Here is a true BBQ Master’s question:

BigJimsBBQ · 12-24-2009, 12:21 PM

How do you keep Low and Slow (225’) Chicken skin from ending up rubbery when turned in to Judges?

MilitantSquatter · 12-24-2009, 12:29 PM

Scaping the fat on the underside of the skin and softening the skin in a liquid (sauce/butter etc.) are probably the most often used if not cooking at higher temps or grilling for all or part of the cook.

Bbq Bubba · 12-24-2009, 12:34 PM

Not possible.

YMMV :)

monty3777 · 12-24-2009, 03:10 PM

Quote:

Originally Posted by Bbq Bubba

Not possible.

YMMV :)

I'm with him!

The_Kapn · 12-24-2009, 03:14 PM

Do you WANT to cook chicken at 225, or NEED to cook at that temp?

Chicken is lean and cooks best at higher temps.
I cook at 300 plus a few most of the time and it works great.

If you MUST cook that low, you will just need to accept a certain level of chewiness in the skin.
Vinnies advice is about as close as you will get to good skin.

Just a thought.

TIM

Ford · 12-24-2009, 04:05 PM

I don't think any of the current BBQ "masters" cook chicken at that low a temp but I could be wrong. At 225 the skin will always be rubbery. The magic number is higher.

Tiki Wolf · 12-24-2009, 04:33 PM

Quote:

Originally Posted by Ford

I don't think any of the current BBQ "masters" cook chicken at that low a temp but I could be wrong. At 225 the skin will always be rubbery. The magic number is higher.

I disagree. My most consistantly scoring category is chicken. I always cook it at 225, and my skin is almost always bite through. Although I did have one occasion this year where it was not, but it still placed.

This Is How We Que It · 12-24-2009, 04:55 PM

"It puts the lotion on the skin."

Bbq Bubba · 12-24-2009, 04:59 PM

No pics, didn't happen.

Quote:

Originally Posted by Tiki Wolf

I disagree. My most consistantly scoring category is chicken. I always cook it at 225, and my skin is almost always bite through. Although I did have one occasion this year where it was not, but it still placed.

BigJimsBBQ · 12-24-2009, 05:10 PM

Quote:

Originally Posted by Tiki Wolf

I disagree. My most consistantly scoring category is chicken. I always cook it at 225, and my skin is almost always bite through. Although I did have one occasion this year where it was not, but it still placed.

Keith - Do you want to answer the Master's question of how you obtained non-rubbery skin at a 225' cook?

BigJimsBBQ · 12-24-2009, 05:11 PM

Quote:

Originally Posted by This Is How We Que It

"It puts the lotion on the skin."

What kind of lotion?

KC_Bobby · 12-24-2009, 06:41 PM

Quote:

Originally Posted by BigJimsBBQ

Keith - Do you want to answer the Master's question of how you obtained non-rubbery skin at a 225' cook?

I think Ford provided the answer. Why not just pack a kettle or WSM on the Lang?

BigJimsBBQ · 12-24-2009, 07:42 PM

Quote:

Originally Posted by KC_Bobby

I think Ford provided the answer. Why not just pack a kettle or WSM on the Lang?

That it can't be done .... wrong, it can be done. If you don't know, just say so.

BTW Lang 84 Longneck has a grill on it i.e. Longneck.

Bbq Bubba · 12-24-2009, 07:45 PM

Quote:

Originally Posted by BigJimsBBQ

That it can't be done .... wrong, it can be done. If you don't know, just say so.

BTW Lang 84 Longneck has a grill on it i.e. Longneck.

Thought you were asking for advice.

Now it sounds like your quizzing us. Which is it and if you know, why are you asking?

KC_Bobby · 12-24-2009, 07:55 PM

I know, I can't help but to wonder with all these questions this past week their's other agenda or if those questioning are just having fun.

12-24-2009, 12:21 PM	#1
BigJimsBBQ Full Fledged Farker Join Date: 06-10-09 Location: Newnan, GA	Here is a true BBQ Master’s question: *How do you keep Low and Slow (225’) Chicken skin from ending up rubbery when turned in to Judges?* __________________ Big Jim - Newnan, GA Customized Lang Model 84 Longneck

12-24-2009, 12:29 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Scaping the fat on the underside of the skin and softening the skin in a liquid (sauce/butter etc.) are probably the most often used if not cooking at higher temps or grilling for all or part of the cook. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

12-24-2009, 03:14 PM	#5
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	Do you WANT to cook chicken at 225, or NEED to cook at that temp? Chicken is lean and cooks best at higher temps. I cook at 300 plus a few most of the time and it works great. If you MUST cook that low, you will just need to accept a certain level of chewiness in the skin. Vinnies advice is about as close as you will get to good skin. Just a thought. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

12-24-2009, 04:05 PM	#6
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida	I don't think any of the current BBQ "masters" cook chicken at that low a temp but I could be wrong. At 225 the skin will always be rubbery. The magic number is higher. __________________ Ford Retired competition cook. BBQ mentor.

12-24-2009, 07:55 PM	#15
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Olathe KS	I know, I can't help but to wonder with all these questions this past week their's other agenda or if those questioning are just having fun. __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

12-24-2009, 12:34 PM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Not possible. YMMV :)

12-24-2009, 04:55 PM	#8
This Is How We Que It On the road to being a farker Join Date: 09-12-08 Location: Kansas City, Mo	"It puts the lotion on the skin."

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Who will be the one and only BBQ Brethren CHUCK ROAST MASTER?	bigabyte	BBQ Brethren Throwdowns	90	02-08-2014 07:32 PM
The one and only BBQ Brethren CHUCK ROAST MASTER IS...	bigabyte	BBQ Brethren Throwdowns	34	08-29-2011 01:07 PM
True 2 BBQ	Phubar	Q-talk	16	08-13-2011 01:14 PM
Master BBQ Cook	spicewine	Q-talk	8	01-05-2005 11:11 AM