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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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10-03-2012, 09:24 AM | #1 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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Under the Skin
I cook mostly IBCA Events. I was told at the last event, by a guy who wins a lot, that I needed to put rub under the skin of my chicken. He said to pull the skin back, rub the meat down and then pin the skin back down. Does anyone else use this method? What do you use to pin the skin back down?
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10-03-2012, 11:16 AM | #2 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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I don't use that exact method, but do put rub under the skin. Most people that I have seen that pin simply use toothpicks. Though there are some other skewers I have seen people use too. Sometimes the skin is long enough where people will tuck it back underneath without pinning. Just make sure to remove all the toothpicks before it goes in the box .
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-Jason I didn't choose D-Canoe life.......... |
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10-03-2012, 11:22 AM | #3 |
is one Smokin' Farker
Join Date: 09-03-09
Location: Pine Bluff, AR
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I do a rub and butter mix between the breast and skin. Don't have to pull skin off for that, put it in pockets. Make sure rub is very finely ground and mixed well with butter. Too much black pepper would be a problem in this rub.
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10-03-2012, 11:24 AM | #4 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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Thanks for the input.
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10-03-2012, 11:25 AM | #5 |
is one Smokin' Farker
Join Date: 09-23-09
Location: Eau Claire WI (finally)
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for thighs I pull off the skin, scrape it a little which seems to stretch if out. A light dusting then rewrap, haven't needed to pin it.
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Phil UDS, Weber Kettle, #5 Kamado refurbished 'the Copper top' [COLOR="navy"]Blue 'like my Smoke' Thermapen[/COLOR] IMBAS certified MOINK! baller, KCBS MCBJ & CTC |
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10-03-2012, 10:22 PM | #6 |
On the road to being a farker
Join Date: 09-13-11
Location: Johnson City, TN
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Agreed. Either scrape skin which does stretch it or take it off to trim the thighs to uniform shape and that will cause skin to cover more area. If you stretch the skin around the thigh then it should set without pinning it.
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Todd Lang 60DX 22.5 WSM x2 'There are two pains in life. There is the pain of discipline and the pain of disappointment. If you can handle the pain of discipline, then you'll never have to deal with the pain of disappointment,'- Nick Saban |
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10-03-2012, 11:07 PM | #7 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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I do something similar, it hits to.
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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Thanks from:---> |
10-03-2012, 11:15 PM | #8 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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You guys know that you cook half chickens in IBCA right?
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10-04-2012, 01:02 AM | #9 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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I do brotha from tha south.:beer:
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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10-04-2012, 07:09 AM | #10 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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:thumbup:
I figured you did. There were a couple of thigh references that made me wonder. |
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10-04-2012, 09:37 AM | #11 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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I'm just curious about how many ways are there to keep the skin from pulling back and if any one way is superior to the other. I thimk getting some rub under the skin would definitely improve my chances of getting a call.
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10-04-2012, 12:42 PM | #12 |
is one Smokin' Farker
Join Date: 05-14-10
Location: West Sayville , NY
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Meat glue!!
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SMOKIN' IRISH BBQ [COLOR="Lime"]Green Humphrey's Battle Box, [/COLOR]18 1/2 Inch WSM, Retired Green and White UDS, Black Performer, Smokey Joe Gold- WSM Mini, Genesis Gasser, Black Stealth Thermopen JAMESON IRISH WHISKEY |
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