stickin chicken

schmitty28 · 02-06-2013, 07:20 PM

remove my skin from thighs to scrape for fat to get bite through skin but how do you put it back on and keep it on without it coming off during tasting have used toothpicks to secure it during cooking but still comes off and sometimes shrinks I do not season under the skin or have marinade there either as this would cause it to pull off as well any suggestions have heard of some kind of moo glue or something like that some sort of enzyme any suggestions

Hawg Father of Seoul · 02-06-2013, 07:47 PM

We never have that problem, but do not boil ours in margarine either.

Cut back on the fake butter.

didisea · 02-06-2013, 07:56 PM

Meat Glue.
But one way is to leave the skin attached on one side, then scrape the fat off.

eap0510 · 02-06-2013, 08:07 PM

Do you leave the bone in or take it out?

I take mine out and then cut down the chicken so that it is small enough for the skin to wrap all the way around it. The weight of the chicken sitting on top of the skin keeps it in place and as it cooks. One the chicken is done the skin shrinks up causing it to stay in place when biting it. Think shrink wrap as far as the skin in concerned.

-Eric

Shady · 02-06-2013, 08:10 PM

Try modernist pantry.com also available on amazon search meat glue.

BKBBQ · 02-06-2013, 08:57 PM

Please dont put meat glue on chicken. If you trim the thigh down and have a big enough skin it should wrap around the top just right. Just keep practicing with the trimming and shape of the meat.

BigBellyBBQ · 02-07-2013, 03:22 AM

egg whites

hogzgonewild · 02-07-2013, 06:09 AM

Leave the skins large enough, and trim down the thighs enough so the skin wraps around and touches itself. During the cooking process the skin will cook together and "fuse".

Granny's Gang Barbeque · 02-07-2013, 06:24 AM

Quote:

Originally Posted by BigBellyBBQ

egg whites

Egg Whites? Can we get some more info on this please.

Butcher BBQ · 02-07-2013, 06:28 AM

Chicken picks-more to follow next week.

NRA4Life · 02-07-2013, 07:42 AM

Quote:

Originally Posted by schmitty28

remove my skin from thighs to scrape for fat to get bite through skin but how do you put it back on and keep it on without it coming off during tasting have used toothpicks to secure it during cooking but still comes off and sometimes shrinks I do not season under the skin or have marinade there either as this would cause it to pull off as well any suggestions have heard of some kind of moo glue or something like that some sort of enzyme any suggestions

This is probably the longest runon sentence I have ever seen.

didisea · 02-07-2013, 05:15 PM

We got what he meant. Why use punctuation? It's only taking up valuable computer storage space. Like my Dad said, "Why should I use the turn signal? It's only going to burn the bulb out."

BigBellyBBQ · 02-08-2013, 02:33 AM

brush a little egg white on the meat before youwrap the skin around,

boogiesnap · 02-08-2013, 07:11 AM

while not absolutely necessary, meat glue is a guarantee. if it's OK for IQUE(per the book)it's OK with me.

it's completely undetectable.

Granny's Gang Barbeque · 02-08-2013, 07:37 AM

Meat glue is $100 for 2 lbs. I'll try the egg whites first.

02-06-2013, 07:20 PM	#1
schmitty28 On the road to being a farker Join Date: 01-07-13 Location: Noblesville,IN	stickin chicken remove my skin from thighs to scrape for fat to get bite through skin but how do you put it back on and keep it on without it coming off during tasting have used toothpicks to secure it during cooking but still comes off and sometimes shrinks I do not season under the skin or have marinade there either as this would cause it to pull off as well any suggestions have heard of some kind of moo glue or something like that some sort of enzyme any suggestions __________________ char griller 5050/ homemade offset

02-06-2013, 08:10 PM	#5
Shady Knows what a fatty is. Join Date: 12-12-10 Location: Maple Shade, N.J.	Try modernist pantry.com also available on amazon search meat glue. __________________ Paul (Shady Crew BBQ Team)

02-07-2013, 03:22 AM	#7
BigBellyBBQ is One Chatty Farker Join Date: 11-15-08 Location: Lake View, New York	egg whites __________________ [I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]

02-07-2013, 06:28 AM	#10
Butcher BBQ is one Smokin' Farker Join Date: 07-03-07 Location: Chandler,OK	Chicken picks-more to follow next week. __________________ www.ButcherBBQ.com "Trust Your Butcher" Often Imitated, but never Duplicated

02-08-2013, 02:33 AM	#13
BigBellyBBQ is One Chatty Farker Join Date: 11-15-08 Location: Lake View, New York	brush a little egg white on the meat before youwrap the skin around, __________________ [I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]

02-06-2013, 07:47 PM	#2
Hawg Father of Seoul is One Chatty Farker Join Date: 09-14-10 Location: Rogers, AR	We never have that problem, but do not boil ours in margarine either. Cut back on the fake butter.

02-06-2013, 07:56 PM	#3
didisea Take a breath! Join Date: 11-09-11 Location: Everett, WA	Meat Glue. But one way is to leave the skin attached on one side, then scrape the fat off.

02-06-2013, 08:07 PM	#4
eap0510 Full Fledged Farker Join Date: 09-03-10 Location: Monroe, Ga	Do you leave the bone in or take it out? I take mine out and then cut down the chicken so that it is small enough for the skin to wrap all the way around it. The weight of the chicken sitting on top of the skin keeps it in place and as it cooks. One the chicken is done the skin shrinks up causing it to stay in place when biting it. Think shrink wrap as far as the skin in concerned. -Eric

02-06-2013, 08:57 PM	#6
BKBBQ On the road to being a farker Join Date: 12-17-10 Location: greenwood sc	Please dont put meat glue on chicken. If you trim the thigh down and have a big enough skin it should wrap around the top just right. Just keep practicing with the trimming and shape of the meat.

02-07-2013, 06:09 AM	#8
hogzgonewild Full Fledged Farker Join Date: 08-26-11 Location: Douglasville, GA	Leave the skins large enough, and trim down the thighs enough so the skin wraps around and touches itself. During the cooking process the skin will cook together and "fuse".

02-07-2013, 05:15 PM	#12
didisea Take a breath! Join Date: 11-09-11 Location: Everett, WA	We got what he meant. Why use punctuation? It's only taking up valuable computer storage space. Like my Dad said, "Why should I use the turn signal? It's only going to burn the bulb out."

02-08-2013, 07:11 AM	#14
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	while not absolutely necessary, meat glue is a guarantee. if it's OK for IQUE(per the book)it's OK with me. it's completely undetectable. __________________ [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:

02-08-2013, 07:37 AM	#15
Granny's Gang Barbeque Got Wood. Join Date: 09-13-12 Location: Attleboro, MA	Meat glue is $100 for 2 lbs. I'll try the egg whites first.