jasonjax
Babbling Farker
Any thoughts on how using butter rubbed into the bird's skin affects crispiness factor versus traditional veg oil etc.?
Thanks
Thanks
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Oil vs. butter for crispy skin?
- Thread starter jasonjax
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A light brushing of Peanut oil adds crispness and color.
Good Luck Brother!
Good Luck Brother!
Rafael
Knows what a fatty is.
I have used mayo before with good results.
buccaneer
somebody shut me the fark up.
Air is a poor delivery system for heat, which is why low n slow works so well.
Fats are most excellent delivery systems for heat, so they heat up the proteins more effectively.
All fats do.
HTH
Fats are most excellent delivery systems for heat, so they heat up the proteins more effectively.
All fats do.
HTH
NeilH
is one Smokin' Farker
Sunflower oil is another viable option that works well with poultry.
Ozric
Knows what a fatty is.
+1. Beat me to it.
buccaneer
somebody shut me the fark up.
I wonder why...
aawa
Babbling Farker
I have used oil and butter on my birds. I prefer butter over oil as I can taste the butter a little bit on the skin. Texture wise help give the bird a nice crisp skin.
AussieMatt
Babbling Farker
At a guess Buc, it's because the mayo here is not like Praise (that's Miracle Whip). It's "real" mayo made with eggs and has a fairly high fat content.
Reosed
Is lookin for wood to cook with.
I bast my birds with bacon fat. Gives a nice color and makes the skin "bite through". I used to use butter and I never got that "bite through" skin, it always pulled off on the first bite.
I like to think of it as the difference between frying and sauteing. Frying will make things crispy and hardish, while sauteing will make things pliable and soft.
Reo
I like to think of it as the difference between frying and sauteing. Frying will make things crispy and hardish, while sauteing will make things pliable and soft.
Reo
QDoc
is one Smokin' Farker
Crisp skin
1.loosen the skin over the breasts and thighs. Do this from front and back and really well. make two slits on each side of the back bone ( done to drain fat)(if you want gravy just remove the back bone to use it. The presentation side is still good.
2.Place two pats of butter under the skin on each breast and one on each thigh
sprinkle a salt baking powder mixture on the skin and place in the fridge for 24 hours uncovered.
3. cook at high temp 375-400
1.loosen the skin over the breasts and thighs. Do this from front and back and really well. make two slits on each side of the back bone ( done to drain fat)(if you want gravy just remove the back bone to use it. The presentation side is still good.
2.Place two pats of butter under the skin on each breast and one on each thigh
sprinkle a salt baking powder mixture on the skin and place in the fridge for 24 hours uncovered.
3. cook at high temp 375-400
dadsr4
somebody shut me the fark up.
We like to use sesame oil.
Ozric
Knows what a fatty is.
Keeps the skin moist while it's crisping up, which helps a lot with bite-through when eating. Crisp skin isn't much good if it all comes off with the first bite. Also easier to cut through.
jasonjax
Babbling Farker
How about the blue squeeze wonder bottle? I'm thinking it would work very well also?
rdstoll
is one Smokin' Farker
I'm gonna do butter under the skin but some oil on the top. Looking to do better on color - was going to use EVOO but might have to give peanut oil a try.
Pitmaster T
Babbling Farker
You know where Chris drops his chix in olive oil then put back in the smoker?
Solid melted Popcorn oil (essentially Coconut Oil) mixed with some popcorn salt.....
Y'all ain't never ready for my ****.....I am out of here.
Solid melted Popcorn oil (essentially Coconut Oil) mixed with some popcorn salt.....
Y'all ain't never ready for my ****.....I am out of here.
jasonjax
Babbling Farker
I'm your Huckleberry.
Ive been on a coconut oil kick lately and was gonna try it.
southside66
Knows what a fatty is.
Are you using your SF to cook??
BobBrisket
Moderator
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