|
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. |
|
Thread Tools |
01-30-2006, 02:54 PM | #1 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
|
Chicken: To skin or not to skin?
Rick's thread "Chicken Question" begs my question.
If properly marinated, brined and/or sprayed, I prefer my chicken skinless. It stays moist, cleanups are easier and lower fat. But, sometimes, I leave it on and crank up the heat towards the end to crisp and maybe dip in Q sauce. You can tell when it's getting crispy because it's sizzling audibly.
__________________
Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
|
01-30-2006, 03:30 PM | #2 |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
|
since I'm not cooking for competition I always leave the skin on. I like the skin crispy with nice grill-marks. I think most remove the skin for either health or aesthetic reason, both of which do not concern me.
__________________
if you meet the Buddha on the road, kill him Live every week like it's shark week |
|
01-30-2006, 03:33 PM | #3 |
Banned
Join Date: 07-18-04
|
I with Richard - properly cooked chicken skin is a culinary delight! It's probably my favorite part of the chicken. And I'd be willing to bet it's most people's, hence the popularity of chicken wings.
|
|
01-30-2006, 04:04 PM | #4 |
On the road to being a farker
Join Date: 12-28-05
Location: Chula Vista, CA
|
Yepper, skin on!
__________________
LDOJYD Hang'in with the Man! BBQ Brethren Novice _______________________ Ducane 5 Burner Gas Grill New Braunfels Black Diamond Smoker (1997) CharBroil Bandera (2005) (Spicewine Fire Basket) Cajun Turkey Frying Fool |
|
01-30-2006, 05:05 PM | #5 |
Full Fledged Farker
Join Date: 08-11-03
Location: Island off the GA Coast
|
What I am waiting for is some intelligent soul to come up with a way to market chicken skin like they do potato chips.
|
|
01-30-2006, 05:07 PM | #6 | |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
|
Quote:
Or try this: http://www.taquitos.net/snacks.php?snack_code=542
__________________
if you meet the Buddha on the road, kill him Live every week like it's shark week |
|
|
01-30-2006, 05:40 PM | #7 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
|
Cook with the skin on and remove if trying to eat healthier.
__________________
The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
|
01-30-2006, 07:20 PM | #8 | |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
|
Quote:
__________________
KCBS Member #14287
|
|
|
01-30-2006, 07:39 PM | #9 | |
is One Chatty Farker
Join Date: 07-07-04
Location: Richardson, Texas
|
Quote:
It seemed like just a second and it rolled up. I let it cook a little and to me it was tough. Good old pan fried skin is the best.
__________________
************************************ Mark P. The reason I love this site: http://www.bbq-brethren.com/forum/sh...ad.php?t=59061 3 WSM's Weber Kettle w/ rotisserie Weber Genesis 2 Turkey Fryers |
|
|
01-31-2006, 02:42 AM | #10 |
is One Chatty Farker
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
|
I tend to leave the skin on then apply the rub when Grilling but I've had better results removing the skin before rubbing when smoking/BBQing Chicken.
__________________
Surf'n'Smoke BBQ Team |
|
01-31-2006, 06:46 AM | #11 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
|
Chicken done properly is always a treat for me. In competition I cook thighs and leave the skin on. At home I eat it anyway it is prepared. Hmmmmmmm Good!
__________________
Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
|
01-31-2006, 08:13 AM | #12 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
|
You have to cook the skin slower than pork skin to render the fat for some reason. I just take a small taste of the skin and then peel it off. Trying to live past 66. That was my dads age when he passed, Clogged arteries.
|
|
01-31-2006, 12:37 PM | #13 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
|
Quote:
__________________
Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Chicken skin | mstewart | Q-talk | 9 | 07-08-2011 11:28 PM |
yellow skin or white skin (chicken) | Podge | Q-talk | 6 | 08-01-2008 03:32 PM |
Chicken Skin | D.F. Expat | Q-talk | 20 | 01-10-2008 06:12 PM |
Chicken skin | jpw23 | Q-talk | 13 | 05-22-2007 01:41 PM |
Chicken Skin | Puppyboy | Q-talk | 16 | 03-15-2007 09:38 PM |
Thread Tools | |
|
|