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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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Old 05-13-2014, 11:00 AM   #1
BigDaddy66
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Default Tender Chicken Skin?

Anyone have hints on making chicken skin tender.



Mod Note: I edited the thread title to match the topic.

Last edited by Ron_L; 05-13-2014 at 11:04 AM.. Reason: Added mod note
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Old 05-13-2014, 11:04 AM   #2
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High heat
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Old 05-13-2014, 11:05 AM   #3
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Yeah, cook hotter to render the fat.

Here is an excellent thread by Kimo1 showing the results of his experiments with chicken skin...

http://www.bbq-brethren.com/forum/sh...d.php?t=186728
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Old 05-13-2014, 11:06 AM   #4
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Old 05-13-2014, 12:56 PM   #5
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mayo mixed with your favorite rub and lightly coated at 275 till done
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Old 05-13-2014, 01:15 PM   #6
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cook in an open aluminum pan in butter or broth for the first half of your cook. Cover the pan for the second half of your cook. The steam makes the skin bite through ALMOST every time.
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Old 05-13-2014, 01:47 PM   #7
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Quote:
Originally Posted by peeps View Post
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Quote:
Originally Posted by Ron_L View Post
Yeah, cook hotter to render the fat.

Here is an excellent thread by Kimo1 showing the results of his experiments with chicken skin...

http://www.bbq-brethren.com/forum/sh...d.php?t=186728
Quote:
Originally Posted by checkrd past View Post
mayo mixed with your favorite rub and lightly coated at 275 till done
I use mayo and cook 325+ https://www.flickr.com//photos/98523...82858262/show/
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Old 05-13-2014, 03:23 PM   #8
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I guess i do not get it, for comps yea bite through, but for home crispy all the way. no tender skin for me..

325+ sometimes 375 just before any sugar in my rubs burn-- spatch it-- cook it-- and chow down...
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