd hit that, but I'd turn it around to the other side! Nice grub.
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I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " 22.5 " WSM X2 |
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