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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 08-23-2011, 10:16 AM   #1
BasicPatrick
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Default 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?
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Unread 08-23-2011, 10:26 AM   #2
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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
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Unread 08-23-2011, 10:32 AM   #3
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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.
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Unread 08-23-2011, 10:35 AM   #4
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Quote:
Originally Posted by Jeff_in_KC View Post
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
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Unread 08-23-2011, 10:39 AM   #5
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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.
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Unread 08-23-2011, 10:41 AM   #6
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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.
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Unread 08-23-2011, 11:21 AM   #7
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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.
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Unread 08-23-2011, 11:40 AM   #8
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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.
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Unread 08-23-2011, 12:26 PM   #9
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http://www.bbq-brethren.com/forum/sh...d.php?t=112275
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Unread 08-23-2011, 12:26 PM   #10
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fillet like you said
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Unread 08-23-2011, 12:42 PM   #11
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Unread 08-23-2011, 03:57 PM   #12
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1 Inch Paint Scrapper works like a charm...very quick
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Unread 08-23-2011, 04:14 PM   #13
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this is the best I have found and you can clean you nails when done
http://www.google.com/products/catal...d=0CIgBEPMCMAI#
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Unread 08-23-2011, 04:46 PM   #14
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Quote:
Originally Posted by Jeff_in_KC View Post
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"?
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Unread 08-23-2011, 06:25 PM   #15
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The best tool to get the fat off of chicken skin is to have someone else do it.
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