Jensen
Found some matches.
Hi,
Any suggestions would be appreciated to see if I can avoid rubbery skin judging comments. At present, I brine then rinse, pat dry the spatchcocked chicken. I then add Italian dressing mixed with rub under the skin covering the breast, drums and thighs. I then do the same on the top of the chicken skin. I then inject with butter and apple juice with garlic powder. I place butter in a pan and leave the chicken in a butter bath breast side up for 50 minutes and then directly on the grill until thighs hit 175 degrees.
The last 15 minutes I cook over high heat and submit thighs and drums.
I score high on appearance and taste but I am hurting in the texture category of the skin not the meat. I get comments "skin flap", "rubbery skin", or "tough skin". I'm using a WSM with a waterpan that is dry.
KCBS judging.
Thanks to all for your help!
Jensen
Any suggestions would be appreciated to see if I can avoid rubbery skin judging comments. At present, I brine then rinse, pat dry the spatchcocked chicken. I then add Italian dressing mixed with rub under the skin covering the breast, drums and thighs. I then do the same on the top of the chicken skin. I then inject with butter and apple juice with garlic powder. I place butter in a pan and leave the chicken in a butter bath breast side up for 50 minutes and then directly on the grill until thighs hit 175 degrees.
The last 15 minutes I cook over high heat and submit thighs and drums.
I score high on appearance and taste but I am hurting in the texture category of the skin not the meat. I get comments "skin flap", "rubbery skin", or "tough skin". I'm using a WSM with a waterpan that is dry.
KCBS judging.
Thanks to all for your help!
Jensen