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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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07-31-2013, 03:52 PM | #1 |
On the road to being a farker
Join Date: 07-06-13
Location: Chanute. KS
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Krispy chick skin
I'm having a hard time keeping my chicken skin for competition from getting rubbery any advice I have tried to cook hot at the last I have not tried searing yet
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Built by armadillo smoker trailer,uds,gas grill, cook by campfire |
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07-31-2013, 03:59 PM | #2 |
is One Chatty Farker
Join Date: 08-09-07
Location: Atlanta, Ga
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Short answer is stop trying. It isn't going to happen.
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07-31-2013, 04:17 PM | #3 |
Knows what a fatty is.
Join Date: 04-28-13
Location: Keswick Va.
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Good luck. I get the skin crispy the meat is tuff. I get the meat perfect the skin is a chin slapper.
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Buckshot's BBQ Keswick Va. 300 gal propane tank reverse flow smoker. www.facebook.com/BuckshotsBBQ |
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07-31-2013, 04:36 PM | #4 |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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Longer answer: make it soft, not crispy. It's easier, and no concern about it getting messed up as it sits around waiting for judging. Braise it by sealing it up in a closed container (pan, muffin tin ) for an hour during the cook. It will be soft, but not rubbery.
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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07-31-2013, 04:41 PM | #5 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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That right there is the answer to bite through skin.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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07-31-2013, 05:17 PM | #6 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
Is an hour the magic number? What's the least amount of time and still get soft skin?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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07-31-2013, 05:27 PM | #7 |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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Depends on the temp you cook at. 20 minutes near the firebox did the trick on my Klose offset.
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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07-31-2013, 05:40 PM | #8 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Yeah, good point. Say 250 - 275-ish
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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07-31-2013, 06:59 PM | #9 |
On the road to being a farker
Join Date: 02-27-12
Location: Orange County, California
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I (surprisingly) got bite thru skin at 225 for 20 minutes covered. I like it this way because I get more smoke on the chicken. When panning chicken, it's hard to get good smoke on it. I've found this to be a good way.
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Matthew Stark Twisted Brisket BBQ Team - CBJ [B]Disposables [I]By STARK[/I] [/B]Disposable Cutting Boards on a Perforated Roll, 5 gl Bucket Liners, Steam Pan Liners, Cooler Liners, Stark Naked BBQ Pit, Probe & Grill Cleaner, Stark Kitchen Food Grade Surface Cleaner [url]www.starkboards.com[/url] |
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07-31-2013, 07:14 PM | #10 |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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I'm kind of surprised at that, but if it works it works. I haven't really done that much experimenting to see if I can shorten it because it works for me.
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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07-31-2013, 08:15 PM | #11 |
On the road to being a farker
Join Date: 04-14-12
Location: Laveen AZ
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I would say think hotter and you will find a good answer. I only cook about 45 min to 1 hour total and don't even use butter let alone braise with it and took a first place in a couple of comps this year.
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08-01-2013, 01:19 PM | #12 |
is one Smokin' Farker
Join Date: 09-03-09
Location: Pine Bluff, AR
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Don't sauce it! Sauce on crispy skin is instant rubber.
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