Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
02-24-2014, 09:05 AM | #16 |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
|
Have you tried just putting the thighs in a butter/parkay bath for about 45 minutes uncovered and about 45 minutes covered ?? Cook at about 260-280...
Start with a good piece of meat and then try that and see how your results are...
__________________
Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know |
1 members found this post helpful. |
Thanks from: ---> |
02-24-2014, 09:47 AM | #17 |
is one Smokin' Farker
Join Date: 02-09-11
Location: Audubon, PA
|
We do our chicken at 250 (lower temps) with no scraping and get bite through skin. Use a thermometer to check for the skins tenderness before saucing.
|
|
02-24-2014, 10:22 AM | #18 |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
|
Temp doesn't matter. It's the braising that works. Cook it however you want (bath/no bath, oil/no oil, grill or not) but finish by sealing it in a pan with the skin up does the trick. How long it needs to be cooked when sealed depends on the temp you cook at - lower temps take longer. Just make sure it's a tight seal.
__________________
Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
|
Thanks from: ---> |
02-24-2014, 10:24 AM | #19 |
Knows what a fatty is.
Join Date: 02-17-14
Location: Hagerstown, MD
|
Thanks for all the input
|
|
02-24-2014, 10:47 AM | #20 | |
Full Fledged Farker
Join Date: 09-16-13
Location: Dayton, OH
|
Quote:
|
|
|
02-24-2014, 10:49 AM | #21 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
|
+1000 That is the secret!!! Braising does it every time and it's a lot easier than scraping skin.
__________________
Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
|
02-24-2014, 02:51 PM | #22 |
Is lookin for wood to cook with.
Join Date: 03-25-13
Location: nebraska
|
Couple questions, do you cover the margarine pan with foil over the top of the chicken?
and second, my method is 20 minutes in margarine pan, uncovered. 20 minute on the grate, and another 20 minutes on grate but flipped to try to get some grill marks. I cook on a pellet grill and at 265 degrees the chicken is done in a hour or less, 170 degrees. So Im struggling to get that much time on the chicken. what am I missing? |
|
02-24-2014, 03:31 PM | #23 | |
Babbling Farker
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
|
Quote:
I get no grill marks on my chicken. Judges don't seem to mind though. |
|
|
02-24-2014, 04:30 PM | #24 | ||
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
|
Quote:
Quote:
__________________
Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
||
1 members found this post helpful. |
Thanks from: ---> |
02-24-2014, 06:23 PM | #25 |
Full Fledged Farker
Join Date: 04-30-06
Location: Eugene Missouri
|
I don't use a butter bath or scrape skins and still get bite through skin
__________________
Uncle Bub's BBQ LLC Trash Can Cookers 2007 American Royal Open Grand Champions I was Can Cooking when Can Cooking wasn't Cool |
|
02-24-2014, 07:10 PM | #26 | |
is one Smokin' Farker
Join Date: 04-06-10
Location: Banning,Ca
|
Quote:
__________________
_________________________________ JOS whole hog cooker MAK 2 Star Facebook:[url]https://m.facebook.com/pages/Leftcoast-Q/125103440847709?id=125103440847709&_rdr[/url] Our website: [url]http://www.leftcoastq.com/Leftcoastq.com/Home.html[/url] |
|
|
Thanks from:---> |
02-24-2014, 07:38 PM | #27 |
Full Fledged Farker
Join Date: 09-16-13
Location: Dayton, OH
|
|
|
Thanks from:---> |
02-25-2014, 05:07 PM | #28 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
|
What a cliffhanger, care to share?
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
|
02-25-2014, 10:17 PM | #29 |
On the road to being a farker
Join Date: 04-14-12
Location: Laveen AZ
|
I use no butter, but high heat and it has worked for me. Last year I scored over 177 in the Northern Arizona BBQ Fest in Williams AZ in a KCBS and was the AZ Barbeque Chicken Team of the year.
|
|
02-26-2014, 05:35 AM | #30 |
Take a breath!
Join Date: 12-27-12
Location: Warrenville, IL
|
I smoke mine in a pan with butter, then pull it out and put it indirect on a really hot grill to crisp up the skin. PITA, but I don't have to scrape/remove/toothpick/etc.
And I have taken 1st in chicken before, so it can work.
__________________
Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold |
|
Thanks from:---> |
Tags |
bite thru skin, chicken, chicken skin |
Thread Tools | |
|
|