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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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05-13-2014, 11:00 AM | #1 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 04-28-14
Location: vidor tx
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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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05-13-2014, 11:04 AM | #2 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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High heat
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05-13-2014, 11:05 AM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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05-13-2014, 11:06 AM | #4 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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What are you cooking on?
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05-13-2014, 12:56 PM | #5 |
Full Fledged Farker
Join Date: 01-23-13
Location: Anaheim Hills, ca
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mayo mixed with your favorite rub and lightly coated at 275 till done
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05-13-2014, 01:15 PM | #6 |
On the road to being a farker
Join Date: 08-09-12
Location: Moore, S.C.
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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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05-13-2014, 01:47 PM | #7 | ||
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Quote:
Quote:
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05-13-2014, 03:23 PM | #8 |
is one Smokin' Farker
Join Date: 08-18-08
Location: PA, Fleetwood
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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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