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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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01-06-2010, 09:45 PM | #1 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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I think I've found it... No More rubbery Skin?? A Test In the Drum.
I tried KnucklHead's, I think I've found it... No More rubbery Skin?? . http://www.bbq-brethren.com/forum/sh...t=rubbery+skin
Well I thought I did pretty much everything described with the chicken thighs and mayo. One rub under the skin and then one layer of rub atop the slather. I went straight in at 335* for a half hour and then after that it seemed to drop fairly quickly to 225* in about twenty minutes or so. I went at 3hrs (Kingsford w/hickory , grape wood and oak) on a hunch that cooking them in a drum as compared to a Traeger would be significantly different. I was correct. The chicken skin appeared very dark not at all as pleasant looking as Ryan's. The texture of the skin was not rubbery, it was mostly melt in your mouth and pleasant, so the method is valid. The skin was not charred and the meat itself was nice but couldn't have gone a whole lot longer. I think the drum is the issue. I didn't feel like working a load on my offset because it is alot of effort. But the process of an offset would seem to be the closest to the Treagar, so maybe that's the direction I need to take. I'll bet the FEC would really be a great cooker to go with. All in all, I must say, my peanut gallery liked the chicken very much. I think with a drum I need to adjust time if not temps.
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Tom |
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01-06-2010, 09:48 PM | #2 |
is one Smokin' Farker
Join Date: 09-05-08
Location: tracy ca.
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looks great I would hit that and you used yard birds for sizzle hittin my nizzle
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GREEN MOUNTAIN GRILL <JIM BOWIE > 680 country smoker ugly drum controlled by stoker |
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01-06-2010, 10:09 PM | #3 |
On the road to being a farker
Join Date: 12-25-09
Location: Rochester NY
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Looks awesome!
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Vegetarians are cool. They're all I eat, except the occasional mountain lion steak. Ted Nugent |
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01-06-2010, 10:21 PM | #4 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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yum,yum,yummy
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01-07-2010, 01:39 AM | #5 |
Full Fledged Farker
Join Date: 08-25-09
Location: Escalon, Ca.
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01-07-2010, 01:47 AM | #6 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Great looking chicken Tom!
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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01-07-2010, 03:12 AM | #7 | |
is one Smokin' Farker
Join Date: 08-23-09
Location: Taylorsville, NC
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Quote:
This is all I could find of his SS pellet pooping drum... Papa
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[COLOR=white]Chargriller Offset[/COLOR] |
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01-07-2010, 04:44 AM | #8 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Ooooh yeah!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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01-07-2010, 07:03 AM | #9 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Love the after bite pic.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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01-07-2010, 07:16 AM | #10 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Tom, you guys are de-boning those thighs, right?
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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01-07-2010, 07:32 AM | #11 |
is one Smokin' Farker
Join Date: 10-20-09
Location: York, PA
Name/Nickname : Ed
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That's some fine looking chicken there.
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"Two Hungry Hogs" bbq team Pit Boss Brunswick, Weber Genesis Gold |
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01-07-2010, 08:01 AM | #12 |
is one Smokin' Farker
Join Date: 12-09-04
Location: Utica, MI
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Those are never gonna fit in a muffin pan. :)
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Good Talkin' With You Bruce 22 1/2" WSM and 18 1/2" WSM Weber 22 1/2" Kettle, Weber Jumbo Joe 18 1/2" Weber Genesis Gasser Treasurer, Great Lakes Barbecue Association |
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01-07-2010, 08:35 AM | #13 |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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If everything else is what you want, then just focus on what's burning and why.
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01-07-2010, 03:11 PM | #14 | |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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I didnt de-bone and I dont think Ryan did either.
Quote:
The enviornment in a drum is a bit more harsh than in a Treager and I think that had alot to do with his chicken looking so good and cooking the way it did. The fuel was not an issue that I can see. I was suprised by the comments, I thought the skin a bit unsightly. Again the skin was not charred, chrunchy or rubbery but was pleasant, desolving in your mouth but not appearing to be to the degree of KH's.
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Tom |
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01-07-2010, 04:24 PM | #15 |
is one Smokin' Farker
Join Date: 01-23-07
Location: Orange County, CA
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Good looking results, Tom. Did you scrape the fat under the skin, or leave it as is?
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1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen |
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