Best tool to prep Chicken Skin

BasicPatrick · 08-23-2011, 10:16 AM

OK,

We are a rookie team doing well and are starting to find our own way. I have recently been focusing hard on improving my chicken scores and at our last contest (3rd ever) we got a 7th place Chicken.

I have decided that scraping skin and doing thighs is pretty much mandatory for a top 5 finish. Thus, I just have to get good at this process.

My question or at least the subject I would like to see some shared discussion is what is the best tool to scrape/filet/prep/remove fat from skin during the chicken prep.

So far I have been most happy using a quality filet knife and I really do filet the fat from the skin. Full disclosure is that I am a professional fisherman with outrageous filet skills. I still wonder if there is a better tool to use.

What other tools are people using? Any comments on why one tool over another?

SteerCrazy · 08-23-2011, 10:26 AM

we use a very sharp knife. Most skins are tough enough to take the scraping but there will be some that will tear easily. I find that brining the chicken with the skins on helps them to scrape easier too

Jeff_in_KC · 08-23-2011, 10:32 AM

I used to be known as the Schick guy for "shaving" my chicken skins. Actually, I never used one for that purpose, Gary. LOL! Don't even mess with it now. Just cook 'em up and let the chips fall where they may.

SteerCrazy · 08-23-2011, 10:35 AM

Quote:

Originally Posted by Jeff_in_KC

I used to be known as the Schick guy for "shaving" my chicken skins. Actually, I never used one for that purpose, Gary. LOL! Don't even mess with it now. Just cook 'em up and let the chips fall where they may.

I'll have to agree with Jeff, we've been practicing without scraping and finding pretty much the same results. Our chicken always turns out great in practice, for some reason we cannot duplicate that in competition

boogiesnap · 08-23-2011, 10:39 AM

i use a 10" wustoff chef honed afterevery 6 or so. after you've done a few hundred, you'll get a feel for how and where to dig hard and where to be gentle.

use a sharp knife and practice.

Pelkster · 08-23-2011, 10:41 AM

I scraped my skins during practice once. You can get the bite through skin you are looking for without scraping. I know a lot of teams that finish well that don't scrape theirs either. Its all about the trimming and getting rid of a lot of the fat and cartilege. I use thighs and debone them, and have found pretty good results. I've finished in the top 15 my last few competitions, including a 10th place call. My problem is the rub/sauce which makes it taste good but the color is dark. Point is, you can save yourself a lot of time by not scraping and still get really good results.

glenntm · 08-23-2011, 11:21 AM

I'd focus on the cooking process, and temperature. That's more important than scrapping the skins. We haven't scrapped skins since last October and have had some good results.

CMALANGA · 08-23-2011, 11:40 AM

I've done decent with not scraping and teriible with scraping. I don't think there's a magic answer. When I do scrape I use a super sharp chef's knife. There sounds like a a lot tips on technique and cooking temps sugeested above and I'm all ears to learn something new. I'll be doing a lot of practice mayself over the next month. If I find something consisten I'll be happy to let you know.

NRA4Life · 08-23-2011, 12:26 PM

http://www.bbq-brethren.com/forum/sh...d.php?t=112275

sitnfat · 08-23-2011, 12:26 PM

fillet like you said

Lakeside Smoker · 08-23-2011, 12:42 PM

Time and patience.

-Mike

JayAre · 08-23-2011, 03:57 PM

1 Inch Paint Scrapper works like a charm...very quick

Dustaway · 08-23-2011, 04:14 PM

this is the best I have found and you can clean you nails when done

http://www.google.com/products/catal...d=0CIgBEPMCMAI#

Jorge · 08-23-2011, 04:46 PM

Quote:

Originally Posted by Jeff_in_KC

I used to be known as the Schick guy for "shaving" my chicken skins. Actually, I never used one for that purpose, Gary. LOL! Don't even mess with it now. Just cook 'em up and let the chips fall where they may.

Wasn't it "Lady Schick"?

Podge · 08-23-2011, 06:25 PM

The best tool to get the fat off of chicken skin is to have someone else do it.

08-23-2011, 10:16 AM	#1
BasicPatrick Full Fledged Farker Join Date: 03-29-11 Location: Hyannis, MA on Ol'e Cape Cod Downloads: 0 Uploads: 0	Best tool to prep Chicken Skin OK, We are a rookie team doing well and are starting to find our own way. I have recently been focusing hard on improving my chicken scores and at our last contest (3rd ever) we got a 7th place Chicken. I have decided that scraping skin and doing thighs is pretty much mandatory for a top 5 finish. Thus, I just have to get good at this process. My question or at least the subject I would like to see some shared discussion is what is the best tool to scrape/filet/prep/remove fat from skin during the chicken prep. So far I have been most happy using a quality filet knife and I really do filet the fat from the skin. Full disclosure is that I am a professional fisherman with outrageous filet skills. I still wonder if there is a better tool to use. What other tools are people using? Any comments on why one tool over another? __________________ The Basic BBQ Team FEC100 Traeger Texas 075 26.75 Weber OTG 2 x 22.5 WSM w/Pitmaster IQ 110 Camp Chef Pro 60 Wicked Pissah Super Fast Basic Blue Thermapen 32' Fleetwood Bounder (Motorhome). NEBS, KCBS, KCBS CBJ "Rub Some Sunshine on Your Face"--Richard Pryor

08-23-2011, 10:26 AM	#2
SteerCrazy Full Fledged Farker Join Date: 02-12-07 Location: Kansas City Downloads: 0 Uploads: 0	we use a *very* sharp knife. Most skins are tough enough to take the scraping but there will be some that will tear easily. I find that brining the chicken with the skins on helps them to scrape easier too __________________ Weber Performer Weber Smoky Mountain Spicewine Large Single Axle Trailer Traeger Junior with upgraded Ortech Digital Therm #2 La Caja China

08-23-2011, 10:32 AM	#3
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	I used to be known as the Schick guy for "shaving" my chicken skins. Actually, I never used one for that purpose, Gary. LOL! Don't even mess with it now. Just cook 'em up and let the chips fall where they may. __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

08-23-2011, 10:39 AM	#5
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	i use a 10" wustoff chef honed afterevery 6 or so. after you've done a few hundred, you'll get a feel for how and where to dig hard and where to be gentle. use a sharp knife and practice. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

08-23-2011, 10:41 AM	#6
Pelkster On the road to being a farker Join Date: 02-09-11 Location: Boston, NY Downloads: 0 Uploads: 0	I scraped my skins during practice once. You can get the bite through skin you are looking for without scraping. I know a lot of teams that finish well that don't scrape theirs either. Its all about the trimming and getting rid of a lot of the fat and cartilege. I use thighs and debone them, and have found pretty good results. I've finished in the top 15 my last few competitions, including a 10th place call. My problem is the rub/sauce which makes it taste good but the color is dark. Point is, you can save yourself a lot of time by not scraping and still get really good results. __________________ Keith-KC and the Smokeshack Band-Backwoods Fatboy x2, Weber Kettle

08-23-2011, 11:21 AM	#7
glenntm On the road to being a farker Join Date: 04-13-10 Location: Chandler, AZ Downloads: 0 Uploads: 0	I'd focus on the cooking process, and temperature. That's more important than scrapping the skins. We haven't scrapped skins since last October and have had some good results. __________________ I.A.B. 30 BBQ Chandler, AZ

08-23-2011, 11:40 AM	#8
CMALANGA On the road to being a farker Join Date: 10-22-07 Location: Farmingdale, NY Downloads: 0 Uploads: 0	I've done decent with not scraping and teriible with scraping. I don't think there's a magic answer. When I do scrape I use a super sharp chef's knife. There sounds like a a lot tips on technique and cooking temps sugeested above and I'm all ears to learn something new. I'll be doing a lot of practice mayself over the next month. If I find something consisten I'll be happy to let you know. __________________ Bad Ass Competition BBQ Team Certified BBQ Judge 22" WSM 26" Weber Kettle 22.5" Weber Kettle Large BGE

08-23-2011, 12:26 PM	#9
NRA4Life is One Chatty Farker Join Date: 07-07-09 Location: Newark, OH Downloads: 0 Uploads: 0	http://www.bbq-brethren.com/forum/sh...d.php?t=112275 __________________ - Kevin Team: Smitty's Real Pit BBQ KCBS CBJ 2 Custom Built Reverse Flow Stickburners 22.5" WSM Weber 26.75" OTG Weber 22.5" OTS Weber Blue 2000 Stainless Performer

08-23-2011, 12:26 PM	#10
sitnfat is one Smokin' Farker Join Date: 10-06-09 Location: Centerville TN Downloads: 0 Uploads: 0	fillet like you said __________________ Rub Won Out BBQ Team,Brisket 180 club

08-23-2011, 12:42 PM	#11
Lakeside Smoker is one Smokin' Farker Join Date: 01-17-07 Location: Methuen, MA Downloads: 0 Uploads: 0	Time and patience. -Mike __________________ BJ's Wholesale Club Blog In polite society, we have an unspoken agreement to call our obsessions hobbies. - Stephen King

08-23-2011, 03:57 PM	#12
JayAre Full Fledged Farker Join Date: 05-29-08 Location: Fairborn, Ohio Downloads: 1 Uploads: 0	1 Inch Paint Scrapper works like a charm...very quick __________________ [FONT=Comic Sans MS]JayAre-B-Q [/FONT] [FONT=Comic Sans MS]Stumps Original 223 W/Stoker[/FONT]

08-23-2011, 04:14 PM	#13
Dustaway is one Smokin' Farker Join Date: 08-22-06 Location: Tomball,Texas Downloads: 0 Uploads: 0	this is the best I have found and you can clean you nails when done http://www.google.com/products/catal...d=0CIgBEPMCMAI# __________________ "She Thinks My Slabs Are Sexy" Ole Hickory Ultra Que 22" WSM Backwoods Chubby http://sexyslabs.com "Never let your persistence and passion turn into stubbornness and ignorance." Anthony J. D'Angelo

08-23-2011, 06:25 PM	#15
Podge is One Chatty Farker Join Date: 09-25-06 Location: Elk Creek, Ky. Downloads: 0 Uploads: 0	The best tool to get the fat off of chicken skin is to have someone else do it.

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