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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. |
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10-01-2007, 08:23 PM | #1 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Chicken Skin methods
I have been doing some searching and thought I would check and see if anyone had any other suggestions than these. I just want to know in a nutshell all of the different recommendations for crispy, or tender bite-through chicken skin.
Here's the variations I have so far: 1. High heat cooking (say 350) 2. Low heat cooking with bastes of oil, butter or mayonnaise 3. Low heat cooking then finishing on a grill 4. Low heat cooking, then sauced and kept warm in foil tent for an hour I have also heard about drying the skin before cooking it. I'm not sure how you would safely do that, especially if you brine then chicken. Anybody have thoughts on that?
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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10-01-2007, 08:44 PM | #2 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Number 3 for me...I cook 'em low n slow...then crisp 'em up on the grill!
JD
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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10-01-2007, 09:13 PM | #3 |
Knows what a fatty is.
Join Date: 08-05-07
Location: Castaic, Ca
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I go the route of number 2, grease up the bird and slid it the smoker.
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10-01-2007, 09:22 PM | #4 |
is One Chatty Farker
Join Date: 12-18-06
Location: Nashville, TN
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All my chickens cook at 350, and have great skin. Of course, my chickens are usually judged by family.
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Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM |
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10-01-2007, 09:24 PM | #5 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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2 and 4 will get you rubber skin, 3 COULD get you burnt skin (it wasn't my fault!) 1 is the best way to get that crisp skin we all long for.........
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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10-01-2007, 10:05 PM | #6 |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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I used to rub my chicken with peanut oil until I tried a few side by side comparisons. From my results, the oil does absolutely nothing beneficial to the chicken when cooked on a low temp smoker. I think the only solution is to smoke at a higher temp or grill for the crispy skin.
I agree with BBQ Bubba that the only way is to smoke at a higher temp or grill with extra diligence against burning.
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Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle, |
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10-01-2007, 10:11 PM | #7 | |
is One Chatty Farker
Join Date: 02-26-07
Location: ADA, MI
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Quote:
yada,yada,yada....lol. That's your story and your sticking to it....
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Theresa. Smokin' Scotsmen BBQ www.smokinscotsmen.com Geer Pit by Jambo FEC-100 WSM WEBER GENISES GAS GRILL CBJ Bacon & eggs - Hens are involved but pigs are commited. |
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10-01-2007, 11:19 PM | #8 |
is one Smokin' Farker
Join Date: 09-10-07
Location: Brooklyn, NY
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I'm all about the high temps with my chicken, 350-400 range. Sometimes I'll use a coating of veg/canola oil on the skin, but have skipped that step and also received excellent results on the skin. Poking some holes in the fatty deposits in the skin really helps in the crisping department.
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10-02-2007, 02:03 PM | #9 |
Full Fledged Farker
Join Date: 05-10-07
Location: Centuria, WI
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I am a #3 guy, but I have found that the more fat you can get to cook off in the smoker, the less likelihood there is of burning the skin.
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[FONT=Book Antiqua]Trust the Gorton's Fisherman....[/FONT] |
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10-02-2007, 02:57 PM | #10 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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No skin. That's right. Why render all that fat out in your smoker?
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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10-02-2007, 03:18 PM | #11 |
Knows what a fatty is.
Join Date: 07-18-06
Location: Austin, TX
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I like #1. 400 degrees for me.
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10-02-2007, 03:29 PM | #12 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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10-02-2007, 03:56 PM | #13 |
is One Chatty Farker
Join Date: 07-21-05
Location: South Dakota
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I do it all, yep
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10-02-2007, 04:44 PM | #14 |
Full Fledged Farker
Join Date: 10-01-07
Location: Fresno, CA
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#5. Smoke an hour, tin & foil another hour and dunk into warm sauce and let set. I turn-in bite through skin and place pretty well.
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10-02-2007, 05:13 PM | #15 |
is One Chatty Farker
Join Date: 08-29-06
Location: Arlington, Nebraska
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We smoke our chicken on the top rack somewhere in the neighborhood of 250 and have always come out nice and crispy. Took a second and third this year with doing it this way.
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________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven |
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