I think I've found it... No More rubbery Skin??

KnucklHed BBQ · 12-26-2009, 09:36 PM

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!!

Sledneck · 12-26-2009, 09:41 PM

looks sexy to me

WannaBeBBQueen · 12-26-2009, 09:44 PM

Nice!!

big brother smoke · 12-26-2009, 09:57 PM

Looks good and you did not use muffin tins!

NorthwestBBQ · 12-26-2009, 10:01 PM

Ryan, nice "bite-through" skin!

infernooo · 12-26-2009, 10:10 PM

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

nolaman · 12-26-2009, 10:13 PM

Can't give you an expert opinion, never done comps. before. But they look good enough to eat!

MoGreen · 12-26-2009, 10:20 PM

Looks great! What is ACV? I've got to know!

NorthwestBBQ · 12-26-2009, 10:24 PM

Quote:

Originally Posted by MoGreen

Looks great! What is ACV? I've got to know!

ACV = Apple Cider Vinegar!

KnucklHed BBQ · 12-26-2009, 10:28 PM

Quote:

Originally Posted by NorthwestBBQ

Ryan, what you have there is "bite-through" skin, It's still rubbery but not crisp. May I suggest a high heat finish over the coals?

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!!

NorthwestBBQ · 12-26-2009, 10:30 PM

Quote:

Originally Posted by KnucklHed BBQ

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!!

Wait son, I edited my post. I realized the errors of my ways! HO, HO, HO!

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.

KnucklHed BBQ · 12-26-2009, 10:52 PM

Quote:

Originally Posted by infernooo

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

Great link! Thanks, I'll be looking over all the suggestions there!

Quote:

Originally Posted by NorthwestBBQ

Wait son, I edited my post. I realized the errors of my ways! HO, HO, HO!

Next time, can you wait until until you get the chix off the grill before you start chowing down?

Edit: Now you can quote me.

As I was posting the pics, I was thinking, "man, NOBODY likes to see half eatten food, why the crap am I posting this??" Then I realized I didn't care and clicked submit. BTW - I waited 15 min before chowing into the 2nd batch just to see how they would be when the judges tried em'. so there.

"And I quote, "you can quote me on that." Unquote"

NorthwestBBQ · 12-26-2009, 11:04 PM

Quote:

Originally Posted by KnucklHed BBQ

Great link! Thanks, I'll be looking over all the suggestions there!

As I was posting the pics, I was thinking, "man, NOBODY likes to see half eatten food, why the crap am I posting this??" Then I realized I didn't care and clicked submit. BTW - I waited 15 min before chowing into the 2nd batch just to see how they would be when the judges tried em'. so there.

"And I quote, "you can quote me on that." Unquote"

Did you burn any face hair off like "Mondo" in blazing saddles?

Captain Dave · 12-27-2009, 02:13 AM

Thats a great way to keep all the thighs to yourself. Just take a bite from each one. They do look real good!

beerguy · 12-27-2009, 02:44 AM

Quote:

Originally Posted by Captain Dave

Thats a great way to keep all the thighs to yourself. Just take a bite from each one. They do look real good!

Not neccessarily around me! I'd hit that, but I'd turn it around to the other side! Nice grub.

12-26-2009, 09:36 PM	#1
KnucklHed BBQ is One Chatty Farker Join Date: 10-14-09 Location: Kalispell, Montana	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!! __________________ Wife's favorite line: "Is any of that meat going to be ready in time for tonight's dinner?" My favorite line: "What do you mean, "What else are we having with the meat?" It's MEAT!!! What else do we need??!!" Char-griller Pro- Hathorn Pit - Traeger Lil' Tex - RED Weber Gasser - Stainless AusPit UDS - On loan from *dgassaway* - Looking for an upgrade The Answer to 1984 is 1776

12-26-2009, 09:41 PM	#2
Sledneck somebody shut me the fark up. Join Date: 12-04-05 Location: Wantagh, NY	looks sexy to me __________________ BBQ Illuminati Blog

12-26-2009, 09:44 PM	#3
WannaBeBBQueen is Blowin Smoke! Join Date: 07-17-06 Location: Wantagh, NY	Nice!! __________________ 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

12-26-2009, 09:57 PM	#4
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Looks good and you did not use muffin tins! __________________ Peace and Smoke, BBS http://simplymarvelousbbq.com/store/ Custom rig by Santa Maria BBQ outfitters w/ Santa Maria grill and smoker; UDS x 2; Bubba Keg

12-26-2009, 10:01 PM	#5
NorthwestBBQ Babbling Farker Join Date: 06-28-09 Location: Lynnwood, WA	Ryan, nice "bite-through" skin! __________________ Michael Stevenson Northwest BBQ team PNWBA Webmaster/Photographer KCBS CBJ #54419 PNWBA CBJ

12-26-2009, 10:10 PM	#6
infernooo Knows what a fatty is. Join Date: 01-01-09 Location: Sydney, NSW	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

12-26-2009, 10:13 PM	#7
nolaman is one Smokin' Farker Join Date: 08-01-09 Location: Beautiful Ellijay, Ga.	Can't give you an expert opinion, never done comps. before. But they look good enough to eat! __________________ Nutria- Best tasting rodent along the I-10 Corridor! ___________ Alan Char-Griller Duo w/sfb "Modified" Converted beer keg seafood cooker Homemade jet burner _________________ "Somebody get me a beer to wash it down"

12-26-2009, 10:20 PM	#8
MoGreen On the road to being a farker Join Date: 08-10-09 Location: Peachtree City, GA	Looks great! What is ACV? I've got to know!

12-27-2009, 02:13 AM	#14
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Beechgrove, Tn. 37018	Thats a great way to keep all the thighs to yourself. Just take a bite from each one. They do look real good! __________________ Thanks for noticing