TheJackal
Full Fledged Farker
No, I don't do it. Never have. Cooking in the oven is not allowed in competition BBQ.
chicken Skin
- Thread starter KIRBBQ
- Start date
No, I don't do it. Never have. Cooking in the oven is not allowed in competition BBQ.
rtboswell
Full Fledged Farker
Yes JT a little more info
The chicken you guys gave me this weekend was amazing. Taste, tenderness, and appearance and that piece obviously didn't even make your box.
bbq.tom
is Blowin Smoke!
The ONLY "judging" comment on chicken skin for KCBS comps is "If presented with skin on, you must at least taste the skin".
Hawg Father of Seoul
is Blowin Smoke!
These boys are talking KCBS, not Texas chicken. In Texas the skin must be on.
wrenfro12
Full Fledged Farker
I have one of these but never thought of using on chicken. Would you use it to pierce the skin?
bmikiten
Knows what a fatty is.
That's true. Good point.
Candy Sue
is one Smokin' Farker
Heck, I've learned more from this thread then reading 1,000 others. :thumb:
You know me and my cupcake stuff.....
Don't want to derail this, but:
Do you all ever try cooking in the oven? Is cooking in the oven that much different? I am only considering this as an easier way to try to get consistent bite thru skin.
Thanks.
wallace
I like a stand-up (not beer can, but an open wire framework) chicken cooked at 500+ degrees in the oven. Wonderful brown, crispy, crunchy skin with moist, tender meat. Minute you hit that skin with sauce though it goes to rubber.
jaestar
Full Fledged Farker
I use a filet knife and filet the fat off. You don't need to get it all off. just most of the thick areas.
Teamfour
is One Chatty Farker
Yep, lay the skin out on a cutting board and jaccard the fark out of it!
INmitch
is one Smokin' Farker
I quit using this a few months ago. I would pull the skins off and use a boneless breast as backing. Works great but found that it isn't necessary. Getting bite through without it or scraping. If a skin has a LOT of fat I will score it. KISS.
Similar threads
