cucklebur
MemberGot rid of the matchlight.
I have a problem getting the skin to crisp so its not rubbery. Any advise would be much appreciated.
Competion Chicken Question
- Thread starter cucklebur
- Start date
I'm not sure a lot of people try to get it crisp. It is more of a tender and bite through skin. We did a comp over the weekend and had our best chicken finish yet and tried a new recipe where we scraped the backs of the skin and that helps. But lots of guys don't scrape and do great as well.
NorthwestBBQ
somebody shut me the fark up.
Scrape and hot tub them.
The Cosmic Pig
is one Smokin' Farker
rookiedad
is Blowin Smoke!
Hot tub? I do scrape, but I never heard of "hot tubbing" them? What is that?
it is kind of like poaching them to change the consistancy of the skin before smoking. i think the pickled pig at bbqbug.com has a tutorial. many poach in a tinfoil pan but i use a mini pound cake pan to get a uniform thigh shaped look.
JD McGee
somebody shut me the fark up.
Cook them hotter...300-325 degrees. :thumb:
NRA4Life
is Blowin Smoke!
Hotter temps and rubbing the skin with olive oil will crisp it up for you.
Smokin Mike
is Blowin Smoke!
use this to make skin bite thru.
glenntm
Knows what a fatty is.
It's all about the temperature. No need to scrape if you get the heat up over 375.
