MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 05-15-2013, 07:26 PM   #1
bo_gator
On the road to being a farker

 
Join Date: 06-11-12
Location: Waynesville, NC
Default Why won't my chicken skin bite through?

My first competition is about a month away, in Tryon, NC. I am very worried about my chicken skin. No matter what I try my skin pulls off with the first bite. I even tried meat glue the last time, with the same results.

I scrape the fat off the underside of the skin after an hour or two in the brine, and then rub and cook at between 275 and 300 for an hour or so. I usually pull he chicken off the smoker at 170-175 IT, and then let it rest for 10 minutes or so.

What do I need to do Other than to start buying skinless chicken thighs
__________________
bo_gator's Carolina Mountain Que

Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen

You mean Sriricha isn't one of the four basic food groups :?:
bo_gator is offline   Reply With Quote




Old 05-15-2013, 07:31 PM   #2
Flat_Rate
On the road to being a farker
 
Flat_Rate's Avatar
 
Join Date: 05-07-11
Location: Charlotte, NC
Default

I feel for you comp guys, I made comp style thighs once just to try it out, I don't know how ya'll put up with scraping chicken skin.
__________________
UDS v1.0, UDS v2.0, Akorn, OK Joe
Flat_Rate is offline   Reply With Quote


Old 05-15-2013, 07:38 PM   #3
Red Valley BBQ
is one Smokin' Farker
 
Red Valley BBQ's Avatar
 
Join Date: 09-28-09
Location: Oil City, PA
Name/Nickname : Sean
Default

Quote:
Originally Posted by bo_gator View Post
What do I need to do Other than to start buying skinless chicken thighs
Learn to cook chicken better?

In actuality, there are plenty of threads on this site that tell you different methods for getting bite through skin, just do a search and find them.

Meat glue will not work with anything related to salt. If you are brining your chicken, then using meat glue, it will not work.
__________________
Red Valley BBQ ~ Firefighting BBQ Team (retired) ~ former KCBS CBJ ~ (3) 270 Smokers ~ (2) Chargiller Akorn ~ (4) Weber Kettles ~ La Caja China ~ Oklahoma Joe Bronco Drum Smoker
Red Valley BBQ is offline   Reply With Quote


Thanks from:--->
Old 05-15-2013, 07:43 PM   #4
nucornhusker
Babbling Farker
 
Join Date: 08-29-11
Location: Lincoln, NE
Default

Don't brine the skin.
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller
nucornhusker is offline   Reply With Quote


Thanks from: --->
Old 05-15-2013, 07:47 PM   #5
sdbbq1234
is One Chatty Farker

 
Join Date: 02-11-10
Location: Northern VA
Default

Quote:
Originally Posted by Flat_Rate View Post
I feel for you comp guys, I made comp style thighs once just to try it out, I don't know how ya'll put up with scraping chicken skin.
Aside from your avatar, what is this about?

wallace
__________________
wallace(Don)

- Life Is Good But BBQ Is Better
- BWS - Fat Boy
- WSM 22.5
- A bunch on other outdoor cooking stuff.
- KCBS CBJ# 58657
- MABA Member

"Take luck!"
sdbbq1234 is offline   Reply With Quote


Old 05-15-2013, 07:51 PM   #6
Alexa RnQ
is Blowin Smoke!

 
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
Default

Scraping isn't necessary, we never do it. Chicken skin that's been fully rendered will be tender enough to bite through -- try cooking it hotter.
__________________
.
Don't practice until you get it right; practice until you can't get it wrong.
Don't overthink or undercook.


[url=http://www.rhythmnque.com]Rhythm 'n QUE[/url]
Alexa RnQ is offline   Reply With Quote


Thanks from: --->
Old 05-16-2013, 05:55 AM   #7
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Default

there are many approaches....

a bit lower temp for longer, higher temp for shorter, foiled, direct sear, scraped, not scraped... adopt one and work with it until you reach your goal.

regarding meat glue, it absolutely works. did you let it "set" for at least two-three hours, or better overnight?

i've brined both before and after applying the skin with meat glue and had the skin stick like it was, well, glued.

i should mention though it was oakridge gamechanger soak though, so that could make a difference.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Old 05-16-2013, 08:01 AM   #8
Teamfour
is Blowin Smoke!

 
Join Date: 07-13-12
Location: Sterling, VA
Default

Jaccard
__________________
BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
Teamfour is offline   Reply With Quote


Old 05-16-2013, 08:07 AM   #9
Jason TQ
somebody shut me the fark up.

 
Jason TQ's Avatar
 
Join Date: 01-10-11
Location: Lawrenceville, GA
Default

Quote:
Originally Posted by bo_gator View Post
My first competition is about a month away, in Tryon, NC. I am very worried about my chicken skin. No matter what I try my skin pulls off with the first bite. I even tried meat glue the last time, with the same results.

I scrape the fat off the underside of the skin after an hour or two in the brine, and then rub and cook at between 275 and 300 for an hour or so. I usually pull he chicken off the smoker at 170-175 IT, and then let it rest for 10 minutes or so.

What do I need to do Other than to start buying skinless chicken thighs
We'll be in Tryon as well. A common method for helping to get bite through is putting the chicken in a pan withe some liquid or margarine and steaming or braising for a bit. If you search for "competition chicken" you'll probably find a few threads on those types of methods (hot tubbing as they call it for a portion of the cook).
__________________
-Jason
I didn't choose D-Canoe life..........
Jason TQ is offline   Reply With Quote


Old 05-16-2013, 08:09 AM   #10
bbqdragon
Got rid of the matchlight.
 
Join Date: 05-14-13
Location: Denver, CO
Default

I have never had very much luck with that. I don't compete with Chicken.
bbqdragon is offline   Reply With Quote


Old 05-16-2013, 08:16 AM   #11
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Default

read this:

http://thehogblog.com/?p=2081

and this follow up:

http://thehogblog.com/?p=2479#more-2479
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Old 05-16-2013, 09:10 AM   #12
K-Train
is One Chatty Farker
 
K-Train's Avatar
 
Join Date: 09-22-11
Location: Edgewater, MD
Default

Meat glue does work. As mentioned salt can mess with the glue. Allowing the meat to steam covered in a pan of liquid may help.
__________________
Keith Fat Maxine's BBQ
Thanks to: Mojobricks, Make It Meaty, and In House Jewelers
Humphrey's Battle Box
WSM 22.5
GMG Davy Crockett
K-Train is offline   Reply With Quote


Old 05-16-2013, 12:44 PM   #13
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Default

pan with liquid covered for one hour at 250, never not had bite through skin
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Thanks from:--->
Old 05-16-2013, 01:48 PM   #14
ckelly
Full Fledged Farker
 
Join Date: 06-06-12
Location: Auburn, WA
Default

Scrape skin, don't brine skin, cook at higher temp. Skin has always been bite thru to the point where I don't even have to pinch it .. can hold a thigh by the knuckes of the bone and it stays right where it should.
ckelly is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 08:22 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts