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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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Old 02-24-2014, 09:05 AM   #16
Spydermike72
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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...
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Old 02-24-2014, 09:47 AM   #17
dano
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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.
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Old 02-24-2014, 10:22 AM   #18
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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.
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Old 02-24-2014, 10:24 AM   #19
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Thanks for all the input
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Old 02-24-2014, 10:47 AM   #20
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Quote:
Originally Posted by CBQ View Post
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.
I would think this method would make the skin rubbery because of all of the moisture. It doesn't?
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Old 02-24-2014, 10:49 AM   #21
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Quote:
Originally Posted by IowaWildHogsBbq View Post
Butter, foil pans, and foil. Higher heat.
+1000 That is the secret!!! Braising does it every time and it's a lot easier than scraping skin.
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Old 02-24-2014, 02:51 PM   #22
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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?
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Old 02-24-2014, 03:31 PM   #23
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Quote:
Originally Posted by littleben View Post
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?
Yes the pan is cover,later.

I get no grill marks on my chicken. Judges don't seem to mind though.
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Old 02-24-2014, 04:30 PM   #24
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Quote:
Originally Posted by RumRunner_1492 View Post
I would think this method would make the skin rubbery because of all of the moisture. It doesn't?
No, not at all. Try it!

Quote:
Originally Posted by littleben View Post
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?
You aren't covering it at any point, that's the problem. Do what you do now at the start, but instead of putting it on the grate, at that point leave it in the pan, and seal the pan with foil. The foil should not touch the chicken. Leave it there until it's 170 or higher. (Once you figure out how long that takes, you may not even have to temp it. You could also experiment with changing the amount of time it's unfoiled vs. foiled to see what works best for your cooker.)
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Old 02-24-2014, 06:23 PM   #25
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I don't use a butter bath or scrape skins and still get bite through skin
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Old 02-24-2014, 07:10 PM   #26
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Quote:
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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.
Bingo!
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Old 02-24-2014, 07:38 PM   #27
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Quote:
Originally Posted by CBQ View Post
No, not at all. Try it!
This thread is perfect timing for me. This weekend I am practicing with ribs and chicken before my competition in 2 weeks. I'm going to give this a shot as well as trying thighs and drums.
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Old 02-25-2014, 05:07 PM   #28
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Quote:
Originally Posted by Bubba View Post
I don't use a butter bath or scrape skins and still get bite through skin
What a cliffhanger, care to share?
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Old 02-25-2014, 10:17 PM   #29
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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.
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Old 02-26-2014, 05:35 AM   #30
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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.
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