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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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03-03-2013, 03:02 PM | #1 |
On the road to being a farker
Join Date: 06-11-12
Location: Waynesville, NC
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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.
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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 :?: |
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03-03-2013, 03:06 PM | #2 |
On the road to being a farker
Join Date: 05-21-12
Location: St. Louis MO
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Not needed if it is cooked properly
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Cole's Sweet Heat BBQ Sauces |
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03-03-2013, 03:12 PM | #3 |
Full Fledged Farker
Join Date: 02-10-13
Location: Marblehead , Ma
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ditch the skin unless you're cooking in a comp . just my 2 cents worth .
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03-03-2013, 03:50 PM | #4 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Good stuff if used properly, in or out of comps.
TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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03-03-2013, 03:55 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
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[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] |
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03-03-2013, 06:40 PM | #6 |
is one Smokin' Farker
Join Date: 09-28-09
Location: Oil City, PA
Name/Nickname : Sean
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At $12.99 an ounce, it's not exactly the cheapest option.
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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 |
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03-03-2013, 06:42 PM | #7 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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Take a look at the pickled pigs site for a nice write up about comp chicken and getting bite thru skin.
jon |
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03-03-2013, 06:47 PM | #8 |
is One Chatty Farker
Join Date: 09-17-12
Location: Oswego, IL
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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.
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- Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL] |
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03-03-2013, 06:55 PM | #9 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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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
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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03-03-2013, 07:24 PM | #10 |
is One Chatty Farker
Join Date: 09-22-11
Location: Edgewater, MD
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It works
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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 |
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03-03-2013, 07:51 PM | #11 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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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 |
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03-03-2013, 09:41 PM | #12 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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Jmoney, that looks amazing though
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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