So, what about meat glue?

bo_gator · 03-03-2013, 03:02 PM

I was reading the other day in a BBQ book that mentioned using meat glue to keep the skin in place on chicken thighs. I was wondering what the consensus among the Brethren was on this subject.

sweetheatbbq · 03-03-2013, 03:06 PM

Not needed if it is cooked properly

Woody1911a1 · 03-03-2013, 03:12 PM

ditch the skin unless you're cooking in a comp . just my 2 cents worth .

The_Kapn · 03-03-2013, 03:50 PM

Good stuff if used properly, in or out of comps.

TIM

landarc · 03-03-2013, 03:55 PM

If that is the edge you want, then go for it. It won't make a difference in taste. And with so many judges focused on bite and tender skin that stays on the thigh, it isn't bad thinking.

Red Valley BBQ · 03-03-2013, 06:40 PM

At $12.99 an ounce, it's not exactly the cheapest option.

jonboy · 03-03-2013, 06:42 PM

Take a look at the pickled pigs site for a nice write up about comp chicken and getting bite thru skin.
jon

ITBFQ · 03-03-2013, 06:47 PM

Quote:

Originally Posted by Red Valley BBQ

At $12.99 an ounce, it's not exactly the cheapest option.

A little goes a LONG way... and it stores well in the freezer. I have used it on chicken. You have to scrape the fat off of the skin before it will work - only adheres meat to skin where there isn't any fat. Tedious and messy work, but it gets the job done.

The_Kapn · 03-03-2013, 06:55 PM

I do a lot of Jerky.
My neighbor brings me a WHOLE deer-- Yikes

Mostly big cuts, but lots of bits and pieces.

So--I can"glue" them together and wind up with some killer slices of Jerky.

I am"SO OK" with that

Good Eats.

TIM

K-Train · 03-03-2013, 07:24 PM

It works

jmoney7269 · 03-03-2013, 07:51 PM

Out of the wicked good BBQ book I take it.
Activa rm... Well what's to say, it works great. I have used it a few times, but since I don't do kcbs comps I quit using it. It also works great for bacon wrapped stuff. After a grand champ win last year out of 108 we were certain we were going to the royal invitational. We chickened out at the last minute after we found out how much it was gonna cost for the round trip including upgraded sites. The one and only practice I did for kcbs with scraped skin and activa (meat glue). That skin wasn't coming off!!

After all that trimming, deboning, skin removal, skin scraping, meat glue through a strainer, cleanup, building a stupid presentation box of parsley with the worlds stickiest BBQ sauce (dumb idea), dipping the chicken in the sauce, setting the sauce, spritzing with apple juice before turn in, I decided I would never do it again, kcbs is not for me. To me it just ain't BBQ

Offthehook · 03-03-2013, 09:41 PM

Jmoney, that looks amazing though

03-03-2013, 03:02 PM	#1
bo_gator On the road to being a farker Join Date: 06-11-12 Location: Waynesville, NC	So, what about meat glue? I was reading the other day in a BBQ book that mentioned using meat glue to keep the skin in place on chicken thighs. I was wondering what the consensus among the Brethren was on this subject. __________________ bo_gator's Carolina Mountain Que Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen You mean Sriricha isn't one of the four basic food groups :?:

03-03-2013, 03:06 PM	#2
sweetheatbbq On the road to being a farker Join Date: 05-21-12 Location: St. Louis MO	Not needed if it is cooked properly __________________ Cole's Sweet Heat BBQ Sauces

03-03-2013, 03:50 PM	#4
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	Good stuff if used properly, in or out of comps. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

03-03-2013, 03:55 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	If that is the edge you want, then go for it. It won't make a difference in taste. And with so many judges focused on bite and tender skin that stays on the thigh, it isn't bad thinking. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-03-2013, 06:40 PM	#6
Red Valley BBQ is one Smokin' Farker Join Date: 09-28-09 Location: Oil City, PA Name/Nickname : Sean	At $12.99 an ounce, it's not exactly the cheapest option. __________________ Red Valley BBQ ~ Firefighting BBQ Team (retired) ~ former KCBS CBJ ~ (3) 270 Smokers ~ (2) Chargiller Akorn ~ (4) Weber Kettles ~ La Caja China ~ Oklahoma Joe Bronco Drum Smoker

03-03-2013, 03:12 PM	#3
Woody1911a1 Full Fledged Farker Join Date: 02-10-13 Location: Marblehead , Ma	ditch the skin unless you're cooking in a comp . just my 2 cents worth .

03-03-2013, 06:42 PM	#7
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky	Take a look at the pickled pigs site for a nice write up about comp chicken and getting bite thru skin. jon

03-03-2013, 06:55 PM	#9
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	I do a lot of Jerky. My neighbor brings me a WHOLE deer-- Yikes Mostly big cuts, but lots of bits and pieces. So--I can"glue" them together and wind up with some killer slices of Jerky. I am"SO OK" with that Good Eats. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

03-03-2013, 07:24 PM	#10
K-Train is One Chatty Farker Join Date: 09-22-11 Location: Edgewater, MD	It works __________________ Keith Fat Maxine's BBQ Thanks to: Mojobricks, Make It Meaty, and In House Jewelers Humphrey's Battle Box WSM 22.5 GMG Davy Crockett

03-03-2013, 07:51 PM	#11
jmoney7269 Banned Join Date: 02-07-11 Location: brenham, texas	Out of the wicked good BBQ book I take it. Activa rm... Well what's to say, it works great. I have used it a few times, but since I don't do kcbs comps I quit using it. It also works great for bacon wrapped stuff. After a grand champ win last year out of 108 we were certain we were going to the royal invitational. We chickened out at the last minute after we found out how much it was gonna cost for the round trip including upgraded sites. The one and only practice I did for kcbs with scraped skin and activa (meat glue). That skin wasn't coming off!! After all that trimming, deboning, skin removal, skin scraping, meat glue through a strainer, cleanup, building a stupid presentation box of parsley with the worlds stickiest BBQ sauce (dumb idea), dipping the chicken in the sauce, setting the sauce, spritzing with apple juice before turn in, I decided I would never do it again, kcbs is not for me. To me it just ain't BBQ

03-03-2013, 09:41 PM	#12
Offthehook is One Chatty Farker Join Date: 12-04-12 Location: Los Angeles, CA	Jmoney, that looks amazing though __________________ Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken